With the warm weather of summer comes the desire to go grilling outside. Along with choosing just the right dish to cook, whoever is holding the spatula or tongs needs tips on how to make the main course come out tasty. Here's some advice from the Food Network that some chefs may find helpful.

Grilling Tips

• Begin with a Clean Grill. Grillers should clean the grates between uses so the taste of one meal doesn't have any flavor from the previous one. People should remember that cleaning is always easier when the grill is hot.
• It is Best Not to Move Food Around. The fewer times a particular piece of food gets flipped the better. In fact, once is ideal for most meats. In addition, this may seem counterintuitive, but if meat is stuck to the grill it should not be forced loose. Instead, grillers should allow the heat to eventually unstick the meat.
• Squeezing or Flattening Meats is a No-No. The sizzle and flame that comes from a nice squeeze can be gratifying, but the price is lost flavor. Instead of squeezing juice out of the meat, it is best to keep the taste and moisture inside.
• Zap Flare-Ups with a Handy Spray Bottle. If there are a couple of flames, they can char the food. Grillers should keep a spray bottle of water handy so they can extinguish these as soon as they pop up.
• A Meat Thermometer Can Help. It can be difficult to tell when meat is finished cooking. The best way is to use a meat thermometer to check the internal temperature.
• Cold Food Should Not Go on the Grill. When meat sits out on the counter for 30 minutes prior to grilling it will cook more evenly. The exception to this rule is when a person is looking for a rare sear.
• Food Should Be Slightly Undercooked. Interestingly, food continues to cook after it is removed from the grill, going up approximately five degrees. Planning for this ahead of time is a good idea.
• Meat Should Rest. Meat should sit undisturbed for at least five to 15 minutes after cooking to allow the juices to redistribute. The bigger the piece of meat, the more rest time it needs.
• Meat Should Not Be Over-Charred. No one wants to eat meat covered in thick, black char. Meats with bones, such as chicken thighs or legs, should be cooked on high heat to get a nice crust, and then moved to lower, indirect heat.
• Simple is Better When Serving a Crowd. Juggling numerous cook times for various proteins and veggies can become stressful, and it can result in errors. For best results, grillers should keep meat options down and offer variety in side dishes, sauces or condiments.

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