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Ready, Aim, Fire,
These tips give you a shot at great grilling

You knew this day was coming. It is one of the larger national holidays, after all.

You even invited a few friends over to enjoy the meaty shank of the day. Soon, they will be assembling on your back patio expecting a frosty beverage and a plate of something cooked over open flame.

In your panic-riddled state (yes, you still have time to hit the supermarket), you may have forgotten some of the essentials to ensure a successful experience on this, one of the busiest grilling days of the year.

No worries. Here is most – if not all – of what you need to keep in mind.

CLEAN AND SLICK

Ideally the last time you 'cued, you scraped off all the charred debris on your grill rack while it was still hot. If not, preheat the grill 5 to 10 minutes, then scrub it with a long-handled wire brush to scrape off the residue of your prior meal. Once the grill is clean, rub the grate liberally with a vegetable-oil-soaked paper towel held with tongs. Or you can use a piece of the fat you have trimmed from your steak (if you're having steak) to rub over the grill.

RULE OF THUMB – AND PALM

Possibly the biggest faux pas you could commit today (besides getting soused and setting your neighborhood on fire; see “Don't set the 'hood on fire,” right) is putting food on the grill before the grill is hot enough. If you can hold your hand 3 inches above the grill for more than 3 seconds, that sucker ain't ready for cooking. Go freshen your guests' drinks, then check back.

STEAK OF READINESS

While it is poor form to fell your guests with food poisoning by not keeping hot foods hot and cold foods cold (at or above 140 degrees for hot food; at or below 40 degrees for cold), there is some leeway when it comes to prepping your steak. Take steaks (preferably bone-in and about 1 inch thick to ensure juiciness) out of the fridge at least 30 minutes before grilling them. You don't want them to languish on the back patio in the broiling sun, but they can safely come to room temp on your kitchen counter until grill time.

SPICE OF LIFE

Forget the age-old wisdom that salt zaps juices out of raw meat. If you apply the salt just before putting meat on the grill, it can help steaks form a savory crust as they cook. Along with pepper, salt should be the only seasoning required to achieve a tasty burger.

On the other hand, don't waste your time sloshing barbecue sauce on your foods throughout grilling. The sugars in the sauce tend to caramelize and then burn. Add your barbecue sauce during the last 3 to 5 minutes of grilling to make sure the sauce doesn't burn before the meat is finished cooking.

TEMPERATURE'S RISING

Medium heat is most commonly recommended to avoid overcooking meat, poultry or seafood. Use a meat thermometer or an instant-read digital thermometer inserted horizontally into the side of foods to check doneness.

DON'T FLIP, SPINDLE OR MUTILATE

As much as your mitts might itch to do so, don't flip your meat a lot. Ideally, turn over meats just once during cooking. Chicken, fish and other foods stick more when you flop them 40 times. Give food 4 to 5 minutes to come away from the grill before turning over. Also, never use a fork or knife to stab your steer or pierce your poultry. Use a pair of tongs that won't puncture the flesh and let flavorful juices flow out.

LOOKING LIKE A PRO

You can easily achieve magazine-worthy grill marks on steaks by placing the meat on the hottest part of the grill for 2 to 3 minutes to sear the bottom. Move the meat to the moderate-heat zone and give it a quarter turn to create a crosshatch of grill marks. Continue grilling until the bottom is dark brown. Invert the steak and repeat process.

Another way to look like you know what you're doing is to line up your kebabs with military precision. Besides keeping up appearances in front of company, this formation helps you track which foods went on the flame first so you can turn them and take them off in order.

DON'T SET THE 'HOOD ON FIRE

Is it done yet? Chicken breast (boneless, skinless): 6 to 8 minutes per side; 165 degrees Chicken thighs (bone-in, skinless): 15 to 25 minutes, turning occasionally; 165 degrees Pork chops (bone-in, 1 inch thick): 3 to 4 minutes per side; 145 degrees Flank steak: 6 to 8 minutes per side; 140 degrees for medium Salmon fillet: 3 to 5 minutes per side Shrimp: 2 to 3 minutes per side Strip steak (bone-in, 1 inch thick): 4 to 5 minutes per side; 140 degrees for medium

It is just plain rude to start a conflagration you can't control. Keep a spray bottle filled with water at the ready for when flare-ups happen. For times when this isn't enough, keep baking soda nearby, as well as a fire extinguisher. Never leave a grill unattended while it is hot, no matter how much your guests are clamoring for you to come do the limbo with them.

You would also be well advised to place the grill in an open area, away from buildings and low-hanging brush or trees. Place a heat-resistant pad beneath your grill to protect your deck or patio from greasy messes. It should go without saying that grilling is an outdoor activity, not meant to be conducted in your living room, garage or tent.

A LITTLE DOWN TIME

Meat served straight from the grill will taste tough and dry. Let your chops, filets or breasts rest (loosely tented under some foil) for 5 to 10 minutes so juices can reabsorb back into the meat.

ASK THE GROWN-UPS

Really, you should try these, they are great!

Grilled Caesar Salad

Shrimp Kebabs in Ginger Marinade

New York Steaks With Avocado and Grilled Corn Salsa

Berber-Spiced Chicken Breasts

 

 

 

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