A 5 step crash course for the novice griller – this quick guide will have you barbecuing with confidence in no time!
- Heat the grill. If using a gas grill, flip propane tank on, turn the grill dial to the flame setting, and hit the igniter. Once lit, turn dial to desired heat setting.
- Using a wire brush, remove any charred or burnt particles stuck to grill grate. Wipe with an oiled towel to help season the grate.
- Prepare item to be grilled by first trimming the excess fat, then marinating and seasoning. Lightly brushing the meat with oil keeps it from sticking to the grate. Chef Aaron always recommends marinating first. Not only does it add great flavor, but the marinade will char instead of the meat over high heat, resulting in a moist, flavorful entree.
- Plate item on grill and use tongs to turn. Avoid piercing the meat’s surface to keep savory juices from escaping.
- Cook meat to desired doneness. Meat cooked rare will feel spongy and offer slight resistance to pressure, Meat cooked medium will feel slightly firm and springy to the touch. Meat cooked well done will feel very firm and spring back quickly when pressed.
Photography by Stancy Higley.