Party & Grilling Tips
Grilling Tip #1
A true MVP has a solid pre-game routine. Get all your tools, seasonings, sides, and proteins all ready before you even light your grill. When the meat hits the grates, you'll be able to focus on your grill game.
Want to keep your grill session quick and short? Boneless, skinless chicken will cook faster if it's pounded thin.
Get Crazy with the Condiments
Kick up your grill game with some major league condiments like sriracha mayo, balsamic ketchup, and honey mustard.
Sub in Grilled Fruit
Don't blow the final whistle after the main meal. Keep your grill going with fresh fruit. Choose firm, sturdy fruit like peaches, plums, or pineapples, coat lightly with vegetable oil, and grill about 3 minutes per side. Top with ice cream, and you've got a golden goal for dessert.
Choose your kabob ingredients wisely. Keep cooking times in mind. Stick to one type of meat, and cut your veggies big enough to withstand the heat for as long as the meat takes to cook.
All meats could use a little marinade magic! Let your chicken, pork, or beef soak in the flavors for 1 to 4 hours (or overnight for a big bold taste).
Grilling Tools 101
Tongs: Grilling MVP, used to turn meat and sausages without putting holes in them
Spatula: For flipping burgers, chicken, and fish
Quick Read Thermometer: Easy-to-read and helps you cook to temperature for perfect meat every time
When grilling bratwurst or smoked sausages, pick up the tongs instead of a fork to avoid puncturing and losing all the juices and flavor.
Don’t Move the Meat
Move the meat and you’ll end up in the grilling penalty box. Once the meat hits the grates, leave it alone! Moving it too soon or too often interrupts the grilling process. Think of it as a culinary one touch pass.
Indirect VS Direct Cooking
You need a deep bench to be a legend at the grill. Two must-have techniques: Direct and Indirect cooking. Direct Cooking positions food right on top of the flame, and is great for fast cooking. Indirect Cooking is better for a long game, low and slow, with the flame not directly underneath the food.
Veggies on the Grill
Veggies might be 2nd string at your cookout, but when grilled right, they make power plays! Toss them with a little oil and seasoning, then cook on high heat for only 5 minutes. Flip them often, because most will grill up fast. Use a perforated grill pan for smaller or thin vegetables.
Cook to Temperature
Hit a homerun every time you grill chicken by cooking it to temperature. The perfect play? Grill to 180°F for bone-in chicken, and 170°F for boneless.
Frozen Chicken Trick
Frozen chicken is a cookout MVP. It can drive hard from the freezer to directly to the grill for the win. No thawing required. Just cook to a minimum of 170 degrees Fahrenheit for boneless skinless pieces, and 180 degrees Fahrenheit for bone-in chicken. Sauce. Serve. Score an epic cookout.
Keep the bugs away with an effective bugspray. Light bug-repelling candles and torches well before sundown. Use a smoke coil in a safe place under the table to keep bugs from biting your ankles!
Butterflied Hot Dogs
Carefully cut your hot dog lengthwise without seperating the sides. Cook over medium heat. Butterfly-lovers say the dogs get a smokier flavor, cook faster, and are easier to top.
Be Sure to Season
However you season or sauce your chicken, don't forget salt & pepper.
Dogs Like Medium Heat
Medium heat is best for grilling Ball Park® Franks. You'll get those great grill marks and heating throughout without charring.
No Stick Maintenance
Maintain your equipment, keep your grill game strong. Be your own manager by keeping your grill grates clean to help make sure food stays unstuck. Scrape the grates and lightly oil them with vegetable or canola before and after every use.
Sauce it Up
Sauces can make or break your grill game. Your best play is to wait until the very end to sauce your meat. To get a Hall of Fame-worthy glaze, get a good sear, then only sauce in the last few minutes of cooking.
Firing Up a Charcoal Grill
Your grill is like a playing field, and it should be perfect. To get game-day ready charcoal coals, fill your grill with enough charcoal to cover the bottom with 2 layers of briquettes. Then pile them up, add a touch of lighter fluid and strike a match. When those coals turn glowing gray and ashy, it’s game time. Grill on.