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

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



  A man standing next to a grill and holding tongs and a plate full of grilled food.
4:00 pm Production / Shutterstock

Now that spring has finally arrived, we can all use our favorite outdoor cooker! From choosing the best cut of meat to the degree of doneness, we teach you how to grill like a pro!

A clean grill is a happy grill

You don't need extravagant tools to make a great griller. A sturdy spatula, reliable tongs, and a good grill brush will cover it.

After preheating your grill, use your brush to scrub and remove any leftover food or grub. Then rub in a paper towel soaked with kitchen oil and hold it with the pliers to wipe the grates.

Choose Quality Meat

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

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

USDA Choice quality beef is a good budget-friendly alternative, but you sacrifice some of that delicious marble.

Do a steak warm-up [1
9659005] Always take your steak out of the refrigerator and allow it to come to room temperature for about 20 minutes before grilling. A warm-up allows the meat to be cooked more evenly.

In addition, when a steak is cold, it takes longer to cook and the harder it gets, the longer it stays and cook.

Boldly Season

  A man hands seasoning sliced ​​meat on a cutting board.
Prostock-studio / Shutterstock

As we always say, don't be shy when it comes to seasoning steaks or burgers. Freshly cracked sea salt and black pepper always do the trick, but a daring steak seasoning is also excellent.

Another delicious option is adding a compound butter after cooking your steak for extra flavor enhancement. We are talking about garlic, fresh herbs, chives and butter, all deliciously mixed together.

Let Your Grill Get Very Hot

Now that your grill is clean, it should get hot before you throw it on the meat. . High heat not only kills bacteria on the grills, but it also ensures that you get a nice look at that expensive piece of meat. The crust of a good sear gives the meat a serious taste.

Know when to add sauce

We've talked a lot about grilling the perfectly flavored steak, but let's not forget the spicy ribs and marinated chicken.

When grilling food with sweet sauces (such as a barbecue), it is important not to add the sauce too early. While a little charred taste doesn't hurt, sauces high in sugar can burn. Don't add a layer of burnt caramelized sauce by adding it about halfway through.

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

Take advantage of skewers

Skewers are useful if you are short on time or want to enjoy smaller, bite-sized pieces of meat. 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 for different times. So, if you want perfectly cooked meat and vegetables, make separate kabobs.

Get to know the degrees of doneness

If you order a steak from a restaurant, the server will ask you what temperature your steak should be at. cooked. If it's a high quality steakhouse, your choice is rare or good.

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

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

  • Rare: 125 degrees Fahrenheit (cool, red center).
  • Medium rare: 135 degrees Fahrenheit (warm, red center)
  • Medium: 145 degrees Fahrenheit (warm, red center).
  • Medium Good: 150 degrees Fahrenheit (light pink center).
  • Well done: 160 degrees Fahrenheit (no pink)

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

Don't Poke or Prod

While it's tempting to flip those burgers and steaks, do your best not to do this before it's done. You know when a steak or burger is ready to turn, because it pulls up easily. If it sticks to the grill grates, leave it a little longer.

Don't use your spatula to prick or press on the meat, or you will lose all those valuable juices. Let the grill do its magic and enjoy the beautifully seared grill lines.

Let the Meat Rest

Always let your meat rest for a few minutes before cutting it so that the juices can settle back into the meat. This way you avoid a tough or dry end product. It's tempting to dig right in, but those few extra minutes are critical to a more delicious meal.


Now prepare some fried potatoes, open a cold brew and enjoy your delicious meal!


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