Everyone is going to grill a little bit differently, and your methods are going to change depending on what you’re cooking. After all, it isn’t like the same tips for grilling steak will work when you’re grilling oysters or asparagus. However, there are a few grilling secrets that can ensure you get the perfect dish every time.
1. Select the right flavors
Whether you’re going to be smoking your meat, adding a rub, or drenching it in barbecue sauce, it’s important to combine flavors intentionally. Check out our Ultimate Kamado Grill Wood Chip Guide, our Regional Guide to Barbecue, and the Ultimate Guide for Brines, Marinades, Rubs, and Sauces, then consult your tastebuds to see in what ways you can combine them!
2. Oil your grill before cooking
Nothing is worse than spending all your time cooking the most perfect entree, only to have it stick to the rack. Prior to cooking, take some a cloth soaked with vegetable oil and rub it on the grill to help your food get off of the grill and onto the plate intact.
3. Splurge on meat
If you’re going to splurge on something, get the best quality and cut of meat that you can. Sure, good barbecue sauce is important, but the best sauce in the world cannot cover a lower-quality of meat. I’m not saying you have to spend a fortune; only that bargain ribs are going to taste like bargain ribs.
4. Don’t trim all the fat
The fat is what makes your meat juicy and tender. While you don’t want to leave a ton on there (it will increase the risk of flare-ups) you also don’t want to cut it all off. You’ll end up with a dried hunk of meat; it’s a delicate balance.
5. Prepare food properly
Generally speaking, you’ll want to let your meat sit at room temperature for a little bit before putting it on the grill. Veggies, on the other hand, should be dunked in ice water before going on the grill to make them the crunchiest. Also, make sure you’re following good practices for food handling, including using different tools for raw meat, and not basting and marinating with the same sauce.
6. Only flip once
There is never a reason to flip your meat more than once. Patience is key. If you’re really concerned about getting those awesome grill marks, then rotate it midway through to get a crosshatched pattern. But only flip once!
7. Flip, don’t stab
On that note, you should be using tongs or a spatula to flip. Avoid using the fork, if possible, as some of that delicious juice that makes your meat so tender may prematurely drain out.
8. Keep the grill closed
When you’re grilling with a Kamado, it’s really important to keep the lid down as much as humanly possible, as it will change the temperature to constantly be opening and closing it. Resist the urge to open and check it, and just trust that your grill will do what it’s designed to do. However, do make sure you monitor the temperature!
9. Know when to sauce
Barbecue sauce is one of the greatest culinary inventions, but it’s important to know when to add that sauce to get the right flavor. Most barbecue sauces are best added around the last 30 minutes of cooking. This is especially important if you’re using a sweet sauce as you don’t want it to burn.
10. Let it rest
Although food off the grill both looks and smells delicious, it’s best to let it rest for a few minutes before serving in order to get the maximum flavor, and avoid burning your mouth.
What tips or tricks do you have? Tell me in the comments below!
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