Top-Tips
- TIP #1: You’re in charge!
- TIP #2: Leave your grill to heat up for at least 15 minutes before cooking anything.
- TIP #3: Have a menu, have a plan.
- TIP #4: Season and oil your product just prior to placing on the grill.
- TIP #5: Grill vegetables first and keep warm in oven, big cuts of meat second, smaller cuts of meat and poultry third, and finally seafood last as it takes just a few minutes to cook and needs to be served immediately.
- TIP #6: Always let large pieces of meat rest for 10 to 15 minutes prior to serving.
- TIP #7: Set up the bar near by, Grillslinging is thirsty work!!
- TIP #8: Never return cooked food to the trays or platters that the raw product had been on.
- TIP #9: Delegate jobs (for instance get the kids peeling garlic and put your mother in-law on dishes).
- TIP #10: If using bamboo style kebab sticks, soak in water for a few minutes to prevent the ends burning.
- TIP #11: Don’t turn the food all the time...let it cook! (It won’t cook in the air!)
- TIP #12: Don’t overcrowd your cooking surfaces as they will lose heat quickly and you end up stewing the food. (Not a good look!!)
- TIP #13: Prioritise your cooking, good timing is the key.
- TIP #14: After grilling leave the cooking surfaces on high for five minutes to burn off excess fats and food particles left behind. Then turn off and let it cool down before cleaning with a scraper or wire brush and finally a cloth.
- TIP #15: Have your serving platters, plates, drinking vessels and cutlery sorted prior to cooking.
- TIP #16: Have heaps of napkins and paper towels on hand.
- TIP #17: Create different heat zones on your cooking surfaces... extreme heat, moderate heat, low heat.
- TIP #18: Have the warming drawer in your cooking range on to keep products hot as they come off the grill.
- TIP #19: When buying cuts of meat for grilling, select cuts with some marbling of fat through them as they will not only taste better but are also less likely to dry out in the cooking process.
- TIP #20: When cooking steaks for a lot of people, have a system... put the well-done steaks on the left and the more rare ones on the right. Cook the well-done steaks first so that they are all ready at the same time.
- TIP #21: Always remember to break your Grillslinger down at the end of your cooking session. Remove implements and removable inserts and either hand wash or put through the dishwasher. Wipe off any grease or dirt off the belt. Dry everything thoroughly and put back together and store in your breathable Grillslinger bag, ready for the next grilling session.
- TIP #22: Important...should anyone request to use your Grillslinger always ask to see their proper form of official identification - that is, their personal LICENCE TO GRILL!!!
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