12 Grilling Mistakes To Avoid

12 Grilling Mistakes To Avoid


The Thinking: That fire is hella hot. It’s ready to cook on NOW.

The Reality: That fire might be producing plenty of radiant heat—that’s the infrared heat you can feel on your hand when you hold it above the grill—but the grill grates themselves are still relatively cool, which means that your food will not receive much conductive heat—the heat transferred directly by the grill grates. Rather than picking up dark, attractive grill marks and releasing easily, your food will stick to the metal. And meat sticking to metal is an actual chemical bond that is nearly impossible to cleanly break. Instead of coming up cleanly, your food tears and shreds.

The Fix: After your fire is lit, cover the grill and let it preheat for at least five to 10 minutes in order for the fire to transfer heat to the grill grates. With pre-heated grill grates, your food has much less of a chance of sticking as its proteins alter their shape before they even come in direct contact with the metal.

Hot grills are also easier to clean, which takes us to…

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