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Grilling Tips:


  • Be sure your grill is hot enough before starting.
  • Grill meat and veggies about 4 inches from heat source and chicken about 6-8 inches away.
  • To add more flavor, try adding pre-soaked chunks of natural hardwoods like Hickory.
  • Make sure grill is clean before cooking.
  • To prevent sticking, brush or spray a light coating of oil on grid.
  • If your grill has a top, close it to allow smoke to add its flavor.
  • To keep poultry from drying out, grill with bone in and baste continuously.
  • Poultry dark meat takes longer than white meat, so start it sooner.
  • Sear chicken on the skin side first.

Moore Tips:

  • To slice meat into thin strips, partially freeze and it will slice easily.
  • A roast with the bone in will cook faster than a boneless roast — the bone carries the heat to the inside of the roast quicker.
  • For a juicer hamburger add cold water to the beef before grilling (1/2 cup-1 lb. of meat).
  • It’s important to let a roast; beef, pork, lamb or poultry, sit a little while before carving. That allows the juices to retreat back into the meat. If you carve a roast too soon, much of its goodness will spill out onto the carving board.
  • Microwave garlic cloves for 15 seconds and the skins slip right off.
  • Use a gentle touch when shaping ground beef patties. Overhandling will result in a firm, compact texture after cooking. Don’t press or flatten with spatula during cooking.
  • When browning ground meat, brown several pounds and drain. Divide evenly in freezer containers and freeze. Unthaw in microwave for quick fixing next time.
  • Poke a hole in the middle of the hamburger patties while shaping them. The burgers will cook faster and the holes will disappear when done.
  • Chefs pound meat not to tenderize the meat but to help even the meat so it cooks evenly.
  • If you need only 1/2 an onion, save the root half. It will last longer.
  • Drain deep fried foods on brown paper grocery bags as opposed to paper towels to retain crispness.
  • Thaw frozen meat and poultry in the refrigerator and not on the kitchen counter where bacteria can grow.
  • A simple way to sharpen kitchen shears: cut a piece of steel wool.