by Veronica Bergschneider

Created on: July 09, 2011   Last Updated: September 03, 2011

A good combination of safety, tools and equipment, technique, and picking good foods and recipes add up to the best outdoor grilling practices.  Where does one begin to make sure to follow the formula and achieve great results?

To start grilling outdoors, research the grills and what heating methods they employ.  While some cooks prefer gas grills, others still lean toward charcoal, while some do a mixture of the two methods.  Many claim that using charcoal briquettes and/or wood chips in such a grill gives better flavor to the end product.  Others soak the wood chips or planks in water to prevent them from burning, then place them on a hot gas grill for the same flavor results.  Whether using gas or charcoal, always be sure to have enough fuel on hand so the food can be cooked to its proper doneness on the outdoor grill unless it is being par cooked to finish within a couple of days by another method.

When grilling on a patio or deck connected to the house, a fireproof pad to place under the grill should be the first safety consideration. This way, embers from a charcoal grill or flames shooting downwards from a gas unit cannot burn the patio and house. Always also keep an ABC rated fire extinguisher nearby in case a grease fire flares up or a gas can causes trouble. Never leave the grill unattended, as this is the number one way fires flare up and get out of control very quickly.

Different foods require different techniques when cooked at the high temperatures outdoor grills emit. Thickly cut steaks, chicken, and chops can be placed directly on the grill grates. More delicate seafood and vegetables benefit from having a layer of aluminum foil wrapped around the grates prior to cooking to keep them from slipping through. Once the food is on the grill, be sure to stay nearby while cooking. Many foods of all types and thicknesses take less time to cook than people think, resulting in many overdone dinners from the outdoor grill. 

Whether grilling with or without the foil, a coat of nonstick cooking spray applied before the grate goes back on the hot grill to prevent flare-ups will aid in making sure foods can be turned and removed from the grill with ease using a heavy duty spatula rated for high temperature cooking. Make sure to have handy a meat thermometer for steaks, pork and chicken to assure the proper doneness and avoid food poisoning. Throughout the process, also have a plate or container ready to place the finished food into for serving.

Fresh foods from the grocery store or farmers' market always taste best coming off the grill.  However, it is also an efficient tool for thawing and then cooking previously frozen items. The outdoor grill’s high heat allows this to happen with a minimum of thawing time while keeping bacteria at bay. Always be sure to apply marinades or spice rubs before using the grill to achieve the best flavor concentration. Marinades generally work best when the meat or vegetable has soaked in it for at least half an hour ahead of time, giving it the chance to be absorbed and integrated into the food. Rub or baste all sides of each item being cooked with the spices or sauce to ensure more immediate flavor to it during the cooking process.

Doing the research and buying a grill within the eventual user’s budget, picking other useful tools, good foods, and using safety precautions and good technique lead to the best outdoor grilling practices. Following these procedures makes this method of cooking both safe and enjoyable year-round.

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