Four Tips to Help Justify Grill Cleaning Services
-- for Your Outdoor Kitchen
There is something to be said for truly taking the time and putting in the resources to maintain all of the assets that you have in and around your home. Your outdoor kitchen is no exception to this rule. The more that you take care of assets such as your outdoor kitchen, the better they are going to treat you back in terms of their performance on a daily basis.
When you make the plunge to add an outdoor kitchen to your home you are investing a lot into it. After that initial investment though, people at times may not know where to go in terms of how to maintain the outdoor kitchen. This is where grill cleaning services from Indy BBQ Grill Cleaning come into play as we can make all of the difference in the world. Justifying these services is as easy as cooking a burger on the grill once you realize the benefits that they bring.
Save You Time
What we offer at Indy BBQ Grill Cleaning is what we are known for, “Grate Service” The “Grate Service” is all about using an environmentally friendly cleaning process to clean everything in and around your grill. Our grill cleaning services are done with the intent of treating your grill right and also saving you time. With the busy lifestyles that so many of us lead, we do not have that much time to spend cleaning the grill every time after we use it. This is where our professionals come in to save you this time and give you that clean and renewed grill you want.
Safer Cooking
Not only are you going to have a cleaner grill, but you will also have one that is much safer to use. When we go about executing our “Grate Service” we are going to do so with the intent of removing all traces of grease and fat, as well as carbon deposits, from the grill. The grease and the fat are what can result in grease fires on the grill that can not only burn food, but can also potentially harm and burn anyone that is cooking around the grill. Grease fires are nothing to mess with and it is important to know the benefits of grill cleaning services that we provide to minimize the risk.
Inspecting for Issues
When we work on our grill, we are always looking to inspect the grill to make sure that everything is operating as it is expected to. In the event that we come across something, that is amiss when we are going to notify you so we can take action to get things rectified. You want to be proactive with your grill so that you can have it fired up and ready whenever you want to use it for yourself, your family, or the group of friends you have over.
Protecting the Components
All grill components have a lifespan attached to them, including grill racks, flavorizer bars, heat plates, and so on. When you can protect these components by ensuring that they are well taken care of, they will reward you with that much longer of a lifespan. What we do with our grill cleaning services is that we actually deep clean these components. This is going to help to keep them as clean as possible and also protect them so that they do not show signs of wear and tear earlier into their life of use.
Grill cleaning services here in the Indy area is all about caring for your grill and really making the most of your time cooking in front of it. When you can save time in terms of how much you have to put in to clean the grill before and after you use it, that just means more time for you to enjoy that grill and also have time to do other things. Protecting your grill is important as it is going to ensure a nice, long lifespan and reward you with some amazing cooking experiences. Justifying our grill cleaning services Jackson is as simple as understanding what the services are and how they can truly benefit you.
The top 9 grilling mistakes and how to fix them
I love to grill, and barbecue, and I have devoted my career to outdoor cooking for more than two decades. In that time, I've seen a lot of mistakes and people tend to make them over and over. So I put together a list of the biggest grilling don'ts and how to avoid them. Print this list and refer it the next time you get ready to grill!
NEVER OIL THE GRILL
Many people oil the cooking grates — big blunder! Follow my mantra: "Oil the food, not the grates!" If you brush oil on hot cooking grates (and a lit grill), you run the risk of a big flare-up. The oil that you have brushed on will instantly burn leaving a sticky residue that will "glue" your food to the grates, making it stick, break apart and dry out_like dehydrating food. If you oil the food, it will stay juicy, promote caramelization_those great grill marks! And help to prevent "stickage."
DON'T PUT FOOD ON A COLD GRILL
Always preheat a gas grill with all burners on high or wait until charcoal briquettes are covered with a white-gray ash. Preheating also burns off residue and makes it easier to clean the grill. Contrary to popular belief, you don't ever need to cook on a grill that is hotter than 550 F. The hotter the grill, the more likely you will burn the outside of the food before the inside is cooked.
CLEAN THAT DIRTY GRILL
An outdoor grill is like a cast-iron skillet. It gets better and better the more you use it, but you do need to clean it every time you use it. Clean the grill grates twice every cook-out with a stiff metal bristle grill cleaning brush_before and after you cook. If you do this, it will never be a big job to clean your grill. If you don't have a grill cleaning brush, crumble a ball of heavy-duty aluminum foil and hold it in a pair of 12-inch locking chef tongs to use to clean the grill.
KNOW THE DIFFERENCE BETWEEN DIRECT AND INDIRECT HEAT
The most frequent mistake is to choose the wrong cooking method. To be a good griller, you must know the difference between direct, indirect or combo grilling and when to use them. Direct grilling means that the food is set directly over the heat source — similar to broiling in your oven. Indirect grilling means that the heat is on either side of the food and the burners are turned off under the food — similar to roasting and baking in your oven. Combo grilling means that you sear the food over direct heat (i.e., to sear a tenderloin, or large steak) before moving it to indirect heat to finish the cooking process. Remember this general rule of thumb: If the food takes less than 20 minutes to cook, use the DIRECT METHOD. If the food takes more than 20 minutes to cook, use the INDIRECT METHOD.
THE RIGHT WAY TO DEAL WITH FLARE-UPS
Never use a water bottle to extinguish a flare-up. Spraying water on a hot fire can produce steam vapors which may cause severe burns. The water can also crack the porcelain-enamel finish, resulting in damage to your grill. Fire loves oxygen, so cook with the lid down and don't peek. Repeatedly lifting the lid to "peek" and check the food while it's cooking lengthens cooking time. If you have a full-on fire, turn all the burners off, remove the food and extinguish the flames with kosher salt or baking soda. In a worst-case scenario, use a fire extinguisher but know that it will ruin your grill.
AVOID FREQUENT FLIPPING
If you are cooking food by the direct method (hamburgers, hot dogs, boneless chicken breasts, small steaks, vegetables, etc.), flip only once halfway through the cooking time. All protein will stick to the grates as soon as it makes contact with the hot grill grates. As it cooks, it will naturally release itself, and that is when you can turn it over with a pair of tongs. Just remember to oil the food, not the grates!
DODGE CROSS-CONTAMINATION
One of the most common mistakes backyard cooks make is using the same tongs for raw and cooked foods. This creates cross-contamination and can result in food-borne illness. It's easy to fix this problem. I have been color-coding my 12-inch locking chef tongs with red and green duct tape for as long as I have been grilling. The different colors help me to remember which pair of tongs I used for raw food (red), like chicken, and which are safe to use for the cooked food (green). And remember to use a separate clean platter for your cooked food, too.
DON'T SAUCE TOO SOON
If I had a dime for every time I saw someone pour thick sweet barbecue sauce on bone-in-chicken pieces or a whole rack of ribs while they were raw, I would be a very wealthy griller! All barbecue sauces have a lot of sugar in them and sugar burns very quickly. Almost always burning the outside of the food before the inside cooks. Generally I only brush food with sauce during the final 10-15 minutes of cooking time. With ribs that cook 2-3 hours, I will brush with a diluted sauce (1/2 beer and 1/2 sauce) for the final 30 minutes of cooking time.
RESIST TESTING FOR DONENESS BY CUTTING.
Cutting your food to test for doneness is another common way people bungle their food. When you cut any protein, you are letting the precious juices escape and if the food is under-cooked, the area where it was cut will be over-cooked when you put it back on the grill. Use an instant-read meat thermometer to test for doneness, and always let your food rest for at least 5 minutes before cutting into it.
