Home-grilled chicken, steak, and ribs slathered in savory seasonings can provide a delicious and satisfying meal, and the process of grilling them may allow you to spend quality time with family and friends. However, to ensure meats turn out succulent and delicious, it often helps to know certain tricks and what to avoid. Below, you'll find some useful do's and don'ts of grilling.

Do:

Clean and oil the grate.

Cleaning the grill removes residual seasonings, oils, and burnt particles from the grate, which can improve the taste of grilled foods. Turning on the fire first can warm up residues and make them easier to remove. Once the grill heats, use a sturdy brush with wire bristles to scrub the grate. 

Once the grill is clean, you can apply cooking oil to prevent meats from sticking. You may do this by pouring canola oil on a paper towel before grabbing it with tongs and coating the grate with an even layer of the grease. Alternatively, you can place foil over the grate and grill meats directly onto it to keep your grill clean and prevent sticking. 

Use seasoning for flavorful dishes.  

Meats such as pork chops, steaks, and ribs are hearty and have robust flavors. This means you can typically season them heavily without overwhelming the natural meat flavors. Sprinkling a dry rub that includes seasonings such as garlic powder, cayenne pepper, and paprika over meats prior to grilling them may give your food a savory and spicy kick. You can also use these spices on veggies, such as zucchini, yellow squash, and bell peppers, and put them on the grill. 

Don't:

Open the lid while the food is cooking.

Opening the lid during the cooking process allows heat to escape, which may increase cooking times and cause the meat to become dry. Additionally, raising the lid permits oxygen to enter. This can cause the flames to flare up, which might scorch meats and create fire or burn hazards. Generally, you only need to flip meats one time while cooking them, so leave the lid closed otherwise. 

Cut meats to test doneness. 

If you aren't sure whether steaks, chicken, or pork chops are done, you might feel tempted to cut into them to see if they have cooked through. However, this can allow flavorful juices to escape, leaving meats dry and unappetizing. Instead of slicing into them, use an instant-read thermometer to measure the internal temperature. Well done beef, burgers, and chicken should have an internal temperature of 160 to 165 degrees; pork should have a temperature of 145 degrees, and medium-rare or rare steaks should have a temperature of 125 degrees. 

When you need seasonings to enhance home-grilled chicken, pork, and beef, contact Bubba's Seasoning. Based in Fenton, MO, this family-owned and -operated business offers a dry rub made with a unique blend of 46 spices available for nationwide shipping to customers throughout the U.S. Call (314) 258-4426 to place an order for food seasoning, and visit the website to learn more about their gourmet spices.