Summertime Grilling

Warm days and cool, comfortable evenings mark the beginning of grilling season. One great thing about grilling is the heat that is not produced in the house by the stove or oven. The best thing about grilling is the excellent taste of marinated steaks, chicken breasts, pork loins and chops, or just barbecued hamburgers and brats. Healthy eating and fun gatherings have never been easier.

First and foremost, food safety should always be a concern taken seriously. Food contamination can be avoided by using different plates for the raw and cooked meat. Keep meat in the refrigerator until ready to cook. Steaks taste better when they are at room temperature when placed on the grill, but it is not recommended because of obvious safety reasons.

Grilling, as with most activities, requires a little practice to become efficient. If you place your meat on the grill before the charcoal is ready (it turns gray), you will find the outside of your meat burned and the inside raw. While this is good for a few laughs, it's not safe to eat.

When we grill, we only use Kingsford charcoal and lighter fluid because the meat does not end up tasting like charcoal and lighter fluid. Charcoal grills burn hotter than gas grills. Mesquite is the hottest burning of charcoals. Briquettes are reformed and do not burn as hot as hardwood charcoal. Mesquite and hickory chips add a small amount of smoky flavor to grilled meat. They make the grilling area smell fantastic though. Liquid Smoke also adds a slight smoky flavor to grilled meat.

We grill boneless, skinless chicken breasts, pork loins, and top sirloin center cut steaks more than any other meats. We have a standard homemade marinade we use when we grill. There is a wide variety of marinades at the grocery store that would work if you don't have a favorite marinade.

My favorite grilled meat is definitely steak. Steaks that are about 2" thick work best, because they can be seared on the outside and not be overcooked on the inside. If you want to grill a thinner steak, you can try taking it straight from the freezer to the grill or turning it very often. Steaks do continue to cook for a few minutes after they are removed from the grill. Removing the steak a few minutes early will help prevent overcooking. Trimming the excess fat off of meat helps reduce flame flare-ups. Allowing grilled meat to set for about 5 minutes will help the juices stay in the meat and off your plate.

Grilling chicken takes more time than other meats. Chicken has to be cooked for a longer amount of time over lower heat to prevent charring the outside and leaving the inside raw. When the chicken is done, the juices will run clear with no pink.

Grilling utensils, including tongs, spatulas, sauce cups, and brushes, enhance the grilling experience and lessen the amount of food that ends up on the ground. Try to avoid sticking forks into meat when possible. This allows the juices to escape the meat.

Grills require cleaning like anything else. Before you grill, you should burn off any grease or rust on the grate while the heat is very high. A big, automotive brush works well for removing the tough grime and/or rust. Cleaning the grate as well as you can as soon as you are done grilling will help to lessen the grime clean up for the next cook-out.

It is very important to supervise children closely when grilling, and teach children the dangers of burns.

Plan a grilling get together with some friends or family this summer. Adding some potato salad, corn on the cob, and dinner rolls makes a tasty meal. Make sure you have your camera handy and prepare for a good time.