Char-Broil AMERICAN GOURMET 465734721 Guide Des Produits page 50

Sauces
Sauces containing sugars and fats can cause flare-ups, and your food may burn. In general,
apply these sauces during the final 5 minutes of cooking. Keep in mind, use of excessive
sauces or glazes will also require extra cleaning afterwards.
Marinades and Rubs
To enhance the flavor of grilled foods, a liquid marinade or dry rub can be used prior to
cooking. Meat can be either soaked or injected with liquid marinade up to 24 hours prior to
grilling. Dry rubs can be applied directly to the meat immediately before grilling.
Wood Chips
For extra smoke flavor when grilling, try adding wood chips. Place smoke box or pan on
top of the cooking grate above the flame. Turn grill on high until the wood starts to smoke.
Reduce heat to desired temperature for cooking, and place food on cooking grate as desired.
Close lid to retain more smoke. Hardwood varieties that work particularly well with grilled
foods include Alder, Apple, Cherry, Hickory, Mesquite, and Pecan.
G R I L L I N G G U I D E – Ti p s & Tr i cks
Skewers
Metal skewers should be flat, with long handles. Round skewers allow food to roll when
turned, so it may not cook as evenly. Use metal skewers when cooking meat kabobs.
Wooden skewers should be soaked in water for an hour before use, and are best used for
quick cooking foods such as vegetables and fruits.
Utensils
Use tongs or a spatula to handle the food instead of a fork, and don't turn the food too often.
Piercing the food with a fork will release juices that you want in the meat, and may cause
flare-ups.
Pa ge 50 C H A R B R O I L. C O M