Grilling 101: Tips and tricks from the experts

Summer months are the best time to break out the grill and enjoy a different way to make the most out of meats and vegetables.

Grilling and barbecue expert, Troy Conner, is the chief cook of Extreme Roasters in Ionia, Mich., a group that competes in national barbecue competitions and is an eight-time state champion.

"It's a communal activity," Conner said of why he thinks grilling is so popular. "The food just tastes better cooked on an open flame. It's easy and convenient, and it gives people a chance to enjoy the outdoors."

Here are tips from Conner and the Extreme Roasters:

Grilling vs. barbecue

Conner said the two are very different, though many times the terms are used to describe the same thing. Grilling, he said, is a fast process over high heat. Barbecue means "low and slow."

Gas or charcoal

Using a gas grill or charcoal grill can determine the difficulty level and convenience of the process, said Conner. Gas is a cleaner option and more time efficient, while charcoal is a traditional way of grilling and produces a smoky flavor not found on a gas grill.

Gas is also an easier option because it spreads heat evenly, unlike a charcoal grill, Conner added. He said cooks should choose their option by time and convenience, the flavor they would like and their mindset of what they are looking for in the end.

Meat and vegetables: the process

Whether it is chicken, steak or pork, lean cuts of meat are ideal for grilling, while fatty cuts are better for barbecue, Conner said.

Grilling times vary by cuts and types of meat, their thickness and whether or not the cuts contain bones. Meats should be turned at least once in order to be completely cooked.

Conner said the one tool individuals should have is an instant read thermometer, which can tell the cook when food is cooked to his or her liking. Without the thermometer, meat may be found raw inside, even if the outside shows a dark seer.

"The temperature never lies," he said, which also varies depending on how well one prefers their meat to be done.

He said the most common mistake when grilling is individuals do not know the level the meat has cooked or cannot complete the meat's cooking process, which is why the thermometer is so helpful.

Conner also warned against placing too much meat on the grill at one time, which can cause grease splatters, over cooking and the difficulty of moving food in the event of hot spots on the grill or flare ups. Many times, hot dogs and bratwursts are subjected to bursting while on the grill, he said.

In addition, Conner said a resting period for meat is crucial for allowing juices to be reabsorbed so it does not end up dry. It also allows the meat to cool and lets the temperature even out. Ten minutes is ideal before the first cut is made.

However, meat is not the only thing worthy of summer grilling.

"Vegetables are excellent on the grill," Conner said.

He said any vegetable one can bake in the oven can be grilled, adding that specific grill flavor. A special basket made specifically for grilling vegetables is a handy tool so the items do not fall through the grill slots.

In the end, Conner said allowing extra time for your meal can make all the difference.

"Don't try to rush your food," he added.

Sauce

A sauce can add a variety of flavors to meat and vegetables. While people all over the county prefer flavors such as vinegar, tomato or spicy, Conner said a sweet sauce typically appeals to all. Homemade sauces are good to use, but those on the grocery store shelf save time and can be just as effective in providing an extra kick.

However, Conner said sauce should not be applied to the food until just before it is finished because the sugars and tomato base in the sauce can easily burn and become bitter in flavor.

Grilling safety

Because gas and charcoal grills can produce extremely high temperatures, safety is always a must before and during the grilling process.

Proper clothing can help prevent burns from grease and spilled food, Conner said, including an oven mitt, close-toed shoes and an apron. Special grilling tools are also handy to have, like tongs, spatulas and other items that come equipped with long handles to protect hands and arms from becoming too close to the flames.

"Some people call them accessories, but I call them necessities," Conner added.

He also recommends placing a safety zone in the grill for food so it can be moved there if heat spots on the grill occur or if fire erupts. To create a safe zone, he places a pan of water in the middle of the grill, which will create a cooler spot to move items.

Grills also need to have someone present at all times, he said. In addition, gas grills should always be checked to make sure connections are tight.

"If you smell gas, it's a danger sign," Conner said, adding all grilling activity should cease and lighting a flame should not take place.