| Jun 02, 2016
Blog post courtesy of Andrea Alden at Napoleon Grills
We are all part of the same family, a family that loves the sound of the sizzle and the smell of the sear. Pro or newbie, it never hurts to brush up on your grilling knowledge if only to take the guesswork out of your next backyard barbecue. Keep your title of King (or Queen) of the grill by memorizing these top five grilling tips for grilling season. It could mean the difference between a succulent or a savorless meal. It matters not that you’re using a portable grill, full sized gas, or even a charcoal grill; you need to know these things.
1. Clean Up Your Act
Always start with a clean grill. You don’t have to clean the grill right after you’re done cooking on it. Though it’s preferable to give the grill a quick brush while it’s still hot, it is okay to leave the mess. Just remember to turn that heat up to high and burn off last night’s mess, then brush the residue away before you start your next meal. It’s important to note that you need to use the right brush for the job, depending on the cooking grids you have. It’s best to use a brass brush for cast iron cooking grids; they’re softer and won’t damage the coating. For stainless steel, use a stainless steel brush to get that grime gone. 2. Tis the Season to Season
Seasoning should be done for both cast iron and stainless steel cooking grids. It’s recommended that you season your grids before your first cook when the grill is new, at the beginning and end of the season, and once every fifth grilling session. It is as simple as rubbing everything down with a high temperature fat – like coconut oil or peanut oil – and heating the grids to between 350°F and 400°F for 30 minutes to an hour. 3. Pre-Heat Things Up
Preheating the grill is the best way to ensure that you get that sear. It also gives your grill time to warm up, creating the perfect space to place your food, whether you’re using direct or indirect heat. A hot grill also helps prevent food from sticking. When properly seared a crust is formed between the grids and the food that will allow the food to release from properly seasoned cooking grids when the time is right for flipping. 4. Avoid Cross Contamination
Preventing food related illness is as easy as using fresh tongs and plates after you’ve used them to transfer any raw meats onto the grill. If you need to reuse your implements, then wash them with soap and water first. You should also avoid cutting different raw meats on the same cutting board, or using the same cutting board for side dishes after cutting meat. Don’t forget to wash your hands after handling any raw meats as well.
5. Give it a Rest
As soon as the meat comes off the grill, no matter what it is, give it at least five, if not fifteen minutes to rest and relax before slicing or serving. A good steak looses up to 13% of its weight in juices while you grill. If left unrested, an additional 9% of weight is lost from juices when you slice into it. You can minimize that loss to only 2% just by resting that steak for ten minutes after grilling. Besides, waiting builds anticipation. Imagine how amazing your meal will taste if you just give it an extra ten minutes.
Knowing and practicing these five grilling tips will ensure you remain King (or Queen) of the grill. Keep watching Napoleon's Facebook, Instagram, and Twitter for more recipes, tips and how-to's to keep your grill and meals amazing.