When it comes to Memorial Day, what better way to celebrate it than grilling some meat outside, right? And since we are talking about grilling, then we should talk about how to make the perfect grilled meats.
Grilling meat is one of the easiest ways to cook during this occasion. Unfortunately, this is also one of the trickiest for the occasional griller. There is that certain cooking skills, as well as quality, that make professional chefs stand out. But that should not be a reason to despair. Here are ten grilling tips that one can follow to grill the perfect meat.
1. Match the heat with size. For thin slices of meat, grill them on high for a short period of time in order to preserve the juices. In case of larger slabs, cooking them under low heat for an extend period of time would do the trick.
2. Out of the fridge and into the fire. That is a no-no in grilling. When taking out marinated meats from the fridge, wait for it to reach room temperature. This would ensure even distribution of heat, as well as avoiding “raw centers”.
3. Tell me your flavor. Depending on your marinade, grilled meat can be delicious or just plain “common”. Use different spices depending on your desired outcome (chili for spicier barbecues, honey for a sweeter steak, or lemon juice for a fruity slice of halibut). Tough slices of meat can be tenderized by using acidic marinades like lemon juice or vinegar.
4. There are different kinds of smoke. One of the best ways to improve the flavor of grilled meat lies with the smoke. Try adding some hardwood or chips like mesquite, apple wood, or hickory to add depth to the taste of the meat.
5. Put some lube on the grill. Lubricating the grill with canola or vegetable oil helps reduce sticking. Never use animal fat on the grill since this will only cause smoking (and development of carcinogens from the residue). Plus, they tend to make meat stick.
6. Real leaf matters. For grilled fish recipes, wrapping them up in edible leaves like grape, banana, or corn husks can be a great help in prevent the loss of moisture and better heat distribution. Plus, the leaves can lend a better flavor to the fish.
7. Counter the flare. Flare-ups can be a bother for grilling. This is caused by fat oozing out of the meat as well as the juices burning in the coal. Remove as much fat as you can from the meat before grilling, and avoid using oil in marinades. In case a flare up occurs, remove the grill temporarily and wait for the flames to disappear.
8. Let it sear. When grilling, let the meat cook on one side before flipping it over. This prevents the juices from coming out, as well as evenly cook the meat.
9. It is all about timing. When one grills, it is best to time the meat. Cooked to long, and you might get an overcooked dish. Too short, and you might end up with an undercooked one.
10. Have a break. Before serving, let grilled meats stand for about five to ten minutes. This will let the meat cook on its own, as well as further locking in the flavor and moisture in.