July 02, 2019

Hey Everyone!

It's summertime, and summertime means grilling time. What better way to take advantage of these long summer days than by cooking outside over an open flame? But grilling comes with its own set of challenges.

Whether you use a charcoal grill, gas, or even a smoker, here are a few of my favorite tips and tricks for making the most out of our precious outdoor cooking time!

Scroll down for more.

Handy Hints Holly
Email your favorite hints
Visit the NEW and IMPROVED archives


Don't share your drink with summer bugs, the Cappy's got you covered.

Grilling tips...

Warm it up.

Take meat out of the fridge and let it sit out at room temperature for 20-30 minutes. The colder the steak is when it hits the grill, the longer it will take to cook it. And the more time it spends over the heat, the tougher it gets. Ideally, you want the interior of the meat to be a bit cool when it hits the grill. This helps you to achieve the perfect medium-rare steak.


Create heat zones.

On a charcoal grill, bank coals to one side. This is sometimes called the 'two-zone method'. This lets you sear your food on one side, where the heat is highest, then move it to the other side of the grill to perfectly cook without burning. On a gas grill, leave one burner on high, another on medium.


Learn to use your vents (on a charcoal grill).

Fire needs oxygen. Leaving the vents on your grill wide open means your fire will burn hotter and faster. If you start to get flare ups move your food to the less hot side of the grill, close those vents down and cover it up. Your fire will slow down within seconds.


Don't sauce too soon.

Be careful not to sauce food too early, especially if you are using a sweet sauce, as the sugars will burn. Wait until the last few minutes of grilling if using a sauce that contains sugar.


Use a Thermometer.

You can get a good idea how well your meat is done by poking it with your finger, but for accurate results you should always use a thermometer. You can buy a reliable meat thermometer for under 10 dollars. A thermometer is the only way to guarantee that your meat has been cooked to the correct internal temperature and
it makes it really easy to get consistently great results from your grilling efforts.


Let it rest.

Once your meat is off the grill, wait at least 5 minutes before slicing. This gives the juices a chance to settle back into the meat. But don't place them directly onto a plate or tray. To preserve the crispy grill marks you worked so hard to achieve, place the meat on a cooling rack. This allows enough air to circulate underneath that it doesn't have to rest quite as long. Works perfectly every time!


Clean your grill grate.

A clean grill will allow for non-stick grilling. Invest in a good grill brush and at the beginning of each cooking session, after you've preheated your grill, give it a good scrub down with the brush to remove any remains from the previous session. After scrubbing the grate, dip a wadded paper towel in a little oil and, using tongs, wipe the oil evenly over the grate.


KEEP it clean.

You can keep the mess to a minimum by using a BBQ grill mat like this one. You can use them right on top of your grill grates on any type of grill. This allows you to cook things like shrimp and veggies without the food falling through the grates. Plus, things like chicken wings and delicate fish won't still to your grill making everything easier to clean up.

Trap Over 10,000 Flies With One Trap That Can Last For Months

'Go Green' Hint:

Expiration dates are more about protecting food brands than food safety. The dates are undefined in law, so manufacturers tend to pick expiration dates that are overly cautious. A study done by Harvard Law School's Food Law and Policy Clinic and the Natural Resources Defense Council looked at rates of waste, finding that 90 percent of consumers throw they food away on the sell by date.

Consumers are unaware that these dates are not necessarily linked with food safety. As a result, about 160 billion tons of food are wasted every year. There is nothing wrong with being cautious about food safety, but blindly throwing away food just because it hit the date on the packaging leads to tremendous waste.