Memorial Day: Grill Prep and Maintenance

Dust off the cobwebs and get grillin'! Memorial Day, the official start of grilling season, is just around the corner. 

By Khalil Hymore

Ok, full disclosure: I do not own, nor do I cook very often on, a grill. I live in New York City and I have zero outdoor space to call my own. I do own a grill pan and, for the most part, it gets the jobs done, but there is truly no substitute for an open flame when cooking a burger or barbecue chicken. I know this because whenever we visit Scott's friends and family in the 'burbs, I get pangs to move out there and buy a grill...mmmmm!

Memorial Day is on the way though, so for all of you folks out there planning for a backyard blowout--don't forget your grill! Like your oven or stove top, an outdoor grill needs cleaning and maintenance too. Even more so, since they are usually stored outside with constant exposure to the elements. It's important (I'm told) to deep clean your grill one or twice a year to keep it in tip top shape. Wiping down the inside of the grill, scrubbing the grates, and cleaning the burners will ensure even and proper heating. Also, be sure to check the seals on all hoses and fasteners which can become loose during the changing weather throughout the year. Check out This Old House's website for a detailed article on grill maintenance.

Of course, if you use a charcoal grill, there really isn't much maintenance at all. Sorry Hank Hill.

I have to be honest,  I am not a big fan of gas grills. I don't really see the point. Aren't they just outdoor stoves? I much prefer the taste (oh the smoky, smoky taste...mmmmm!) and process of cooking over charcoal. It feels like real grilling. Plus, the charcoal grills are cuter! There is something so nostalgic about them (Weber has been making charcoal kettles since the 1950's). I mean, man (and woman) has been cooking over real fire, since the dawn of time. If it ain't broke, why fix it?

Whichever grill you choose be careful of cross contamination when grilling. It's so easy when you're out at the grill, far from your kitchen sink, to forget and use a plate or set of tongs that touched raw meat. Always bring multiple tools and platters out to the grill with you and use a fresh set once meat is on the grill. Always discard any marinades or sauces that have housed raw meat prior to grilling. Never reuse it on finished foods. It's also a good idea to drag a garbage can over to your grill station as well.

Whether charcoal or gas, your grill needs a little TLC before it is ready to endure another long hot summer and Memorial Day is the perfect excuse to have it primed and ready for those first batch of burgers.

To make my Memorial Day Cheeseburgers (posting Wednesday, be sure to check back!) you'll need:

From the pantry:

Worcestershire sauce
ground dry mustard
kosher or sea salt
ground black pepper
ketchup
mustard

From the market:

1 pound of ground beef
1/4 pound of sliced cheddar cheese
1 package of whole wheat sesame seed buns
1 head of lettuce leaves
1 large tomato
1 large red onion
1 small yellow onion
1 head of garlic
1 jar of pickles


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