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\nIt seems there's one in every family — that person who claims to be the 'Grill Master!' They have a special barbecue apron, an impressive collection of marinades and spice rubs and possess an uncanny amount of knowledge about internal food temperatures.<\/p>\n
Not to take away from their claim to fame, but we thought it might be nice to offer some grilling tips to help the rest of us compete for this coveted title!<\/p>\n
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- Clean the grill. <\/strong>As unglamorous as that sounds, it's the first step to grill mastery. Dirty grills are not only bad for your health, they prevent foods from cooking evenly. Try these go-to tips for cleaning a gas or charcoal grill from The Spruce Eats.<\/a><\/li>\n
- Choose the right cuts of meat. <\/strong>Not every cut of meat or type of fish is ideal for grilling. For beef, grill chefs prefer the fattier cuts of meat, including rib-eye, flat iron, and T-bone. For fish – swordfish, salmon, and tuna rank among the top favorites for their density and flavor. Delicate fish like sole and tilapia can be challenging to cook over an open flame, so make sure to use specialized grilling pans for them.<\/li>\n
- Avoid flipping, flattening, and moving foods around. <\/strong>The secret behind grilling is to sear the outside so the inside remains juicy and flavorful. Constant flipping, flattening and moving foods around can cause moisture and flavor loss.<\/li>\n
- Marinades <\/strong>can transform an ordinary cut of meat, fish, or poultry into a thing of culinary beauty. Try some of these combinations from Sunset Magazine.<\/a><\/li>\n
- Grilling isn't just for meats, fish, and poultry. <\/strong>Grilled corn, peaches, zucchini and even pizzas are making their way to the grill in droves. Try some of these recipes from Cooking Light<\/a>. Who knew there was a Watermelon Pizza?!<\/li>\n
- Let's talk gadgets.<\/strong> From grill mats to instant-read digital thermometers, this list of 50 Best Grilling Gadgets<\/a> from Family Living Today will have you competing for the Grill Master title in no time. For an old-school gadget, make sure to keep a spray bottle of water nearby for flare-ups, unless you like your meat intentionally charred. (True Grill Masters will know that charred look was not intentional.)<\/li>\n<\/ul>\n
Whether you consider yourself a novice or master, head out to your community grilling area and get cooking! It's a great way to eat healthier and an excuse to have people over so that you can all enjoy the food. Share your tips and recipes with us at #LifeatWeidner! Happy summer grilling!<\/p>\n
– The Weidner Team<\/p>\n","protected":false},"excerpt":{"rendered":"
It seems there's one in every family — that person who claims to be the 'Grill Master!' They have a special barbecue apron, an impressive collection of marinades and spice rubs and possess an uncanny amount of knowledge about internal food temperatures. Not to take away from their claim to fame, but we thought it… <\/p>\n
- Choose the right cuts of meat. <\/strong>Not every cut of meat or type of fish is ideal for grilling. For beef, grill chefs prefer the fattier cuts of meat, including rib-eye, flat iron, and T-bone. For fish – swordfish, salmon, and tuna rank among the top favorites for their density and flavor. Delicate fish like sole and tilapia can be challenging to cook over an open flame, so make sure to use specialized grilling pans for them.<\/li>\n