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Home / Tips and Tricks / Use these 10 barbecue tips to earn the title of Grill Master – LifeSavvy

Use these 10 barbecue tips to earn the title of Grill Master – LifeSavvy



  A man standing next to a grill, holding tongs and plate full of grilled food.
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6:00 Production / Shutterstock

Now that spring has finally arrived, we can all use our favorite device outdoors! From choosing the best meat, to degrees of doneness, we teach you to grill like a pro!

A Clean Grill Is a Happy Grill

You do not need any extravagant tools to become a great griller. A sturdy spatula, a reliable pair of pliers and a good barbecue brush will cover it.

After preheating your grill, use your brush to scrape down and remove any leftover food or grub. Then, wipe up a paper towel dipped in cooking oil and hold it with the tongs to dry the grids.

Choose quality meat

While there are technically eight qualities of beef, you will probably only notice the following three USDA categories in the supermarket:

Always choose USDA Prime, as it offers superior flavor and the highest degree of marbling. Marbling is the thin white fat strands that go through a steak. The interaction between fat and meat during the cooking process is a tremendous source of flavor and texture. This is why a well-marbled piece of beef is so appreciated.

High-quality USDA Beef is a good budget-friendly alternative, but you sacrifice some of the delicious marbling.

Do a Steak Warm-Up [19659005] Always take your steak out of the fridge and let it sit at room temperature for about 20 minutes before turning on the grill. A warm-up allows the meat to cook more evenly.

Also, when a steak is cold, it takes longer to cook, and it gets tougher the longer it sits and cooks.

Boldly Season

  A man happens to taste sliced ​​meat on a cutting board.
Prostock-studio / Shutterstock

As we always say, was not shy when it comes to seasoning steak or burgers. Freshly cracked sea salt and black pepper always do the trick, but a bold steak seasoning is also excellent.

Another delicious alternative is to add a compound butter after boiling your steak for an extra boost of flavor. We talk garlic, fresh herbs, chives and butter, all beautifully mixed together.

Let your grill get very hot

Now that your grill is clean, let it get hot and hot before throwing on the meat. High heat not only kills bacteria on the grills, but also guarantees that you get a nice sear on the expensive piece of meat. A crust crust gives the meat a serious flavor.

Know when to add sauce

We have spent a lot of time grilling the perfectly flavored steak, but let's not forget the cakes and marinated chicken.

When grilling foods that use sweet sauces (like grills), it is important that you do not put the sauce too early. While a little trout flavor doesn't hurt, sauces with a lot of sugar can burn. Avoid adding a layer of roasted, caramelized sauce by adding it about halfway through.

If you have leftover marinade that previously contained raw meat, do not add it to food that is ready. This can cause serious foodborne illness.

Take advantage of woodpeckers

Woodpeckers are useful if you are short on time or if you want to enjoy smaller pieces of meat in small sizes. Soak wooden skewers in water for 30 minutes to prevent them from catching fire on the grill.

Keep in mind that vegetables, shrimp, chicken and steak all cook at different times. So if you want perfectly cooked meat and vegetables, make separate kabobs.

Learn the Degrees of Doneness

When ordering a steak at a restaurant, the server will ask at what temperature you want your steak to be cooked. If it is a high quality steakhouse, your choice will be rare or good.

Just because you're home doesn't mean you can't cook a restaurant-worthy meal. Insert an instant read thermometer into the side of your steak to check the degree of doneness.

The USDA recommends boiling beef at an internal temperature of 145 degrees Fahrenheit. But here are the degrees of doneness by temperature according to Certified Angus Beef:

  • Rare: 125 degrees Fahrenheit (cool, red center).
  • Medium rare: 135 degrees Fahrenheit (hot, red center)
  • Medium: 145 degrees Fahrenheit (hot, pink center).
  • Medium well: 150 degrees Fahrenheit (slightly pink center).
  • Well done: 160 degrees Fahrenheit (no pink).

After removing the steak from the grill, it continues to cook. This means that you should remove it when it is about five degrees below your desired degree of doneness.

Don't Poke or Prod

While it's tempting to turn over the burgers and steaks, do your best to avoid doing this before it's done. You know when a steak or a burger is ready to flip because it will pull up easily. If it sticks to the grill, leave it there for a little longer.

Do not use your spatula to stab or squeeze the meat, as you will lose all these valuable juices. Let the grill do its magic and enjoy the neatly dug grill lines.

Let the meat rest

Always let your meat rest for a few minutes before slicing it so that the juices settle back into the meat. This way you can avoid a tough or dry final product. It is tempting to dig right in, but these few extra minutes are crucial to a more delicious meal.


Now prepare some baked potatoes, crack up on a cold brew and enjoy your delicious meal!


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