ARMONK, N.Y. -- Given that grilling is one part art and one part science, Daily Voice went to the experts: The folks behind DeCicco Family Markets for their tips and tricks.
The following do's and don'ts are courtesy of Joe Roscigno, Frank DeCicco, Christina DeCicco and Deb Galluzzo.
DO: It’s important to have a hot grill. "You want to start the grill and get it up to top temperature for meat you are grilling before let your meat touch the grill," said Galluzzo. "This way you get the nice grill marks on beef and chicken."
DON’T: Continue to cook meat on high heat once you sear your meat. "Reduce heat once meat is on the grill to prevent burning and flare ups," advised Roscigno.
DO: Use two skewers per kabob. This keeps your meat/fish/veggies from rolling around and flattens them slightly for a more even cooking, according to Christina DeCicco.
DON’T: Flip your meat more than once and don't press the meat (with a cooking tool), especially burgers, as you lose the delicious juice flavors and can dry out your meat, said Frank DeCicco.
DO: Use lemon slices on the grill to place seafood or chicken on. "This will prevent your fish from sticking to the grill and give it a nice lemon flavor," said Christina DeCicco.
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