1. Posted by otter814u on Sat, Aug 02, 2008, 8:21 am PDT

these are a joke you know half a tank of propane,15 minutes to preheat a grill...LMFAO.

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2. Posted by zepenthe on Sat, Aug 02, 2008, 8:21 am PDT

Every one of your tips is taboo. At best some of your comments could be qualified with a depends!!!

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3. Posted by David F on Sat, Aug 02, 2008, 8:23 am PDT

Very informational. Alot of common sence but helpfull none the less.

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4. Posted by Webvideo on Sat, Aug 02, 2008, 8:25 am PDT

15 minutes to pre heat a gas gril? A gas grill can heat up in 5 minutes. #5 says dont stab the meat #6 says do stab the meat And number 7 is called carry over cooking. This is why women need to stay in the kitchen. And why are you telling people no to cook with less than a 1/2 tank of propane? Do you even know how to measue how much propane is left in the tank? A 20 pound peopane tank holds 20 pounds of propane. Get a scale and do the math.

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5. Posted by Stephanie W on Sat, Aug 02, 2008, 8:26 am PDT

Your doneness temperatures are a bit off... 125 is rare, but medium rare is only 130-135 not 145; that would already be medium. 160 is medium well, nearly well actually. And if you cooked a steak to 195, it would look like lump hardwood charcoal and be nearly unedible.

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6. Posted by louzieg on Sat, Aug 02, 2008, 8:26 am PDT

great information

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7. Posted by Gale on Sat, Aug 02, 2008, 8:28 am PDT

Very good advice. I have been following these steps for years. And yes a very hot grill in a must. When you have steaks at a restaurant they aren't start with a cold grill.

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8. Posted by lebernhardt on Sat, Aug 02, 2008, 8:29 am PDT

Number 10 is really important, though. If you try grilling inside, you could die from a build-up of carbon monoxide.

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9. Posted by Erin on Sat, Aug 02, 2008, 8:29 am PDT

Hmmmmm, don't poke it to turn (which is true), but "better yet, poke it with a meat thermometer"........so the juices can run out that way. Also, more like 7 to 10 minutes for preheating a gas grill. You can also pat the burgers at the end to get rid of excess grease (which burgers always have) to keep the bun from being soggy without sacrificing all of your moisture and flavor. How do you people get these jobs????!!!

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10. Posted by Stephanie W on Sat, Aug 02, 2008, 8:29 am PDT

Oh, and about the room temp thing for steaks, I do indeed work in a higher-end restaurant, and we do keep out steaks out of the refridgerator during our dinner service. No, they don't just sit out on the counter, but they are not completely chilled. We keep them in a pan that is over another pan of ice to keep them just cool enough not to spoil.

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11. Posted by keithd_22448 on Sat, Aug 02, 2008, 8:34 am PDT

Numbers 5 & 6 counter point each other (i.e. don't stab but stab to check for doneness). What a moron.

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12. Posted by Eric K on Sat, Aug 02, 2008, 8:35 am PDT

What is the joke? It takes about 15 minutes to get my gas grill to a medium temperature. Take a chance on running out of propane before the food is done. I sure won't.

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13. Posted by VFR Guy on Sat, Aug 02, 2008, 8:40 am PDT

This chick is clueless and contradicts herself. Don't use a fork, but, stab the meat with a thermometer?

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14. Posted by herb6122 on Sat, Aug 02, 2008, 8:41 am PDT

165 is the proper temperature for chicken to avoid salmonela. Beef only needs to go to 157 to avoid any major potential problems. 185 is the temperature for all spore bacteria, no need for 195.

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15. Posted by david k on Sat, Aug 02, 2008, 8:42 am PDT

This is one of the dumbest articles I have read in a while. If you are a complete and total idiot and know nothing about grilling, then this may be useful. But I'd crap a grilled turn into this guy's mouth. Tip#7? Don't serve hot off the grill? Let meat sit for 15 to 20 minutes? Oh that a great idea! Let's eat cold meat???!!! This guy also forgot to mention that meat (especially steak) sef-cooks after being lifted from thr grill. So after 20 minutes, your medium steak is now well done and chewy.

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16. Posted by Christine R on Sat, Aug 02, 2008, 8:44 am PDT

The most important comment is to NEVER put cooked meat or poultry in same dish as you used for the uncooked meat. Perfect breeding ground for Bacteria growth!!

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17. Posted by Brendan R on Sat, Aug 02, 2008, 8:46 am PDT

For your own saftey, never clean a BBQ with a wire brush! Bits of metal will cling to the grill, and inbed in the food, causing a swallowing injury. http://www.hpbacanada.org/bbqbrushes.htm

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18. Posted by m_euzent on Sat, Aug 02, 2008, 8:47 am PDT

I have spent 10 years as a chef including 4 years of culinary school. All this stuff is right on except keeping the meet cold. Cooking a thick steak and want it rare to medium rare when you are done you will be too cold inside if you start with a cold one. Start at the room temp and the inside will be perfectly pink and not ice cold. This is not to say you need to leave your meat sitting out all day either, but 30-40 minutes covered on the counter never hurt anyone.

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19. Posted by ozy_millie on Sat, Aug 02, 2008, 8:48 am PDT

don't dis the person. more juices will be drained if you stab the thing 10 times with a fork than just once with a thermometer. it makes some sense. maybe not to much of a difference is made but hey, whatever helps you sleep at night

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20. Posted by Sam on Sat, Aug 02, 2008, 8:48 am PDT

these are great tips, some i knew and some i hadn't thought of. i see where i have made some of these mistakes.

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21. Posted by VYONE N on Sat, Aug 02, 2008, 8:49 am PDT

I am confused about keeping the meat super cold just before cooking. Rachel Ray (TV cook) says to let the meat go to room temperature before cooking because the heat makes it seize up and become tough...Your method seems a much safer way but will it be as tender?

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22. Posted by palaemon1 on Sat, Aug 02, 2008, 8:49 am PDT

11th Grilling mistake: pictures of females grilling in your article. Guess what, the grill is the domain of man. Get back in the kitchen, we'll take care of business outside.

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23. Posted by rfmadebig on Sat, Aug 02, 2008, 8:49 am PDT

Somehow, before this comment, most others were from idiots, ignorant wanabees ! As a chef and former USDA Meat inspector, I found these tips as true. Just forgot to mention, NEVER TURN until ready! Constant flipping is going to make it as tender as A SHOE SOLE!

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24. Posted by Sabrina on Sat, Aug 02, 2008, 8:50 am PDT

Webvideo - please learn how to read. These are Steven Raichlen's tips - who is NOT a woman. I'm suprised that a person who can't spell knows how to 'do the math' on propane tank weight.

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25. Posted by moolieluv1 on Sat, Aug 02, 2008, 8:50 am PDT

WHAT??? How long have you been cooking on a grill?

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26. Posted by Santos A on Sat, Aug 02, 2008, 8:51 am PDT

She's hot. Put her on my barbeque any day of the week.

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27. Posted by justen_martinez on Sat, Aug 02, 2008, 8:51 am PDT

Remember to put the milk back into the refridgerator or a cool wet sack.

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28. Posted by thieljr on Sat, Aug 02, 2008, 8:51 am PDT

I thought the tips were good. There's no way you're going to use 1/2 tank of propane though. If I got less than 30 grill outs from a tank of propane I'd be pretty upset.

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29. Posted by ronaldtravers123 on Sat, Aug 02, 2008, 8:52 am PDT

IS IT TRUE THAT COOKING WITH CHARCOAL IS WORST THAN SMOKING CIGERETTES AND CAN CAUSE CANCER

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30. Posted by Cocky_SOB on Sat, Aug 02, 2008, 8:52 am PDT

"Better yet, use an instant-read meat thermometer, inserted into the thickest part of the meat, usually through the side. Here are the temperatures you need to know:" Won't this cause the juices to leak out the same as stabbing it? Soft = Rare? Does not it also mean RAW? 15 mins for a gas grill to heat up? On what planet?

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