Tips You Need For Grilling For Exciting Wyoming Summer

Becoming a grillmaster doesn't happen overnight. When you buy a new grill, no grilling council teaches you the skills you need to work your grill like a pro. Becoming the king or queen of outdoor cooking takes time, effort, mistakes, and practice.

For most grillers, there is a short window for cooking outdoors in Wyoming. Sure, you have your die-hard grillers who will be flipping burgers in 3 inches of snow just for that smokey treat, but the rest of us will put the grill away until spring. Making the most of your grilling time is important.

If you're a fairweather golfer, your skills will be rusty the next time you break out the golf clubs. The same thing goes with grilling. If you're not picking up the spatula often, your grilling skills will be left behind.

Here are eight tips to remember to keep your grilling game strong.

Plan Ahead: Have everything you'll need for grilling, such as fuel for your grill (gas, charcoal, pellets, wood chips, matches/lighters), meat, sides, and condiments, on standby.

Factor In The Weather: During the summer in Wyoming, you know it will be hot, and there could be a pop-up thunderstorm at any time. Look ahead and plan accordingly.

Prepare The Meat: Prepare your meat 12 to 24 hours in advance. Thaw, prepare, marinate, and season the meat you cook. Then, choose the sides you'll serve.

Grill Prep: Brush and wipe off the grates and cooking surfaces. Cleaning your grill regularly will prevent buildup from forming and becoming difficult to remove. Not keeping up with maintenance is the leading issue people have with grilling.

Stay Away From Lighter Fluid: Lighter fluid can mess with the taste of the meat you're grilling. It is highly recommended that you use another form of lighting assistance, such as a chimney starter, lighter cubes, paper, or other fire-starting device.

Never poke your meat: This common mistake will cost you in the long run. You'll lose the juices inside the meat as they drip to the bottom of the grill, causing flare-ups that can burn, dry out, and ruin your food. It's another contributing factor to having a dirty grill.

Lock In The Flavor: Sear your meat on both sides at a higher heat, then reduce the heat or move your meat to the cooler side of the grill. Searing the meat will keep it full of flavor. Cooking your meat for a long period at a high temperature will dry out or burn your meat.

Keep The Lid Closed: Once the meat is on the grill, let it cook and keep the heat inside. Keeping the lid down will keep the temperature consistent. Lowering the temperature could cause the meat to dry out and take longer to cook.

Don't Put The Sauce On Too Soon: If you enjoy BBQ sauce, make sure your meat is at your desired temperature before putting the sauce on it. BBQ sauce is usually made with sugar and can burn.