 Nolan’s Tips and Tricks Maintaining your grill
Keep your grill and equipment in tip-top shape. Clean the grate every time you grill by brushing it after it has cooled. If it’s particularly grimy, you can use warm, soapy water, but rinse it well. Then when you’re ready to grill again, brush it again and coat it with a thin film of cooking oil. Spent coals in your charcoal grill will block air circulation and can attract moisture, causing your grill to rust so remove them regularly.
Don’t worry about baked-on grime on the inside of your grill, but don’t allow a puddle of grease to collect in the bottom or drip pan. Avoid using harsh chemical cleaners on any part of your grill; warm, soapy water is all you need.
How much fuel?
Charcoal grills have been making a comeback. For that traditional charcoal flavor, be sure to use enough briquettes that a single-layer of coals extends an inch beyond your food. For those of you who use gas grills, don’t forget to check the fuel gauge before starting. Nothing ruins a meal like running out of fuel before the steak is done. Experiment with adding wood chips to add wood-smoked flavor. Popular varieties include mesquite, hickory, apple and cherry. Charcoal-flavored briquettes are also available for gas grills. While cooking, keep the lid closed, but vents open, with either a gas or charcoal grill. Doneness
Doneness is easiest to gauge with a meat thermometer near the end of expected cooking time. Instant-read thermometers are a great grilling tool. Insert the thermometer from the side into the thickest part of the meat, making sure it isn’t touching fat or bone or poking all the way through. Constantly poking the steak or cutting with a knife to check color can cause a result in lost juices and a dry steak. Practiced grill masters can tell how done meat is by pressing with their finger. The more firm it is, the more done it is. Tongs are best
Use tongs rather than a fork to turn meat to keep the juices sealed in. Poking the steak with a fork or turning it too many times will cause the juices to run from the meat. Play it safe with a good set of tongs and only turn the meat once halfway through the cooking process. Give it a rest
After removing your steak from the grill, let it rest for 5-10 minutes. On the grill the juices are forced to the center of the steak, so if you dig in right away, the juices will puddle on your plate. Resting gives the juices a chance to re-distribute through the meat for a juicier steak.
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