Unleash Your Inner Grill-Master with These Grilling Tips

Posted by Michael Dougherty on Feb 4, 2016 8:00:00 AM

GrillingAnyone can throw a piece of meat on the grill, but where's the magic in that? Sure, the meat is going to be pretty good on it's own, but it won't be bursting with flavor and may end up even being a little dry (*gasp*). Thankfully you won't have to worry about that because we're here to help you unleash your inner grill-master!

Take Your Cook Outs to the Next Level With These Grilling Tips

Don't Rely on Steak Sauce

Want to take your food from bland to BAM?! Don't rely on sauces to spice things up after your food's been cooked; add flavor from the beginning with a marinade or some seasonings. All you need to do is soak your meat for about 15 minutes, sprinkle on some salt and pepper before throwing the meat over the open flame, and you'll be good to go! Great marinades include a combination of:

  • Some sort of oil or fat (olive oil, canola oil, buttermilk, etc.)
  • Something acidic (wine, vinegar, citrus juices, etc.)
  • Something sweet or salty (salt, sugar, soy sauce, honey, etc.)
  • Something natural (garlic, herbs, onions, spices, etc.)

Preheat Your Grill

Don't get too eager out there. Before you just go throwing your food over the fire the second you get it to light, give your grill 15-25 minutes to reach the right, steady temperature and to burn off any remaining food particles from your last barbecue. Preheating is also crucial because it'll sear your food on contact almost guaranteeing that nothing will stick. How do you know what the right temperature is? Here's a handy guide:

  • High heat is 400-450°F
  • Medium-high heat is 350-400°F
  • Medium heat is 300-350°F
  • Low Heat is 250-300°F

Keep it Clean

Remember how we just talked about preheating and how it can burn off old food debris? Well, to kill time in the 15-25 minute preheating waiting period, take a wire grill brush (a long-handled one so you won't accidentally burn yourself) and scrape your grates as clean as you can get them. This not only keeps your grill in tip-top shape, but it diminishes the chance of your food coming into contact with any bacteria that could have been hanging out on leftover chunks. And not only will you want to do this in the preheating stage, but again almost immediately after you've removed your food. You'll want to take care of this at these specific times because it's easier to remove debris while the grill is hot.

Say "NO!" to Sticking Food

You won't have to put too much time and effort into scraping your grates if you prevent food from sticking in the first place. As your grates are heating up, oil your grates with a vegetable oil-soaked paper towel. And since we don't want you burning yourself in the process, we suggest you do so by holding the paper towel with long-handled tongs to rub it over the grates safely.

Note: Never spray non-stick cooking spray over an open flame. If you must use non-stick cooking spray, remove your grates and spray them before turning on your gas or lighting your charcoal briquettes.

Rest Easy

So, while you're doing your post-grilling scrape down, let your finished meat rest. Just put it on a clean plate, cover the plate in foil, and just let it sit for 10 minutes. This resting period allows your juices to evenly distribute while the foil locks in the heat so your meat stays warm while you clean your grill and finish preparing the rest of your meal.

Pair these tips with our 5 Outdoor Kitchen Must-Haves and it'll be impossible for you to ever have a disappointing grilling experience. Now that you know what to do, are you wishing for a better space to grill in? Give us a call at (888) 747-4554 or contact us online — we build custom outdoor kitchens and offer only the best grills. We can even offer you a free estimate so you'll know exactly what it'll take to bring your dream barbecue island to life!

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Topics: Grills, Cooking Tips