Appetizing Muse

Grilling tips from Kikkoman:

• Trim excess fat from meat to prevent flare-ups while grilling.

• Marinate meats in plastic food storage bags for easy transport and clean up (be sure to press the air out of the bag and turn over bag with meat occasionally for even marinating).

• If you'll be marinating foods for longer than 30 minutes, refrigerate them.

• Prepare coals during the last 30 minutes of marinating, so grill and meat are ready at the same time.

• For kabobs, soak bamboo skewers in water for 30 minutes so they don't burn. Leave a little space between the items on the skewer so they cook evenly. After marinating, discard marinade and use fresh teriyaki sauce for basting.

• Before you use the grill, empty out old coals and ashes and clean grill bars with a wire brush. Brush grill bars after you're done grilling as well - it's easier to remove residue before the grill cools.

• Lightly brush grill bars with vegetable oil to prevent food from sticking.

• Let meat rest a few minutes after removing it from the grill so juices won't run out when it's sliced.

I know everyone has a gazillion grilling tips of their own, but it never hurts to have a few more.