GRILLING DOS AND DONâ€™TS
Free Resource (Video, Article, Pod Cast or Other)
We are always looking for tips to preparing fool-proof meals. Below are the top ten grilling dos and don’ts, Think of them as the “Cliff Notes” for outdoor cooking!
- Know the cooking methods: direct, indirect and combo
- Do not peek under the lid; every time you lift the lid, heat escapes and the cooking time increases.
- Do not add flammable liquid to the fire; this means, no lighter fluid. Use either crumbled newspaper or fire starter cubes.
- Remember to keep the air vents open, otherwise the fire will go out.
- Make sure charcoal briquettes are grey-ashed before cooking.
- Do not flip more food more than once unless a recipe specifically requires it.
- Do not move or turn meat with a fork; this lets all the yummy juices and flavor escape.
- Control flare-ups with a closed lid, not a spray bottle filled with water.
- Use an instant-read meat thermometer. It reads the internal temperature of meat and poultry in a matter of seconds and is only fail-safe way to test for doneness.
Grilling, Barbecue and Southern Foods Expert
Chef, Author, Media Personality
North Carolina native Elizabeth Karmel was raised on barbecue—at roadside stands, neighborhood cookouts and county fairs—but it wasn’t until she moved away from home that the barbecue love affair began. When it wasn’t at her fingertips, she had to learn how to smoke it herself and a pit-mistress was born.
Karmel, a.k.a. Grill Girl is a nationally respected authority on grilling, barbecue and Southern food. She is the founding Executive Chef of Hill Country Barbecue Market in NYC, Brooklyn and Washington, DC, and NYC and Brooklyn’s Hill Country Chicken. She developed the award-winning menu and flavor profiles from the meats to the sides and desserts for both restaurant concepts.
On July 4, 2012, The New York Times awarded Hill Country Barbecue Market NYC 2 stars and a glowing review that read like a love letter to barbecue and the Hill Country concept.
As a sought after media personality, Karmel writes for, and is frequently featured in an array of national magazines from Bon Appetit to Better Homes & Gardens, and was named one of the top 100 chefs by Saveur magazine. She appears regularly on all the network morning shows and is a guest judge on Chopped, Beat Bobby Flay and Iron Chef. She has appeared on a number of Food Network shows and hosted her own special on The Cooking Channel.
She writes a bi-monthly column for the Associated Press called The American Table and is the author of three acclaimed cookbooks. She designs an innovative line of outdoor cooking and kitchen tools, and recently introduced Elizabeth’s Everyday Essentials line of French porcelain by Revol.
Karmel is the founder of the decade-old, gender-breaking GirlsattheGrill.com. Follow her @GrillGirl, Instagram @ElizabethKarmel and like her fan page at http://www.facebook.com/#!/pages/ElizabethKarmel/201250523244938.