Summer is here, which means it's grilling season. And by that we mean "screwing up when you try to grill things in the backyard season." Despite the hippie feel of eating outdoors, there's a science to proper grilling. Ignore the science and you're missing out on one of the best things about summer.
Trouble is, just like other kinds of science, there are rules. Commandments, even. And to get the definitive dogma, we reached out to grill masters of all walks -- including James Beard-nominated chef Greg Denton of Portland, OR's Ox, LongHorn Steakhouse Executive Chef/Grill Us Hotline hero Josh Evans, catering chef Dave Coffman of Tree's in Sherwood, OR, and a bunch of dads -- to figure out the 10 commandments of grilling.
Thou shalt not use accelerants
Seriously, what the hell is wrong with you? If you put lighter fluid on your coals, that stuff wafts up and coats your grilled meats with just a hint of petrochemicals. The same goes for those match-light charcoals (which are basically regular charcoal with lighter fluid mixed in). Those same chemicals will attach to your cooking surfaces too, so the next few meals you grill will also have toxic fumes as their secret ingredient. You're a big boy. Learn to start a proper fire. Or just use gas… propane, not 'oline.