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Tips to Kick the Grilling Season off Right

Tips to Kick the Grilling Season off Right Memorial Day has unofficially kicked off grilling season! So grab your apron, the charcoal and the tongs because the weather’s getting warm and it’s the perfect time to throw some meat on the grill!

Even though we saw plenty of pictures of people grilling in the snow this winter, most probably waited for the temps to get back up before spending time cooking outside. If you were one of the people that chose to wait, we’d suggest starting the season by getting your grill nice and clean. This way your meat will have all the right flavors and none of the charred taste.
Once you’ve gotten your grill clean, brush up on your grilling and marinating techniques for the perfect kick off to grilling season.

What’s the best way to marinate your meat?
  1. Place your meat in a re-sealable plastic bag, dish or bowl. Make sure the marinade completely covers the meat so it soaks up all of the flavor. We suggest using a half a cup of marinade for each pound of meat.
  2. Place the container in the refrigerator for a minimum of 30 minutes.
Tip: Test out different containers to see which ones you prefer. Don’t use aluminum or copper pans since the marinade will react with the copper or aluminum and discolor both your meat and the pans.
  1. Discard the remnants of the used marinade since bacteria can form and cause health problems if reused.
  2. If you’d like to baste the meat you’re cooking, we recommend using fresh Moore’s Marinade.
Here are a few grilling tips that can make your meat go from good to GREAT!
  • Be sure your grill is hot enough before starting
  • Grill meat about 4 inches from heat source and chicken about 6-8 inches away
  • To add more flavor, try adding pre-soaked chunks of natural hardwoods like Hickory
  • To prevent sticking, brush or spray a light coating of oil on grid before lighting the grill
  • If your grill has a top, close it to allow smoke to add its flavor
  • To keep poultry from drying out, grill with bone in and baste continuously
  • Poultry dark meat takes longer than white meat so start it sooner
  • Sear chicken on the skin side first
After a long cold winter, we know we aren’t the only ones dying to get outside and start grilling! So get the grill cleaned up, and brush up on your grilling and marinating skills and you’ll be ready for the season!
Are you as excited about grilling season as we are? If so, share your grilling photos with us on our Facebook page!