Lets Get Grilling, Canton!

Well, it’s that time of year again. The has finally melted, the wind has stopped pulling your front door open and the mud in your front yard is at least manageable.  For the die hard BBQ fans, we’ve long ago had the grills fired up. Honestly many of us never put them away. But for most people, the BBQ season is about to officially begin.

There are many that will debate the difference between BBQ and grilling. One is a low and slow tradition that consumes your weekend, the other a hot and fast activity that can happen spur of the moment on any day of the week. That debate is left for another time, but what is undeniable in Canton is that this time of year, a cover is coming off a grill of some kind for the first time since the fall.

A few pointers from an expert can help you start your year off right, and get you excited to start having those meals that leave your neighbors wishing they had been invited to dinner.  

Keep It Clean: First, those who tell you they have "seasoned grates” or that you should never clean your grates–they have been mislead by someone else who was either too lazy to clean, or who simply didn’t know what they were talking about.
Those pretty grill lines, and having chicken that tastes like chicken (not fish or pork or shrimp) require you to have a clean grill. Fire your gas or charcoal grill up to high, let it sit for 15 minutes and then give those grates a scrub. Missing a grill brush? A crumbled up ball of foil, held with tongs, should clean your grates of almost anything.

Check Your Fuel: Charcoal can absorb moisture, especially if it has been left on concrete or cement over the winter. Competition cooks won’t touch charcoal that has artificial binders, so stick with hardwood lump charcoal, or briquettes that have natural binders. Shameless plug: Both are available at and Catering at 120 Jackson Street in Canton. Lighter Fluid? Pass if you are planning on cooking on that cooker for the next hour, you don’t want that smell anywhere near food.

Plan Ahead:  When planning that first cook of the season, I keep it simple. Why? Hotspots, cool areas–your grill can change personalities over the winter. I have somewhere close to a dozen outdoor cookers of various shapes and sizes. They can change after time, even over a single winter. Get to know that cooker; many say it’s a man and his grill but I disagree. My wife can grill equal to or better than anyone I know. She knows our cookers, she spends time watching food, she knows what cooks faster–the little things. She knows our cooker and you should know yours.

I am looking forward to helping you improve your outdoor cooking this summer. Feel free to stop by or email me with any specific concerns you have on your own cooking. Usually a simple correction can help elevate your home cooking to a professional level.