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.
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.