Unskilled grill: Stop doing these and start grilling like a pro

Grilling is more than outdoor cooking; it is a sign that summer is almost here and good times are coming. It’s quick, easy, and perfect for everything from burgers to veggies. If not careful, things can quickly go wrong. Avoiding these common mistakes will ensure grilling like a pro and perfectly cooked meals every time.

Don’t grill it if you can’t legally kill it.

Trying something new requires caution. The Illinois DNR lists animals off-limits for consumption, with fines up to $50,000 and jail time for violations. Some of these animals are also federally protected.

• Horses per the Illinois Horse Meat Act

• Fido and Fifi per the Dog and Cat Meat Trade Prohibition Act of 2018

• Owls are protected under federal law

• Robins are also federally protected through the Migratory Bird Treaty Act and the Bald and Golden Eagle Protection Act.

• Timber Rattlesnakes are endangered in IL.

• Gray/Timber Wolf is also federally protected.

• Ospreys are also federally protected.

Don’t forget to check the gas.

There’s nothing worse than running out of gas halfway through grilling, especially when entertaining a hungry crowd. Always check the tank before cooking. Having an extra tank on hand is never a bad idea for longer cookouts or grilling for many people.

Don’t skip the preheat

Preheating a gas grill is essential. Like an oven, it needs time to heat up, and the grates need warming, too. Skipping this step can cause food to stick and cook unevenly. Allow 10-15 minutes to ensure an even cooking surface.

Don’t forget to clean the grill.

If grates aren’t cleaned, grease buildup can affect heat and flavor. After preheating, scrape off black bits and grease, then use a dual-sided scouring sponge and tongs for the rest. Avoid wire brushes, as loose wires can end up in food. A clean grill performs better and prevents flare-ups. For detailed cleaning instructions, check the link.

Don’t ever start the grill with the lid closed.

Starting a gas grill with the lid closed is like building a bomb. Gas builds up inside the grill box; when the lid is opened, it’s like a grenade going off. Ever wondered what it would be like with an extra-wide forehead or no eyebrows? Always keep the lid open while lighting.

Don’t crank the gas too high.

Turning the gas up high may seem like a quick fix, but it causes uneven cooking and flare-ups. Use the 50/50 method: set one side to high for searing, and the other to low for slow cooking. This offers better control and even cooking. If food cooks too quickly, move it to the cooler side to avoid overcooking.

Don’t open the lid too often.

Each time the grill's lid is opened, heat escapes. This can slow down cooking and result in unevenly cooked food. The lid should only be opened when flipping food or checking for doneness. Most grills come with a thermometer or window, allowing the temperature to be monitored without letting heat escape.

Don’t forget the thermometer.

This isn’t The Price is Right’s Showcase Showdown; guessing when meat is done isn’t the way to go. Investing in a thermometer ensures accuracy by checking the internal temperature before removing meat from the grill. According to FoodNetwork.com, a thermometer is the only reliable way to measure doneness. A complete chart of cooking times for desired doneness can be found on their website.

Grilling isn’t rocket science. Avoiding these simple mistakes can make a huge difference. Fire up the grill, remember these don’ts, and show off those skills.