10 Tiny Changes You Can Make to Improve Your Grilling

by • January 21, 2020 • Random NewsComments (0)2204

Grilling is one of the classic skill sets that every guy should possess, but yet, it unfortunate that a lot of guts don’t take the time to learn this new skill. But the good news is, with a little help, it’s easier to improve your barbecuing skills by leaps and bounds, and in this text, cozydownhome.com offers the top 10 refresher tips for improving your barbecuing techniques and results.

Stay Organized

The first tip to improving your grilling, regardless of whether you’re learning the basics or looking or new recipes to improve your skills, is staying organizing and getting prepared- you don’t want to scramble for tongs in front of a bed of hot coals. The bare fact that grilling normally reaches to super-high temperatures means that things can easily get out of hand if you step away for a few minutes. Basically, you should have every grilling essential in order, including the grill tongs, veggies chopped, cleaning material and more before you start grilling.

Fire Up

Before you start grilling, it’s always recommendable that you ignite your grill, close the lead before letting it preheat for approximately 10-15 minutes. Using an inadequately preheated grate usually results in stuck-on food, and nothing is worse than your salmon skin getting ripped because it got stuck.

Don’t Skip Cleaning your Grill

Cleaning your grill might not be the most exciting task, but keeping your grates clean is essential for the success of your grilling performance. The extra residues left on the grill grate can result in food sticking, and even worse, the clinging residues can result in unwanted flavors. This is not to mention that the stuck foods stuck on your grill can result from flaring up the next time your fire up your grill, which is not only dangerous but can equally give an off flavor to your food. The major reasons, however, why you would want to clean your grill is that your meat will taste better, and your grill will last for longer.

Oil the Food not the Grate

A common mistake we normally see with armatures is oiling the grill grate rather than the food itself. Oiling your foods is beneficial in numerous ways, including preventing your food from sticking as well as adding moisture and flavor, too. So, rather than oiling your grates lightly, brush or spray the food for superior results. 

Proper Air Circulation is the Key

When grilling, meat shouldn’t touch anything, save for the surface it’s lying on while it’s cooking. It’s for this reason why it’s always advisable to assess the size of the brisket and determine how many you can get on the cooker. Ideally, you don’t want to get the grilling contents smushed up against the edges either, and preferably, your grill needs to have sufficient space around it for optimal airflow.

Keep the Lid Down

While grilling, it’s always a good idea to keep the lid closed or down as much as possible for several reasons. For starters, a closed lid will provide your grates with the sufficient heat required to sear the food, and this helps to speed up the cooking time, while at the same time preventing the food from drying out. The second reason why you would want to grill with the lid closed is that it traps smokiness that normally develops when fat and juices develop in the grilling, and this helps to boost the flavor of the meat further. Further, with a closed grill, theirs is limited oxygen supply, consequently fewer chances of your grill flaring-up.

Monitor the Grilling

One of the essential components of a successful grilling experience is ensuring that you monitor your grill, especially the temperatures and time to avoid overcooking your food. At no time should you step away from your grill, but instead, you should always be present during the whole grilling sessions, and ideally, you should have a timer and a thermometer to monitor the entire process.

Soak Wooden Skewers In Water To Avoid Burning

If kebabs are on your menu, always ensure that you soak them in cold water, at least 30 minutes before using them to prevent them from burning. For users who’ll be performing lots of cooking, it’s always a good idea to soak them for an hour, then freezing then and pulling out a few at a time as needed. And if you’re using a metal skewer, make a point of wiping them with a paper towel dipped in veggie oil to prevent food from sticking onto them.

Infuse that flavor

A majority of households flavor their meat by simply adding salt and pepper, but there’re several other ways of magnifying the flavor of your meat from inside out. Brines and rubs, for instance, are an incredible way of skyrocketing your flavors from inside out.

Let Meat Sit Before Eating

Finally, once you’re done with your grilling, it’s always a good idea to let it sit for a few minutes before serving. This helps to seal the juices, while at the same time keeping the meat from drying out.
.
.

Comments are closed.