Summer is here, and with it comes the season of backyard barbecues and grilled delights. Whether you're a seasoned grill master or just starting out, there's always room to improve your skills. At AEI, we know that mastering the grill isn't just about fire and smoke—it's also about preparation, technique, and attention to detail.
Below, we've put together some essential grilling tips that will help you elevate your summer cooking game and make every barbecue a success!
PGS Grills: The Basics
Clean your grill before each use. A clean grate ensures even cooking and prevents sticking. Use a sturdy wire brush to remove any residue from previous meals. A hotter grill makes cleaning easier and more effective.
Avoid flipping your meat too often. Flipping too much can prevent proper searing and lead to uneven cooking. Flip only when necessary—usually once per side—and ensure each side is properly cooked before turning.
Don’t press down on your meat. Squeezing burgers or steaks can cause them to lose juices and become dry. Keep the meat intact for maximum flavor and moisture.
Keep a spray bottle nearby for flare-ups. While flames are essential, they can get out of control quickly. A spray bottle filled with water can help manage flare-ups without affecting the heat of the grill.
Use a meat thermometer. Even experienced cooks can misjudge doneness. A simple thermometer ensures your meat is cooked to perfection, whether it’s rare, medium, or well done.
Bring meat to room temperature before grilling. Letting meat sit for 30 minutes before cooking helps it cook more evenly. However, if you're aiming for a rare sear, like with fresh tuna, cold is the way to go.
Remember carryover cooking. Food continues to cook after being removed from the grill. Be mindful of this so you don’t overcook your burgers or steaks.
Let your meat rest. After grilling, let your meat sit for a few minutes before serving. This allows the juices to redistribute, resulting in a juicier and more flavorful meal.
Cook bone-in meats at higher heat first. For thicker cuts like chicken legs or ribeye, start with high heat to sear the outside, then move to lower, indirect heat for even cooking without charring the bones.
Keep things simple when feeding a crowd. When serving multiple proteins, choose items that cook similarly to avoid confusion. Pair with a variety of sides to give everyone something to enjoy.
Gas vs. Charcoal: What's the Difference?
When it comes to grilling, choosing between gas and charcoal can be a big decision. Gas grills are known for their convenience and clean burn, producing mostly water vapor and carbon dioxide. Charcoal, on the other hand, adds a smoky depth to your food as fats drip onto the coals and create aromatic compounds.
For high-heat foods like burgers or fish, it can be hard to tell the difference between gas and charcoal. But when cooking low-and-slow, like ribs or brisket, charcoal delivers a richer, smokier flavor that gas simply can’t match.
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