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Grill Master

July 1, 2011

Few things are better than a barbecue on a warm, sunny day. Keep those burgers and hot dogs coming by keeping your grill in tip-top shape. The National Barbecue Association (how do I join THAT club? 🙂 recommends that you always start with a clean grill. Break up tough charred food and ashes with a metal-bristle brush or a steel wool pad. IF the food is still difficult to remove, consider closing the grill’s lid and cook on “high” for an additional 5 to 10 minutes. The grill residue should turn to ash, which is easier to clean off.

To prevent food or ash residue in the future, lightly coat the grill grate with vegetable oil. Two things to keep in mind: Always apply oils when the grill is off, and never spray directly into an open flame. Another simple approach is to rub down the grates using tongs with a paper towel dipped in oil for even application. While cooking, try to avoid using sugar or tomato based sauces until the last 15 to 20 minutes of grilling time; they tend to cause the meat to char.

After you’re done cooking, allow the grill to cool. Then remove all coals and liquids accumulated from inside the grill. These remnants can affect the taste of future meals, can collect moisture and impede the airflow within the grill; causing it to rust.


Compliments of Residential Specialist.

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