It is true, we guys love to grill and to prepare the best steaks, fishes, chicken and vegetables on the grill. Whether we consider ourselves experts or total novices, here are a few ways to improve the grill game:
1. Do Your Prep - what does it mean? If you throw the meat, fish or chicken on the grill right away, it will end up overcooking while you are running around looking for your hardware. Grab a set of tongs, a large fork, a carving board, and your marinade and put them by, then grill ahead of time.
2. Raise The Steaks - This means, their temperature, it is terrible, when we have raw meat on the inside and charred on the outside. Take the meat out of the fridge about 30 minutes before setting it on the grill, and let it come up to room temperature on its own.
3. Preheat The Grilll - People always make the mistake of not cooking hot enough, which means you do not get enough caramelization on the outside of the meat. The grill is ready, when you can barely hold your hand an inch above it. Be careful to ot burn yourself ok.
4. Don't Flip-Flop - This one is simple. Turn the meat only once, as in, cook the meat on one side, then turn it on the side. This will give each side the proper time to cook and allows the middle of the meat to heat properly.
5. Wait, Then Plate - Whenever something comes off the grill, it has to rest half the time it took to cook. If it took 10 minutes to grill a steak, put aluminum foil over it to hold in the heat, and then let it rest for five minutes. Resting lowers the core temperature of the meat, so when you carve it, the juices stay inside.
SO NOW, ENJOY THE DELICIOUS FOOD YOU HAVE JUST GRILLED AND IF YOU WISH, HAVE A NICE GLASS OF CHILLED WHITE WINE!!
Now - MARINADE the foods - let's get is straight, there is a huge difference between barbecuing(low heat, slow cooking) and grilling (high heat, fast cooking), so ideal grilling foods - steak, fish, shrimp, and pork chops cook fast but tend to be less flavorful. So, spice it up with a dry rub or a wet marinade (anything with a liquid base to which you add seasoning). Keep in mind that marinades must endure the high heat. In addition, play it simple and mix up with olive oil, salt and pepper, or get adventurous and add juniper berries and a bay leaf to red wine.
1. Do Your Prep - what does it mean? If you throw the meat, fish or chicken on the grill right away, it will end up overcooking while you are running around looking for your hardware. Grab a set of tongs, a large fork, a carving board, and your marinade and put them by, then grill ahead of time.
2. Raise The Steaks - This means, their temperature, it is terrible, when we have raw meat on the inside and charred on the outside. Take the meat out of the fridge about 30 minutes before setting it on the grill, and let it come up to room temperature on its own.
3. Preheat The Grilll - People always make the mistake of not cooking hot enough, which means you do not get enough caramelization on the outside of the meat. The grill is ready, when you can barely hold your hand an inch above it. Be careful to ot burn yourself ok.
4. Don't Flip-Flop - This one is simple. Turn the meat only once, as in, cook the meat on one side, then turn it on the side. This will give each side the proper time to cook and allows the middle of the meat to heat properly.
5. Wait, Then Plate - Whenever something comes off the grill, it has to rest half the time it took to cook. If it took 10 minutes to grill a steak, put aluminum foil over it to hold in the heat, and then let it rest for five minutes. Resting lowers the core temperature of the meat, so when you carve it, the juices stay inside. SO NOW, ENJOY THE DELICIOUS FOOD YOU HAVE JUST GRILLED AND IF YOU WISH, HAVE A NICE GLASS OF CHILLED WHITE WINE!!
Now - MARINADE the foods - let's get is straight, there is a huge difference between barbecuing(low heat, slow cooking) and grilling (high heat, fast cooking), so ideal grilling foods - steak, fish, shrimp, and pork chops cook fast but tend to be less flavorful. So, spice it up with a dry rub or a wet marinade (anything with a liquid base to which you add seasoning). Keep in mind that marinades must endure the high heat. In addition, play it simple and mix up with olive oil, salt and pepper, or get adventurous and add juniper berries and a bay leaf to red wine.
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