It’s summer, so where there’s smoke, there’s probably a grillmaster. But whether you’re tackling steak, chicken, fish or another protein of your choice, to achieve true grilling greatness, you’ll need more than a set of tongs and lofty dreams of impeccably-charred grate marks. Here are a few hot tips (and some helpful suggestions) to consider before you fire things up.
Gas or charcoal?
Any seasoned griller realizes how you cook is as important as what you cook. So which method is better: gas or charcoal? It depends on the griller. Gas is unquestionably cleaner, producing less pollution, while charcoal grills send plumes of particulates into the air. Yet many people swear by charcoal because they believe it steeps the food in headier, smoke-filled flavors. That said, charcoal also takes more time to pre-heat. In other words: the debate rages on.
Keep your grill cleaned
Before and after cooking, clean the grill. Using a wire brush, scrape it down and then wipe it with a paper towel and grease-cutting dish soap. Avoid harsh, toxic chemicals since they could leech into the food. Older brushes can shed their bristles, which could then end up on your plate, so remember to replace them every two or three months.
Skip the skewers
Instead of putting in the painstaking effort to skewer vegetables and bites of meat, consider using a grill pan instead. For one thing, it creates less of a mess since sliced and diced food can easily slip through the grate. For another, it’s simply faster to toss all the food into a pan at once. Just make sure to grease it first, so bits of your meal don’t end up seared to the surface.
Monitor the marinade
Don’t overdo — or in this case, oversaturate. Most marinades are mixtures of oil, sugar, salt, and acids including lemon or vinegar. Marinated for the correct amount of time, tough meat becomes tender and delicious. But meat that has been soaked for too long can just as easily dissolve into unpalatable mush. In general, you shouldn’t marinate meat for more than one or two hours. And the smaller the amount of protein, the less time it requires.
Don’t go in cold
Rather than slapping your steak on the grill when it’s straight out of the fridge, leave it out beforehand at room temperature for 20 to 30 minutes. Nearly-frozen meat won’t cook evenly.
Use a thermometer
A veteran griller can tell if meat has been sufficiently cooked by touch. (In case you are wondering, the rule is, when pressed down on, a rare steak feels soft while well-done remains solid; medium falls somewhere between.) If you’re a novice cook or simply want to be certain what you are eating is safe, invest in a thermometer. A rare steak ranges from 130 to 140°F while well-done runs 170°F.
Give it a rest
Once your meat is cooked, resist the urge to immediately dig in. Instead, leave the food alone for about 10 to 15 minutes so the juices can settle. The result should be tender and mouth-watering. All good things to those who wait, after all.