Helpful Grill Tips Just In Time For Summer
Time to grill like a boss this summer!
Published 9 years ago in Ftw
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Make it thick and marbled: Often the best tasting steaks for home grilling are nature’s perfectly marbled beef ribeye steaks or bone-in ribeye steaks. The marbling enhances the flavor of these cuts while basting the meat in the cooking process to ensure a juicy steak. When selecting your steaks, try to get one that is at least a 1 to 1 & 1/2 inches thick.
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Season your steaks early: You should salt your meat even before you start your coals. If you throw salt on right before you put it on the grill you end up leaving salt all over the grill, not on your steak. So season your steaks about fifteen minutes before you put them on the grill. That gives the salt a chance to dissolve and evenly flavor your meat.
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Utilize skewers and foil packets: If you’ve diced up your veggies, try using a skewer to keep them from falling through the grill. If you’ve got your hands full and don’t have time to shepherd the grill, you can always wrap up your veggies in a foil packet and then leave them to steam for about 15 minutes while you focus on other tasks.
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Try soaking your corn on the cob: Corn will grill with the husk both on and off, but if you peel the husk back to expose the kernels while grilling, soak them in water for 15 minutes. When the grill is hot, pull the husks back up around the cobs, twisting the leaves at the tip as needed to help them stay in place.
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Prevent burger patties from sticking: The juices that come out of burger patties while they’re cooking tend to make the meat stick to the grill. To avoid this, try dabbing your patty with a paper towel to make sure they’re as dry as possible. Then season them and put a very thin coat of canola oil on each side.
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Know when to use a ‘dimple’: Sometimes adding a dimple to the center of a patty works and sometimes it doesn’t – it largely depends on the meat. If you’re cooking with cuts that are high in collagen, such as brisket or short rib, a dimple will help. If you happen to be cooking sirloin or chunk, it’ll hinder the cooking process.
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Let them rest after you’ve cooked them: Resting allows burgers, like all meat, to finish cooking and allows their juices, which have collected on the surface during grilling, to redistribute throughout the patty for maximum juiciness. Since burgers are generally somewhat small (compared to giant roasts), allow them to sit for 5-10 minutes for max flavor. It will be well worth the wait.
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