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52in Stainless Steel Grill on Cart

ummer meals should consist of light, friendly fare that's easy to cook and a delight to enjoy. Grilling corn, vegetables, meat, poultry, and seafood perfectly match these stipulations. Frontgate offers grade-A grills to get the job done, but even gourmet grill masters can benefit from these summer grilling tips.

Before you get started serving up great meals, select the type of grill that's right for you. Both natural gas and propane gas grills allow for the ultimate convenience. They are easy to heat, easy to cook on, and especially easy to clean-up. A charcoal grill, on the other hand, offers a hotter grilling surface and offers easier temperature control.


When starting to light your gas grill, remember to keep the lid open before starting the ignition. Then follow the lighting instructions specific to your grill. Professional grillers recommend preheating your grill up to 10 minutes more than the time recommended on the grill instructions.

For a char coal grill, purchase hardwood charcoal, which should be available in your local grocery store. This type of fire-starter is easier to get burning, and it burns at a hotter temperature than normal charcoal briquettes. Many grillers also agree that hardwood charcoal ensures your meal has a cleaner taste and won't taste like charcoal.

In order to facilitate even easier clean up, place one sheet of aluminum foil on the grill and place your grilling ingredients-meat, veggies, seafood-on top of the foil. This measurement won't give you the lined grill marks your guest may desire, but it will save you from scraping any drippings off of your grill grate.

Another popular option is to seal both your entrée and sides in one aluminum foil "package", along with spices and seasonings of your choice. Place the entire foil package on your grill and the juices from the dish will combine to give you an incredible robust taste.

To ensure your grill keeps its outwardly shine, use our Premium Stainless Steel Cleaner. Plus, when you're done using this cleaner on your grill, you can use it on your indoor appliances to keep their original luster.


Depending on what you're cooking on a grill, you'll need to control the temperature of the heat while you cook. A good tip when using gas grills is to leave one side of your grill turned on high to thoroughly cook thick Angus steaks or juicy swordfish. The other side should be set to a lower temperature, so your vegetables or baked potatoes are done around the same time as your entrée. Some grills feature an added warming rack where you can toast buns or keep already-cooked items warm.

With charcoal grills, simply place your meat over the hotter-burning charcoal flames, and delegate side dishes to the edge of the grill, away from the main source of heat. This will ensure even cooking for your main dish, and will help avoid burning other dishes.

For slow cooking succulent brisket or ribs, don't place the entrée directly over the heat. Instead, move the charcoal to the perimeter of the grill and place your meat in the center. If using a gas grill, light one or two grill burners, place the dish on the unlit burners, and keep the grill lid closed as often as possible to ensure a hot environment.

Be wary of grill flare-ups: When a particularly fatty piece of meat or oily marinade drips off your dish and into the fire, you might see some pretty lively flames. When this happens, first protect yourself. Then, protect your food from being charred by simply moving it to another burner on your grill or away from that side of the charcoal grill.