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Steven Raichlen offers tips for backyard grillers

1. Follow the 30 Percent Rule. Never fill your grill more than 70 percent, so you have room to maneuver the foods, moving them around in case of flare-ups or because some foods are getting done faster than others.

2. Sauce meats right at the end or serve the sauce on the side. Don’t sauce throughout the cooking process.

3. Never let meats come to room temperature before grilling. Cook meat cold.

4. Keep your grill clean. Clean it after every time you cook.

5. Use a three-tier fire. On one end, pile coals for a hot heat. Next to that pile, stack fewer coals for a milder heat and longer cooks. Keep the third section empty of coals to allow for foods to cook indirectly or to stay warm.

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