Instructions
- Step 1: Clean and oil Use a wire brush to clean the grates before and after grilling. Wipe the grates with paper towels dipped in a little vegetable oil to prevent the food from sticking.
- Step 2: Start the fire Start the fire with a base of kindling or charcoal. Place the logs on top and allow the wood to reduce to a bed of hot embers.
- Step 3: Add wood chips for flavor Add hardwood chips that have been soaked in water for 24 hours to achieve a greater amount of smoky flavor.
- TIP: Wood chips can also be soaked in lemon juice, wine, or whisky.
- Step 4: Place food on grill Place the meat on the grill. Don’t overcrowd the grill in case you need to move the food around because of flare-ups.
- Step 5: Use tongs Use tongs to pick up your food. Poking meat with a fork will release the juices.
- Step 6: Use thermometer Use an instant-read thermometer to get a temperature reading. Insert the thermometer into the thickest part of the meat to get an accurate reading.
- Step 7: Let meat rest Let meat rest for 10 minutes after grilling, which will allow the juice to flow back through the meat.
- FACT: Every year, around 30 people in the U.S. are injured from gas grill fires and explosions.
You Will Need
- A wood-burning grill
- Hickory or oak chunks and chips
- A wire brush
- Paper towels
- Vegetable oil
- Kindling
- Charcoal
- Seasoned hickory or oak
- Meat
- Tongs
- An instant-read thermometer
- A platter
- Lemon juice (optional)
- Wine (optional)
- Whisky (optional)
