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Light the grill: For a charcoal grill, use a chimney starter to light the coals. Lighter fluid imparts a chemical flavor to food. Gas grill – no problem!
Clean the grill: To keep food from sticking, heat grill until any residue looks white and ashy, then brush with a metal grill brush. Use tongs and an oiled towel to oil grill rack. Never use an aerosol, non-stick spray near open flames.
How to measure grill temperature: Your recipe says 'heat grill to high," but how hot is that? Hold your hand about four inches above the grill and count how many seconds you can keep it there (Don't worry – your brain won't let you burn your hand!):
High: 2 seconds
Medium-High: 4-5 seconds
Medium: 6-7 seconds
Medium-Low: 8-9 seconds
Low: 10 seconds
Heat zones: To grill chicken or thicker cuts of meat, create two 'heat zones" on your grill: high to medium-high for searing and marking (direct heat), and medium to medium-low to finish cooking (indirect heat).
Gas grill: Lower burners on one area of the grill.
Charcoal grill: Once the coals are red hot, use a tool that can withstand the heat to carefully rake them to one side of the grill. For more even heat (better for foods that will take longer to cook), split the coals in half and rake to two sides of the grill, creating a lower heat zone in the center of the grill.
Recipe from Central Market Mill Creek - Culinary Resource Center
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