Over the years I have grilled for pleasure and as a part of my job at a group home. Here are some of my personal tips to make it a great experience and have the food turn out even better.
First, know the Grill. Is it Gas or Charcoal? This will affect how you cook the food. A gas grill takes less time prepping and cooking than using Charcoal.
I prefer a gas grill because once you light it you are good to go as opposed to Charcoal where you have to let the coals burn for a few minutes. With a gas grill you can use different types of ‘flavor’ bricks or go just with gas.
Once you have the grill figured out here are some special hints for cooking the food. I prefer to make my own sauce for chicken and hamburgers. You can do this too. I mix the ingredients for the sauce fresh each time I grill. Here is where it gets tricky. You need to be willing to taste as you mix because it is not about specific measurements, but about personal taste.
Here are the ingredients I use.
- · Ketchup
- · Mustard
- · Pickle Relish
- · My favorite BBQ Sauce (Sweet Baby Rays)
- · Worcestershire Sauce
- · Steak Sauce
- · Garlic Powder
- · Chili Powder
I also add other seasonings and change ingredients for some meats that are cooked.
Once you have made the sauce, you should uses a basting brush to apply it while on the grill. While you can use a commercial sauce on its own, the flavor is better with some adaptations. With hamburgers it is a good idea to make your patties much like you would a meat loaf. Adding eggs and cracker crumbs helps make the burger a bit juicier without adding grease. Also, use some of the sauce when mixing the burger ingredients because it will make the burger taste very good even without a bun.
There are some things to avoid if at all possible such as hot dogs that are not ‘pure’ beef, chicken or turkey. I would also suggest lighting the grill from the opening on the bottom of the grill rather than lighting it from the top and keep others far back when lighting it.