This will help retain heat, making it easier to clean with a brush after removal! Temperature is key SAFETY FIRST, always! For cleaning, we also recommend placing a piece of aluminum foil over the charcoal grate while the grill gets hot. You can also use grilling spray for the gas grill, but be sure to turn the grill off before doing so! This will prevent unnecessary and dangerous flare-ups (as we said before – ouch).ġ0- The same steps apply for charcoal grilling, only when using oil spray, you’ll want to pick up the grate with tongs and spray away from the grill. This will pick up excess debris as well as provide a nice non-stick surface for grilling.ĩ- Onion method not for you? Dip a paper towel into a high-smoke point oil (canola, grape-seed, etc.) and wipe it along the grate to get that same non-stick surface. Once your grill is on, make sure to clean it! This step is often overlooked, but it’s necessary to get the best flavor possible while grilling.ħ- Doing so is easy: simply turn your gas grill to high heat so that any leftover food stuck on the grates from previous grill adventures turns to ash, then brush off the remaining debris with a wire brush.Ĩ- If you don’t have a wire brush handy (or simply want an extra level of cleanliness), use a yellow onion to wipe off the gas grill’s surface. How many layers of briquette grids would you need to cook this many steaks? Cleaning the Grill: If you’re grilling more meat for something like a backyard barbecue, bear in mind that adding an additional layer of briquettes will account for about 20-30 minutes of grill time. Determine how much charcoal to use by how much meat you plan on consuming (for example, a 5×5 or 6×6 grid is perfect for two steaks). If you’re a charcoal griller, don’t worry, we haven’t forgotten you! For charcoal grills, laying briquettes down properly is critical to successfully lighting and heating your grill.Ħ- Practice the grid method when doing so – that is, lay your briquettes in a grid pattern instead of the traditional pyramid in order to evenly distribute heat. When heat gets going, turn on the remaining grill knobs, and pat yourself on the back because you’ve just successfully turned on a gas grill. The last thing you want to do is be caught off guard by a sudden flair-up when you’re not expecting it (ouch!).ĥ- Once you’ve checked, twist the propane tank’s knob so that gas is flowing, turn one grill knob on, and light it. We know, we know - this seems self-explanatory, but trust us, there’s nothing worse than preparing tasty beef for grilling only to discover you’re out of gas when stomachs are growling at dinner time!Ĥ- Before you turn on the gas, make sure that all grill knobs are turned off.
#EXPERT GRILL FULL#
Do you accept the challenge? Let us guide you:ģ- Step one when turning on a gas grill is making sure you’ve got a full propane tank underneath the grill, and that the tank is connected to the grill’s hose. Preparing the grill seems like a simple-enough task, but in reality, there are many small details that can make a huge difference in both taste and safety. Tougher cuts like Flank steak and Skirt steak should marinate for a minimum of six hours and a maximum of 24 hours – any longer than that and you risk breaking down muscle fiber, which can create a ‘mushy’ texture (yuck).
#EXPERT GRILL FREE#
You’re then free to get creative – throw in a little garlic, sriracha, cilantro or lime to add additional flavor and kick if you so desire.Ģ- When it comes to timing, tender cuts of beef such as Strip Steak, Sirloin and Flat Iron only require 15 minutes to two hours of marinating. That is, 1/3 olive oil, 1/3 acidic juice and 1/3 soy sauce or another fermented liquid to start as your marinade base. Thankfully, it doesn’t have to be difficult.ġ- Repeat after us: a third, a third, a third.
What do I use? How long do I let it sit? We totally get it, and have asked those questions ourselves.
Without further ado, let’s fire up the grill!įor many, marinating beef can be a point of stress.