58 THE QUEENS COURIER • JUNE 6, 2019 FOR BREAKING NEWS VISIT WWW.QNS.COM
father’s day
Ten tips for grilling perfection
From the way the charcoal briquettes
are arranged to fi nding that perfect set
of tongs, every home grilling expert has
his or her secrets. For many, grilling goes
beyond just a practical warm-weather
cooking method and it becomes more of
an art form.
But to become a true grilling great,
it’s important to compare your tips with
other experts. Because she wants everyone
to have the perfect grilling experience
this summer, Elizabeth Karmel,
author of “Taming the Flame” and executive
chef at New York’s Hill Country
Barbecue Market and Hill Country
Chicken, is sharing some of her grilling
secrets.
In partnership with Weber Sauces &
Seasonings, Karmel shares 10 of her
secrets for grilling success:
1. Oil the food, not the grates. If you
wipe oil on your grates, you are essentially
gluing your food to them. Th e oil burns
quickly on the hot cooking grates and
becomes sticky, “gluing” uncoated food to
the grates. When you oil the food, it keeps
the juices inside the food, promotes caramelization
and prevents sticking.
2. “Stop-and-go” tongs. Prevent cross
contamination (raw meat with cooked
meat) by using red duct tape on raw food
tongs and green duct tape on the cooked
food tongs.
3. Swollen Belly Syndrome. Avoid a
burger that looks like a hockey puck with
a swollen belly by making a small depression
in the middle of the uncooked burger
before you grill. Th is indentation will
prevent the burgers from swelling up and
rounding out while cooking.
4. Th e juicy details. Using juice as a
marinade can add a blast of fresh and
juicy fl avor. Weber Just Add Juice is the
fi rst and only marinade mix formulated
to blend spices with a variety of juices.
5. Steakhouse look. Crosshatch marks
on steak are easier to achieve than they
look. Just before turning the steak, rotate
it a quarter turn to the right and grill for
about two minutes. Rotate another quarter
turn for two more minutes.
6. Patience prevents stickage. Raw meat
naturally sticks to the grate when you
fi rst put it on. Be patient and walk away
for a few minutes. It naturally releases
itself.
7. Plastic bag trick. Combine juice with
your favorite Weber Just Add Juice marinade
mix and place it in a resealable plastic
bag. Add food, close the bag and massage
it through the bag. It locks the fl avor
in and makes it much easier to store in
your refrigerator.
8. Tongs as a juicer. If you want to get
all the juice out of citrus quickly and easily,
try this: Cut a piece of citrus in half
and place it on the back half of chef ’s
tongs. Hold on to both the front and back
of the tongs, and squeeze into a bowl. Th e
leverage and strength of the steel turns
tongs into a great juicer.
9. Visual clues for checking doneness.
It’s not always possible to use a meat thermometer.
Look for visual clues to check
doneness. For example: Ribs are done
when the meat has shrunk back from the
bones and the bones are dry. If the chicken
juice is clear, then you know it’s done.
Salmon is done when the translucent
strips in the fi sh turn opaque. Shrimp
is done when it turns pink and curls up.
10. Finish it steakhouse style. Bring
your food up a notch by using a fi nishing
element such as extra virgin olive oil, a
compound butter, the new Weber all-natural
BBQ Sauce made with real molasses,
fresh herbs or fl avored vinaigrette.
Karmel and the Weber Sauces and
Seasonings brand hope that by revealing
their grilling secrets, Americans will
be inspired to share their fl avor fi ndings
in a new nationwide “Grilling Secrets”
Facebook contest. To share your secrets
and learn from others, visit www.facebook.
com/WeberSeasonings.
Courtesy ARA Content
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