Don’t Forget the Oil
Spray oil is really handy for both cleaning your grill and for applying a thin coat of oil to the grill grates before you put a piece of fish or chicken down. I use PAM Cooking Spray or canola oil all of the time when I’m grilling. I usually give a quick spritz of olive oil from my oil mister on top of the pieces when they first go down, so when I flip them over I have another micro-layer of oil between the food and the grill.
The Difference is in the Marinade
I end up grilling three or four nights a week during the summer. When I’m washing up from dinner, I will prep the next night’s dinner. Last night, I put 10 or 12 chicken pieces into a bag with some yogurt, a little garlic, oregano, lemon juice, olive oil, and when I get home tonight, it’ll be a 20-hour marinade. It makes the difference between good grilled food and great grilled food.
Turn Undesirable Fruit into Grilled Dessert
Stone fruit like plums, peaches and nectarines, often have mealy-texture issues. Sometimes they’re not ideally ripe for eating out of hand. I’ll rub them with a little vegetable oil and sprinkle with sugar and lemon juice. Then put them on the side of the grill and let them roast and get crispy. Serve with vanilla ice cream for a really simple dessert. Last week I grilled shrimp and wedges of almost ripe mango and served it as a savory dish!
There’s No Replacement for a Thermometer
Use a thermometer. You’ve got to. There’s no replacement. People who have been grilling for 30 years can touch a piece of meat and tell whether or not it’s done, but for most people it’s the best tool to tell you when your food is cooked to your liking.
Bigger is Better
Most people buy a grill that’s too small and doesn’t leave room for indirect cooking. Even if you buy a traditional kettle grill like a Weber, get one size up from the one you think you need because it allows you to do indirect cooking and allows you to have a warm spot to rest meat.
Keep the Skin On
Do not take the skin off your fish especially if you love to grill. Taking the skin off a fish makes it stick. A well-oiled, clean hot grill and a well-seasoned and oiled piece of fish will never stick. I also use grill baskets and nonstick perforated grilling sheets for small tender fish as well. Tools and technique will solve all your grilling issues.
Cooking on the Bone Always Imparts More Flavor
More so with grilling than any other cooking technique. Bone-in steaks taste better than steaks cut off the bone. Grilled bone-in chicken thighs may take a few minutes longer to cook, but that time allows the char to develop. It enables you to go a little slower. It works out better all around. The flavor of the roasting bones penetrates the flesh in a way that adds immeasurable benefit to your food.
Like this post? You may also enjoy: