City Grill'n

Grill'n Tips

When grilling whether it’s a fire pit, gas or charcoal grill always stay close to the grill to ensure nothing else catches fire. Never leave the grill unattended, Safety First. Always clean your grill grates before cooking your food, this will prevent cross-food contamination.

When using your grill there are many things to understand for instance the difference between direct and indirect grilling.

Direct Grilling: Basically with direct grilling the food is placed and cooked over the flames of the grill.

Indirect Grilling: the food is placed offset or next to the flames of the grill.

Gas Grill: I use the gas grill the most. I can control the heat precisely and can smoke with it as well.

Lump Charcoal: If you choose to grill with charcoal only use Lump Charcoal this is natural wood that is turned into charcoal for grilling. I avoid charcoal briquettes these are a thing of the past.

Grilling Temperatures:
Hopefully your grill has a thermometer attached to the lid if not I would recommend getting one and installing it on the grill. Keep these temperature in mind as you cook your food on the grill and follow recipes.


High	450° - 550° F
Medium	350° - 450° F
Low	250° - 350° F

Is My Food Done?
The best way to check if your food is cooked is by the touch test, however whole birds and roasts require an instant read thermometer. For stakes burgers, chops and small cuts of meat you can use the touch test. Follow this chart as a guide.


Rare	Very soft to the touch with pressure but not as soft as raw meat.
Medium Rare	Soft and springy to the touch, meat springs back into place when pressed.
Medium	Starting to feel firm yet spongy.
Medium Well	Feels frim with a little spring back with pressure.
Well Done	Feels very firm, no give when touched with pressure.

Recommended Tools for Grilling:

Grill Mitts

Yes the grill can get very hot. Mitts are very important when using Lump Charcoal and for moving grates around and warm plates.

Chimney Starter

This is very handy for starting Lump charcoal quickly, but remember it gets very hot.

Grill Brush

You need to have the grill brush to keep the grill grates clean. I prefer the long handle and steel bristles.

Basting Brush

These are good for oiling the grill grates before placing the food on the grill and for adding your favorite marinades and sauces to your meat. I prefer the silicon brushes.

Disposable Aluminum Pans

I use these pans for cooking whole birds and roast to catch their drippings. The drippings can be used to help baste the meat and for gravy.

Cooking Pans

I use Iron Skillets I think they are the best for grilling they retain the heat and cook evenly. Noe the less there are many pans that can be used on the grill as well as in your oven.

Rotisserie

Rotisseries are nice to use for a rack a ribs, roast and whole birds. Not every grill is made to support a rotisserie so you need to decide if rotisserie is right for you and buy a grill that can support it.

Utensils

Speculates and tongs are need when preparing your food on the grill. No need for extra-long spatula and tong handles regular size works fine just make sure the blade is sturdy and not flimsy.

Timers

Depending on the types of food you’re cooking on the grill a timer, or two, can help you accurately cook your food on the grill. I prefer the digital timers or my smart phone.