Tyler Omoth - Grill Master: Finger-Licking Grilled Recipes

When it comes to summertime eats, nothing beats the finger-licking foods cooked onan outdoor grill. The smells of smoke, roasting meat, and special sauces combineto make peoples mouths water and their stomachs growl.

Grilling can be much more than just tossing on some hot dogs or burgers to heat upover the fire. With practice you can make amazing meals like shrimp tacos, bacon-wrappedcorn on the cob, and even grilled pizza! And who doesnt love a rack of tender barbecueribs? Theyre not only delicious, but can really show off your cooking skills.

Are you ready to amaze your family and friends and make your neighbors hungry? Withthe following recipes you can do just that. Fire up your grill and get ready to becomea grilling master!

Cooking on a grill can be a lot of fun, but working around hot flames can be dangeroustoo. Its important to keep safety in mind at all times when youre grilling yourfood. Here are a few tips to remember to stay safe.

• Tie back long hair and tuck in loose clothing to avoid catching them on fire. Beextra careful when using cooking oils. If they spill into the fire, it can causea large and dangerous flare-up.
• Cook with metal utensils. Be careful with tools that have rubber or plastic handlesthat can melt in the fire.
• Use dry pot holders or oven mitts whenever handling hot cookware or other items.
• Always ask an adult for permission to use sharp knives.
• Always cut your food on a cutting board. Avoid cutting your fingers by holding foodwith your fingertips curved inward. You should also always make sure that the knifeblade points away from your body as youre cutting.
• Avoid spreading germs by washing your hands with soap and warm water. Do this bothbefore and after preparing food.
• Always wash fruits and vegetables before preparing them.

The best cooks usually have a plan in place before beginning any meal. Follow thesetips to cook like a pro.

• Read all the way through a recipe before you begin. Then gather together the equipmentand ingredients you'll need to make the recipe.
• Clear your workspace of clutter and keep the surface clean.
• Keep things simple by putting food and ingredients away as you work.
• Stay by the grill while you cook to avoid food disasters.
• Clean up completely when youre done.

• If possible, use transparent glass or plastic cups so you can check measurementsat eye level.
• Measuring cups with a handle and spout are useful for liquid ingredients.
• Spoon dry ingredients into a measuring cup and level it with a knife.
• Measuring spoons are good for both liquid and dry ingredients.

• baste -- to moisten meat or other food with drippings or sauces while cooking
• direct heat -- food is cooked directly above the heat source
• dry rub -- a mixture of dry seasonings that is rubbed into meat to add flavor beforegrilling
• flare-up -- flames that occur during cooking due to dripping fat or oils
• indirect heat -- food is cooked away from the heat source
• marinade -- a sauce used to add flavor and moisture to meat before grilling
• medium -- warm and pink in the center; cooked to 145 F (63 C)
• medium rare -- warm and slightly red in the center; cooked to 135 F (57 C)
• medium well -- hot and only slightly pink in the center; cooked to 150 F (66 C)
• propane -- a gas used to fuel the fire in gas grills
• rare -- cooler and red in the center; cooked to 125 F (52 C)
• warming rack -- the upper rack in a grill, used to keep food warm or cook it moreslowly
• well done -- hot and brown or gray throughout; cooked to 160 F (71 C)

Add Some Smoke!

One of the best ways to add great aroma and flavor to food is to use smoke in yourgrilling. Try different types of wood like apple, mesquite, or hickory to discoverthe flavor you like best. If using a charcoal grill, you can just toss a couple chunksof wood on top of your coals. For a gas grill, make a smoke bomb by placing woodchips in an aluminum foil packet. Poke some holes in the foil and place the packeton the grill over the burner. Keep the grill closed to let the smoke surround andpenetrate your meat.

Charcoal Grills -- Charcoal grills can be a little messy, but they give your foodgreat flavor. Charcoal must be burned properly before you can cook over it. First,stack the briquettes on top of crumpled newspaper or use a chimney starter with newspaperat the bottom. Light the newspaper to begin burning the charcoal. Avoid using lighterfluid if possible. It adds an unpleasant chemical odor and flavor to your food. Afterthe coals are gray and hot, use charcoal tongs to spread them evenly or move themto one side for indirect heat.

Gas Grills -- Gas grills use propane gas to fuel the flames. Gas grills are cleanerand easier to use than charcoal grills. Many can be lit with the push of a button.Gas grills also make it easy to control the temperature for cooking. However, theydont add as much flavor to your food.

Always keep your gas grill clean to avoid flare-ups. To clean the grill, turn upthe heat to burn off excess grease and stuck-on food. Then scrub the grates cleanwith a wire brush or crumpled up aluminum foil.