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Whether you have worked a gross before or not, the backyard camera can be overwhelming to use. How high should you heat the grill? How long does it take for your meat to cook? What kind of charcoal should you use? A small mistake can take your Bangin 'burger in Bangin' in Blah, so we consulted the great chefs, masters grilled, butchers and other professional cooks to bring you theBest Grill Tips This will make you the star of your summer party.

And as you cook outside this summer, be wary of these13 grill mistakes that could make you sick.

Like ovens, grilling should be preheated to make the most of your kitchen. Chief sean brazel ofMeat market In Miami Beach claims that the coal grilling tends to produce a better global flavor once the coals have reached optimal temperature and color. "Put too soon as your grilled objects will produce a gaseous smell in your food, so make sure your coals are ready before cooking."

What is the height of the heat? According to Josh Thomsen, the executive head of the view 1913 and Edison at theOmni Grove Park InnIt should be at least 500 degrees Fahrenheit. "When using charcoal charcoal, let it burn until it is covered with a thin layer of gray ash. Hold your hand about six inches above the grid. After three seconds, the [temperature] of the heat must force you to tear off. When using a gas grill, preheat up. It takes 10 to 15 minutes. When indirect grill, preheat the grill to 350 degrees Fahrenheit, "he says.

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If you prefer a carbonized flavor, Chef Brazel says that gas grilling is better than those of charcoal. "Grilling gas can produce higher heat, allowing a better flavor of Sear and character," he says. But if you use a charcoal grill, it is important to avoid grease too many coals to avoid fires and burn. Chief Michael Gallina ofVicia Saint Louis says that vegetables often cook quickly on the grill, so even a moment passed away can take you with perfectly carbonized to burnt.

But if they end up burning, do not throw your vegetables! "You can use them to prepare a stock of carbon vegetables, which adds a lot of great flavors to sauces and embers," says Gallina.

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The lids are not there to protect grilling; Use them strategically will help you produce smoked flavors. "What is neat on cooking on a charcoal grill is that different types of charcoal will produce different flavors in your food. For example, the charcoal and the hickory will produce a Smoke flavor, "says Brazel.

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Brazel says that grilling charcoal with a smoker are ideal for preparing several dishes for long periods because they are designed with different sections and are optimal for slower razed foods such as chest and chicken. "Make sure there is enough water and moisture in your smoker before cooking your food for hours. Blins and healing products work better under these conditions. Enrageing roasted vegetables to the leaf also produce An astonishing confit effect on corn and soft potatoes, "Brazel says.

Chief Samuel Hess toGRAYS Restaurant and BarIn the Hilton in Vancouver, Washington, tells us one of the most important steps before you have grilled, choose good protein meat. "Suitable meats for fast cooking will give touch and not in the spring. Think about the difference between the raw chicken chest and pot roast," he says. "The meat that are suitable for this description and have a little marble are good choices for healthy thighs. Keep in mind that meat meats will surpass and dry faster."

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We are all to save money and watch our portfolios, but it pays in the spring for high quality meat if possible. "Free-range meat, hormone and antibiotic and human treated will always taste better than Soylen green meat meat Most places serve," says Andy Harris, founder and owner of San Diego'sGrand OLE BBQ Y ASADO. "Spend time to do your due diligence so that you buy the best meat. Always use dry friction and take your time to do it properly."

The slope steak, the beef fillet and the steaks of the coast's eyes are extremely popular, but they are not the tasty offerings. Joe Heitzerg, CEO ofCowhide, a market that smiles small lots, independent firm craft meat, explains: "There are a lot of meager cups on a cow that you may not have heard, and they can be incredibly tender and Delicious if you know how to prepare them on the right. "

One of Heitzerg's favorites is the call for tenders, also called Teres Major. "The small tender offer is a little known muscle of the shoulder that is rich in aroma, skinny and secondary only to the net in terms of tenderness. It is better grilled quickly on the high heat," he says.

And if you prepare a new meat size,Here is exactly what temperature each cut of meat should be cooked to.

The Cory Hoekstra Executive Chef of Disney Springs is a great promoter to stay safely while grilling and extending beyond looking at you (and others) near an open flame. "If you are not sure how to use the equipment, always read instruction manuals," says Hoekstra. And to avoid any type of cross-contamination, Hoekstra recommends using different utensils with different types of protein.

"The first step to reach any type of grilling and healthy cooking is to start clean," says Alex Benes, culinary director ofWood Ranch Restaurants in California. "Use a metal brush to clean the grilles and eliminate any food residue or charge them. Then wipe them with paper towels or a cloth using a vegetable oil. It will also crawling broken brush hair", he says.

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Many people rock their grills with oil to create a nonstick surface for food. But there is an easier way to create an anti-tester surface, says Teddy Bricker, an award winning chef and the owner of Soursop in Austin. "Reflect a potato and rub the hot grilles with them to avoid using a lot of oil. This will make the grill naturally non-stick," says Bricker.

If you are going to grill meat, do not get it out of the refrigerator just before planning to throw it on fire. "Let your steak rest from the refrigerator for at least 30 minutes before cooking," says Josh Tanner ofNew York Prime Beef. "It's important for larger and thicker cuts like a porter or a big, Os-in Ribeye. If you throw a cold steak on the grill, it will not cook as uniformly and will dry much more easily."

Grill utensils will help you return your meat and vegetables to make sure even cooking, but sometimes everything you need to do the job is your thumb. "For meat stoves to be uniformly, make an imprint footprint in every galllet before going to grill," says ChiefJulie Harrington, RD and culinary nutrition consultant. "The indentation helps the galette to hold its shape, rather than swelling, because it shrinks during the cooking process."

The thermometers are usually mounted on the grill cover because the heat increases, but it also means that they can record 50 degrees warmer than they would be placed on the grill itself. "AInstant reading thermometer is your best friend when it comes to grilling. Use it to check the internal temperature of your meat, "says Donatella Arpaia, Chief and Partner atPizzabar Prova At New York.

ARPAIA says that the cooking times vary slightly on the basis of many factors, including the wind, the thickness of the food, the starting temperature of the food, the grill preheat time and the temperature of the fire.

Thomsen recommends investing in a good pair of clips to put food on the grill and move it also during cooking. "Long spring forceps long, long, long-sleeved, like an extra pair of hands," he says.

When working with a grill, especially one with a large area on which you can cook several objects, Josh Evans, executive head atSTEKHOUSE LONGHORN, advise to establish different "zones", especially if you use your grill to cook several things. "Create cooking zones by keeping a section at a lower temperature," he says. "As your meat and your vegetables start cooking, you can move them to a cooling area to slow down the process."

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"A common mistake when people are grilled, it's because they get the Grill Super Hot and try to cook at extremely high temperatures," says Chief Michael Patria, Executive Chef at Four Seasons Hotel Atlanta andBar. Instead, Patria advises slow and weak socket. "Learn how your grill vents work, so you can better control the temperature," he says. "Reverse Searing Search and Explore other slow cooking techniques to get different flavor profiles."

Although it is tempting to move your food around the grill in the kitchen, Nate Hereford, a chef just chef and a former executive head in Saint-Louis, advises against her. "Avoid moving your food too much on the grill. Let it rest on the grill as long as possible for this to cooperate uniformly and gets beautiful grill brands."

If you want to impress your guests, Chief Tomonori Takahashi atRobata Jinya In Los Angeles, suggests trying the Robatayaki method. "The Robatayaki-or Robata-Grilling method is a traditional Japanese technique where meats, vegetables and asymmetrical fish are slowly grilled on the charcoal to perfection," he says. "The slow grill is a great way to build flavor layers in simple meat and vegetable dishes."

Rocky Stubblefield, barbecue and grandson expert from C.B. Stubblefield "Stubb", which founded Texas - based on TexasLegendary BBQ Sauce Company of Stubb, warns not to put the barbecue sauce on the chicken until it reaches a certain temperature. "160 degrees, I give up the chicken with a sweet honey sauce and spice," he says. "You only want the kitchen sauce on the grill for a few minutes. If it stays too long on the grill, it will burn."

If you're not crazy about BBQ sauces or marinades, Isaac Tops, chef and owner ofTOUPS MATERIAYIn New Orleans, is a fan of a dry rubbing friction being as long as you plan your meal in advance. "Dry friction is a great way to add a huge flag of flavor without adding ton of calories or grease to your meats," he says.

An easy way to keep your meat very tasty? Add salt to your dry friction. This will help penetrate the meat and allow the leak to grab the meat throughout. "For a leak to do anything valid, you have to rub your meats from 12 to 24 hours in advance," said the Tops.

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"We say the truth, I'm not a great marinaded promoter, but if you're here, you should be wrong," says Joe Frietze, Chicago ChefQuality advertising meats. Take your typical preferred marinade and finesse with water for a consistency similar to soy sauce. Dunk your meat in and start cooking on the grill.

"For every few minutes, take your grill meat and immerse it in the marinade. Then immediately put it back on the grill," says Fryze. This method will not only reduce the number of calories in your marinade, but it will also give your meat a tasty shot. "This method adds the marinade in thin layers to meat, so you get a total flavor without all the amount of sugar," he says.

Is there anything better than seeing fresh grill marks on a beautiful piece of meat? Courtney Rada, the host ofCarnivorous On the cooking genius, loves the perfect presentation, which is surprisingly easy to realize. "I'm a fan of creating appropriate grill brands so that the meat is as good as it tastes," she says. "To do this, the meat must be placed at an angle of 45 degrees to the grid grid. If you want to create a crossed pattern, enter the meat at a 45-degree angle, then pivot the 90 degree meat and the Close again. "

Ayesha Curry, Head ofInternational smoke in San Francisco, author ofSeasoned life: food, family, faith and joy to eat welland Star of the Food Network ShowThe kitchen at the house of Ayeshasays that the residual heat of cooking is sufficient to cook the fish when it is out of the grill. "Remove your salmon just before the rare way. At the moment it is ready to serve, it should be a perfect environment," she says.

Also tempting as it can be cutting in your steak when it is fresh grid, it is crucial to leave the meat rest for a few minutes. "After grilling a beautiful piece of meat, most people cut him without letting him sit or rest," says Joseph Madzia, executiveStickney's restaurantAt Mount Omni Mount Washington, New Hampshire. "To taste quality, you should always leave the meat rest for about four minutes before cutting it."