Grilling Do's And Don'ts - Weber 59502 Mode D'emploi

Grilling Do's and Don'ts
Preheat each and every time.
If the cooking grates aren't hot enough, food will stick,
and you will likely never have a chance of searing
properly or developing those handsome grill marks.
Even if a recipe calls for medium or low heat, always
preheat the grill on the highest setting first. Open the
lid, turn up the heat, close the lid, and then let the
cooking grate heat up for about ten minutes or until
the lid thermometer reads 500° F (260° C).
Don't grill on dirty grates.
Tossing food onto the cooking grates before they have
been cleaned is never a good idea. Leftover "stuff" on
the grates acts like glue, binding it to the grates and
your new food. To avoid tasting last night's dinner on
today's lunch, make sure you are grilling on a clean
cooking grate. Once the grates are preheated, use
a stainless steel bristle grill brush to make a clean,
smooth surface.
Be present in the process.
Before firing up your grill, make sure that everything
you need is within arm's reach. Don't forget your
essential grilling tools, already oiled and seasoned
food, glazes or sauces, and clean cooking platters for
cooked food. Having to run back to your kitchen not
only means missing out on the fun, but could also
result in burning your food. French chefs call this
"mise en place" (meaning, "put in place"). We call it
"being present".
Create a little elbow room.
Packing too much food onto the cooking grates
restricts your flexibility. Leave at least one-quarter of
the cooking grates clear, with plenty of space between
each food item, in order to get your tongs in there
and easily move the food around. Sometimes grilling
involves split-second decisions and the ability to
jockey food from one area to another. So give yourself
enough room to operate.
Try not to peek.
The lid on your grill is for more than just keeping
the rain out. Most importantly, it's for preventing too
much air from getting in, and too much heat and
smoke from getting out. When the lid is closed, the
cooking grates are hotter, the grilling times are faster,
the smoky tastes are stronger, and the flare-ups are
fewer. So put a lid on it!
Only flip once.
What's better than a juicy steak with a deep sear
and plenty of beautifully caramelized bits? The key
to accomplishing these results is to keep your food
in place. Sometimes we have the tendency to flip our
food before it reaches the desirable level of color
and flavor. In nearly all cases, you should turn food
just once. If fiddling with it more than that, you are
probably also opening the lid too much, which causes
its own set of problems. So step back and trust the
grill.
Know when to tame the flame.
When grilling, sometimes the most important thing
to know is when to stop. The most reliable way to
test doneness of your food is to invest in an instant-
read thermometer. This slim little gem will help you
pinpoint that critical moment when your food is at
its best.
Don't be afraid to experiment.
Back in the 1950s, grilling meant one thing: meat (and
only meat) charred over open flames. The modern
day backyard chef doesn't need a kitchen in order
to prepare a full course meal. Use your grill to make
char-grilled appetizers, sides, and even desserts.
Register your grill to receive special content that will
inspire you along the way. We'd love to join you on
your grilling adventures.
Look for a long-handled spatula
designed with a bent (offset) neck
so that the blade is set lower
than the handle. This makes it
SPATULA
easier to lift food off the
cooking grates.
BARBECUE
MITTS
When in doubt, wear them. The good
ones are insulated and protect
both hand and forearm.
TIMER
Avoid the disappointment of torching
your dinner by simply setting a timer.
Nothing fancy needed—just one
that is reliable and easy
to use.
7