Grilling – to broil on a gridiron or other apparatus over or before a fire.
- To subject to severe and persistent cross-examination or questioning.
- To torment with heat.
- To mark with a series of parallel bars like those of a grill.
Warm Meat works better…
One of the easiest ways to assure the best positive grilling outcome is to make sure that you let your meats come up to room temperature before putting it on the grill. This allows for even cooking and prevents burning the edges while trying to get the middle done correctly. Being able to cook your meat the way you want it can sometimes depend on the grill that you use. If you’re unsure about the grill that you’re using, sites like Kwerto.com offer a guide on the best grills out there, and you may want to check it out if you’re in the market for a new grill.
Git Yer Fire Right: Properly Preheat your GRILL
Everyone loves to see those gorgeous grill marks on anything coming “hot off the grill” so make sure that you have let the grill grates heat up sufficiently to get that sizzle sound when you lay down your meat, chicken, fish or vegetables. This not only make s your food more appetizing to look at, it also prevents sticking (if you properly “lubricate” your grill with cooking oil) and cuts down on the cleanup time.
Thin is in – cook everything as its shape and size dictates.
Thinner meats allow the cooking process to occur more evenly without burning the edges or outside of your meats. BRIGGS likes to start with meats that are about ½ inch thick for a perfectly grilled piece of meat. For thicker cuts and filets up to 2” thick, BRIGGS will often sear both sides of the meat on the grill and finish it up in the oven for a few minutes to ensure that they are cooked through.
A watched pot (or steak) . . . don’t poke & prod
Puncturing a great piece of meat is the same as taking the air out of your car tires. They’ll still get you there, but they won’t deliver much more. Use tongs when grilling and be patient. The less you move the meat, the better it will cook. Sausages and burgers are best when you simply let them cook without sticking them with a fork or smashing the juices out of them with a spatula.
Fight the flare-ups
BRIGGS has seen folks pour a marinade over the meat on the grill and wonder why the flames flared up and turned everything to charcoal. It took BRIGGS a while but he finally figured it out. Make sure all meat is well drained of excess marinade or liquid by removing from the marinade and letting sit on a rack over a tray to drain at least 20 minutes before grilling. For exceptionally fatty cuts, consider starting them off in an oven before finishing off on the grill.
Keep It Clean.
Keeping your grill clean is one of the basics of successful grilling. Just because you are cooking outdoors doesn’t mean that proper food handling and preparation hygiene should be forgotten. Never put your cooked food on a plate or cutting board that had raw food on it. A simple way to solve this problem would be to think about getting more cutting boards than you think you may need. This is so that the chances of you running into this sort of problem is decreased. Try and find the best cutting board that you can so that it allows you to cook your food with ease, as well as keeping your friends and family safe by keeping them away from raw food, as this could create unwanted health issues. Cross-contamination can ruin a fantastic meal or BBQ. Be sure to use clean plates and trays for your cooked foods.
Let It Sit Awhile
A perfectly cooked piece of meat can be ruined simply by cutting into it too soon. Always let your meats “rest” to allow for the redistribution of the juices – assuring a moist and flavorful experience. BRIGGS learned a long time ago that “rushing” to the plate with a great piece of meat can undo all the love and care that has gone into creating a truly outstanding piece of meat. The trick is to let it sit anywhere from 5 minutes to 20 minutes depending on the size and cut of the meat, but make sure it’s still warm throughout when plating.
Let the fire do the heavy lifting by burning off the food residue after you cook and then scraping down the grates to eliminate any lingering food particles. It’s a good GRILL policy to do the same when preparing and pre-heating the grill before applying your cooking oil to the grates to prevent sticking. If you don’t have a wire brush, just take some aluminum foil, ball it up loosely and then grab it with your tongs and use that to scrape down your grates, it works great! (Pun intended). You don’t have to be a zealot about getting the grills back to new status, but it sure won’t hurt you to try. Keep your grill clean as you go.
Are you the Pitmaster?
Just because your kids bought you an apron that says “King of the Grill” doesn’t automatically qualify you as a certified BBQ or grill expert. First, it requires practice, practice, and more practice and there’s only one way to get that experience – by cooking. Oh sure, you’ll probably incur some incredible failures with food on some of your practice runs, but that’s OK.
BRIGGS suggests that you NEVER serve guests a meal that you are preparing for the first time. Find a few things that you can do well and stick with those. If you don’t have the skills to make a salad or cook an egg, let someone else handle the grill duties. Everyone at your table will be grateful (yes, another pun). Just work toward improving your “flame handling” every chance you get.
Become a Student of BBQ and Grilling
We’re not saving babies here. BBQ and grilling is fun and the more you understand and know about it the more fun it becomes. With all the information on television, online and right here on this website you have a tremendous opportunity to educate yourself as to the vast options and styles of BBQ-ing and grilling. Never stop learning and seek out information from those you “know, trust and respect”.