After buying any grill, make sure to clean regularly with a grill cleaning brush when the grill isn’t in use (or still hot) to remove build-up and avoid flare-ups.
Avoid burns and splashes with long-handled forks and spatulas.
Turn food often with tongs to prevent charring. Browning is good, but charring is not. Do not press, flatten, or pierce the meat – flavorful juices will be lost and may cause flare-ups. Browning is a key flavor factor and helps impart delicious flavor and aroma to foods.
Keep your hands safe with flame-retardant gloves and mitts.
Essential in prepping! Sanitize cutting boards with hot, soapy water and a small amount of chlorine bleach. Rinse it thoroughly, then allow it to air dry or dry it with clean paper towel.
For larger grills use a long-handled brush for convenience and safety.
Protect your grill from the elements, and ready for your next grilling experience!
Holds meats and veggies together while adding to your recipe checklist.
Always grill to proper doneness for food safety. Overcooking meat, poultry or fish is not recommended. Use a meat thermometer or an “instant read” digital thermometer inserted horizontally into the side of meat, poultry, and seafood to check doneness.
Recommended Internal Temperatures:
- Poultry: 165 degrees Fahrenheit
- Ground beef: 160 degrees Fahrenheit
- Pork (chops, ground, tenderloin): 160 degrees Fahrenheit
- Large cut pork roasts: 150 degrees Fahrenheit
- Beef roasts, steaks, seafood, and lamb: 145 degrees Fahrenheit
Squirt grease-cutting dishwashing detergent or specialty spray cleaners on grill and grates (once cool). Scrub with brush or abrasive pad, then rinse. Depending on use, a repeat may be necessary.
New smartphone apps that allow consumers to monitor grill temperatures and fuel levels from inside their homes combine utility and convenience to make year-round grilling easier than ever.