Memorial Day Grilling Guide: 7 Tips For Cooking Perfect Meat
Memorial Day is the second most popular holiday on which to grill, so chances are really good that’s what you’re going to be doing this weekend. But, before you fire up the grill, there are some things you need to know:
#1.) Trim the fat-Fat burns really fast, and if there’s too much of it, it makes the meat charred and crispy. 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. Doing this will also keep the grease from dripping and causing flame-ups.
#2.) Marinate more- Most people don’t marinate long enough. Even though the packet might tell you that you only need to marinate for half an hour or so, to do it the right way, soak the meat in a marinade for 12 to 24 hours, and keep it in the refrigerator. Use one to two cups of marinade for every one-and-a-half to two pounds of meat.
#3.) Oil the grill-Nothing is worse than cooking something to perfection and then having it stick to the grill. Just take a brush and spread olive oil evenly over the entire grilling surface and you won’t have to fight to remove your food.
#4.) If you’re out of lighter fluid, use salad dressing- I’ve never tried this, but supposedly it works. If you pour salad dressing over the charcoal, the oil should act as an accelerator. Now, I don’t know what type of salad dressing to use, but I’m assuming that Italian will probably work better than blue cheese because the oil content is higher, but it’s anyone’s guess.
#5.) Turn up the heat- If you have a gas grill, set it to “high” when you first put the meat on. By doing this, you’ll seal the outer layer and trap the juices. Just don’t forget to turn it back down after a few minutes or it’ll burn the meat and that’ll be sad.
#6.) Increase humidity- To keep the meat moist while you cook it, put a pan of water or even an open can of beer next to the grill. It doesn’t seem like it would make a difference, but it keeps the air around the grill more humid.
#7.) Don’t mess with the meat- Once you place the meat on the grill, leave it alone until you’re ready to flip it. Ideally, you should only flip it once. Oh, and pushing down on the meat with a spatula or stabbing it with a fork too many times dries it out.