Grilling may not be rocket science, but there’s a little more to it than tossing food over an open flame and enjoying. To really bring the heat at your next cookout, follow these simple tips to build your grilling confidence.
Did you know that marinating meats not only adds flavor, but is also good for you? A savory acidic marinade tenderizes meat and helps inhibit carcinogenic HCAs (heterocyclic amines) from forming during barbecuing and cooking. Try our favorite cilantro-lime and yogurt marinade made with the brine from Farmer’s Garden by Vlasic Bread and Butter Chips or simply toss leftover Farmer’s Garden pickle juice in a sealed zip top bag with your favorite protein.
Start at room temp.
Remove marinated meats from the refrigerator and allow to rest at room temperature for 20 minutes before grilling. This helps meat cook evenly.
Fire up your grill and let it sit for 10-15 minutes, then scrape off any previous residue with a wire brush. Quickly season grill grates by dipping a paper towel in canola oil (or any high-heat cooking oil). Using a pair of tongs, drag the oiled paper towel over the grates to create a non-stick surface.
Removing or adjusting food shortly after its placed on the grill can result in dry, tough meat. Seal in juices by using a pair of tongs to turn meat after it’s developed a nice sear.
Use the touch test.
If you’re not using a meat thermometer to check for doneness, a simple touch test can help. After developing a nice sear, lightly press on the meat with a pair of tongs. Rare will feel soft, medium will feel slightly spongy, and well will be firm.
Let it rest.
Allow juices to settle back into meat by removing from the grill and resting for at least five minutes. Then slice against the grain.
Do you have other top grilling secrets? Let us know in the comments below, and don’t forget to enter the Savor Simplicity sweepstakes for a chance to win an ultimate summer entertaining prize!
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