Like you, I’ve been mentally preparing myself for grill season by drooling over new recipes and stocking up on spices. Since I grill all year, I’m ready to go -- but a little preventative maintenance is still a good idea.
First of all, when you put the meat on your grill, don’t close the lid and walk away. Most flare-ups on charcoal grills begin within a few seconds, or right after you turn the food over. Make sure you have a charcoal-free zone by stacking the charcoal on both sides of the bowl and leaving an area clear in the center. This way if you do have a flare-up you can quickly move the food to the middle, wait a few seconds until the oil and fat burn off, then move it back over the charcoal area for direct cooking.
Flare-ups on a Weber gas grill are less common because the angled Flavorizer Bars cover the burner tubes and direct grease into the catch pan under the cooking box. However, here a few tips to remember:
- Make sure the grease catch pan is wiped clean of accumulated fats and oils
- Properly preheat your grill so excess debris is burned off the cooking grates and the Flavorizer® Bars
- Brush any remaining debris off with a Weber stainless steel grill brush
- Trim excess fat from meat
- Don’t over-oil your food
I think you’re good to go!
“An ounce of prevention is worth a pound of sirloin.” Kevin Kolman