Grillin' Season Hacks

I grill all year long, but some people only do it in summer months. These people are either mutants or Northerners, and sometimes, completely interchangeable.

According to the rules of an outdated society, only people with penises are allowed around the grill, as it's considered macho or manly to cook food over a direct flame, but far too emasculating for a man to cook on or anywhere near a stove. ***ROLLS EYES***

I revoked the man of the house's imaginary license to grill because he continually overcooked my steak. I like mine nearly blue...which means, brought up to temperature, with just a little sear on it--it's rarer than rare, basically, still mooing, as many people call it.  He had no idea what he was doing, but really, when does that stop people from doing anything??? I learned to cook on the grill strictly by trial & error, mostly error, but common sense will get you quite far and usually, I'd had so many beers & bloody Mary's by the time dinner was ready, I wasn't hungry anyway. 

Over the years, this is what I've learned:

Insecure males get all butthurt when you give them the slightest bit of advice on how to step up their grilling game (or any advice, for that matter).

Creating a 2-zone cooking environment while pre-heating the grill ensures greater grilling success.
1--high to medium high heat--this allows you to bring & keep the grill to temp without overcooking your food
2--low to zero heat--this is where your food will actually be cooked.  You may want to sear or mark your food, like a steak, for instance, on zone 1, then move it to 2, or cook your chicken on 2, then move it to 1 to crisp the skin. 

I actually prefer 3 zones, especially if I'm just cooking for two because I have to share a communal grill at my apartment complex, and I'm a highly social person, so I jibber-jabber a lot, leaving my food (sometimes too long) on the grill & the zero flame zone allows me to pull it over & examine it, rather than risk pulling it off prematurely & getting blood on my clean take away plates, which brings me to why I started this whole post inthefirstdamnplace!--cross-contamination & being earth friendly...

Having to tote all my utensils and plates down 3 flights of stairs, cook, and then safely get all of my grilled goodies back upstairs is made easier by using those little Styrofoam trays that grocery stores put your meat/vegetables/nuts in.  I don't wash or store the meat ones for risk of cooties, but when I open & season the meat, I slap it right back on it & cover, then toss it once the food goes on the grill. I do keep the ones that come with the nuts and vegetables washed, dried, and stacked in the pantry & use them for the cooked meat to bring home. They're also good to use for plates if you stay in the communal area and eat while playing Cards Against Humanity with your neighbors.

Rather a long-winded way to say, 'get more use out of your styro trays and help save the earth' but I don't see you sharing practical information for free.  You might, but I don't see it.