Summer Grilling Tips
Olson: “You want to put salt and pepper on your meat — even if you are using another seasoning. Salt and pepper — season liberally. It will always be really helpful. There is a bit of a debate on whether you should be using that early. Which is actually what I recommend — salting it several hours before you are ready to use the meat or if you are going to use right before you put it on the grill. Everybody is going to tell you a different thing. We find if you salt it a little bit early it will keep the moisture in a little bit better versus if you salt it right before you put it on the grill it’s going to leach a little bit of moisture out of your cuts. So that is just for keeping it juicy and delicious — salt it early it helps.”
Olson says one of most important thing to control when grilling is the temperature — both of your grill and your meat — a meat thermometer and a temperature gage for your grill.
Olson: “If you don’t have one of those, you going to want to get one. If you are cooking in a BBQ and you don't know what the temperature is — it is like throwing your meat in the oven and just wondering if it is 400 degrees or 200 degrees — it is going to make a pretty big difference.”