“Summer means happy times and good sunshine. It means going to the beach, going to Disneyland, having fun.”
The aforementioned quote by Brian Wilson, the co-founder and producer of The Beach Boys, perfectly sums up the summer.
A meal synonymous with summertime is a good old-fashioned barbecue.
Envisioning a smoky cookout will bring a smile to the face of the majority of Americans. The warm weather, enjoyable company and delicious food help create the ideal outdoor meal during the summer months.
According to HPBA.org, the traditional summer holidays top the list of the most popular grilling holidays: the Fourth of July (77 percent), Memorial Day (62 percent) and Labor Day (60 percent).
Many residents living at apartment communities are able to embrace the happy times and good sunshine during the summertime at their very own community pool, which is often equipped with a grill for barbecue connaisseurs.
Whether you have a patio at your apartment with a grill or have the luxury of having a grill by the swimming pool, below are eight tips for a delicious, clean, and safe summertime barbecue.
We found these pointers across the web on some of the most well-known barbecuing websites, so let’s preheat the grill and get started!
1. Get It Hot
Preheat your grill 15 to 25 minutes before you start cooking to make sure it reaches the right temperature (and to kill any bacteria). Your grill should be 400-450°F for high, 350-400°F for medium-high, 300-350°F for medium and 250-300°F for low heat.
2. Cleaner Is Better
Wash everything after handling raw meat, and don’t reuse the plate that you used for uncooked meat.
3. Don’t Poke & Prod
It takes time for your BBQ crust to develop and this won’t happen if you’re continually flipping your steaks or burgers. Only turn once or twice. And definitely don’t squash everything down as this forces the juices to run out and leaves you with sad, dry meat.
Marinating does more than infuse food with flavor; it also inhibits the formation of potentially carcinogenic HCAs (heterocyclic amines), which form when grilling “muscle meats” like poultry, red meat, and fish. According to the American Institute for Cancer Research (AICR), marinating can reduce HCA formation by as much as 92 to 99 percent.
5. Hands Off
Once you put food on the grill, do your best not to touch it. If timed correctly, meats — especially burgers, steaks, and chops — are meant to be flipped just once. After placing something on the grill, let it sit for a few minutes to get a good sear.
A principal rule of cooking anything: it’s always better to be under than over. If you’re uncertain if that salmon has been on for 5 minutes or 15, go ahead and pull it off. You can always put undercooked food back on the grill to continue cooking. The same can’t be said for sockeye jerky.
7. Lid or No Lid?
As a rule of thumb, if the food is 3/4″ or less, no lid. Leave the lid off when you are cooking thin foods like skirt steak. Without a lid, all the heat comes only from underneath. There are other times when you want to cook without a lid, usually when you are cooking foods like shrimp where the color is your guide to doneness or sweet foods like pineapple where the surface can burn quickly.
Schottenstein Real Estate Group contributed content to this article. SRE Group, an apartment leader in the Midwest, has the following properties: Mason Grand, Grand at Polaris, Grand at Florence, Grove City Summit and Parkway Village.