5 Tricks to Help You Perfect Your Grilling Routine
Take your grilling to the next level.
Have you ever been to a BBQ where someone served you pink chicken? It’s more than a faux pas — it’s an insult!
Cooking on a grill isn’t rocket science, but dialing in your grilling routine will set you apart from the rest.
I have been grilling for many years, and I have made my fair share of mistakes.
The following tricks have helped me to hone my skills behind the grill.
1. Preheat your grill.
You wouldn’t run without tying your shoelaces, so why wouldn’t you preheat your grill before grilling?
Fire up your grill and keep the cover closed for 10–15 minutes.
If you find any crispy bits leftover from your last cook, now is the time to scrape them away. Use a grill brush and give your grates a once over.
A preheated grill will make sure your grates are hot enough to sear and prevent your food from sticking to them.
2. Bring your meat to room temperature before grilling.
Have you ever made a last-minute decision to grill?
We all know that grilling frozen chicken breasts never leads to a good meal. Nobody likes chicken that’s charred on the outside and frozen on the inside.
It took me a long time to realize the benefit of bringing my meat to room temperature before grilling. Doing so allows the meat to cook through evenly and cuts down on cooking time.
Pro Tip: Remove your meat from the fridge before you preheat your grill, and it will be up to temp once your grill is preheated.
Remembering to take your meat out of the fridge can be annoying, but the results are worth the effort.
3. Use an instant-read thermometer.
Many friends ask me, “what’s one thing I can do to get better at grilling?”
I tell always them, “start using a thermometer.”
An instant-read thermometer like this one will let you know exactly when your meat is done.
Buying a thermometer is an investment that will make sure you never serve undercooked meat again.
Using a thermometer means you don’t have to cut into your meat to check if it’s ready. Probe your meat periodically to know when it’s ready to pull off the grill.
Sure, you can use the palm of your hand trick, but unless you’re a chef or cooking the same cut of steak every day, this method is not foolproof.
As you continue to grill you will inevitably memorize the correct doneness temperatures for different proteins.
Beef
Here are the classic doneness temperatures for beef:
· Rare — cool red center (125° F / 52° C).
· Medium rare — warm red center (135° F / 57° C).
· Medium — warm pink center (145° F / 63° C).
· Medium well — slightly pink center (150° F / 66° C).
· Well done — little or no pink (160° F/ 71° C).
Chicken
Grill your chicken to a minimum internal temperature of 165° F / 74° C.
Pork
Grill your pork to a minimum internal temperature of 145°F / 63° C.
· Medium rare (145° F / 63° C).
· Medium (150° F / 66° C).
· Well done (160° F / 71° C)
When in doubt, the USDA has created guidelines for meat safety and ‘doneness.’
Using an instant-read thermometer will help you reach the preferred internal temperature on your meat every time.
4. Remember that grill marks aren’t everything.
Don’t believe the lie that meat tastes better with defined grill lines.
According to Meathead Goldwyn of amazingribs.com, grill marks are overrated. Caramelizing the surface of your meat is far better than pretty grill lines.
Creating a crust on your meat is not only visually appealing, it also tastes good.
Remember: caramelization brings flavor — grill lines don’t.
5. Get to know your grill
Once you know how your grill works, you can use it to your advantage. Paying close attention during each cook will help you discover the hot and cold spots on your grilling surface.
Have a loaf of white bread hanging around? Try the bread test to find the hot spots on your grill. Not all grills are created equally and heat distribution can vary widely across models.
Once you know your grill’s hot spots you can move your meat around to achieve your desired results.
Let’s recap the 5 tricks to perfect your grilling routine:
1. Preheat your grill.
2. Let your meat come to room temp before you grill.
3. Use an instant-read thermometer.
4. Remember that grill marks aren’t everything.
5. Get to know your grill.
Step up your grilling game by perfecting your routine. With these tricks you will never serve your guests undercooked meat again.
