Summer Grill Tips You Need to Know
8-minute read | Tips
It’s August, and summer is in full bloom, with backyard barbecues happening all over the place. Whether you’re a beginner griller or a seasoned pro, there’s always room for improvement when it comes to mastering the art of grilling. At AEI, we know just how important it is to not only know how to handle the grill but also to prepare everything properly beforehand.
We’ve put together some essential grilling tips below to help take your outdoor cooking to the next level!
Basic BBQ Essentials
- Start with a clean grill. While some recipes might benefit from a bit of leftover flavor on the grates, most dishes require a fresh start. Scrubbing the grates thoroughly between uses is key. A good metal brush works wonders, and heating the grill up before cleaning makes it easier to remove any stubborn bits of food.
- Let the food cook undisturbed. Flipping your meat constantly won’t allow it to cook evenly. Check the recommended cook times for your specific meats and flip only when needed. Often, flipping once is sufficient. Just make sure each side is properly cooked before flipping!
- Handle the meat gently. Avoid pressing down on the meat with your spatula. The more you manipulate the meat, the more you risk losing its natural juices and flavor.
- Keep a spray bottle handy. Flare-ups can happen quickly and char your food if not controlled. Having a spray bottle filled with water nearby gives you instant control over these flare-ups without affecting the overall heat.
- A meat thermometer is a must-have. Even experienced cooks can sometimes underestimate the doneness of their burgers. While some people rely on touch or visual cues, a meat thermometer provides precise readings and costs less than $20.
- Bring the meat to room temperature first. Taking your meat out of the fridge about half an hour before grilling helps ensure even cooking. However, if you're going for a rare sear (like with tuna), keeping the meat cold is ideal.
- Remember residual cooking happens. Meat continues to cook after it’s removed from the grill due to carryover cooking. This means your steak might still rise in temperature slightly after coming off the heat, so avoid overcooking.
- Let the meat rest. After removing it from the grill, let the meat sit undisturbed for a few minutes. This resting period allows the juices to redistribute, resulting in a juicier and more flavorful burger. The resting time depends on the size of the cut—steaks and chops usually need around 5 minutes, while larger cuts like roasts require 10-20 minutes.
- Higher heat for bone-in meats. Nobody likes charred bones on their chicken legs or ribeyes. For thicker meats with bones, start with high heat to sear the outside, then move them to indirect heat for even cooking without burning the bones.
- Keep things simple for large groups. If you're grilling for a crowd, it’s often easier to stick with proteins that cook similarly to avoid confusion. Mixing and matching sides can provide plenty of variety for guests without adding extra stress to your grilling routine.
Gas vs. Charcoal Grills
Gas Grills vs. Charcoal, at a Glance
Propane and natural gas grills produce mostly water vapor and carbon dioxide, making them cleaner options. On the other hand, charcoal grills release a variety of molecules, some of which can add unique flavors to your food. As the fat drips onto the hot coals, it creates aromatic compounds that return to your meat during cooking.
When cooking high-heat items like steaks, burgers, or pork chops, it can be challenging to distinguish between meats cooked on gas versus charcoal, especially when using the same heat settings and cooking times.
For low-and-slow cooking methods like ribs or brisket, charcoal grills impart a distinct smoky flavor. During long, indirect cooking sessions, the majority of the smoky taste comes directly from the charcoal itself.
Need more info? Got questions? Contact us today, and we’ll be glad to help!
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