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Grilling Tips

Tip: Make a shallow depression about 1” wide in the center of each patty so the centers are about 1/2” thick. This will help the patties cook evenly and prevent them from puffing on the grill.

Tip: Turn fish fillets when dark grill marks have developed on the first side, indicating that the surface has caramelized to a point where it releases naturally from the cooking grate.

Tip: If your grill doesn’t have a rotisserie, you can still make this recipe. Just cook the chicken over indirect high heat, right in the middle of your cooking grate. After about 30 minutes, rotate the chicken 90 degrees and finish cooking over indirect medium heat.

Tip: The wing tips have almost no meat and they tend to burn, so remove them at the joint with a sharp knife or poultry shears.

Tip: Cut each vegetable to give you the biggest area to put in direct contact with the cooking grate. The more direct contact the better the flavors will be.

Tip: A flank steak has a long grain running from the top to the bottom. By cutting a flank steak against the grain, in thin slices, you shorten the length of the grain, making the steak tender for chewing.

Tip: Any chickens you buy should have skins that fit their bodies well. The color of the skin says little about quality, but the smell of a chicken will tell everything you need to know about freshness. If it smells funny, don’t buy it.

Tip: Grill the first side of the fish a few minutes longer than the second side and it will release more easily and look fabulous on the plate, with picture-perfect grill marks.

Tip: Wash your hands thoroughly with hot, soapy water before starting any meal preparation and after handling fresh meat, fish, and poultry.

Tip: Shred the meat with your fingers or two forks. Discard any clumps of fat, but keep bits of the "bark," which is the crusty outer layer fragrant with smoke and spice.

Tip: Doneness: Shellfish don’t flake, but they turn an opaque, pearly white color at the center when they are cooked. The only way to know for sure how the center looks is to cut into it, so plan on sacrificing one or two shrimp (a nice little snack for the chef, if they are done).

Tip: The freshest, most flavorful carrots have bright green tops. If the tops have been removed, look at the carrot and make sure there are no cracks, brown spots, or soft spots.

Tip: To prevent your meat from sticking to the cooking grate, make sure your grill is hot and your grates are super clean.

Tip: If one section of the leg of lamb is considerably thicker than the rest, cut it off and grill it separately.

Tip: If desired, to hold the wrapped prosciutto slices securely around the pear wedges, simply use toothpicks!

Tip: The USDA recommends cooking poultry until the internal temperature reaches 175°F in the thickest part of the thigh (not touching the bone). If you don’t have a thermometer, insert a thin knife between the thigh and drumstick. The juices should run clear and the meat should no longer be pink at the bone.

Tip: If the flesh of the fish just begins to flake (in other words, to separate into layers) when you poke it with the tip of a sharp knife, that’s perfect.

Tip: You have two basic options for ulta-tender lamb chops: loin or rib. The loin chops are little miniature T-bone steaks, while rib chops are like rib-eye steaks with the bone attached. The rib chops have a bit more fat and therefore, more flavor.

Tip: Grill the first side of the fish a few minutes longer than the second side and it will release more easily and look fabulous on the plate, with picture-perfect grill marks.

Tip: Wash your hands thoroughly with hot, soapy water before starting any meal preparation and after handling fresh meat, fish, and poultry.

Tip: Make a shallow depression about 1” wide in the center of each patty so the centers are about 1/2” thick. This will help the patties cook evenly and prevent them from puffing on the grill.

Tip: Turn fish fillets when dark grill marks have developed on the first side, indicating that the surface has caramelized to a point where it releases naturally from the cooking grate.

Tip: Shred the meat with your fingers or two forks. Discard any clumps of fat, but keep bits of the "bark," which is the crusty outer layer fragrant with smoke and spice.

Tip: The USDA recommends cooking poultry until the internal temperature reaches 175°F in the thickest part of the thigh (not touching the bone). If you don’t have a thermometer, insert a thin knife between the thigh and drumstick. The juices should run clear and the meat should no longer be pink at the bone.

Tip: The freshest, most flavorful carrots have bright green tops. If the tops have been removed, look at the carrot and make sure there are no cracks, brown spots, or soft spots.

Tip: Doneness: Shellfish don’t flake, but they turn an opaque, pearly white color at the center when they are cooked. The only way to know for sure how the center looks is to cut into it, so plan on sacrificing one or two shrimp (a nice little snack for the chef, if they are done).

Tip: If desired, to hold the wrapped prosciutto slices securely around the pear wedges, simply use toothpicks!

Tip: To prevent your meat from sticking to the cooking grate, make sure your grill is hot and your grates are super clean.

Tip: If one section of the leg of lamb is considerably thicker than the rest, cut it off and grill it separately.

Tip: The wing tips have almost no meat and they tend to burn, so remove them at the joint with a sharp knife or poultry shears.

Tip: If the flesh of the fish just begins to flake (in other words, to separate into layers) when you poke it with the tip of a sharp knife, that’s perfect.

Tip: You have two basic options for ulta-tender lamb chops: loin or rib. The loin chops are little miniature T-bone steaks, while rib chops are like rib-eye steaks with the bone attached. The rib chops have a bit more fat and therefore, more flavor.

Tip: According to the USDA, ground turkey is fully cooked at 165°F.

Tip: Chicken breasts thicker than one-half inch will cook more evenly over medium heat, rather than high heat, because the centers can cook thoroughly before the outsides are overdone.

Tip: To protect the tail from burning (because it’s so thin), place a small piece of aluminum foil between the tail and the cooking grate.

Tip: When buying eggplant, choose those that are firm with smooth skin—that means they’re nice and fresh.

Tip: Since the marinade contains honey, watch for flare-ups. If they occur, move the chicken breasts over indirect heat until the flames subside.

Tip: You get more flavor from bone-in chops. The cooked bone adds its own richness, plus the meat along the bone is naturally sweeter and juicier.

Tip: When buying lamb, look for meat that is light red (not too dark) and finely grained (not coarse). The fat should be white (not yellow).

Tip: If you don’t have time to make your own dough, you can buy ready-made dough available at your local grocer or pizzeria.

Tip: Choose tomatillos that are nice and firm. Be sure to grill them long enough so that they develop some sweetness. Otherwise, they will be too tangy.

Tip: A perforated grill pan prevents small tomatoes from falling through the cooking grate.

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