No matter what type of meat you like more, a delicious, well-made barbeque is something everyone will enjoy regardless of their preferences. However, while the meat and how you prepare it plays an important role, how you grill it is what gives it that unique, mouth-watering taste. So, to help you become a grill master, we’ll share with you our top 10 secret tips.
- Oil the meat, not the grill. While you might be tempted to oil the grate first, then place the food on it, to avoid possible dangers, it is best to do it the other way around. By oiling the food, its flavors and aromas will increase, and you’ll be able to save oil in the long run. Moreover, by keeping the grate oil-free, you can rest assured that there will be no leaks over the fire.
- Avoid lighter fluid. Sure, it might help you light your grill faster, but it will add chemicals to your food when used. So, instead, try using other methods, like matches or a chimney starter. Or, if you prefer, you can pick a gas and charcoal grill combo, which will offer you two, fast, ways of getting the grill ready for the barbeque.
- Don’t peek. Keep the grill covered while you’re using it, and resist the urge to take a look and see how the meat is faring. By opening the lid, heat and moisture will escape, resulting in your food becoming dry. Besides, it requires only one turning, if you want it to develop those beautiful criss-cross grill marks on it.
- Keep your post. Once you start grilling, you should commit to your role and never leave the grill unsupervised. While it might manage on its own for some time, flare-ups are possible, and you wouldn’t want your meat to be burned to a crisp.
- Flavor, seasoning, and spices. There are two ways you can go around with this. The first one is by using ground or fresh spices over your meat. Prepare them beforehand, so you’ll have an organized grilling place. No matter if you’re going for sauces, marinades or fresh aromatic herbs, make sure the meat is ready with 20 or 30 minutes before you place it on the grill.The second way you can add delicious flavors to your food is by using different types of wood. By using the right type of wood to smoke the meat, it will provide a distinct flavor that will complement the overall taste. However, be careful of what type of wood and food you combine, as not all smokes are compatible with all foods. For example, pecan or almond wood works wonders with red meats and poultry; alder is best used with pork and seafood, while apple, cherry, and peach wood are best used with chicken, turkey, and pork, but must be avoided when grilling fish. Thus, research beforehand and pick the one that fits your necessities best.
- Know when it’s cooked. Don’t overcook your food. Depending on what you’re grilling, the time it requires to be ready will differ. For meats, use a meat thermometer, so you don’t overcook them, as they might lose their flavor. For meat that sits on a bone, cut it with a knife until you reach the bone and check its color. If it’s still pink, it means it needs to cook a bit more, so place it right back.
- Direct and indirect heat. Depending on what type of meat you’re going to use, it will require a different heating approach. For example, if there are no bones, and it is relatively small or thinly cut, you can use indirect heat, as it will, surely, be ready in only 20 minutes. However, if the meat comes with bones, it will require a longer cooking time, so it will need direct heat, although on a low setting to avoid charring it. Additionally, if you want to prevent bones from charring, wrap them in foil.
- Bowls and dishes. Make sure you’ve picked the right type of bowls to hold the barbeque in-between preparation and serving, as the material they are made from might interact with the meat. A safe choice is to pick a stainless steel bowl, as it is odorless, easy to clean, and won’t change the meat’s taste. Additionally, if you want the meat to remain warm for a longer time, you should consider investing in a ceramic pot.
- Clean grill. Some bits and pieces of food always end up stuck on the grill, regardless of how attentive you’ve been when dealing with them. Before you decide to start a new barbeque, heat the grill, for around 10 to 15 minutes, and brush away the stuck food. If the grate is cast-iron, use a steel brush. Not only will it keep your grate, grill, and food hygienic and sanitary, but it will also prevent further charring.
- Let the food rest. Once done, meat shouldn’t be consumed right away. Instead, let the juices adjust themselves over the meat, while the steam works its magic. Depending on what type of meat you’re letting to rest, the resting time might differ, so make sure to check the recipe.
Taking all tips into consideration, making your next barbeque will be a breeze. Ensuring that it will be not only delicious but also rewarding, no matter which tip you decide to make your own, you don’t have to worry about failure, as you’ll certainly be able to prepare mouth-watering food!