With the warm days of mid-summer come the delicious
flavors of grilling and outdoor BBQ cooking. However, most people really don’t
know how to grill properly, often making mistakes that turn great cuts of meat
into rubbery dinner.
1) Don't overcrowd the grill. 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.
2) Don't jump the gun. 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.
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Let your meat rest for at least 10 minutes before you slice it. Photo Credit by Kosher.com
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3) Skip the sauce. 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.
4) Menu Plan. We get it, you're gaining
confidence and embracing your inner grill master, and that's awesome. Do
yourself a favor though, and plan for some non-BBQ items on the menu. It's a
good idea to make sure you have some food that can be cooked indoors or
prepared in advance, so you don't overwhelm the grill, or the griller. If you're
entertaining, having food that's ready to go right away will take a load of
pressure off, so you can man the fire, stress free.
5) Start with a clean machine. 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 fiery 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.
6) Leave the lid alone. 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.
7) Let your meat rest. 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.)
8) Grill beef at room temperature. 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.
9) Cut against the grain. 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.
10) Use the right tools. Thinking you can grab
those handy tongs you use in your kitchen to flip those burgers? Think again.
You need tools that are formulated to keep you safe while grilling, primarily
by keeping your hands away from fire (profound, we know.) Use long handled
tongs and spatulas only, and be on guard to swat away wandering plastic forks
attached to people who are itching to get their hands on one of your famous
burgers straight off the grill.
Pro tip: use a thermometer with a non-contact
infrared sensor for bonus points and perfectly cooked meat.
If
you follow these steps, you're well on your way to the best grill season yet.
Remember the most important tip of all: outdoor cooking is awesome, so chill
out and have fun!
RECIPE: Grilled Chicken Thighs with Pineapple from Kosher.com:
Main
ingredients - Ingredients (8)
10
pieces deboned chicken thighs
Fresh
pineapple, sliced, for grilling
Marinade
1
tablespoon soy sauce
1
tablespoon oil
3
cubes frozen garlic
1/2
teaspoon black pepper
1/2
teaspoon paprika
1/2
teaspoon cumin
Start
Cooking
Prepare
Chicken
Combine
all the ingredients for the marinade in a bowl and add chicken and pineapple
slices.
Place
in a ziplock bag and squeeze out all the air.
Refrigerate
until ready to use.
Grill
for only about four minutes on each side, just until the chicken is cooked
through. (Check for doneness at the thickest part.)
Grill
the pineapple along with the chicken, just for about three minutes on each
side.
Note:
When taking marinated chicken on a trip, make sure it’s kept cool at all times.
I like to put it in the freezer for about three hours before we leave so that
it is really cold and can come to room temperature slowly.
These BBQ grilling tips were adapted from Michal Frischman by
permission and brought to
you by Kosher.com. Kosher.com is the premier site for
year-round kosher cooking and conversation, with a huge variety of kosher
recipes from top cookbooks and community foodies, plus cutting-edge food videos
to entertain you and take your cooking to the next level. You
can follow them on Instagram, FaceBook, Pinterest and twitter as @Kosherdotcom.
Check out thousands of recipes, articles, and videos on kosher.com!
