1. For those not sure which foods grill better than others, try grilling chicken thighs, which have a deeper, richer flavor than breast meat, or pork tenderloin, which can withstand the dry heat of the grill and stay moist. Salmon, tuna and swordfish steaks also grill well because they are thick and crumble less than other types of fish.
2. A grill is not an oven, so don’t walk away from it when it’s on. Organize what you’ll need ahead of time to avoid running back and forth to the kitchen.
3. Before cooking, use tongs to dip paper towels lightly into oil and swipe over the grates. After cooking, always scrape hot grill grates clean with a wire brush so future grilled foods release easily.
4. If the meat or fish sticks to the grill, it’s not ready to be flipped. Let it sit for another minute or two.
5. Use a meat thermometer to ensure safe cooking. Safe internal temperatures for grilled foods are:
- Ground Beef – 160 degrees Fahrenheit
- Medium Steak – 140 degrees Fahrenheit
- Medium Pork – 150 degrees Fahrenheit
- Poultry – 165 degrees Fahrenheit
- Seafood – 145 degrees Fahrenheit
6. For maximum flavor and juiciness, let meat rest 5-10 minutes before cutting or serving.