Memorial Day weekend kicks off the season for picnics and barbeques. If you’ve opted to host festivities in your backyard this weekend by firing up the grill and creating delicious meals use our quick and easy guide to get you through the tough decisions. But bare in mind manning the grill is a science, so don’t fret if you don’t get it right the first time.
What You’ll Need:
- Skewers– This is great for when grilling your vegetables and meat.
- Tongs- Make sure you have two (one for raw meat and another for cooked meats).
- Charcoal- This really depends on the type of fire you’re using (more on that later).
Meats- Chicken, hot dogs, burgers, steak, turkey, you get the point.
Seafood- fish, scallops and shrimp taste great when on the grill when marinated in herbs.
- Vegetables- Asparagus, corn, zucchini, squash are all great healthy grilling options. Mushrooms, tomatoes, onions and peppers are also great for kabobs.
- A Timer- Timers are great for setting the minutes the food will need before turning.
- Foil- You’ll need this to lock in flavor.
Types of Fire
The end result of most barbeques is the same: yummy tasting food from a fire. But not all fires are created equal. There are two types of fires to consider when hosting a cookout: gas and charcoal.
For the grilling newbies who like to see a low-maintenance fire, gas grills are the way to go. Once you preheat the grill you’ll be ready to cook in only 15 minutes.
Getting the Party Started
Use these steps to start your fire.
- Open air vents.
- Add about 40 charcoal briquettes at bottom.
- Add crumbled newspaper under the pile of briquettes.
- Light with long match.
- When the briquettes are covered in ash (about 30 minutes) place them in a row.
- Open the lid. Check that all burner control knobs are turned off and that your LP tank is not empty.
- Turn the LP Gas tank on.
- Light the grill according to the instructions provided when purchased.
- Close the lid and preheat all burners on high until the thermometer reaches the maximum heat.
- Don’t cook frozen foods. Defrost food thoroughly before grilling.
- Don’t grill with dirty hands. There are several diseases fire won’t kill, so be sure to wash your hands before grilling.
- Don’t consistently open the lid. It’s tempting, but don’t do it! When heat escapes, the cooking time multiplies.
- Don’t add lighter fluid. This is a big no no. A ranging fire is never a good look.
- Don’t flip food more than once. Flipping more than once can make the food taste tough.