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The Art and Science of Grilling

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Nothing says summer like the smell of food grilling in your campsite. 

Grilling is the perfect way to cook outdoors.  It is, after all, an outdoor cooking method!  You can prepare just about anything on the grill, from burgers and steaks, to fish and vegetables.

Keep the Heat High

The number one secret to grilling it to wait until your grill is piping hot before you add any food.  Grilling is all about intense heat, so employ a little patience as you wait for things to heat up.  If your heat is nice and high, your food is less likely to stick to the grill.

Choose Your Fuel

You can grill over gas, wood, or charcoal.  If you’re using the grill that’s part of your campsite, you’ll be using wood or charcoal.  If you bring your own grill, you have your choice of all three.  The benefit of gas is that you don’t need to wait for it to heat up.  Wood gives you more wood smoke flavor, but you’ll need to be patient as you wait for your flames to burn down into hot coals.  Charcoal briquettes are a nice bridge between the two.  They burn at a high temperature that’s great for grilling, and it doesn’t take them too long to build up heat.  Avoid self-lighting briquettes, since these can leave a chemical taste on the food.

Getting Started

Begin by cleaning the grill.  Use a wire brush to clean away any leftover food bits.  Burgers, steaks, and fish can be laid directly on the grill.  If you’re making kabobs, soak your skewers in water first, so they don’t catch fire.  Be sure to brush your food from time to time with the sauce or marinade you’re using.  Softer foods like apples, tomatoes, mangoes, and pears can be wrapped in a foil packet and set on a corner of the grill.  Try slicing large mushrooms, zucchinis, and eggplant length-wise and laying them directly on the grill.

Great Grill Recipes