It’s getting to be that time of year when winter loosens its frosty grip on us all and spring finally decides to get its act together. I know I‘m not alone in looking forward to the time when I dare suggest to my wife that we try eating outside.
Soon, thousands of men who never normally venture into the kitchen will be dragging out their beloved barbecues and coolers full of ice-cold beer, and will start cooking up a storm.
If you aren’t an experienced grill-meister, however, the appeal of cooking and eating outdoors can be accompanied by the fear of setting your house on fire, hospitalizing half the family with a not-so-healthy dose of botulism or, even worse, looking incompetent in front of other men.
It need not be such a minefield, though. If you follow the 10 commandments of the grill below, you are guaranteed to not only produce great food but also have the time to enjoy your beer, all while looking like a grilling god in front of your peers.
No.10 Thou Shalt Time
No.9 Thou Shalt Grease
Greasing the ridges before placing items of food on the grill will help prevent them from sticking, which is particularly important if you are cooking more delicate items, like fish or seafood. The best and safest way to do this is to take a double layer of kitchen paper and fold it over on itself four times. Dip this in cooking oil and rub it along the ridges of the grill using a pair of tongs.
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