Don't Put a Lid on It Never light a gas grill with the lid closed. When you don't open the
lid, you risk creating and igniting a gas buildup, turning your grill into an
improvised explosive device.
There's nothing worse than running out of charcoal or gas in the middle of a
backyard barbecue. To prevent this, always keep an extra bag of charcoal and/or
a full tank of propane on hand.
Turn Only Once As you ascend the ladder of grilling enlightenment, learn to turn steaks,
chops, chicken breasts, etc., only once. You'll get a better crust--and you'll
definitely look more professional.
14. Burger Basics
Resist the urge to press a grilling burger with
the flat part of a spatula. This inexplicable act is performed by many
otherwise seasoned grillers. All you'll succeed in doing is pressing out the
flavorful fat and creating flare-ups.
Skip the Skewers When making kebabs, add flavor from the inside out by using rosemary
branches. Thread cubes of lamb onto mature, woody rosemary sprigs (strip the
leaves from the bottom half of the branch).
16. A Done Deal Don't cut into a steak
to see if it's done (you'll lose all those delicious juices). Use an
instant-read thermometer to check for doneness instead.
17. Terrific Topper
Skewer 1/2-inch-thick slices of Vidalia’s or other
sweet onions on skewers. Brush with olive oil and season with salt and pepper.
Grill until darkly browned on both sides. Place atop a grilled burger and pull
out the skewer.
Many cooks believe that they have to bring meat to room temperature before
grilling it. The fact is that meats cold from the refrigerator cook on a
screaming hot grill virtually as fast as those at room temperature.
(Don't) Feel the Burn Sweet sauces burn easily on the grill. To prevent this, brush on the
sauce toward the end of cooking time and don't use barbecue sauce as a marinade.
20. The Meat of the Matter Serve most of the sauce
on the side. Remember, it's about the meat, not the sauce. (Plus, it's easier
to add sauce than to remove it.)