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        How to Get the Most Out of Your Grill in the Heat of Summer

        • June 30, 2020
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        July is National Grilling Month, bringing with it the perfectly seared hotdogs and
        sizzling hamburgers that produce the official smoke signal for the summer food season. Add lucious charred corn
        and a slice of juicy watermelon to your menu and you’ve got the most delicious barbeque on the block. And while
        grilling tends to be ideal for the home chefs who like to take it easy, it can still be challenging enough to
        result in rubbery chicken, dry steak, and singed ribs. Thankfully, performing regular maintenance on your grill
        as well as using safe and clean cooking methods can help you get the most out of your grill in the heat of
        summer.

         

        Preseason Provisions

        The height of summer is every backyard barbecuer’s favorite time of year. From burgers
        and chips to fresh grilled
        veggies
        , suppertime is simple when you’ve got a good grill by your side. Keeping your grill in tip top
        shape is an important factor in getting the most out of barbecue season. So, before you pull off the grill cover and get down to business, be sure to
        keep a few things in mind that will help to best protect and maintain your grill.

         

        • Wash the grill. Cover gas valving with tin foil to protect from corrosion. Wash
          the grill’s interior with a long-handled wire grill brush and water. For the outside, a sponge with soap and
          water or a non-corrosive cleaner like window cleaner will do the trick.
        • Burn off grease. Briquettes conduct heat to cooking grates, leaving them coated
          in grease. Before firing up your grill for the big July 4th cookout, flip the briquettes, close the lid, and
          heat the grill on high for 20 minutes.
        • Clean cooking grates. Remove briquettes and cooking grates and scrub the grates
          with a stiff-wire grill brush and warm, soapy water. 
        • Stock fuel levels. Check and replenish propane and natural gas supply as
          necessary. Rusted tanks should be recycled.

         

        The Heat of Summer

        The Heat of Summer

        Getting the most out of your grill extends beyond the reaches of simple preseason
        hardware maintenance. Mastering the domain of backyard grilling season comes with the assurance that the food
        tastes as good as it looks and smells.

         

        • Marinate your meat. Marinades add flavor to foods by making them more tender and
          beginning the breakdown process of proteins in meats. Marinades are particularly useful when grilling
          because of the high heat produced by cooking on such direct heat, thus sealing in flavors more fully.
        • Preheating. Preheating helps to remove residue from prior use and prevents food
          from sticking to the grates. A good rule of thumb for preheating is about 20 minutes for an ideal searing
          temperature.
        • Don’t overcrowd the cooking surface. Flaring is normal when fatty foods meet the
          hot grates of the grill and can cause over-charring. With this in mind, you should keep a couple inches
          between items, which also leaves plenty of room for heat to distribute properly.
        • Keep a lid. Grilling without a lid allows heat to escape, compromising roasting
          potential.
        • Use a thermometer. Overcooking and undercooking meat can be the pitfalls of the
          grill gourmet. Inserting an instant-read thermometer into the sides of chicken and steaks or into the
          thickest part of burgers and chops ensures that proper temperatures have been reached.
        • Let it rest. Any chef will tell you to rest your meats when they come off the
          grill. Resting your meat by covering it with tin or aluminum foil helps juices to evenly redistribute before
          carving or slicing. In addition, removing meat from the surface of the grill a little early can help to
          finish meat without overcooking it.

         

        End of Season

        Don’t cry because it’s over; smile because it happened. There’s never a bad time to
        grill out. Winter or summer, there’s always time to get that fire-roasted flavor. However, when the bright burn
        of grilling season finally fades and it’s time to once again cover your patio with an insulated tarp, there are a few things you
        should keep in mind to ensure you continue to get the most out of your grill for years to come.

         

        • Burn off grease. Like you did at the start of the season, you’re going to want to
          flip the briquettes, close the lid, and heat the grill on high for 10 minutes before cooling down.
        • Clean cooking grates. Remove briquettes and cooking grates from the grill. Once
          it has cooled, scrub the grates with warm soapy water and set aside.
        • Clean burner and tubes. Turn off the propane tank, and detach the gas tubes from
          the burner. Clean the unit and towel dry before reattaching. 
        • Store your grill. If you plan on storing your grill outdoors leave the propane
          tank attached. If storing the grill indoors, disconnect the tank and leave it outside, standing upright, in
          a cool and shady location, away from disturbance. 
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