Five Quick Basic Steps for No-Hassle Grilling.
If our meat case is your version of meat nirvana (and if you’re reading this, it probably is), you likely love to grill. What meat lover doesn’t? It’s one of the easiest ways to prepare a good cut of beef or a freshly ground burger. It makes clean-up easy and adds an authentic smokey flavor to your preferred protein – beef, chicken, or pork. Here are five basic tips to get you grilling in the right direction.
Step 1: Rest and prep.
Don’t get too fired up to toss your meat on the grill. The best result starts and ends with a bit of rest. Remove your meat from the refrigerator and let it rest under a loose foil blanket for half an hour to bring it to room temperature, which helps it cook more evenly. Season to taste. A good sprinkle of kosher salt and a dash of pepper is usually all you need.
Step 2: Fire up the grill.
Start with a clean grill grate. Don’t let residue from previous grilling sessions influence the flavor of your meat. Going old-school with charcoal? Use the right amount of charcoal to achieve the right level of heat. For gas grills, start with medium heat. Let the grill get to temperature before adding the meat. No cut of meat likes a cold grate.
Step 3: Get grilling.
Don’t set it and forget it! Grill temps can vary. It’s essential to keep a close eye on your meat to ensure it cooks evenly and doesn’t burn. But don’t flip your meat too often. Let it cook undisturbed for a few minutes to develop a nice sear and grill marks. Flipping too often can prevent proper caramelization and result in less flavorful meat. However, if your grill has hot spots, move your food around to ensure even cooking.
Keep the lid closed as much as possible to contain the heat and smoke, which adds flavor and helps it cook more evenly.
If you plan on basting or brushing with sauce, go for it, but don’t do it too early. The sugars in the sauces and marinades can burn. Wait until closer to the end of cooking to let the meat flavors come through.
Step 4: Meet your meat’s best temperature.
Stabbing your dinner with a fork or slicing it in half to check doneness is an amateur move. It releases those delectable juices and leaves you with a less flavorful result. Use a meat thermometer. Monitor the temperature to achieve the proper and safe level of cooking for your particular protein. If you don’t know the correct temperatures, we can help. Go here to learn more.
Step 5: Remove and rest.
Rest the meat under a foil tent for about five minutes before cutting and serving. Allowing the meat to rest gives the juices a chance to re-absorb. Get too quick to cut, and those delicious juices will flow right out of the meat onto the cutting surface. Save the flavor for your tastebuds, not a cutting board.
Know when done is done. Find a chart for USDA-recommended internal meat temps here.
