1. Good ingredients matter. As a dry, high-heat cooking method, grilling accentuates the natural flavor of food. No amount of seasoning will change the essential quality of the ingredients you use. So always start with fresh vegetables and the best cuts of meat and fish.
2. Think grate. Always make sure before you start that the cooking grate is hot, lightly oiled, and clean. Preheat the grate with the cover down, coat it with cooking spray right before you cook, and then scrape it clean with a wire brush before it cools.
Get it together. Grilling goes quickly, so it’s important to have everything you need—from seasonings to tools—in place and handy before you begin."]
3. Time the cooking. Know in advance how long you expect to grill the food and set a timer to alert you to check it.
4. Control flare-ups. Don’t allow food to burn. When dripping fat produces a leaping flame in one spot, move food to a different area, at least temporarily. Prevent problems by maintaining a clean grate, trimming excess fat from meat, and keeping oil in marinades to the minimum needed. Keep a spray bottle of water by the grill to put out the accidental flare-ups.
5. Spice is nice. For bold seasoning, use dry-rub spice blends rather than marinades. Go light on sugar in home-made rubs, and avoid buying commercial versions that are little more than salt and sugar. For a less assertive touch, salt and pepper alone often work well.
Peek for the pink. With steaks and chops, it’s OK to make a small cut and peek inside just before you’re ready to serve. Or, use an instant-read meat thermometer to gauge doneness for poultry and large cuts of meat.
6. Take the chill off. Remove marinated meats from the refrigerator and let them stand at room temperature for 10 to 15 minutes before grilling to make sure you don’t end up with a cold center.
Use basic tools. Other than a timer, the only major grill tools you need are long, strong spatulas and tongs for turning food. Don’t use a fork for grilling, since puncturing the food will release its juices.
