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Expert Commentary with Linda Oliver, ConAgra Foods
Linda Oliver, Manager of Culinary Design at ConAgra Foods, focuses on food and flavor trends.
Summer's here and families and friends from coast to coast are firing up their grills. While many grilling enthusiasts may consider themselves true aficionados, I have found that most grillers are searching for new ways to enhance their grilling techniques.
Before you fire up your next grill, keep this simple three-step process in mind to ensure a fun, tasty and stress-free experience:
- TAKE TIME TO PREP:
- Always start with a clean, cold grill.
- Spray the grilling grates with PAM for Grilling Spray, as well as any grilling utensils (tongs, spatulas, thermometers, etc.), to ensure food won't stick. This will improve the appearance of grilled foods and make clean up a snap. (Considered a "trade secret by grilling enthusiasts!)
- Remember to soak wooden skewers or toothpicks in water for 20 minutes prior to grilling to avoid burning.
- TAKE CONTROL AT THE GRILL:
- Use an instant-read food thermometer to check the internal temperature of grilled meats and poultry for juicy quality without overcooking. The USDA recommends the following temperatures: 145°F beef/medium rare; 160°F burgers/pork; 170°F chicken breasts; 180°F chicken thighs.
- Barbeque and basting sauces should be applied during the final minutes of grilling to prevent charring.
- Use long-handled tongs to turn steaks and chicken and a spatula to flip burgers (instead of a fork) to avoid the release of juices that keep the food moist and flavorful.
- MAKE CLEAN-UP EASY: After grilling, scrape away any food or char remnants before the grill cools down. Luckily, the prep with PAM for Grilling Spray will make this task ultra easy.
So, take the time to experiment with recipes and techniques on the grill this summer. With practice - you may soon be developing your own unique grilling specialties.
Happy Grilling!
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