A continuing list of things we’ve learned about what you should and shouldn’t do with a grill. We’re open to suggestions so feel free to email us some tips, tricks and uh-ohs you know about grilling to firstname.lastname@example.org
Always use long handled tools to help protect you from the fiery beast that is your grill.
Always have two sets of tools for handling raw and cooked meats and poultry because salmonella doesn’t look cute on anyone.
Be patient. Only lift the lid on a “need to” basis. Try to make use of the 1 flip rule.
Don’t flatten or smush your burgers or meats when they’re cooking. Not only does it hurt their feelings but it also forces out all the flavorful juices and you’ll be wondering why your flat piece of meat tastes like cardboard.
Don’t be saucy. The best BBQ can stand on its own so only apply BBQ sauce while the food is on the grill and only for the last 10 – 15 minutes.
Don't lift the lid. Ever. (Note: Exceptions to this rule include an outbreak of flames engulfing your meats, the discovery $100 bill inside the grate as you are closing the lid or the 1 flip rule)