Here are a few final tricks that you should keep in mind when you're grilling to bring out the best in your food:
- Charcoal briquets are ready for cooking when they're glowing red and their surface is covered with gray ash. Coals will take anywhere from 20 to 40 minutes to reach this stage. When coals are ready, use tongs to spread them out for even heat.
- Cleanup is easier if the grill rack is coated with vegetable oil or nonstick cooking spray before grilling. However, do not spray the grill over the fire, as this could cause a flare-up.
Grilled foods have a delicious flavor that you can't get when cooking on a stove or in an oven.
The nature of grilling can make it a dangerous endeavor. Guard against barbecue mishaps by following these safety suggestions:
- Position the grill on a heatproof surface, away from the trees and bushes that could catch a spark and out of the path of traffic. Also, before you start the fire, make sure the grill's vents are not clogged with ashes.
- A spray bottle filled with water is useful to control wild sparks and very small flare-ups on a charcoal grill. However, don't overuse the water spray and inadvertently extinguish the coals.
- Do not use water to quench flare-ups on a gas grill -- simply close the hood and turn down the heat until the flames subside.
Follow these simple tips and you'll be able to grill quickly and easily -- without a lot of fuss, but with great results.
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