- CLEAN THE GRILL
We’ve already said it, and we’ll say it again. A happy grill is one that is clean. Each session should start with a clean grill. When you’re through cooking, crank your grill up to high and use a grill brush to remove any debris from the cooking grids. If you forget, you can do it before you cook. Clean does not only refer to your grids; check the grease tray and drip pan after 2 to 4 cooks to ensure that nothing bad is accumulating. Excess grease and dirt can damage your grill and leave a nasty taste in your mouth. Grill maintenance is simple. We have numerous articles on the best ways to keep your favorite outdoor gadget in great operating shape. - FIRST READ THE WHOLE RECIPE
Reading the entire recipe before pulling out the tongs assures not only that you have all of the ingredients and utensils, but also that you have adequate fuel to cook your food. Nothing is more frustrating than running out of propane or charcoal when preparing a meal. This is a wonderful concept that also applies to cooking in the kitchen. - GET THE GRILL READY
Preheating the grill is something you must do regardless. As discussed in the BTU’s Blog – What Are BTU’s, heat generated by a grill’s BTU’s must first be absorbed and dispersed by the grill before it can properly cook. They heat the cavity and the grids, which transfer heat by convection and contact. If you don’t preheat the grill, you won’t receive the sizzling, sear, and crunch that make grilling worthwhile. Preheating the grill is essential for becoming a great griller.
- USE THE RIGHT TOOLS
Having the correct tools for the job is a big part of improving your BBQ skills. If you only have one tool, a nice pair of tongs will come in handy. The grill cabinet on Napoleon grills is extremely spacious. Make a BBQ kit to keep in your grill cabinet so you have all of the necessary tools on hand. This will go a long way toward making you a better griller. Your kit could comprise the following items:
Tongs
seasoned with salt & pepper
Oil
The paper towel
In case of grease fires or smoldering boards, a fire prevention kit with baking soda and a squirt bottle is included.
Gloves that can withstand heat
Trivets and pot holders
Tongs for a Spatula
- UNDERSTAND THE DIFFERENCE BETWEEN DIRECT AND INDIRECT HEAT
Understanding heat zones in your grill is essential for becoming a great griller. Did you know that a Napoleon grill is so efficient that it can grill in multiple ways? You may sear and produce grill marks rapidly with direct heat, or slowly with convection and indirect heat.
IN GRILLS WITH GAS
The gas burners produce direct heat; cooking over direct heat is accomplished by placing your meal directly over those lit burners. This is excellent for burgers, thin slices of beef, and getting wonderful sear marks. Anything that takes more than a couple minutes per side to completely cook through should be avoided. If you have an Infrared SIZZLE ZONETM side burner, this is an excellent tool for superb searing action.
Indirect heat heats the grill cavity by utilizing the heat provided by your BBQ’s burners. It’s analogous to baking in an oven. This method is perfect for longer-cooking items such as roasts, chicken, and even baked products. Turn on the burners on one side of the grill, or the two outer burners, leaving the inner burners off, to accomplish a good indirect cook. Place the food over the off-boiling burners.
ON CHARCOAL GRILLS A charcoal chimney starter is the simplest technique to light charcoal. Open the vents on the bottom and top of the charcoal grill about 14 percent of the way. When the coals have a layer of white ash on them and are red and glowing, carefully transfer them from the starter to one side of the charcoal grill. By placing food away from the coals, you may create a two-zone fire that you can use to gently cook, roast, bake, or smoke. Place the dish you’re cooking directly over the embers to sear it over high heat. Read our blog on how charcoal works to learn more about charcoal grilling.
PRO TIP: After adding the food to the grill, add wood chips or pieces for smoking straight to the charcoal. Check that the lid is securely fastened. This will impart a smoky flavor to anything you’re grilling.
- DO NOT OVERCROWD THE GRILL
Even seasoned BBQ chefs find this difficult at times, especially when grilling for a large party. If there is a flare up, you won’t have someplace to transfer the food so it doesn’t get burned if you add too much to the grill. In addition, the more there is on the grill, the more heat is taken from the cooking grids. This implies that even if you use direct heat, your food will not sear correctly and will instead bake or roast. - PAY CLOSE ATTENTION
Food is expensive, and you don’t want it to go to waste because you weren’t paying attention while cooking. Paying attention does not include repeatedly opening the lid and prodding objects. Being nearby and keeping an eye on the grill for smoke or flare-ups is sufficient. If something goes wrong, you will detect unexpected smoke or, in the case of flare-ups, the light from fires under the hood. It’s less expensive to pay attention than to buy a new dinner.
- PURCHASE A THERMOMETER AND CHECK THE FINISHED TEMPERATURE OF THE MEAT
Knowing when the food is done is essential to becoming a better griller. It’s simple to undercook or overcook your meal by accident. This is where a wireless digital BBQ thermometer can help. Using a digital thermometer ensures that your meal reaches the ideal temperature without being overcooked. Remember that undercooked food can be returned to the grill, while overcooked food cannot be uncooked. - LET IT REST
You’ve completed the task! You’ve prepared a supper on your grill. The difficult part is now waiting for the meat to rest for 5 to 10 minutes before serving. There are several compelling reasons to do so. To begin with, you don’t want all of the delicious juices to leak all over the plate, leaving the meat you just painstakingly grilled dry. The liquids that are now all over your plate detract from the flavor of your food. Be a great griller by resting your meat before serving.
- IT’S NOT JUST FOR MEAT
Did you realize your grill isn’t simply for grilling meat? On the grill, you can cook almost everything you can think of. Breakfast, lunch, dinner, and even baked goodies! It’s all about knowing how to use your grill correctly.
You’ll be well on your way to mastering the exquisite art of cooking over fire if you follow these ten secrets to becoming a better BBQ-er. This is a skill that should be developed. Want a Blue Print to the perfect meat? Want BBQ so tasty people beg for it? Click here
