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1. Don't start testing the food the minute you put it on the heat. This includes picking it up to see if it's done on the bottom, moving it around and turning it over every ten seconds. Put the food down and give it a chance to cook. This will give it a chance to sear the bottom so it naturally pulls away from the grill and does not stick.
2. Do not cut into food to see if it's done. It lets the juices come out and the food dries out on the grill. As it cooks the food becomes firmer and firmer. The longer it cooks the firmer it gets. As rare steak is squishy, medium steak feels springy and well done feels like a trampoline.
3. Meat and poultry should rest a few minutes before slicing and serving. Cover the steak with foil and let it rest 5 minutes.
4. When in doubt it's better to undercook than over cook. You can always put the food back on the grill.
5. Preheat the grill 15 to 20 minutes before you start cooking. A properly heated grill sears the food on contact, keeps the insides moist and helps prevent sticking.
6. Brush it off its easier to remove debris when the grill is hot, so after preheating use a long handled wire grill brush on the grill racks. Scrape again immediate after use.
7. Marinate your meat it does more than add flavor it reduces HCAs a potential carcinogen. According to the American Institute for Cancer Research marinating can reduce HCA formation by 92 to 99 percent.
8. Use a grill basket for foods that might fall through the grill rack.
9. Flare ups happen when fat drips onto the heat source. To reduce flare ups select lean meat, trim off excess fat and remove poultry skin. And keep a squirt bottle of water near the grill to douse unexpected flair ups.
10. Oil it up even on a clean grill lean food may stick when placed on a rack. Reduce sticking by oiling your hot grill rack with a vegetable oil soaked paper towel. Hold it with tongs and rub it over the rack. Do not use cooking spray on a hot grill.