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Ten Tips for Perfect Grilling
Cooking on the barbecue is simple and easy for anyone to do, but it’s always more interesting if you know a few tricks… So here are ten tips for perfect grilling:
To your grills: let the party begin!
1. Preheat the barbecue
It is essential to preheat at least 15 minutes before you start cooking. The temperature of a gas grill has to reach 300°C/570°F. If the grill doesn’t have a thermometer, place your hand around 7.5 cm (3 inches) above the cooking surface: you shouldn’t be able to leave it there more than 2 or 3 seconds. High temperature cooking is achieved at around 230°C/450°F; medium temperature cooking at around 175°C/350°F; and low temperature cooking at around 120°C/250°F.
2. Oil the racks
Before placing the food on the racks, you must oil them. Use a paper towel dipped in oil, preferably canola oil, which has a high smoke point. Hold the paper towel with tongs.
3. Have the right utensils within arms reach
Photo: Pexels, Luis Quintero, ©
Long tongs to turn the food; brushes to baste the meats; a long fork for the bigger pieces; a sharp knife to cut them; a large spatula to remove fish; a stiff brush to clean the grill.
4. Good basic hygiene
Don’t use the same plate to bring raw food to the outdoor grill and to serve it. Don’t put the marinade used to flavor raw foods onto cooked foods. After cooking, clean the grills while they’re still hot, with the help of a metal brush, in order to remove all residues.
5. Choose the right steak
The perfect steak must be simultaneously tender and juicy. Its tenderness depends on the cut and quality of the meat, whereas its juiciness depends on the cooking method.
The best cuts for grilling are: ribs, t-bone, fillet, sirloin and tenderloin. Sides and flank steaks are also excellent choices, as long as you do not cook them too long, and slice them against the grain just before serving. Marbled meats, those with thin filaments of white fat between the muscle fibers, are juicier, more tender, and more flavoursome.
Thin steaks cook very quickly and are at higher risk of becoming tough. For the best results, steaks must be at least 2.5 to 3.75 cm (1 to 1.5 inches) thick. Yes, these steaks seem big, but simply cutting them in half results in more sensible portions.
Author
Cinzia Cuneo, founder of SOSCuisine.com, never wanted to neglect the quality of her food. She shares her special expertise to make good food quickly and without complications!
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