Glenn Lyman, Official Chef of Lynx Grills
"When I think about time spent at the grill, I recall a lifetime of experience sharing quality time with family and friends. I can't remember all the different food I have grilled over the years, but I cherish the memories of hanging out around the grill, sharing stories, swapping recipes, and making plans for the next gathering. At the same time, imagining the great taste and smells of grilled food sparks up nostalgia I will never forget."
"Thanks to the championship quality of Lynx Grills, I have true "home court advantage" when preparing Family Dinner, the heart of the ultimate team!" - Glenn Lyman
G|Cooks Top 10 Grilling Tips
- Stay organized: Know your recipe. Have a list of everything you will need, including ingredients, tools, fuel and beverages. Don't be the one to run out of fuel or chilled beverages when your attention is needed at the grill...you know who I'm talking about!
- Keep a clean grill: When you are done grilling, clean your grill grates completely. A hot grill is much easier to clean than a cold one. When your grill is clean and cool, lightly oil your grates with canola oil so that it will be ready to go on a moment's notice.
- Preheat and prepare: Preheat your grill to the desired cooking temperature before placing food on the grill. (At least 500° for searing and direct grilling and 350° for indirect grilling.) Use this time to prepare your ingredients for grilling. Be patient. It will be worth the wait and will save you time and taste in the long run.
- Tools of the trade: Long handled tongs and spatulas are great tools for turning food on a hot grill. Avoid piercing your food with forks and knives. You will lose valuable juices from your prized recipes. Save the long fork from your grill tool set for marshmallows and s'mores.
- Season your food: Rubs and marinades are great ways to add flavor, but even if it's salt, pepper and a little olive oil, you will bring out the natural flavors of your food. FYI, salting your meat before grilling does NOT dry it out—that is a Dark-Age myth.
- No peeking: During indirect and rotisserie grilling, keep the grill lid closed as much as possible. You will lose valuable heat and smoke, adding time and decreasing the flavor of your food. Let the grill do it's thing. (Hint: this would be a perfect time for a cold beverage!)
- Know the Temp: A built-in temperature gauge is great to help control the heat inside your grill. But you should also invest in a quality instant-read thermometer to reassure perfectly grilled foods every time. NEVER, EVER cut into your meat with a knife to see if it's done. You will lose all the tender juiciness your strive for. That is as bad as running out of fuel or cold beverages...you know who I'm talking about!
- Get in position: When installing or positioning your grill, make sure to consider year-round access and wind direction. A quality grill won't know much difference in outdoor temperature, but prevailing winds can interfere with consistent grilling conditions. Don't let a little weather get in the way of your grilling experience.
- Man your station: Don't leave your grill unattended, especially during direct grilling. Grilling should be tasteful, healthful and meaningful...enjoy your time at the grill and, most of all, BE CAREFUL!
- Give it some R & R: Rest and relaxation. By letting your grilled food, especially larger cuts of meat and poultry, rest before serving. This will relax the meat and the juices will be redistributed. The outcome will be tender, juicy cuts of meat. (Hint: this would be a perfect time for a cold beverage!)