| | | GRILLING TIPS The secret to getting perfectly seared grill marks on all your meats is starting with a very hot grill. For gas grills, set the temperature to high, close the cover and allow the grill to get very hot. For charcoal grills, wait until the coals in your grill become amber white. Be sure to remove the meat from the refrigerator at least 30 minutes prior to grilling. Place the meat directly on the grill for two minutes without moving it, so that it sears quickly. Then, move the meat with a slight 45 degree angle to give it those professional grill marks. After two more minutes, turn the meat over and sear the meat to create the grill marks and again turn a slight 45 degree angle.
GREAT GRILLING TIPS: - Heat up your grill properly: Be patient and give your grill sufficient time to heat up. Always keep a clean grill: Residue on the grates can cause harmful flare-ups and interfere with the taste of your foods. Before you place your food on the grill, brush the grates well.
- Avoid sticking: before firing up the grill, spray the grates with a vegetable spray or brush them with oil.
- Don't be a quick flipper: After you place the meat on the hot grill, don't move them right away. Keep the meat cooking for two minutes then move the meat and this way you will get beautiful grill marks.
- Do not flatten or use a fork: Use a pair of tongs or a spatula, but do not press on the meat or use a fork, which will cause excess juices to be lost in the grill.
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