Articles in: grill it

Grill It: Grilling Safety Tips

Posted by: Laura Sullivan on October 13th, 2012 | Make A Comment

Q: I’m kind of a klutz. What are some grilling safety tips?

A: Two biggies that might defy commons sense with grilling safety: If the flames on your grill flare up when, say, a drip of fat falls on them, don’t pour water on them. Close the lid to cut off the oxygen supply instead. And never, ever douse a lit grill with lighter fluid to up the ante.

Some other smart moves: Never use a grill that’s wobbly or has loose parts. For gas grillers, check the tube that leads the fuel to the grill to make sure there’s no blockage before each use. Also, damaged or nicked connectors are a red flag, since they can lead to a leak.

Don’t ever grill inside, even in a carport of partially covered garage or patio, and make sure you keep your grill at least 10 feet away from the sides of your deck or house.

Keep a fire extinguisher on hand, no matter where you are cooking. Then, put on your fire-resistant grilling mitts and repeat after us: safety first!

Grilling Tips is for all you grill fanatics out there. Whether you swear by propane, charcoal or gas, our BBQ tips have you covered. If you’re in need of an upgrade – shop Grills at homedepot.com.

Grill, grill it, grilling safety, grilling tips

Grill It: How to Use Grill Vents

Posted by: Laura Sullivan on October 6th, 2012 | 5 Comments

Q: I’m confused by these grill vents. How do they work again?

A: Simply put, the wider you open up the grill vents, the stronger the fire—and thus the hotter your grill—will get. This is because oxygen feeds your fire. The more oxygen you let in, the hotter and more intense the flames and the quicker the fuel burns up. Likewise, if you close the vent completely, you’ll extinguish the flame, which can also be useful when the time is right.

Here’s a cool trick for the pyro inside: Place your coals so that they are directly under the vent in the bottom of the grill to get the hottest fire. Or position the charcoal further away from the top vent if you are going for “slow and low” cooking technique.

Don’t you love it when things make sense?

Grill, grill it, grill vents, grilling tips, grills

Grill It: Appetizers for the Grill

Posted by: Laura Sullivan on September 29th, 2012 | Make A Comment

Q: What are some cool finger foods to toss on the grill?

A: Maybe you’re having a grill party, but don’t have enough chairs to make it a regular sit-down meal. Or maybe you just want something nice for your guests to munch on from the grill before the eating gets serious. So it’s good to have some grilled appetizers in your grilling repertoire.

Some jalapeño poppers or stuffed peppers make a great treat, though they take a little handiwork before the party. Grilled pizzas are easy to slice and share (think: pesto-mozzarella-tomato or marinara with sausage, peppers and onions). Just brush the grill with plenty of olive oil before throwing the pizzas on.

Shrimp or chicken on a skewer is a great base for a casual appetizer grill party, and especially delightful with a generous brush of sweet lime-chili sauce. And don’t forget the obvious: smoky, spicy chicken wings on the grill.

If you are serving up several savory bites, a small dessert will excite the crowd. Try halving slightly less-than-ripe peaches and throwing them on face down. Toss on a dollop of ricotta or goat cheese and top with honey or a balsamic reduction for a tasty three-bite treat.

Grill, grill it, grilling, grilling tips, grills

Grill It: How Many Gas Grill Burners Do I Need?

Posted by: Laura Sullivan on September 22nd, 2012 | Make A Comment

gas grill burner

Q: What the deal with the gas grill burners? How many do I need?

A: Burners are, of course, only relevant to those who have a gas grill since charcoal is charcoal is charcoal. Having more burners means that you will have a more “diversified” grill—in other words, you can cook different items at different heat levels at the same time.

You’ll find plenty of gas grills out there with three burners. With these you can typically have about two jobs working at the same time while remaining true to the items’ ideal heat. For example, you could be searing a steak over high heat while roasting some delicate peppers at a lower heat in another “grill zone.” You’ll find four-burner gas grills or even six-burner grills, too—practically enough flexibility to make an entire four-course menu without setting foot in the house.

gas grill burners, Gas Grills, Grill, grill it, grilling, grilling tips, grills

Grill It: Grill Accessories for a Newbie

Posted by: Laura Sullivan on September 15th, 2012 | Make A Comment

Q: I’m getting a new grill! What tools do I really need to get the job done?

A: Grill accessories are where it’s at! Clear a drawer in the kitchen or grab a new plastic tote because you are about to get accessorized. The essential grilling tool that you can’t live without is a wide spatula. Let its width be generous, so it can take on monster burgers, big slabs of veggies and much more.

Another grill accessory to consider is grill tongs, which are great for those items that just love to roll off or escape the flat spatula, like hot dogs, shrimp or scallops. Depending on the scale of your soon-to-be grilling tasks, you could also pick up a meat fork. Please note: These forks should not be used to turn smaller everyday items like burgers or steaks because they puncture the meat and will drain it of its juices. They’re ideal for moving meat around when you are carving it and also for moving larger items, like roasted chicken breast, to a plater or to the table.

Other items that you’ll want to have at arm’s reach: a grill brush, some flame-resistant grill mitts and a good meat thermometer. Now, the (grilling) world is yours!

Grill, Grill Accessories, grill it, grilling, grilling tips, grilling tools

Grill It: When to Close the Grill Lid

Posted by: Laura Sullivan on September 8th, 2012 | Make A Comment

Q: When do I close the grill lid?

A: Such a simple thing that creates so much consternation. And doing it halfway will likely result in an item that’s half as good as you want. No bueno.

First, if you’re grilling anything with indirect heat, you’ll be keeping the lid closed. That means you’ll be using your trusty grill more like an oven, relying on the surrounding heat to create a tender final product. No peeking rules will be in effect.

But, if you are like the majority of grillers who are using the direct flame to cook and char an item, you have some decisions to make. Try this cheat: If the item is thinner than the palm of your hand, it will likely cook fast enough that you don’t need to close the lid at all. That’s most vegetables, pizzas, chicken breasts or thin chops. If the item is thicker than the palm of your hand, like a giant steak, you’ll probably want to close the lid between flips to expedite the process.

Grilling Tips is for all you grill fanatics out there. Whether you’re grilling with propane, charcoal or gas, our BBQ tips have you covered. If you’re in need of an upgrade – shop Grills at homedepot.com.

grill it, grill lid, grilling, grilling tips, grills

Grill It: Get Perfect Grill Marks

Posted by: Laura Sullivan on September 1st, 2012 | Make A Comment

Q: How do I make perfect grill marks?

A: Start with a super hot grill with super clean grates, oiled if necessary. (Don’t skip this step.) With attitude, place your meat or vegetable of choice on the grill, diagonal to the bars. Once you’ve got a nice sear going, turn the items one quarter clockwise to create a “criss-cross” or “cross-hatch” pattern. Flip the items over and do this again.

Take care not to move the items around too much — and, for griller’s sake, please don’t pierce the items to flip them. You’ll let all of the juices out.

Grilling Tips is for all you grill fanatics out there. Whether you swear by propane, charcoal or gas, our BBQ tips have you covered. If you’re in need of an upgrade – shop Grills at homedepot.com.

grill it, grill marks, grilling, grilling tips, grills

Grill It: Propane Vs. Natural Gas

Posted by: Laura Sullivan on August 25th, 2012 | Make A Comment

Q: What’s the difference between propane and natural gas?

A: As you might guess, natural gas comes from underground petroleum deposits. It’s captured as-is and sent to your home, usually through a piping system that’s run by a local utility company. Propane, on the other hand, is another type of natural fuel that goes through a distillation and treatment process before being put in those handy tanks that can be hooked up to a grill.

In terms of cooking techniques, you’ll find them pretty similar. A difference to note is that propane actually burns at a higher temperature than natural gas. Yep, the stuff in the tank actually puts out more BTUs than the same amount of natural gas. That’s why a grill would need to be retrofitted for natural gas if it isn’t made for that type of fuel. (A natural gas grill needs larger holes so that it can crank out the same heat as its propane brethren.)

And now you know!

grill it, grilling, grilling tips, natural gas, propane, propane grills

Grill It: Grilling Without a Grate

Posted by: Laura Sullivan on August 18th, 2012 | Make A Comment

Q: Can I grill without a grate?

A: Grilling without a grate is possible—and in some cases, you might even prefer it.

Steal this nifty idea that we learned about in Steven Raichlen’s seminal work The Barbecue Bible for grilling skewered items: Grab two bricks or pieces of paver stone from your local Home Depot store. Place them either directly on the existing grill grates or on either side of a very even layer of hot coals.

Position the bricks or stones far enough apart so that skewers can rest comfortably on them. If you are placing the items directly on the coals, make sure your skewers are two inches above the coals, so your food doesn’t get too charred.

Why would you want to grill without a grate? First of all, you may have a late-breaking grill malfunction, and we wouldn’t want your party to be halted because of that. Second, with this technique, your kebabs won’t get stuck to the grates.

grates, Grill Grate, grill it, grilling, grilling tips, grills, grills & grilling accessories, open-flame

Grill It: Can I Re-Use My Marinade?

Posted by: Laura Sullivan on August 11th, 2012 | Make A Comment

A marinade simmering on a side burner

Q: Can I use my leftover marinade to baste my meat? Or is that a no-go for safety reasons?

A: As a rule of thumb, a marinade that has come in contact with any raw meat should not be used to “baste” any meat or veggie later for food safety’s sake. One simple way to get around this is to set aside a bit of marinade or sauce for the express purpose of basting.

Another option is to boil the marinade for one full minute to kill any germs or bacteria that may be present. (The FDA says this is A-OK.)

Grill, grill it, grill safety, grilling, grilling tips, grills & grilling accessories, marinade

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