Mr. Bad Food
by John McGran, Food columnist

May. What a great month. There's May flowers (and an end to April showers)... there's Mother's Day... there's the Indianapolis 500... and then there's Memorial Day.

And with Memorial Day comes that old familiar cry...

Ladies and gentlemen, start your grillin'!

While Mr. Bad Food tends to grill year round – through snow, sleet, hail and anything else Mother Nature can toss my way – I know Memorial Day Weekend is considered the unofficial start to the grilling season.

So, if you’re taking a break from your delicious home-delivered Diet-to-Go foods, it’s time to brush off the grill, clean out the ashes or swap out the ancient lava rocks, and get ready to fire up your appetite for yummy fire-roasted meats and veggies.

Enhance your grilling experience with these seasonal suggestions.

10 Juicy Grilling Tips

1. Marinating tenderizes meat and adds flavor. Rule of thumb is 1 to 2 cups of marinade for every 1 1/2 to 2 pounds of food. The marinade should completely surround the food. Cooked meat should never be returned to a cold marinade.

2. When grilling steaks, choose a cut that’s one-inch thick.

3. Trim steaks to 1/8 inch fat. This reduces grease drippings and helps lower your risk of flare-ups. If you like your hamburgers juicy opt for ground beef that is about ...    Continue

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