Tips for Mastering the Art of Grilling

Did you know that 70% of Americans say grilling is their preferred method of cooking during the summer? Not only is grilling over a flame a popular way to cook today, but it’s probably the first way that humans ever cooked their food. 

Whether you’re an absolute beginner or you own an outdoor kitchen and have some experience grilling, this guide to master the art of grilling is for you.

1. Make sure the grill is hot

Don’t put any food on the grill until it’s been properly heated. This helps kill any bacteria from previous uses. It also ensures the temperature is hot enough to cook on. 

Here are the heat ranges you should aim for:

• Low heat: 250-300 degrees F
• Medium heat: 300-350 degrees F
• Medium high heat: 350-400 degrees F
• High heat: 400-450 degrees F

Heating up the grill should take about 15 minutes. To minimize the time it takes, make sure to keep the grill lid closed.

2. Clean and oil the grill

As the grill gets hot, take time to clean it. This helps you avoid mixing flavors with whatever might be left behind from previous uses. You can use a sturdy brush or a balled-up piece of foil. 

Try to clean the grill immediately after you’re done cooking, too.

You should also oil the grill to help keep food from sticking to it. Just be careful of any flare-ups that the oil could cause. 

3. Let meat adapt to room temperature

Before you put any meat on the grill, let it sit out and adjust to room temperature first. This will help it cook faster and more evenly. Just make sure that the meat isn’t touching anything and that it stays safe from any contaminants like dust and bugs. 

4. Don’t move the meat around; check the temperature

As you cook, don’t move the meat around except to flip once. Otherwise, the meat may cook unevenly. You also want to avoid pressing on meat and squeezing out the juicy fats that give it flavor. Keep the grill lid down as much as possible to avoid flare-ups.

Periodically, check the meat with a food thermometer so you know when it’s done and don’t accidentally burn it.

5. Let the food cool down after removing it from the grill

When the food is finished, take it off the grill and let it cool for 5-15 minutes. The larger the piece of meat, the longer it will need to cool. 

By giving your grilled food time to rest, you can avoid getting burned by eating it when it’s still too hot.

Extra tips

Finally, here are some extra grilling tips:

Don’t add sauce till the end. If you do, it could cause the meat to burn and stick to the grill. This is especially true of sweet sauces since sugar tends to burn.

Use tongs. If you use a fork or prong of some sort to stab pieces of meat, it’ll let out all the juices that give it flavor. Use tongs instead.

Follow proper food safety guidelines. To avoid cross-contaminating food, use separate utensils and cutting boards for handling meats and other foods. And always keep meats refrigerated while they’re marinating. 

Final thought

If you follow the above tips, you’ll be well on your way to grilling success. As you continue to practice the art, you’ll improve your skills and eventually become a grilling expert. Don’t give up!