A good thing to have when you are grilling is to go buy a empty squirt bottle and when you get home fill it with water. So when you are grilling you can squirt water on the flames to keep them down. It also comes in handy if you want to steam some food.
By Teresa L S. from Campbellsville, KY
I make chicken drumsticks on the outdoor gas grill. First I boil it in water until its done, and then I spray the racks well on my outdoor gas grill with PAM and heat the grill. The problem I am having is, when I put the chicken on the grill and turn the drumsticks to brown the other side, the chicken sticks to the grill rack and I wind up losing lots of the pieces of the chicken because it sticks to the racks. How can I prevent this from happening? Thanks for any advice.
At your grocery store get PAM for the Grille!!! Before you start the grill, spray the racks, let sit 1-2 minutes then turn on the heat to medium. Neighbor has done this and works well for him. I use it on my George Foreman Grill and clean-up is fast and easy!
I've personally never tried this, but maybe make a "bowl" out of foil, and put them on foil. Or, I've seen on tv the shows put oil on the grill too, instead of a non-stick spray.
I would change what I am using to oil the grill. Pam doesn't work well with high heat. Also try brushing some oil directly on your chicken legs before placing them on grill.
Pam has a new high heat version out. I just saw it and bet it works. If not I'd ask for my money back.
Instead of spraying the grill, spray the chicken legs, all sides with Pam (or brush with oil as previously suggested). I spray both sides of frozen burgers with Pam before grilling.
Since I have been cooking on my charcoal cooker I have been using Olive oil on all my grilles and racks and nothing ever sticks to them. Makes clean up later alot easier too.
Tips for grilling meat. Post your ideas.
To make the most of your meat purchases, this summer. When grilling, use tongs to turn your meats rather than a fork. The fork holes in the meat allow the natural juices to escape thus leaving your meat dry, tough & tasteless.
When grilling out, if using charcoal. Light the coals & wait for them to get hot & white, spread them evenly on the fire rack. Sprinkle in more charcoal as needed to keep the fire at an even temperature.
Happy Grilling!
By T.H.
Use Wishbone Italian dressing for pork chops and chicken for marinade. It makes meats tasty and tender. The flavor is exceptional. Marinate in a ziploc bag for up to 24 hours in the fridge or you may freeze in the marinade and thaw in the fridge and the meat marinates as it thaws.
Great tip for grilling.
Linda
I parboil all my chicken and ribs before putting them on the grill. This ensures that they will be done before they are burned. Saves time too, because I parboil, package and freeze. So they are always ready to grab and by the time the charcoal is just right, you can have them thawed using the defrost cycle on your microwave. Also wait until the last few minutes to brush with BBQ sauce. If you add it too soon, it just burns.
One of my favorite rubs for grilling meats is prepared yellow or brown mustard. Just rub the meat with the mustard and let sit overnight (in the fridge). Throw on the grill with the mustard still on it. Your meat will have a nice flavor but not a mustard taste. (I don't normally eat mustard)
When preparing to BBQ or grill (it's called different things in different places) and you have your meats in a marinade. It's ok to pour the marinade from the container or baggie onto your meat as it's being grilled.
Once your meats are ready to take off the grill, do NOT pour any leftover marinade over the meat, before serving, until you've been able to cook the marinade, on the stove.
You'll be saving your self a trip to the hospital. The marinade still has the bacteria of the raw meat in it. Cook it in a sauce pan on the stove to the boiling point. Then you can serve it with your meats.
By Terri
Would like a chart showing heat range for cooked status for all kinds meat..
I have a grill wok that is made to grill veggies, but sometimes my family would prefer the less healthy side dishes. I put frozen french fries in the grill wok and cook them while I am grilling hamburgers.
When grilling outside, keep a spray bottle of water to control the flames of the grill. Don't pour water onto the charcoal as it cools the temperature which will have to reheat before cooking continues.
Do you use barbecue sauce on meat, poultry or even fish? I purchased a package of 3 brushes at the dollar store in our area and use one at a time to spread the sauce on the protein that I am grilling.
Covering grilled chicken can result in the skin losing its crispiness. Here are some tips to try that may help you keep it warm without losing its grilled qualities. This is a page about keeping grilled chicken warm after cooking.
When it's cold during the winter months, my outdoor Holland grill lid sticks due to a little grease buildup around the edge. It's really hard to open and we use the grill several times a week, so this became a real problem.
Cook onion and garlic in oil till tender. Add the next 7 ingredients and simmer 10 minutes. Tear off four 12 inch lengths of 18 inch heavy duty foil. On each piece place 1/4 of the meat; top with vegetables.
I barbecued Rock Lobster and it stuck to the shell. Help. What am I doing wrong? It tasted great and was tender. Anyone ever have this happen?
By Jeanette from Sacramento, CA
When cooking your meats with wood for flavoring, (ex. hams or smoking turkey), sassafras or wild cherry wood brings the flavoring out best of all.
Always use tongs when turning meat on the grill. This way you'll avoid piercing the meat, which causes it to lose its natural juices.
