There is at least another month of grilling time left this summer. Have you felt your grill skills have been a bit lackluster so far this season? Do you feel that other grillers know tips and tricks that you are not privy to? Then you have come to the right place. Below are some grilling tips guaranteed to put you on the road to being the neighborhood grillmaster!
1. Use cupcake tins to put hotdog and burger fixins, if you need more than those little wells can hold, make two, or three.
4. Make "veggie packs" and grill them before your guests arrive, then leave them on the outer edges of the grill to stay warm till your vegetarian or just veggie loving friends request one. To make them, simply put peppers, onions, zucchini, potatoes or any other veggies you have on hand, in tin foil with garlic powder, rosemary, thyme, and a pinch of
salt, and seal. Grill for 15 or 20 minutes.
5. Soak hickory wood chips in water for 30 minutes and wrap in double aluminum foil and seal, then poke holes in it with a toothpick. Lay this packet on top of your gas grill's burner to get delicious flavor.
7. If you don't have a grill thermometer and need to know if your grill heat is high, medium or low, hold you open hand, palm down about 5 inches above the rack. How soon you have to move it will tell you the temperature of your grill: 2 seconds and your grill is high (450 to 500 degrees F) 5 to 7 seconds and your grill is medium (around 350 degrees F) and 10 to 12 seconds and your grill is on low. (250 to 275 degrees F)
8. When grilling fish, seal each piece in an individual foil envelope, than way it is easy to cook and you don't have to worry about it falling apart. It also helps keep the fish moist,
and you can add a lemon slice and seasonings for flavor.
11. Grill some fruit! Put sheets of aluminum foil on your grill and brush pieces of pineapple, apple, melon and cantelope with honey. Grill on both sides and serve warm.
12. When grilling shish kebobs, cut your meat and vegetable pieces bigger and use two skewers per kebob. Your pieces will be much less likely to fall off or spin on the skewer so one half is always toward the fire and burnt. Don't forget to soak wood skewers in water before use and cover the ends with foil so they won't burn while being grilled.