Grilling Tip

Remember to let cooked meat rest for 5 minutes after coming off the grill. It'll retain moisture and continue to rise to temperature.

Direct heat
A method of cooking whereby meat, seafood or veggies are placed right over the heat, akin to broiling, the preferred method for food that can cook in under half an hour. Think steaks, sausages, hot dogs, chops, loins, veggies and meats on a stick, like kabobs. Also used for searing, which will impart a caramelized texture on the outside of the meat.

Indirect heat
A method of cooking whereby meat, seafood or veggies are placed on either side of the heat, akin to roasting, whereby heat circulates slowly around the grill, cooking the food evenly on all sides. The preferred method for food that might take 25 minutes or longer. Think ribs, pulled pork, brisket, whole chickens, turkeys, roasts and fish fillets, ideally placed within a roasting rack set inside a heavy foil pan.

A seasoned liquid that can be absorbed into meat, seafood or vegetables to impart flavor and add moisture before grilling. A good marinade relies on a base of acidity (citrus juice, vinegar, red and white wine) to complement the charred qualities of the food. That acid is then mixed with oil (canola is recommended). There's no limit to what can be added to the base to create a unique marinade - anything from chili peppers and garlic to soy sauce and ginger.

Meat thermometer
An important tool for assessing whether a piece of meat has cooked through and evenly to doneness. An instant-read thermometer checks the internal temperature when placed 2 to 2 ½ inches deep into the thickest part of the food. Cooked food should be removed from the grill when it's 5-10 degrees away from what is desired; the meat will continue to cook as it rests.

A mixture of spices applied to meat before grilling or smoking. Similar to a marinade, but distinct in that rubs also add a layer of crust to the meat.

A condiment used on meat that should be applied after the meat is done, since most sauces contain sugar and can burn. Sauces can also be used for basting when smoking meats at a low temperature to add flavor and keep meat moist.

Slow cooking
A process of cooking at a low temperature for a long period of time, also known as smoking, which uses wood chips that have been soaked in water.

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