BlackRedGrillFriendsLogoTo me grilling is about FUN and FUNCTION. My line of Grill Friends® and Kitchen Friends™ cooking and grilling tools combine fun, contemporary colors and features with functional designs. After 15 years of grilling and cooking for a living I’ve learned a thing or two about what does and doesn’t work. When I design these pieces, I make sure that each bugsigitem in my line will work as well — around the grill or in the kitchen — for the new cook as it does for me. Each piece is both FUNCTIONAL and FUN because when it doesn’t function, you dont have fun!

Grilling Do’s and Dont’s

For more information:
Kirsten Newman-Teissier—610-459-5575
Elizabeth Karmel—312-951-8394

We are always looking for tips to preparing fool-proof meals. Below are the top ten grilling dos and don’ts, Think of them as the “Cliff Notes” for outdoor cooking!

  • Know the cooking methods: direct and indirect
  • Do not peek under the lid; every time you lift the lid, heat escapes and the cooking time increases.
  • Do not add flammable liquid to the fire; this means, no lighter fluid. Use either crumbled newspaper or fire starter cubes.
  • Remember to keep the air vents open, otherwise the fire will go out.
  • Make sure charcoal briquettes are grey-ashed before cooking.
  • Do not flip more food more than once unless a recipe specifically requires it.
  • Do not move or turn meat with a fork; this lets all the yummy juices and flavor escape.
  • Control flare-ups with a closed lid, not a spray bottle filled with water.
  • Use an instant-read meat thermometer. The only fail-safe way to test for doneness. The thermometer reads the internal temperature of meat and poultry in a matter of seconds.
  • Know the Grilling Trilogy.