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The Bill's Fresh Market Recipe of the Week
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Bill's Grilling Tips: Grilling 101
Whether you're approaching the grill for the first time or you've grilled before but were less than thrilled with the results, the Grilling Experts from Bill's Fresh Market can give you the tips that will have you brandishing those tongs like a pro!
Grilling Tip: Charcoal
On the charcoal grate, place crumpled newspaper or fuel cubes. Cover with charcoal briquets to form a pyramid. (If you are using lighter fluid, soak the briquets with a liberal amount. Tightly recap and store fuel container far from the grill and any flames. DO NOT ever add lighter fluid to a lit fire.) Light the charcoal. Charcoal is ready when briquets are coated with a light grey ash, in about 25 minutes.  When charcoal is lightly coated with ash, arrange coals evenly across charcoal grate for the Direct Method or place on either side of grate for the Indirect Method.
Gas Grills
Grilling Tip: Gas Grills
Always keep the bottom tray and grease catch pan of your gas grill clean and free of debris. This not only prevents dangerous grease fires, it deters visits from unwanted critters. A sprinkle of red pepper is another safe way to discourage animals.

If a flare-up should occur, turn all burners to OFF and move food to another area of the cooking grate. Any flames will quickly subside. Then, light the grill again. NEVER USE WATER TO EXTINGUISH FLAMES ON A GAS GRILL.

Do not line the funnel-shaped bottom tray with foil. This could prevent the grease from flowing into the grease catch pan. Grease is also likely to catch in the tiny creases of the foil and start a fire.

For the first few uses, the temperature of a Weber gas grill may run hotter than normal. Once your grill is seasoned and the inside of the cookbox is less reflective, the temperature will return to normal.

The handy food thermometer that comes with a Weber gas grill is an instant-read model. Placed in its holder, it registers the cooking temperature inside the grill. You can also remove it (wear a mitt) and use it as a probe to check the doneness of food. Promptly replace it in its holder after taking a reading on a piece of food. Never leave it in the meat during grilling because the thermometer's glass face could shatter.
Grilling Tip: KEEP THE LID ON!
Grills are designed to cook foods with the lid down. Keeping the lid on allows heat to circulate, cooking food evenly and without flare-ups. Every time you lift/open the lid, except when instructed to in Weber recipes, you add extra cooking time.
Grilling Tip: Temperature Check
Take the guesswork out of grilling. Use a thermometer and a timer that lets you know when it's time to take food off the grill. Checking meats for internal temperatures is the best way to determine when food is properly cooked or when done is about to become overdone.
Grilling Tip: Right Tool for the Right Job
Use the right utensils. Long-handled tools and long barbecue mitts protect you from the heat. Use forks only to lift fully cooked foods from the grill and tongs or turners to turn them (forks pierce food and flavorful juices are lost).
Grilling Tip: Indirect Grilling
The indirect method of cooking is a slow technique for cooking larger cuts of meat such as roasts or poultry. As the name implies, the food is not grilled directly over the heat, but by hot air circulating around the food. There are two indirect methods, both of which rely on lower heat settings with the lid of the barbecue closed. One is the drip pan method and the other involves cooking over an unlit burner. With no need to turn or baste the roast, the result is worry free barbecuing with little chance of flare-ups.
Grilling Tip: Direct Grilling
The direct grilling method involves cooking the food on the grids directly over the flame. Direct grilling is recommended for most single-serveing items such as steaks, chops, fish, burgers, kebabs and vegetables, or any other quick-cooking foods.
Grilling Tip: Drip-Pan Method of Indirect Cooking
With the drip-pan method the juices and drippings will fall and mix with the contents of the drip pan. The mixture heats up and vapourizes, automatically basting the food. This will impart the outdoor flavour which cannot be obtained by any other method.
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