OK, time to start grillin’!!
are my 25 most important tips...
food with oil. This will prevent sticking. Olive oil is my
choice. Don’t brush the grill, it will burn your brush!
most meats, sear over high heat first, then move to lower
heat to finish.
often. I don’t care what the "experts" say! Don’t let too
much juice accumulate on the top of the meat…you will only
lose that juice once you turn it over.
seasoning, larger roasts should be seasoned and then wrapped
in plastic wrap and refrigerated overnight. Smaller cuts of
meat should be seasoned 1- 2 hours prior to cooking.
using a marinade to baste, BOIL it first!
the spices (salt, pepper, etc) before forming into patties.
only ground beef that has at least 20% fat (usually ground
chuck). You need it for the juices!
an indentation in the center of the patty. This will eliminate
the "plumping" in the middle.
6 ounce patties that are 3/4-inch thick.
only Choice or better cuts of meat.
all surrounding fat.
slicing, cut against the grain.
the meat before and after grilling.
the meat to come up to room temp prior to grilling. A
grilling, let the meat rest for 5-10 minutes before serving.
just prior to grilling…..too soon and all the juices may be
possible, keep the skin on. It will help to keep the meat
from drying out.
all parts of the chicken.
your fingers up under the skin and apply your rub/seasonings
underneath. Then replace the skin.
Also, apply rub to the cavity area.
far as flipping, generally, bone-in pieces need not be flipped,
while boneless pieces should be flipped half way through cooking.
all fat from exterior.
Use a meat thermometer to avoid overcooking skinless, boneless
165 degrees F is done and that is attained very quickly.
Try brining or injecting for dispersing extra flavor and moistness
inside the bird. See article on brining.
Use fresh when possible, but "fresh-frozen" is just as good
and sometimes better than fresh!
is done when the flesh turns opaque (this includes shellfish).
This is a better indicator than the old test of flakiness.
Place a sharp knife between the meat sections and check.
grilling shrimp use the jumbo variety.
are less likely to overcook. Don’t use foil to cook your fish.
need to get that flame broiled taste.
There are a couple exceptions….sole, dory and flounder are
very thin fillets and will need some foil.
this should be a good guide to get you going. Keep in mind,
there are always a few exceptions to the tips above. But for
starters, these will do!