Dales Seasoningdale's Seasoning

Tips for Starting Up

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  • To keep food from sticking to your grill, try rubbing the grill with vegetable oil or non-stick cooking spray.
  • Leave space around each food item on the grill to allow for even cooking and smoke penetration.
  • If using a charcoal grill, make sure there is enough charcoal to extend in a single layer 1 to 2 inches beyond the area of the food on the grill. Pour briquettes into the grill to determine the quantity, then stack into a pyramid for lighting.
  • When using charcoal, douse the coals with the least amount of started fluid as possible to light the fire.
  • With a gas grill, if a flare up should occur, turn all burners to OFF and move food to another area of the cooking grate. Any flames will quickly subside. Then, light the grill again. NEVER USE WATER TO EXTINGUISH FLAMES ON A GAS GRILL.
  • It is usually best to turn the meat only once. When grilling meat to a medium or greater doneness, use the lid to assist in cooking. This will decrease the cooking time by applying heat to all sides of the meat at once.
  • Always use tongs to turn the meat as a fork will punch holes allowing natural juices to escape.
  • Place cooked foods on a clean plate – not one that has previously held raw meat, fish or poultry.
  • Bacteria from raw food can contaminate the cooked food and cause illness.
  • Once the grill has cooled, brush the grilling surface with a wired brush to remove any food debris.