Craving burgers or kebabs? Hosting a summer patio party? Planning a big cookout for Labor Day?
If you’ve ever accidentally incinerated your supper over the flames of the grill, never fear!
Martha Stewart’s Everyday Food magazine is here to help with ten smart grilling tips that’ll save your dinner and make you the envy of your neighborhood block party.
- Food is less likely to stick when you oil the grill. With tongs, grab a lightly oiled paper towel and rub it quickly over the hot grates right before grilling.
- Flare-ups can scorch food and give it an acrid flavor. Tame the flames with a spray bottle of water and cover the grill to tamp out any unruly fires.
- Add some extra-smoky flavor to your grilled dishes: Soak 1 cup mesquite or hickory wood chips in water, 30 minutes. Drain and sprinkle over the hot coals.
- Grilled fruit is a simple cookout dessert. Toss on halved peaches or nectarines, pineapple rounds, or mango wedges; brush with melted butter and grill until browned on both sides. Don’t forget the ice cream.
- For tender spare-ribs, precook the racks in barely simmering water, 1 hour. Drain, season with a spice rub, then grill over direct heat, about 15 minutes, turning often.
- Burgers will shrink as they cook; make patties 1/4 inch wider than buns for a perfect fit.
- Don’t press on burgers, steaks, or chops while they cook; this just squeezes out the juices.
- If using barbeque sauce with sugar, brush it on only during the final minutes of cooking to avoid burning the sauce.
- Barely-there coals are just right for grilled s’mores.
- To reduce cooking times, cut chicken into serving pieces. Chicken cooked on the bone will be more flavorful and juicy, but done-in-a-flash cutlets are great for layering on sandwiches.
Inspired? You’ll find a great selection of delicious Everyday Food magazine One-Click Recipes at FreshDirect .
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