Almost all of us think we are born grill masters, right? I quickly came to the conclusion, after a very spotty grilling career, that I am definitely not. Maybe the skill is attached to the male gene? Maybe it is best to use at least some scientific information to have the best grilling results.
Here are a few:
Season your meat hours before actually placing it on the grill.
Don’t be afraid to grill vegetables, and other side dishes. But please, fresh fruit is best without charring!
Buy the best quality meat (marbling is a good thing) and barbecue tools that your budget can handle. Lean is not always best.
Clean your grill after each use. DO NOT use a wire brush!
Never cut into a steak to see if it is done. Use a timer and a good grilling guide.
Don’t try grilling beans unless you keep them in the can! My Hispanic friends told me this!
It is not cheating to use a meat thermometer.
Always allow the meat to rest before cutting and serving. Have another beer!
Beef is usually done when it reaches 145 degrees F.
Your marinade is your secret weapon. Wine, soy sauce, and lemon always come in handy. Never rely on BBQ sauce to flavor your meat.
Longer marinade means tastier and more tender meat.
Use tongs or a spatula to flip your food, not a sharp tool.
Higher heat means increased caramelization.
Applying barbecue sauce will increase the chance of burning your meat. Apply the last 5 minutes if you must.
Don’t press down on your meat, or continue flipping as it cooks. Chicken can be flipped every 5 minutes.
Never skimp on the quality of your grill. Never!
The rule of one drink (or one beer) for every 15 minutes of grilling is strictly up to you!
Use these cooking times for grilled fish: Salmon fillets, 6 – 8 minutes per side; Salmon or halibut steaks, 5 minutes per side; Trout fillets, 4 minutes per side; Small whole fish, 7 minutes per side; and Large fish, 15 minutes per side. If your whole fish are stuffed, give it a few extra minutes per side.
Use these general cooking times for grilled chicken:
Breasts and wings, 15 – 20 minutes
Thighs and legs, 30 minutes;
Chicken halves, 40 – 45 minutes;
Whole Chicken, 75 – 90 minutes
Don’t be afraid to experiment.