It's officially summer, and that means it's time to fire up the grill. Whether you're a seasoned pro or just starting out, there's always room for improvement when it comes to grilling. At AEI, we know that mastering your grill is just as important as preparing properly. That’s why we’ve put together some essential tips to help you take your outdoor cooking to the next level.
Below are some basic barbecue tips that can help you become a better griller this season!
PGS Grills: The Basics
Clean your grill before each use. A clean grill ensures even cooking and prevents unwanted flavors from previous meals. Use a sturdy metal brush to scrub the grates, and make sure the grill is hot before you start cooking — this makes it easier to remove any leftover food particles.
Flip your meat only when necessary. Constantly flipping your meat can prevent it from developing a good sear and proper internal doneness. Try to flip it only once, and make sure each side is cooked thoroughly before turning it over.
Avoid pressing down on your meat. Pressing down on burgers or other meats can squeeze out juices, making them dry and less flavorful. Keep the meat intact as much as possible for maximum taste and moisture.
Keep a spray bottle nearby for flare-ups. Flare-ups can happen when fat drips onto the heat source. A simple spray bottle filled with water can help control flames without affecting the cooking temperature.
Use a meat thermometer. Even experienced cooks can struggle with knowing when meat is done. A thermometer is an inexpensive tool that gives you accurate readings and helps avoid undercooked or overcooked food.
Let meat come to room temperature before grilling. Cold meat takes longer to cook and may not cook evenly. Letting it sit for about 30 minutes before placing it on the grill helps ensure more consistent results.
Remember carryover cooking. Food continues to cook after being removed from the grill. This means you should take it off slightly before it reaches your desired doneness to avoid overcooking.
Always let 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. For items like chicken legs or ribeye, start on high heat to get a good sear, then move to lower heat for even cooking without burning the bones.
Keep things simple when feeding a crowd. When cooking for a group, choose meats that cook similarly so you don’t have to manage too many different temperatures and times. Pair them with a variety of sides to keep everyone happy.
Gas vs. Charcoal: What’s the Difference?
When it comes to choosing between gas and charcoal grills, both have their pros and cons. Gas grills are convenient and clean, producing mostly water vapor and carbon dioxide. Charcoal, on the other hand, adds a smoky flavor that many people love. As fats drip onto the coals, they create aromatic compounds that infuse the meat with extra flavor.
For high-heat foods like steaks or burgers, the difference between gas and charcoal is minimal. However, when cooking low-and-slow dishes like ribs or brisket, charcoal tends to offer a more pronounced smoky taste. This is because the longer cooking time allows the smoky aroma to fully develop and penetrate the meat.
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