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Grilling Taste the savings


Channel your inner grill master and save energy with these helpful tips.

  • Preheat your grill 15 to 25 minutes before you start cooking to make sure it reaches the right temperature. A properly heated grill sears foods on contact and keeps the insides moist.
  • Try cleaning last year’s gunk off your grill when it’s hot. After you preheat, use a long-handled wire grill brush on your grill rack to clean off anything that remains from your last meals. Scrape again immediately after use.
  • Need to check to see if your meat is done? The best way is to use a thermometer with instant-read functions.
  • To reduce flare-ups, select lean cuts of meat, trim excess fat and remove poultry skin. Keep a squirt bottle of water nearby - just in case!
  • Let finished meats rest on a clean platter, tented with foil, for about 10 minutes after they cook and before carving so juices can redistribute evenly.
  • Always use fresh plates, utensils and cutting boards to prevent raw meat, poultry and fish from contaminating cooked food.
  • Don’t sneak a peak! We know it’s tempting, but resist the urge to repeatedly poke, stake or flip your food. Give it time to sear and develop a crust. Turn only when grill marks form.
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