Outdoor Grilling

• Create your own grill rack to prevent veggies or shrimp from falling through the grill. Lay chicken wire on a flat surface, and place two hangers perpendicular to each other. Wrap wire over the tops of the hangers, and fold them toward each other.

• When grilling with charcoal, let the briquettes burn for approximately 30 minutes to form a gray ash over the coals. Use fruitwood chips that have been soaked in water for 30 minutes.

• When turning meat on the grill, use a tong or spatula, NOT A FORK, as piercing the meat makes it lose its juices and dries out the meat.

• When grilling beef, trim off excess fat and silver skin to keep meat from curling.

• Lightly coat the meat with oil to keep it moist.

• Marinate less tender pieces for 72 hours.

• Only turn meat once.

• Add salt after cooking, or the salt will bring the juices to the surface and dry out the meat.

Did You Know?

Americans spend more than $400 million each year on charcoal?