Tips for Safely Grilling Outdoors

If you haven’t done so already, bring out the grill and clean it properly. And rethink what’s good to grill and the best way to cook outdoors.

Grill Hygiene
First, remove all cooking grates. Soak them in hot, sudsy water, and clean thoroughly with a wire grill brush or scouring cloth. Season the top of the grate with an oil-soaked dish towel. Remember to wash the grate and season it again after each use.

For gas grills, remove the briquettes or lava rocks to expose the burner. Brush out the inside with a wire brush. Clean out any ash and residue before replacing the burner back in place. Remove and scrub the drip pan and then replace the foil grease catcher.

The Right Stuff
Avoid high-fat foods when grilling. Instead select lean protein: fish, poultry, seafood, and firm tofu. Trim all skin and any obvious fat from chicken, even if it’s free-range or organic. Grill thick cuts of omega-3-rich fish (salmon or tuna), as well as scallops and shrimp. Most fish—especially catfish—needs only a little lemon juice and some pepper for great grilled flavor.

Fruits and vegetables are often the easiest foods to grill, requiring little prep work. They’re also less expensive and better for you. Experiment with your favorites, looking for firm produce. Peel and slice fresh pineapple or wash, halve, and pit an organic peach to grill.

Fire Away
“Never use lighter fluid or charcoal already soaked in lighter fluid,” says veteran chef and grill master Robert St. John, author of New South Grilling. A hand-held metal chimney device (available in most hardware stores) requires only a little newspaper to get charcoal started; it’ll also outlast and use less energy than electric charcoal starters.

Keep perishable foods cool until it’s time to grill, and don’t char them. Charring and overcooking meat causes the formation of dangerous chemicals such as heterocyclic amines and polycyclic aromatic hydrocarbons, which are linked to a higher risk of some cancers. “Heat means hot coals, not high flames,” adds St. John.

Always preheat your grill, whether it’s gas or charcoal. Place foods gently on your grill rack, laying thin pieces across the bars to keep them from falling through. Or use a grill basket or pan. Cook until a light sear forms, turning at least once, until the inside is heated to desired doneness. Use a meat thermometer to ensure that chicken and seafood reach a safe internal temperature.

Marinate, Marinate, Marinate
To reduce carcinogens in grilled foods and enhance their flavors, it’s important to marinate them first. Fruit is the only possible exception, since it contains its own natural juices. You need only rub most veggies with a little oil.
“Rich in vitamin C and fiber, acidic citrus fruits work as flavorful, natural meat tenderizers,” according to Michele Turcotte, RD. Squeeze a little lemon or lime juice, add a touch of soy sauce, and your favorite fresh herbs (oregano, parsley, or thyme) for a light, tasty marinade. Or spread a little stone-ground mustard on chicken or oily fish, and then add herbs: The mustard will burn off while the herb flavor remains

Here are some of our favorite recipes to cook on the grill:
Grilled Chicken with Arugula and Lemon Vinaigrette
Grilled Fennel and Leeks with Ginger Miso Sauce
Yellow Fin Tuns Kabobs
Grilled Corn on the Cob
Carrot Coriander Tomatillo Sauce