A perfect summer day can be summed up in three scents: freshly mown grass, sunscreen and grilled meat wafting through a backyard party.
Once you’ve uncovered your grill for the season, follow these seven quick tips to make sure your grilled goodies will turn out just right and that you’re being safe while fanning the flames.
Tip 1: Safety first: Check for gas leaks
Mix up a small amount of dishwashing liquid in water and put it in a spray bottle. Spray it on your grill’s connection points and along the gas hose. If you notice any bubbles, odds are there’s a leak. Turn everything off, and figure out where the leak is coming from.
Tip 2: Safety second: Be aware of smells
If you think you smell gas after you’ve turned off your grill, don’t ignore the odor. Use Tip. No. 1 above to check for a leak. If nothing else, disconnect your grill from its fuel source, whether that’s a natural gas connection or propane tank.
Tip 3: Spring clean it
If it’s your first grilling session of the season, do a deep clean. Clean the cooking grids and the flavorizer bars (that’s the part of your grill that directs drippings away from the burner tubes). And clean out the drip-pan area if you didn’t do that before storing your grill. Also, wipe out any spider webs. Spiders often make nests inside the burners, and those can do serious damage to your grill.
Tip 4: Keep it clean
If you use your grill for most of the year, check it for leaks a least a couple of times every season. Then make sure to clean the carbon off the inside of the lid. Also, make sure your burner holes aren’t blocked.
Tip 5: Spice it up
Season your grill grates with an oil-soaked paper towel. Preheat your grill, brush off any residue, then rub the oiled towel over the grates. After it’s oiled, heat up your grill for about 30 minutes. Then, it’s ready to use.
Tip 6: Marinate your meat
Sure, it takes a little bit of pre-work. But marinades infuse meat with lots of delicious flavor.
Tip 7: Consider the kiwi
Speaking of marinades, using a kiwi base can cut your marinade time in half. Kiwi’s chock full of a natural enzyme that quickly breaks down meat proteins, making them more tender much more quickly. There are tons of kiwi marinades out there, so search online to find your favorite.
Bonus tip: Try these recipes from our techs
If you’re looking for some simple — but tasty — recipes to get back into the grilling swing of things, try these recipes three of our Service Guard technicians provided. Happy grilling!