Barbequing in the fresh air and sunshine is one of life’s greatest simple pleasures. But that doesn’t mean that cooking on a grill is always simple. Ask any experienced home cook and they’ll all say the same thing. There are six tricks that make all the difference when it comes to grilling.
1. The right temperature
Most grilling mistakes happen as a result of incorrect temperature. Too cold and you won’t get a nice sear on your meat. Too hot and you might be calling the fire department. Although most newer model gas barbeques heat up fairly quickly, it’s important to give your grill at least fifteen minutes to heat up to an even temperature. Older grills could take as long as thirty minutes to get toasty. If your barbeque has a built-in thermometer, you can easily see when you’re ready to start grilling. But if not, you can always use a few slices of bread to test how hot your grill is and to determine where your hotspots are.
2. Lid open or closed?
There’s no hard and fast rule for when to cook with your barbeque lid open and when to keep it closed. But here’s a tip: keep the grill lid open when cooking thin cuts of fish and meat, such as burgers, chicken breast or steak. Close it when you’re grilling thicker cuts, like pork tenderloin or a whole chicken. Alternately, you can keep your lid closed for a brief period at the beginning of cooking to infuse some smoky flavour and then open it up midway through to prevent overcooking.
3. The meat thermometer is your friend
If you’re concerned about undercooking meat, try using a meat thermometer. You can even buy a remote thermometer that doesn’t require you to poke at the meat while it’s grilling. This is the best way to make sure you never serve undercooked protein.
4. Don’t forget to add some flavour
Marinades can add tons of flavour to meat and veggies before you grill them. They also help to tenderize, which is a major bonus on tougher cuts of meat. A simple marinade for any grilled meat includes olive oil, fresh herbs, a splash of vinegar and salt and pepper.
5. Let it rest
This trick especially applies to red meat, but chicken and pork will benefit from a quick resting period as well. Once you pull your meat from the grill, set it down on a plate and tent it with aluminum foil. Then leave it alone it for five minutes - for thin cuts, like steak - and around ten minutes for thicker cuts of meat. This helps your meat retain as much moisture as possible, making it extra delicious.
6. Grill Safely
Last, but certainly not least, remember to grill safely. That means things like being aware of hot surfaces, placement of sharp utensils and, don’t forget, never put your barbecue cover on until your grill has completely cooled off.