Incinerated (or raw) meat, lighter fluid-spiked food, and falling-apart fish can really put a damper on a summer barbecue. Our tips will help get things in order.
Grilling faux pas are just like other kitchen mistakes, except fire is involved—meaning burnt burgers and singed arm hair, too. Follow our grilling tips to make sure you don’t make these mistakes.
Our first grilling oops is: You coat grill racks with cooking spray while they're over the fire.
THE RESULT: Torched food
THE FIX: Just don’t do it. Sudden flare-ups will not only scorch the food, but they’ll also put you at risk for getting burned. For safe grilling, carefully remove the grill racks from the fire, and then coat them with cooking spray or use a paper towel coated in oil to easily grease them without leaving behind an oily mess. Coating the food with cooking spray or oil will also help keep it from sticking to the grates without causing any safety hazards. Choose an oil with a high smoke point (such as peanut oil).