Provided by Family Features
Summer is in full swing, so now is the perfect time to throw caution to the wind and break some long-standing grilling adages. Doing so will help you get the most out of your grilling—and more importantly, enjoy your food
even more.
Russ Faulk, author of the cookbook “Cook: Out” and grill master for Kalamazoo Outdoor Gourmet, and Meathead Goldwyn, of Amazingribs.com, offer three grilling rules you can break with abandon.
Rule #1 – Only flip once
While many avid grillers stick by the “only flip once” rule, Faulk advises grillers to flip as often as they want. “Especially with steaks and chops – turning more frequently can lead to more even cooking. You can build up a very flavorful crust,” he says. Just don’t flip too early. Be sure to wait for the food to release itself from the grill grate.
Rule #2 – Oil the grill grates
To prevent food from sticking, many opt for the rule of spreading oil right on the grill grates. Instead, as Goldwyn recommends, brush oil on your food, not the grates. He explains that when the food is placed on the grill, the oil will penetrate the small crevasses in both the food and the grates, creating a smooth and slippery surface that will help to prevent sticking.
Rule # 3 – Load up the grill
“Keep at least 25-30 % of open space on the grill with no fire below it,” said Faulk. This space can be used to move food to when the action heats up.
