Now that summer is rolling high, everyone’s going grilling. Grilling infuses deep unmistakable flavors into any kind of meat whether you’re grilling steaks, chicken or chops. It is different from barbecuing. Yes, there is a difference. When you grill, it means cooking prime cuts of meat in a quick manner directly over hot dry heat while barbecuing means slow cooking large cuts of meat for a long time over indirect heat.
Not everyone is born a grill master but here are some tips on how you can be one!
Food Safety First – Food safety should always be a priority. When it comes to raw meat, make sure that you handle it separately from other ingredients. Doing so will prevent the spread of bacteria. Remember to wash your hands, knifes and chopping board using hot soapy water right after touching the meat. Never leave your raw meat to stand at room temperature for more than 1 hour. If you need to marinate your meat for more than 30 minutes, put the meat inside your fridge. Never ever put your cooked meat back in to the dish where you marinated it.
Marinades and Rubs – Marinades and rubs hold the key to tenderness and flavor. If you use mixtures with acids such as vinegar and lemon, you’ll be cutting the time needed to marinate the meat. Chicken, steaks and chops usually need from 30 minutes to 3 hours of soaking in the marinade and rub to get the flavor in. Do not forget to use your fridge if you need to marinate for more than 30 minutes.
Your Grilling Tools
Just like with any other task, you need to have the right tools in grilling. Spatulas, brushes and tongs with long brushes are ideal since they offer protection from the hot fire. When flipping meat, always use your tong. Refrain from using your fork since it will pierce through the meat and release juices. You need to have a wire brush handy for cleaning and don’t forget to have a reliable meat thermometer when grilling.
It’s Always High Heat for Grilling
It’s important to remember that grilling means high heat. Pre-heat your gas grill for 10 minutes on High. If you are using charcoal, make sure that the coal has burned through meaning all the coals are covered in gray ash. You’ll need to wait for about 30 minutes to get to this. Remember that the charcoal gets cooler as it burns. If it gets too hot, spread the briquettes.
Direct and Indirect Heat Grilling
When grilling, you should use both direct and indirect heat. To seal in the juices and get a flavor-filled crust, sear thick steaks over high direct heat. That delicious smoky flavor you so love on grilled meats is created by searing. To cook the meat internally, move the meat on indirect heat.
Controlling Flare-Ups – To prevent flare-ups, trim fat and leave just about a quarter inch on the meat and use only little amount of oil in the marinade. When grilling, flare-ups can happen and you should be ready to control it. Simply move the meat away from the coals or cover the grill. If you are using a charcoal grill, have a water spray bottle handy for dousing the flame.
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