The summer months bring warm weather and pool time, but it also means lots of barbecuing, which is a chance for every man to prove he's got the skills to become a grill master.
Problem is, a lot of us are still doing things way wrong, making common mistakes over and over that prevent us — and our guests — from enjoying tender meat, vegetables and other things we love to toss over a hot flame.
Fear not, though, because we had author Michal Frischman of Kosher.com whip up some of the 10 mistakes no man should ever make when grilling; because, you know, who wants to f-ck up their meat?
But seriously, even if your grill isn't a machine (aka, charcoal, for the purists out there), making sure your grates are clean before you get started will help you avoid any firery accidents or food that sticks to the grill. You wash your pots and pans in between uses; same principle. We shouldn't have to explain this one too hard. Invest in a new grill brush whenever you see loose bristles.
Don't make the rookie mistake of favoring quantity over quality. Yes, everyone is hungry, but by crowding that meat you are compromising on the best part about cooking over open fire: the crust. Don't succumb to peer pressure! Cooking in shifts might take a little bit longer, but no one will be complaining when they bite into the steak you just grilled perfectly.
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The enemy of mess-free grilling is a cold grill. If you've just turned the fire on and are itching to get going, DISTRACT YOURSELF. Defer to the nearest toddler for inspiration on messes that take 10 seconds to make and 10 minutes to clean, because you'll need at least 10 minutes to heat a gas grill and 20 to heat a charcoal grill. We repeat: heat the grill fully before you start cooking, or your food with stick so badly, you'll want to throw your grates out and start over. Be patient. It will be worth the wait.
We know, it's called barbecue sauce. Ignore that compelling logic and avoid using sugary sauces at all cost. You're so great at grilling that you don't need to hide your meat behind sweet, heavy sauces that coat your grates and cause ugly flare ups. Use spice rubs to flavor your meat, and if you MUST use a sauce, use it only at the very end.
Have some confidence in yourself. You are well on your way to grill mastery, so don't stop now! After searing your food on the hot section of your grill, move it to the cooler section and close the lid. Don't peek, either. You know how your grandmother used to get annoyed at you when you would crack the oven open to look at her sponge cake? Same thing. A watched steak cooks unevenly, or however that saying goes.
Welcome to the weekend believers. We're on a brisket tip. Are you? A post shared by Red's True Barbecue (@redstruebbq) on Feb 24, 2017 at 9:37am PST
Welcome to the weekend believers. We're on a brisket tip. Are you?
A post shared by Red's True Barbecue (@redstruebbq) on Feb 24, 2017 at 9:37am PST
You did it. You cooked a steak that is so beautiful, it rivals any Instagram photo you've seen all day. Fight all urges to slice into it for at least 10 minutes. Yes, ten whole minutes are necessary for your meat or chicken to rest before you start cutting! The juices that got released during cooking need to redistribute in order to give you a juicy, flavorful protein. Skipping this step WILL result in dry meat. (The only exception to this rule is meat that's been cooked sous vide and then finished on the grill. No wait time necessary, and consider that a reward for cooking sou vide like a regular pro.)
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Ever been to a restaurant (you know who you are!) or cooked a steak that had a perfectly charred crust, cooked for the right amount of time, but when you cut into it, the interior was a hint away from still mooing? Firing a cold steak will result in meat that's cooked unevenly. Allow your meat to come all the way to room temperature before cooking for best results every time.
There's no chance you haven't heard this tip before, so stop ignoring it. Meat muscle fibers generally run in one direction, and you want to slice the meat across those lines of muscle fibers. Yes, it makes a difference! Even if you have one of those weird cuts of meat that has a grain that switches direction half way through, do it. The difference between shoe leather and melt in your mouth could literally be the angle that you are holding your knife.
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