Grilling Meat – Tips That Will Make You A True Pitmaster

Grilled meat is flavorful, works with many side dishes, and it’s not as fat as the kind you prepare in a pan over a cooktop. But grilling meat like a true pitmaster is not something that comes without a bit of effort. If you have always dreamed of being a home cook with pitmaster abilities, the following tips will help you grill meat like an expert.

Choose Your Fuel and Choose Charcoal

If you’re asking purists, charcoal is the only way to go. There’s no real grill without the specific taste of burnt wood, so they would never want to hear about gas grills. However, there are definite advantages to a gas grill, especially if you’re a beginner.

To qualify for the strict requirements to become a pitmaster, you should consider learning how to deal with charcoal. However, if you’re looking for convenient solutions, a gas grill should be an option. Better yet, go for a unit like the Smoke Hollow PS9900 as it works with both types of fuel and lets you experiment both ways.

Bring the Meat to Room Temperature First

This is one little secret that a lot of people fail to understand. The meat you cook on a grill should not be at the temperature of your fridge. Just take it out of the refrigerator for one hour in advance and let it reach the room temperature slowly. This way, you will avoid having to deal with meat that is charred on the outside but not made in the middle.

Getting Rid of the Nasty Lighter Fluid Taste

In case you decide to use lighter fluid to start your grill, you should be aware of unwanted consequences, such as having meat that tastes like the fuel you used. To do that, let the fire die out first, and start grilling your steaks over the hot coals after the smell of the lighter fluid got aired enough.

Soak Your Skewers Before Using Them

If you like the idea of using wooden skewers to enjoy some tasty recipes, here is an idea that will save you a bit of trouble. Take the wooden skewers and soak them in water a little. This way, when you place them over the fire, they will not burn and lend your meal an unpleasant taste of ashes.

Resist the Temptation to Poke the Meats on the Grill

As you try to find yourself useful around the grill, you might feel tempted to grab a fork and start poking the meat. That will not help it cook faster, and also, it will lead to dry, chewy meats that are far from melting in your mouth, as you have dreamed of since you took the grill out. Poking the meat will dry it of juices, and that’s what happens.

Add Salt When the Meat is Almost Cooked

Salt dehydrates, and that’s why you shouldn’t use any until you are sure the meat on the grill is nearly done. Sprinkle a little just before taking out the streaks and transferring them onto plates.

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