July is National Grilling Month

Summer’s in full swing and grills all over Lake Martin are firing up to cook everything from fresh veggies and steaks to s’mores. Here are a few of our favorite tips to get the most from your grill – and your chief griller!

1. Start with a clean grill.
   Clean your grate immediately before and after cooking using a stiff wire brush. No brush? A ball of aluminum foil held in tongs works, too.
2. Hot grill = great results.
   Steaks, chops and burgers require a blazing grill so be sure to give your coals – or grate – plenty of time to heat up.
3. The secret to perfectly cooked meat
   Not sure if the meat’s done? Use the four-finger meat thermometer. Make the “okay” sign, touching the tip of your thumb to the tip of your forefinger. Notice how the pad of flesh at the base of your thumb feels soft and squishy? That’s the same way a rare steak feels. Now move the tip of your thumb to the tip of your middle finger: That’s medium-rare. Thumb to the tip of your ring finger: medium. Thumb to pinkie: well-done.
4. Roasting veggies
   Lay peppers, potatoes, onions and corn in its husk directly on coals to roast them. Keep turning them with tongs until the skins are black. Simply scrape off the burned bits, and you’re ready to serve delightfully roasted vegetables.