One of the great things about summer is the ability to cook outdoors. It’s been said that just about anything tastes better when you cook it on the grill, and who are we to argue? Barbecue grilling is also easy enough that anybody can do it, though not everyone is a born grill master. Not to worry – these simple BBQ grilling tips will have you grilling like a pro for your summer picnic.
- Before marinating, score the beef lightly to allow the flavor to penetrate deep into the steak.
- Add salt before you place the steak on the grill, but after you take it out of the marinade. That way, you won’t lose all the salt in the liquid marinade.
- Keep the steak juicy and tender by letting it sit for a minute or two after it comes off the grill so the juices have time to re-absorb.
- Always cut steak against the grain of the meat so it stays tender.
- Everybody has their own preference when it comes to dark meat vs. light meat, but dark meat – particularly chicken thighs – has a deeper, richer flavor that really comes out through grilling. Plus, thighs are thick enough to stay juicy on the grill.
- If you intend to eat the skin, add butter and seasoning to the skin so it comes out crispy and flavorful. If you don’t intend to eat it, remove the skin before grilling. Many glazes and spice rubs won’t penetrate the skin, so there’s no point in leaving it on if you plan to discard it.
- Use indirect heating to keep your chicken juicy. Placing the meat on the cooler part of the grill, away from the flames, allows it to cook slowly and evenly.
- After indirect heating, move the chicken to the center of the grill for the last few minutes before you take it off so you get a nice light charring.
- Use ground beef with at least 18 percent fat content. Any leaner than that, and you’re in for some tough, dry burgers. The same is true of turkey burgers.
- When you form your burger patties, make them slightly thinner in the center than around the edges. The center will expand as it cooks, resulting in more even burgers.
- Keep burgers cold until they hit the grill. This helps them cook better without falling apart.
- If you use charcoal, don’t put burgers on the grill until the coals are hot and covered in a thin layer of grey ash. They’ll cook faster and more evenly.
- Resist the urge to constantly flip the burgers. Limit turns to two per side so they stay juicy.
- Clean and oil the grill thoroughly before cooking so that fish doesn’t stick.
- Cook fish with the skin on, if possible. The skin helps to keep fillets from falling apart on the grill. With some types of fish – especially trout and mackerel – the skin gets nice and crispy, and might become your favorite part of the fish. Other fish like salmon and halibut have tougher skin that you can remove easily after grilling.
- Use a wide spatula to avoid mishaps when turning fish on the grill. If you’re still worried about fish falling apart, you can use a fish grilling basket that keeps the fish secure while you flip.
- For smaller items like shrimp and scallops, cook them on a skewer or in a grilling basket to avoid losing them through the grate.
We hope you have found our BBQ Grilling Tips for Your Best Cookout Ever guide helpful. Please SHARE with anyone you think would benefit from it!
You may also find this helpful: Summer Outdoor Home Improvements that Add Value To Your Home