If timed correctly, meats (especially burgers, steaks & chops) are meant to be flipped just once. The meat will either stick or “release” when it’s cooked long enough. If there’s any resistance, it needs to be left alone a few moments longer.

 

    There’s an art to a good flip on the grill, and the artist’s

primary tool is a Superior Quality, IGNITE stainless steel spatula.

 

    Don’t pierce your meat with a fork or prongs. The juices will

escape, making the meat drier and less flavorful. Use a superior

quality IGNITE spatula or tongs to move and flip your food.

 

    Tongs have a variety of uses: transfer meats to your grill, take

cooked meats from your grill to your platter, and turn and rotate

hard-to-handle foods like veggies without crushing them.

 

    Every professional chef in every professional kitchen in the world uses a thermometer, and you should too. An excellent digital thermometer is the single most important piece of equipment you can have as a grill master.

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    Marinades tenderize meat as well as adding flavor.If possible, marinade overnight, if not always marinade at least one hour.

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    Acidic marinades help your food taste better and actually protect against heterocyclic amines (HCAs), carcinogens that are most often caused by cooking poultry, red meat or fish over an open flame. Using vinegar, citrus juice, or even beer as a base, let your meat soak for at least a few hours before throwing it on the grill.

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    To save time, soak a batch of meat skewers in water for an hour, drain and freeze them in a plastic bag. When it's time to grill, pull out as many skewers as you need.

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    Since meats and veggies cook at different times cooking meat on a separate skewer from your veggies will ensure the perfect kabob.

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    Once your meat comes off the grill, patience is the key. Let it rest for 5 minutes to give those juices the opportunity to flow.