The Right Temperature
For the best results, it's important to preheat your grill to the correct temperature for the type of food you're cooking.
To test the temperature of a charcoal grill, cautiously hold your hand 4 inches over the coals. Count the seconds you can hold your hand in place before the heat forces you to pull away.
- Hot: The charcoal coals will glow red and you can hold your hand above the fire for no more than 2 seconds. For a gas grill, the temperature will read about 500 degrees F.
- Medium-hot: The coals are gray with a red underglow and you can hold your hand above the coals for no more than 3 seconds. For a gas grill, the temperature will read about 400 degrees F.
- Medium: The coals are gray with ash. You can hold your hand over the heat for 5 seconds. Gas grills will be at about 350 degrees F.
Goof-Proof Tips
- Before grilling, trim excess fat from meats to avoid flare-ups.
- Marinades can be used to add flavor to meat and vegetables or tenderize less-tender cuts of meat. Always marinate in the refrigerator in a glass container or resealable plastic bag. In general, do not reuse marinades. If a marinade is also used as a basting or dipping sauce, reserve a portion before adding the uncooked foods or bring it to a rolling boil.
- Bring foods to a cool room temperature before placing on the grill. Cold foods may burn on the outside before the interior is cooked.
- Use tongs to turn meat instead of a meat fork to avoid piercing and losing juices. Also, salting meats after cooking helps retain juices.
- Brush on thick or sweet sauces during the last 10-15 minutes of cooking, basting and turning every few minutes to prevent burning.
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