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FOOD SAFETY TIPS AND TECHNIQUES
We want to enjoy healthy and safe grill cooking, so here are some tips for basic barbecue hygiene:
Bacteria are living organisms that grow and multiply rapidly in warm moist foods. Marinate meat in the refrigerator
and take it out one half hour before grilling, if you want to grill your prepared meat at room temperature.
A marinade should never be saved for a later day. If you want to use this marinade to serve with your meat please
bring the marinade to a boil before using.
Professional grilling requires HIGH heat to brown and sear the meat to seal in the juices. Most foods will be cooked
on “HI” setting through the entire cooking time. Some large cuts of meat may require the heat be turned down after
initial browning to ensure the cut is cooked without burning the outside. Also, foods that need to be cooked for a
long time or foods that have been basted in a sugary marinade may need to be cooked slower and longer in order
to stop the cut from being burnt on the outside.
Before grilling, check to be sure the drip tray is in place. Light the grill according to the lighting instructions. Turn the
control knobs to “HI” and preheat the grill for 6-10 minutes with the lid closed. Place the food to be grilled on the
cooking grids until desired doneness, adjust the heat setting if necessary. A meat thermometer is helpful in
determining how long the food should be cooked. Cooking time is affected by shape and type of cut as well as
thickness.
To achieve the juiciest meats, use a spatula instead of tongs or a fork to turn the meat, and only turn the meat once
during cooking. Turn the meat just when the juices begin to bubble to the surface. Add seasoning or salt only after
the cooking has been completed, add sauces only at the end of the cooking time, this will prevent the sauce from
being burnt.
Trim excess fat from the meats prior to grilling, this will help prevent flare-ups. Cutting the fat at 2 inch intervals will
prevent the cuts from shrinking during the grilling time.
ROTISSERIE COOKING:
NOTE: Always remove the Warming Rack before using the Rear Burner for Rotisserie Cooking.
To place the meat or poultry on the spit, slide one of the forks onto the spit and secure the thumb screw. Then,
insert the spit rod in the center of the meat or poultry, lengthwise. The food should then be centered on the spit rod
and the remaining fork and secure the thumb screw. Place the spit rod in the grill and let the heavy side fall to the
bottom, set the counter balance to the top and fasten in place. Periodically check the meat to ensure the spit rod is
turning smoothly while cooking. Adjust the counter balance if necessary.
The only accurate way to tell when the meat is
done is to use a meat thermometer. Insert the
thermometer into the center of the meat. Do not
allow the thermometer to touch a bone as this
will not give an accurate reading on the meat
thermometer.
Remove the cooking grids and place a drip pan
on top of the upper flavor shields and position
the pan directly beneath the food on the spit
rod. Depending on the flavor you desire, place
liquid in the pan such as, water, juices or wine,
chop up onions or add garlic, As the juices fall
from the meat they will mix with the liquid and
evaporate directly into the meat, this will
prevent you from basting as this is a self-
basting system
.
Do not let the drip tray dry out.
Place food in between the
Forks and let the heavy
side of the food fall to the
bottom. Adjust the Counter
Balance to the top.
