Tip: Rotisserie Grilling
Slow rotisserie cooking heightens the flavors of larger items of meat and poultry. Continuously rotating over the flame, they cook evenly and baste themselves. The result is incomparably juicy and flavorful.
Cook: Grilling for a Crowd
When entertaining more than a dozen people, choose cuts of meat and techniques that will streamline your cooking. Our menu offers recipes and tips for preparing foods in quantity.
Tip: Cooking Seafood on Cedar Planks
Fragrant cedar smoke adds subtle flavor to salmon, lobster and other seafood. For moist, succulent results, first soak the plank in water, then preheat it on the grill before adding food.
When choosing between a charcoal grill and a gas grill, consider the benefits of each. Charcoal grills infuse foods with smoky flavor and brown them beautifully. Gas grills are ready to use in minutes, provide a flame that’s easy to control, and are easy to clean. Hardwood chips or planks add flavor to gas-grilled foods.
Accessories make your grill more versatile. A rotisserie is ideal for juicy, slow-cooked roasts while rib racks and chicken roasters keep meat and poultry tender. Grill baskets cradle delicate fish, fruit, vegetables and breads for even grilling.
Use an instant-read thermometer to ensure that foods are perfectly cooked, and count on long handles to protect your hands from the flame. For picture-perfect grill marks, a specially designed brush will help keep the grill grates clean.
Tip: Using a Grill Basket
A flat basket is designed to cradle flat foods like fish, vegetable slices and bread slices that are usually turned once during grilling. Its wire sides hold food in place and adjust to various thicknesses; a long, stay-cool handle will assist with flipping.
Tip: Testing for Doneness
Temperature is the truest indicator of when grilled meat and poultry is done. An easy-to-use thermometer fork accurately monitors the temperatures for chicken, pork, beef and fish. Keep in mind that meat will continue to cook for a few minutes after it’s removed from the heat, and slicing is easier after the meat cools a little.
