Grilling is a process that takes time to learn. It takes plenty of trial and error before you can perfectly cook a piece of meat – and there are so many types of meat! There’s pork, beef, chicken, seafood and so much more. Don’t forget the produce! It does take years to acquire expert level techniques in grilling and smoking, but there are many ways you can improve your grilling skills even though you’re only a beginner. Whether you aim to become a pitmaster or just want to become a seasoned griller, practice makes perfect! A few simple techniques will help improve your skills, and you’ll enjoy better food!
Implement these simple barbecue tips whenever you grill – they will surely help you become a better griller!
Let your food rest
It’s not ideal to take food off from the refrigerator and slap it straight onto the grill. If you do this, your food won’t cook evenly – the outside will burn and the inside would be raw. So once you take food out from the fridge, most especially pieces of meat, allow it to sit for at least 30 minutes in room temperature to take the chill off (longer for thicker cuts of meat).
The same thing goes after meat is cooked. Once off the grill, give it at least 15 minutes to rest before cutting or slicing.
Pre-heat your grill
It’s very important to fire up your grill early and let it pre-heat, at least 15 minutes before you place any food on it. Food is most likely to stick to inadequately heated grates, giving you more hassle and problems during your cook. Pre-heating will also char residue from your last barbecue session. Once the grates are heated, brush off any charred residue. Dip a paper towel in oil and use tongs to coat and clean the grates.
Now you can preserve the beautiful skin of your chicken or fish!
Take advantage of the cooking zones
If your grill has 2 or more burners, you can use both direct and indirect heat for cooking. The flame zone is where there’s a flame underneath and the no-flame zone doesn’t. This is ideal for cooking high-fat or thick cuts of meat. Get the outside crispy over direct heat then move the meat to the no-flame zone to cook through. This will help you avoid flare ups and burning or over-cooking your food.