7 Grilling Secrets for Barbecue Success
Warmer weather means friends, family and lots of cookouts and if you don’t grill regularly, it can be a little intimidating. If it’s your turn to host a barbecue, there’s no need to stress because with these handy tips, you’ll be having everyone thinking you’re a grill master!
Marinate, Marinate, Marinate
Most people don’t marinate long enough. Trust me, I’ve seen the packets and the bottles that say you only need to marinate for like 30 minutes. Ignore the directions and let your meat soak in marinade in the fridge for at least half a day, if not longer. When I make spiedies, I usually let my meat marinade for no less than three days.
Oil the Grill
My husband was cooking zucchini on the grill last weekend and completely forgot to oil it. You can only imagine the catastrophe as more of the veggie stuck to the grill than went into our mouths. To oil the grill, just dip a brush in olive oil and brush it over the entire grill and removing your food will be less of a fight.
Crank the Heat Up
Cooking on a gas grill? Crank that sucker up to high heat when you first put the meat on. What this will do is seal the outer layer of the meat and trap the juices inside. But don’t leave it on high for too long- just long enough to get a nice brown on your meat and then turn it down to a lower heat to finish off the cook.
Stop Touching the Meat!
Are you a notorious meat flipper or poker? Stop! Once you put the meat on the grill, leave it alone until you’re ready to flip it and really, you should only flip it once. If you think you have to push your burgers down with a spatula, nope. That actually dries it out. And, if you stab your meat just don’t, It releases the juices and…you guess it, dries out the meat.
If you want your meat to be the very moist it can be, put a pan of water next to the grill. I know, this totally doesn’t seem like it would be enough to make a difference, but it does because it keeps the air all around the grill more humid.
Cut the Fat
Have you ever had a perfectly grilled steak except for the fat around it, which has managed to char? Fat burns really fast and if there’s too much of it on your meat, it’s going to make your meat charred. So, unless you like meat that resembles a charred hockey puck, trim down you meat so that there’s only about a quarter of an inch of fat on the edges. This will also keep the grease from dripping and causing flame-ups.
Use Salad Dressing as…Lighter Fluid
I’ve never tried this so you’re on your own with this one, but apparently it works. If you’re cooking on a charcoal grill, you can pour salad dressing over the charcoal and the oil in the dressing should act as an accelerator. Again, I’ve never done this myself, but I’m guessing that Italian dressing would probably be the best to use.