This Tuesday Tip is all about how to finally become the grillmaster you’ve always wanted to be! Follow these steps and make the best food you’ve ever made on the grill!
1. Start with a clean grill!
Always start and finish your grilling sessions by cleaning the grate with a wire brush. It is best to clean the grill once it is already hot, so be patient and diligent and you will get those grill marks all BBQ Masters desires!
2. Oil the grill!
Once you’ve brought the grill to temperature and cleaned it, it is recommended that you oil the grill with Canola Oil. The best way to do this is to dip a paper towel in the oil and use tongs to wipe the paper towel on the grill. This will prevent the meat from sticking and make cleanup even easier.
3. Get the grill hot before you start grilling!
As you may have gathered from the previous two tips, a hot grill is crucial. Not only does it need to be hot before you clean and oil the grill, but it definitely needs to be hot before you put any food on the grill.
4. Season before you start grilling!
If you are using a marinade or a rub, make sure to give your meat enough time to get properly seasoned. Some marinades or rubs take as little as thirty minutes but often require an hour or more. Remember that it is best to grill your meat once it has been brought to room temperature and that seasonings such as salt and pepper can be added just a few minutes before grilling.
5. Flip just once!
It is impossible to properly gauge grilling time or to get those coveted grill marks if you are compulsively flipping the meat every 30 seconds. This will also help retain the juices and flavor!
6. Don’t poke your food!
When grilling, be sure to use a spatula or tongs! If you use a BBQ fork or any other sharp objects, you will let all the juices escape and you will be left with flavorless and dry meat. If you need to check the meat to see if it is done, make sure to use a very sharp knife and simply make a small slit.
7. Know when it’s done!
For steaks, chops and chicken, poke the meat with your finger: If it feels soft and squishy, it’s rare; yielding, medium-rare; only slightly yielding, medium; firm and springy, well-done. For large cuts of meat, use an instant-read meat thermometer (even barbecue pros use them). Just don’t let it touch any bones, or you’ll get a false reading.
8. Let it rest!
If you serve your meat right off the grill it will seem tough and dry, but if you give it time to reabsorb the juices that were released during cooking, you will get a tender and succulent piece of meat. It is recommended that you let meat rest for about 15 minutes.