Skills for Grills | Famous Dave's
Tommy grilling up a storm
with the Rib Team
On the outside chance you're not a professional griller, we've got the inside scoop on becoming one. Here are a few tips:
- Use a quick start canister, or chimney starter to start char coal without lighter fluid – it saves money and prevents lighter fluid flavored burgers.
- Never use water to extinguish a fire in a gas grill – move the food to another part of the grill and turn off the gas, the flames will quickly subside and you can relight the grill and continue cooking.
- Use long handled tongs to turn foods on the grill; avoid using a fork because it pierces the meat and allows juices to escape.
- Allow for “carry over” cooking when grilling in order to reach the desired internal temperature or "doneness"; the internal temperature of meats will continue to rise another 5-10° F after you remove them from the grill.
- Tent meats with aluminum foil while “resting” for 10-20 minutes (depending on the cut of meat) before carving. The internal temperature of larger cuts of meat may continue to rise over a longer period of time after being removed from the grill.
- Allowing meats to "rest" after grilling will help keep them juicy, as carving too early can allow the natural moisture to escape sooner.
