As the temperatures rise, the rite of passage that is summertime grilling is gearing up for another season.  I grill year round (as my grill is on my covered, wrap-around porch), but for those of you that don’t have that luxury, these recent sunny days have probably been filled with preparing for the first big kick-off of the grilling season, Memorial Day weekend.

Now, I know that there are some clear battle lines regarding responsibility when it comes to grilling.  Lots of men like to stake out their territory as “lords of the flame”, and I often hear them say – “I don’t cook, but I grill.”  That’s like saying “I don’t bathe, but I take showers.”  It’s just odd.  I’ve got news for you gents – if you’re grilling, you’re cooking, and it’s not a “male-only” playing field.  Ladies, you can get in there and turn those tongs with the best of them.  That being said, if you’re going to cook on the grill (no matter how you look in an apron), you need to do it right.

Nothing beats that smoky, char-grilled flavor of meats, seafood, or even vegetables – but no matter what your mode of heat (gas, charcoal, or even wood-fired), there are some rules that you must abide by.  Yes, these can be called commandments.  While they may have not been brought down off of a mountain by Moses, I can guarantee you that if you break them, you may be taking the Lord’s name in vain before you’re finished making dinner.

 

#1 – Thou shalt give thy grill time to heat up properly

Charcoal takes time to develop the proper coals.  So does a wood fire.  Even a gas grill must be given time to heat through and reach an even temperature.  If you’re going to grill, don’t think you can light a bag of charcoal, throw down some wood, or flip the ignitor and immediately begin to grill those steaks.  Allow adequate time for the heat and coals to develop and stabilize.

#2 – Thou shalt know thy grill’s “hot spots”

Every grill’s got them – and you need to know yours.  No matter what the manufacturer says, there are some areas of your grill that will be hotter than others.  Knowing where these areas are can mean the difference between a chicken leg that is underdone and one that looks like it was pulled from the Kilauea volcano.

#3 – Thou shalt be present when cooking

The biggest mistake I see people make on the grill is when they plop a slab of meat on the racks, drop the lid, and then walk away.  Because this style of cooking deals with actual flame, it is necessary to be around in case of flare ups or to check those “hot spots” (see commandment #2).  Periodic checking of the grill is necessary to make adjustments.  Notice I said periodic – because overzealous cooks can faithfully keep this commandment, but break the next one.

#4 – Thou shalt allow the food to cook without interference

While one needs to be present when grilling, that doesn’t mean it requires lifting the lid every two minutes or fiddling with the food constantly while it tries to cook.  Relax.  Drink a cold beverage.  Give it time.  If it says turn after six minutes, then don’t touch it until six minutes (unless there’s a flare-up).  My favorite recipe for grilled bone-in chicken doesn’t require me to turn the meat at all in its entire forty-five minute cook time (until the last five minutes to crisp-up the skin).

#5 – Learn thy degrees of doneness, then abide by their signs

There are lots of tricks for figuring out where that steak is at on the finished scale (rare, medium, or – heaven forbid – well done).  Find one that works for you and use it.  If you’re still unsure, buy an instant read thermometer and trust what it tells you.

#6 – Thou shalt not overcook thy meats or fish

There’s nothing worse than a chicken breast or piece of fish that’s just been hammered on the grill due to overcooking.  Yes, you can have some visible juices left in that protein and it can still be cooked through.  This isn’t the Middle Ages, when a medium pork-chop might kill you, stout yeoman.  I’m not saying your chicken should be pink, but it doesn’t have to have the texture of a box of rubber bands from Staples, either.  Don’t forget, the residual heat will still cause your dish to continue to cook for a few minutes – even after it’s been taken off the grill, so factor that into your cook time as well.

#7 – Thou shalt let thy meat and poultry rest once off of the grill

Grilling causes all those succulent juices in your meats and poultry to pull to the surface.  If you cut into that protein right away after taking it off of the grill, your plate will be swimming in juice, and all of that hard work on the grill will have been wasted.  Give the meat or chicken time to rest, allowing those juices to redistribute back through the portion.  No, it won’t get cold.  Give it ten or fifteen minutes, then cut into it.  You’re welcome.

#8 – If thou choosest to marinade, do it early

Marinades need time to seep into the meat, tenderizing and adding in all of that wonderful flavor.  That takes more than ten minutes.  It takes more than thirty minutes.  Heck, I prefer to marinade for at least four to six hours before grilling, and will prep a protein even the night before if I can do it that early.

#9 – Thou shalt hold thy brush until the last five to ten minutes of cook time when using barbeque sauce

All of those sugars in that barbeque sauce (or any other brush-on marinade or sauce) burn easily and quickly.  Brush them on your meats at the very end of the cook time.  You’ll still get your bits of burnt goodness, but it won’t cause your chicken or pork to taste like a fireplace grate.

#10 – Thou shalt clean thy grates in preparation of the next cook

I sure do love to grill, but some days my grates look like they were hit by a garbage truck – post grilling.  The solution?  Following my cooking time, I jack up the heat on my gas grill and let that excess sauce and food-stuff burn right off at 700-800 degrees.  After about fifteen minutes, there’s nothing left but ash to scrape away.  If this isn’t an option for you (yes, I’m looking at you charcoal and wood-fired buffs), then take those racks off and clean them up for next time.  Nothing will set you up for failure on the grill quicker than dirty grates (everything sticks).

 

Now that you know your commandments, follow them.  Memorize them.  Etch them into stone tablets and mount them over your grill (if you are weird and forgetful).  Above all, enjoy the pleasures of outdoor grilling!