Did you know:
- Opened cans of food, such as canned peaches, can be heated on the grill. If they have paper labels, be sure to remove them before placing the can on the grill.
- Grilling wedges of fresh pineapple go great with grilled pork chops.
- Zippered food-storage bags are great for marinating. Place meat and marinade in the bag, squeeze out the air so that the marinade can completely cover the meat. When it’s time to grill, take the bag out with you.
- Grilling times vary with different climates and weather conditions. When grilling in weather that is cool or windy, use slightly longer heating times as well as higher heat to speed the cooking.
- Salt is usually omitted from marinade because it tends to draw out the juices of the uncooked meat and seafood. For best results, salt food only after it is grilled if you are using a marinade.
- Don’t be tempted to use a metal spatula to press down on a hamburger patty while its cooking; you will squeeze out much of the flavorful juices.
- An old vinyl tablecloth makes a good substitute grill cover. Attach fabric tape fasteners or Velcro at the edges to hold the cover in place.
- Always marinate food in a non-metal dish. Acid based marinades such as those with lemon juice and vinegar can react with some metals and cause off-flavor in the food.
- A dried herb such as oregano, tarragon or rosemary sprinkled over hot coals just before grilling adds fragrance and flavor to the food.