GRILLING

Preparing the Grill: Always start with a clean grill. Use specially made brushes to sweep the grates, then wipe away any residue with an oiled cloth or paper towel.

Heating the Grill: When building the fire for charcoal grills, stack the coals two or three deep in one area for high heat; spread coals in a single layer in another for medium heat. This will allow you to shift foods during cooking to prevent burning.

Avoiding Flare-Ups: When grilling marinated foods, let the excess marinade drip off before placing food on the grill.

Basting and Turning: Brushing meat or pountry with sauces during cooking will keep it moist and tender. to ensure even cooking, flip food as needed; long-handled tongs are the perfect tool for most foods, but use a spatula for burgers or delicate fish.