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Tips To Clean Your Grill

Megan HerrenAdvice, Grilling, Summer

Millions of people across the globe have a passion for grilling. Cooking over an open flame imparts a unique flavor to a variety of foods, and that profile can be augmented with marinades, wood chips and a host of other tweaks that help to create a delicious finished product.

Though many people grill throughout the year, this particular method of cooking is most popular in summer, when welcoming temperatures compel cooks to prepare meals outdoors. As grilling season kicks into high gear, grillmasters can embrace these strategies to ensure their grills remain clean.

Clean After Each Use

Once food is cooked, cooks’ minds immediately shift to eating. But cleaning a grill immediately after each use can make it easier to remove all the debris that can gather as foods cook. Fat, grease, melted cheese, marinades, and other substances can accumulate on the grill over time. Though grillmasters can eat before cleaning their grills, keep the fire going until after eating (vents can be slightly closed to reduce the heat somewhat), then scrape food and other debris off the grill. Grates that are still warm are easier to clean, but use heat-proof grilling gloves when cleaning warm or hot grates to reduce burn risk.

Oil The Grates Before Cooking

A light coating of oil brushed onto the grill grates prior to cooking can reduce the likelihood that food sticks to the grill while it’s being cooked. Food stuck to a grill can be difficult to remove, but the oil can reduce the likelihood that ground beef from burgers or chicken breasts will stick to the cooking surface.

Deep Clean The Grill Every So Often

Grill grates may not need a deep clean after each use, particularly when only preparing food for a handful of people. However, a deep cleaning every so often, and after heavy usage during backyard barbecues, can remove debris that can accumulate and pose a health risk over time. Follow the grill manufacturer’s instructions regarding cleaning the grill. Some might suggest traditional dish soap like Palmolive is safe to use, while others might recommend particular soaps that can protect the long-term life of the grill. Cast-iron grill grates generally should not air dry, so dry these parts off immediately after cleaning.

Use The Right Tools

Steel grill brushes are popular, but these cleaning tools can be unsafe. Steel brush bristles can break off during vigorous cleaning sessions, and they may get stuck on the grill during the cleaning process. If stuck on the grill, steel bristles can easily attach to food. The cooking experts at Epicurious note that steel brush bristles can cause throat and/or abdominal issues if consumed. Alternatives to steel bristle grill brushes are widely available, but grillmasters should know that some, including nylon brushes, should not be applied to a grill until its grates have cooled off.

Clean All Components

Grease traps, ash pans and the interior of the grill, including its sides and the inside of lids, can be periodically cleaned to reduce grease buildup and the risk of exposure to germs.

Grilling is a wildly popular summer pastime. Ensuring grills are clean prior to cooking can make foods more flavorful and decrease the risk of illness.

Enjoy Stuffed Burgers This Barbecue Season

MBEhleGrilling, Recipes, Summer

Barbecue season has arrived, so soon people will be bonding in the backyard over hamburgers and hot dogs. Backyard barbecue season begins in spring and continues through summer and, where the weather allows, into fall. Barbecues are a perfect summertime soiree, as they’re usually laid back affairs and make use of the pleasant weather.

While it’s fun to expand your culinary horizons over the open flame of a grill, it’s important that you never forget the basics, especially when entertaining crowds who are no doubt looking forward to grilled burgers. Giving the masses what they want is good hosting, but you can still try your hand at a little experimentation when serving burgers at your next backyard barbecue. The following recipe for “Herb Cheese-Stuffed Garlic Burgers” from Andrew Schloss’ and David Joachim’s “Mastering the Grill” (Chronicle Books) provides the best of both worlds.

Herb Cheese-Stuffed Garlic Burgers

Makes 6 servings

2 pounds ground beef chuck, 85 percent lean

2 tablespoons chopped garlic

1/2 teaspoon kosher salt

1/4 teaspoon ground black pepper

3 tablespoons herbed garlic cream cheese, such as Boursin

6 hamburger buns, split

Oil for coating grill grate

The Grill

Gas: Direct heat, medium-high 425 F to 450 F; clean,

oiled grate

Charcoal: Direct heat, light ash; 12-by-12-inch charcoal

bed (about 3 dozen coals); clean, oiled grate on lowest

setting

Wood: Direct heat, light ash; 12-by-12-inch bed, 3 to 4

inches deep; clean, oiled grate set 2 inches above the fire

1. Heat the grill as directed.

2. Using your hands, mix the beef, garlic, salt, and pepper in a bowl until well blended; do not overmix. Using a light touch, form into 12 patties no more than 1/2-inch thick.

3. Put a portion (about 11/2 teaspoons) of cream cheese in the center of each of the 6 patties; top with the remaining patties and press together, taking care to seal the edges well. Refrigerate the burgers until the grill is ready.

4. Brush the grill grate and coat it with oil. Put the burgers on the grill, cover and cook for 9 minutes, flipping after 5 minutes, for medium-done (150 F, slightly pink). Add a minute per side for well-done (160 F).

5. To toast the buns, put them cut-sides down directly over the fire for the last minute of cooking.

6. If serving the burgers directly from the grill, serve on the buns. If the burgers will sit, even for a few minutes, keep the buns and burgers separate until just before eating.

Safety Tips Ahead of Your Memorial Day Barbecue

MBEhleCookout, Grilling, Outdoors

Memorial Day weekend marks the unofficial start of summer for millions of people across the country. Backyard barbecues are a staple of Memorial Day weekend, and such informal gatherings contribute much to the laid back vibe of this beloved three-day weekend.

Backyard barbecues may be all about food and fun, but it’s important that hosts take measures to ensure such soirees are safe as well. By employing the following measures, hosts can ensure their Memorial Day barbecues are safe for all in attendance.

Place the Grill In A Safe Location

The National Fire Protection Association urges hosts to place their grills a safe distance away from the home, deck railings and out from under eaves or overhanging branches. The NFPA also notes no grill should be placed within 10 feet of any structure, including a home.

Check Propane Tanks For Leaks Prior To Using The Grill

Memorial Day may be the first time many people use their grill since the previous summer or fall. The NFPA recommends propane grill users check their tanks for leaks prior to using the grill for the first time. This inspection is simple. Apply a light solution of soap and water to the hose. The NFPA notes a propane leak will release bubbles. The smell test also can reveal a leak, as a strong odor of gas can indicate a leak. In such instances, close the tank valve and turn off the grill. If the leak stops, have the grill serviced by a professional. If the leak persists, call the fire department. The NFPA urges hosts who detect an odor of gas while cooking to get away from the grill immediately and call the fire department. Do not move the grill in such instances.

Man The Grill At All Times

An unattended grill poses a significant safety hazard. Whether you’re using a propane grill, a charcoal grill, a smoker, or a hybrid, make sure an adult is keeping an eye on the grill at all times.

Purchase Long-Handled Cooking Tools

The American Red Cross notes that long-handled cooking tools are designed to keep chefs safe. Such tools ensure cooks’ hands and arms do not have to be directly over flames, which can periodically flare up and pose a safety hazard.

Ensure Children Are Supervised When Swimming

The grill is not the only safety threat that may be present at Memorial Day barbecues. Hosts who will open their pools or provide inflatable pools for children should make sure kids are supervised when in or around the water at all times. Before allowing kids in a pool, hosts should confirm their swimming abilities and insist kids who cannot swim or only recently learned to swim wear inflatables or life jackets to reduce drowning risk.

Memorial Day weekend is a festive time at many households. By emphasizing backyard barbecue safety strategies, hosts can ensure everyone has a great time and gets home safe this Memorial Day weekend.

Gas vs. Charcoal: Dishing on Popular Grilling Methods

MBEhleGrilling, Summer

Any time of year has the potential to be grilling season. Grilling is not only a way to prepare meals; for many, it’s also a passion. “Barbecuing is no longer just a pastime, but an integral part of the North American lifestyle,” said Jack Goldman, president and CEO, Hearth, Patio & Barbecue Association. “We expect consumers’ passion for flavorful food and entertaining their family and friends to continue to increase.”

The HPBA’s 2017 industry survey found that 70 percent of adults in the United States own a grill or smoker. Those numbers are even greater in Canada, where 80 percent of adults have a grill to call their own. Flavor, lifestyle and entertainment are the prime reasons people grill.

When it comes time to replace or upgrade a grill, the age-old question remains: Do I choose a charcoal- or gas-fueled grill? That decision can spark heated debate among grillmasters, but for many it may boil down to a number of factors.

Cost

Charcoal grills tend to be the less expensive than gas grills. The food and beverage trend reporter Chowhound indicates that a low-end grill can be purchased for around $25. However, deluxe charcoal kettles and other charcoal alternatives tend to be considerably more expensive. The most popular gas grills may cost anywhere from $130 to $300. Those who prefer more options and high-end offerings can pay between $800 and $1,500.

High heat searing

When cooking expensive, well-marbled steaks or other dishes that benefit from high-heat searing, charcoal grills seem to outperform gas ones, at least according to the experts behind The Sweethome, a product recommendation site owned by The New York Times Company. That isn’t to say gas counterparts can’t come very close. And deploying a cast-iron pan on top of the grates can help concentrate the heat and allow the meat to cook in its own fat.

Convenience

There is no doubt that gas grills are a marvel in regard to convenience, especially when they are directly tied into a home’s propane or natural gas system. In such instances, one never has to worry about running out of gas. Gas fuel tends to be cheaper than charcoal and easier to clean, and some gas grills come with side burners that enable cooks to prepare side dishes right next to their grilled entrees.

Portability

For those who want to grill at home and on the go, then a charcoal grill is the right investment. A charcoal grill can be brought to a campsite or a park without going to great lengths.

Clean-up

Gas grills generally are easier to clean, and home chefs do not have to wrangle much ash or leftover coals once they’re done cooking.

Charcoal and gas grills each have their merits. It is up to consumers to decide which features reign supreme as they shop for new grills.

Safety Tips for Grilling Season

MBEhleAdvice, Grilling, Outdoors, Summer

People have been cooking meals over open flames since the discovery of fire. Even today, when there are so many ways to cook a meal, many still insist there’s nothing better than the taste of food cooked on the grill.

The Hearth, Patio & Barbecue Association, which tracks industry trends, points out that one-third of consumers plan to use their grill or smoker more often this year. Even though grilling is widely associated with summer, a growing number of people are embracing year-round grilling. HPBA’s CEO Jack Goldman has said, “Barbecuing is no longer just a pastime, but an integral part of the North American lifestyle.”

Seven in 10 adults in the United States and eight out of 10 in Canada own a grill or smoker. With so many people firing up their grills, it’s important to recognize the importance of grilling safety. Each year an average of 8,900 home fires are caused by grilling, and close to half of all injuries involving grills are due to thermal burns, advises the National Fire Protection Association. Here’s how to stay safe.

• Only grill outside. Propane and charcoal barbecue grills should only be used outdoors. Grills should be placed well away from the home. Keep grills away from deck railings, eaves, overhangs, and tree branches.

• Keep the grill clean. Thoroughly clean the grill prior to first use, and keep it tidy all year long. Grease or fat buildup can ignite and cause a fire.

• Always attend the grill. Grill distraction-free and keep an eye on the food being cooked. Simply stepping away for a few moments can lead to a fire or accident. • Start fires safely. Charcoal grills and gas grills may be lit using electronic starters that do not require fire. If using starter fluid, only do so on charcoal, and do not add more fluid or other flammable liquids after the fire has ignited.

• Check for gas leaks. Whether the gas grill is hooked up to a propane tank or the natural gas supply of a home, ensure that the hoses or tanks are not leaking. Apply a light soap-and-water solution to hoses to see if they bubble from leaking gas.

• Keep baking soda nearby. Baking soda can control grease fires, but it’s also helpful to have a fire extinguisher or a bucket of sand on hand for other types of fires.

• Watch children and pets. Keep children and pets at least three feet away from grilling areas.

• Wait for the grill and coals to cool. Practice safety around the grill until all coals are cool and the grill is no longer hot to the touch. Only then should the grill be moved or relocated.

Grilling is a passion that is enjoyed throughout much of the year. Safely cook outdoors by heeding safety guidelines.

Stop Making These 8 Common Grilling Mistakes

MBEhleSeasonal, Summer

Cooking food over an open fire imparts all sorts of flavor. Grilling tends to be quicker, less messy and more convenient than cooking in the kitchen – particularly during the dog days of summer.

Outdoor grills are everywhere, including nearly every backyard across the country. The Hearth, Patio & Barbecue Association says $1.47 billion in grill sales were made in 2016. That grills are so commonplace doesn’t mean that everyone grilling is employing the right techniques. Becoming the ultimate grillmaster involves understanding the subtleties of grilling and avoiding common mistakes so food can look and taste that much better.

1. Not prepping the food:

The French culinary term for preparing to cook is “mise en place.” This is especially important when grilling, as cooks must deal with faster cooking times than they would otherwise encounter when cooking meals in the stove.

2. Dirty grill:

Make sure the grill is cleaned before and after each use. Grease can quickly build up on a grill, leading to flare-ups that can cause foods to char. Frequent cleaning also helps grillmasters avoid a tiresome cleaning process at the start of the season.

3. Forgetting to preheat:

Preheating the grill ensures that foods will cook quickly and as evenly as possible. Otherwise, meats can lose moisture and even stick to cooler grates. Reader’s Digest suggests preheating to between 350 F and 450 F depending on the food.

4. Overreliance on lighter fluid:

The chemical taste of lighter fluid can transfer to foods even when the fluid is used sparingly. Consider using a chimney starter when grilling with charcoal. And avoid repeated pyrotechnics with fluid, or worse, gasoline.

5. Too much direct heat:

Food should not char on the outside before the inside has a chance to cook. A two-zone fire, according to food experts at Serious Eats, enables grillmasters to cook over high heat to sear and then move the food to a lower temperature to continue to cook evenly.

6. Playing with food:

Grilling does not require much intervention. Repeatedly flipping and squeezing meat and poultry can cause flavorful juices to leak out. Then you’re left with dried-out food. Resist any urges to prod and poke food. And minimize how many times you lift the grill cover to take a peek, as that can cause temperatures to fluctuate. Use a thermometer to determine when food is done. And don’t forget that meat will still cook a bit after it’s taken off the grill.

7. Improper seasoning:

Basting food with sugar-laden sauces and marinades too early can cause flare-ups and burning. Quick rubs can help lock in flavor, and then reserve the sauce for the last few minutes of grilling, says cookbook author Dave Martin.

8. Digging in too soon:

Give meats a chance to rest for between five and 10 minutes to allow the juices to redistribute through the food. This improves flavor and tenderness.

 
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Tips for Safe Home Grilling

MBEhleAdvice, Cookout, Food, Grilling

Millions of grilling enthusiasts take to their backyards each year to cook delicious foods over an open flame. Grilling is embedded in the history of many cultures, and to this day many people feel nothing beats the savory flavor characteristic of grilled meats, poultry, seafood, and vegetables.

Although many people safely enjoy outdoor barbecues every day, accidents can happen. According to the U.S. Fire Administration, roughly 6,000 grill fires take place on residential property every year in the United States alone. Many grilling accidents can be prevented with some safety precautions and a little common sense.

When grilling, place the grill in a safe location. Grills should be at least 10 feet away from the house when they are in use. Also, keep the grill away from wooden overhangs or other structures attached to the house, such as garages and porches.

Before using a gas grill, inspect it to make sure there are no gas leaks. Ensure hoses are properly connected and that the grill looks in good repair.

Use propane and charcoal grills outdoors only. Never bring such grills into your house, even if it seems like there is ample ventilation. Potentially fatal carbon monoxide can build up quickly.

Keep children and pets away from the grill area. Grills can be knocked over easily, and kids and pets may burn themselves if they bump into a hot grill.

Clean the grill regularly. Grease and fat buildup forms in the tray below the grill and can be quite flammable. By brushing off the grates after each use and periodically removing food and grease buildup, you can prevent flare-ups that may ignite the grill.

Always tend the grill while cooking. Walking away for even a minute may lead to accidents.

Store unused propane tanks upright at all times to prevent leakage. Keep them outdoors and beyond the reach of children. Never smoke near propane cylinders and never move a lit grill.

Keep a fire extinguisher handy in the event of a flare-up. A hose may not prove effective on a grease fire.

It’s also important to emphasize food safety when grilling. Invest in a food thermometer so you can test the internal temperature of foods and prevent foodborne illnesses.

Grilling is a great and flavorful way to cook. But safety must remain a priority when grilling.

TF167219

Master Magical Marinades

MBEhleAdvice, Cookout, Food, Grilling, Recipes

Grilled foods boast inviting flavors that put many diners on the lookout for second helpings. Quite often the magic behind grilled meals lies in the marinade used to give foods that flavorful kick.

Marinades can be used to enhance the flavor of meats, vegetables and poultry. While marinades add flavor, they also may be responsible for some other benefits in grilled foods.

Marinades add flavor

Defined as a savory acidic sauce in which food is soaked to enrich its flavor, marinades help break down fiber and tenderize certain foods. The base of many marinades include vinegar, lemon juice or wine, and marinades can be enhanced with spices, oil and herbs.

It’s important not to let foods sit in marinades for too long, as any alcohol, acid or salt in the mixture can chemically “cook” the food in a process known as “denaturing.” Adhere to timing recommendations when using store-bought marinades, and keep such guidelines in mind when using homemade marinades as well. Many may tell you to let foods sit no longer than four hours. Marinades with citrus juices may require even less time for flavor to penetrate.

The timing of marinade use also will depend on the foods being marinated. Delicate items, such as seafood, may change with regard to texture or color in a matter of minutes.

It’s important to always marinate foods in the refrigerator. Food left sitting out on a counter – even when it’s in a marinade – invites the growth of bacteria. If a recipe calls for marinating at room temperature, continue to marinate in the refrigerator, but extend the length of time you marinate. This helps to prevent foodborne illnesses.

When marinating, use plastic or glass containers so the marinade does not cause a chemical reaction, which may occur if you marinate foods in metal containers. Discard all marinades for raw meats and poultry when the time comes to cook the foods, as leftover marinades may contain bacteria that makes them unsafe to reuse on other foods.

The nutritional benefits of marinating

In addition to flavor, marinades may improve the nutritional value of grilled foods. In 2008, researchers at Kansas State University discovered that marinating meat in antioxidant-rich spice blends can reduce the risk of forming heterocyclic amines, or HCAs, by more than 80 percent. HCAs are harmful, cancer-causing compounds that form when food chars over an open flame at high temperatures. Marinades must be rich in spices to have any HCA-busting properties.

Marinades are a secret weapon in the creation of tasty, tender and healthy foods. They come in quite handy when grilling, and add an extra dose of flavor when cooking over high heat.

TF167209

Tips for Grilling the Perfect Burger

MBEhleAdvice, Cookout, Food, Recipes

Hamburgers are a staple at backyard barbecues. Though burgers are a relatively simple food, mastering the technique to grill burgers is no small feat, as there is more to great grilled burgers than simply firing up the grill and dropping down a patty.

· Choose fresh ground beef that has a decent percentage of fat. The fat-to-lean meat ratio should be around 20 percent fat to 80 percent meat. Spend a little more to get freshly ground meat that has not been previously frozen.

· Don’t overwork the burgers with a lot of handling. This will warm up the fat in the burger, which causes it to emulsify and could make the meat rubbery.

· Reconsider adding a lot of herbs, spices or add-ins to the burgers, as such items can detract from the flavor of the meat. Extra herbs and spices also may require extra mixing, which can lead overhandling.

· Push a dimple into the top of the burger, which will help prevent the burger from expanding upward and out while cooking and rounding out in the process. The dimple will keep the top of the burger flat, which facilitates easy topping.

· Make sure the grill is hot. Burgers do well with high heat and will cook relatively quickly.

· Resist the urge to push down on the patty with your spatula. This will cause the juices to spill out and may result in a dry, tough burger.

· Let burgers rest before serving. This lets the juices redistribute throughout and makes for a moist and tasty first bite.

TF167203

Master Magical Marinades

MBEhleCookout, DIY, Food, Recipes

Grilled foods boast inviting flavors that put many diners on the lookout for second helpings. Quite often the magic behind grilled meals lies in the marinade used to give foods that flavorful kick.

Marinades can be used to enhance the flavor of meats, vegetables and poultry. While marinades add flavor, they also may be responsible for some other benefits in grilled foods.

Marinades add flavor

Defined as a savory acidic sauce in which food is soaked to enrich its flavor, marinades help break down fiber and tenderize certain foods. The base of many marinades include vinegar, lemon juice or wine, and marinades can be enhanced with spices, oil and herbs.

It’s important not to let foods sit in marinades for too long, as any alcohol, acid or salt in the mixture can chemically “cook” the food in a process known as “denaturing.” Adhere to timing recommendations when using store-bought marinades, and keep such guidelines in mind when using homemade marinades as well. Many may tell you to let foods sit no longer than four hours. Marinades with citrus juices may require even less time for flavor to penetrate.

The timing of marinade use also will depend on the foods being marinated. Delicate items, such as seafood, may change with regard to texture or color in a matter of minutes.

It’s important to always marinate foods in the refrigerator. Food left sitting out on a counter – even when it’s in a marinade – invites the growth of bacteria. If a recipe calls for marinating at room temperature, continue to marinate in the refrigerator, but extend the length of time you marinate. This helps to prevent foodborne illnesses.

When marinating, use plastic or glass containers so the marinade does not cause a chemical reaction, which may occur if you marinate foods in metal containers. Discard all marinades for raw meats and poultry when the time comes to cook the foods, as leftover marinades may contain bacteria that makes them unsafe to reuse on other foods.

The nutritional benefits of marinating

In addition to flavor, marinades may improve the nutritional value of grilled foods. In 2008, researchers at Kansas State University discovered that marinating meat in antioxidant-rich spice blends can reduce the risk of forming heterocyclic amines, or HCAs, by more than 80 percent. HCAs are harmful, cancer-causing compounds that form when food chars over an open flame at high temperatures. Marinades must be rich in spices to have any HCA-busting properties.

Marinades are a secret weapon in the creation of tasty, tender and healthy foods. They come in quite handy when grilling, and add an extra dose of flavor when cooking over high heat. TF167209

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