GRATE GRILL MARKS
The secret of getting perfectly seared grill marks on
your steaks & chops is starting with a very hot grill.
TIPS
•
For charcoal grills wait patiently until the coals in your grill become amber white
• For gas grills set the temperature to high, close the cover and allow the grill to get piping hot
• Be sure to remove the meat from the refrigerator 20-30 minutes prior to grilling. The meat can
be seasoned with a dry rub or simply with freshly ground black pepper
Place the meat directly on the grill for two minutes
Then move the meat to an unused hot spot on the grill making sure to slightly turn it’s angle
45 degrees to give it those professional grill marks
After two more minutes turn the meat over and move it to a different hot spot—don’t forget the
45 degree turn after a few minutes.
• It’s that easy. So, next time you’re grilling, you can put YOUR very own mark on the meal.
Tools for Speed Grilling:
Remember grill tools have longer handles made with high heat tolerant materials. It is best to
leave the resin handled spatular in the kitchen. And just because there are handy hooks
hanging off the grill take them inside for storage between grill time, they will last much longer.
There are 5 tools to have handy when grill-side.
The Basting Brush
The Spatular
The Meat Fork
The Grill Brush
The Tongs
G
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This Summer Receive MORE of
George’s Grilling 101 Tips
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