As the expert behind the web site Girls at the Grill, Elizabeth Karmel has made it her mission to teach people across the country how easy and delicious grilling can be. As executive chef of Hill Country Barbecue Market in New York City and Washington, D.C. and NYC’s Hill Country Kitchen, Karmel has become a nationally respected authority on grilling, barbecue and southern food.
We asked the chef to share her best grilling tips with our customers. Check out her recipes and take her advice below, then fire up the grill for an outdoor feast.
1. Know the difference between the direct and indirect grilling methods and when to use them.
2. Always preheat your gas grill with all burners on high or wait until charcoal briquettes are covered with a gray ash.
3. Oil the food, not the grates!
4. Cook with the lid down–it reduces the cooking time.
5. Never cook on a grill that is hotter than 600 degrees F—that is a searing temperature only.
6. Clean the grill grates twice every cook-out with a brass bristle brush–before and after you cook.
7. Flip only once halfway through the cooking time.
8. Brush with BBQ sauce only during the final 10-15 minutes of the cooking time.
9. Always let your food rest before cutting into it.
For more information, recipes and tips, check out GirlsattheGrill.com.
1 comment
[…] afraid, just do it. Also, know the difference between direct and indirect heat and how to use it. See more grilling tips from Karmel here. by Olivia Ware Olivia grew up in Mississippi, where she cultivated a love of sweet potatoes, […]