Tip of the week
Five common grilling mistakes
Using only direct heat: Usually, you need a place on the grill where meat can cook without burning, so don’t build all your charcoal fires from edge to edge.
Flipping too early: Meat needs time to cook and to brown, and when you move or turn it, “you essentially start over.” Also, “whatever you do,” don’t press down and squeeze out the meat’s flavorful juices.
Opening the lid too often: The temperature in a grill drops dramatically every time it’s opened. Resist the temptation, especially when the planned cooking time is short.
Doing without a thermometer: Why risk over- or undercooking? Get a meat thermometer and get to know optimum internal temperatures.
Mismatching vegetables: Don’t assume that all veggies cook at the same rate. They don’t, so plan on adding them to the grill in stages.