Every once in a while even grill masters experience a grilling flop. Maybe the meat was not that tender or say…your grill caught on fire. Whatever the case, The Gourmet Meat & Sausage Shop has some ways to avoid a grilling mishap or disaster (depending on how you look at it.)
Here are 5 grilling mistakes you might be making:
1. Chill out. Well, by chill out we mean to allow your meats to chill a bit after taking them out of the fridge. This is one of the most common mistakes most backyard weekend warriors make. Whether you are throwing another shrimp, file, baby back rib, or a t-bone steak, you will want to allow the muscle in your meats to relax a bit before placing on your grill. Simply remove the meat from the fridge anywhere from 15 to 20 minutes before throwing on the grill. If this is a mistake you have been making, then you will immediately notice that the texture is much more tender.
2. Grilling methods matter—do you really know your grills?
Most of us know the obvious differences between a smoker, a gas or charcoal grill. Heck, many of you might own all three! If this is the case, skip to the next tip. If not, read on. Your gas grill may not be the best option for meats that you would prefer to have crispier skin. Gas grills allow for better temperature control but that also means more steam. Charcoal is not for the novice user and those flare-ups could destroy your burgers in seconds…we’ve all seen the memes and videos! And smokers? Well, if you like lots of smokier tones and flavor and if you’ve got the time—go for it!
3. Soaking wooden skewers.
Beautiful, perfectly chunked slices of meat—check. Cherry tomatoes and bell pepper chunks?—check. Skewers to make the perfect kebabs? You get the idea…But for the love of all that is holy on that grill, be sure to soak wooden skewers FIRST before threading your meats and veggies onto the stick. Simply fill up that sink and allow them to soak at least 30 minutes. Boom! No more incinerated skewers that fell apart before you even began to cook your creation.
4. No poking around.
The smaller cuts or thinner cuts of meats you have, the more likely they are to cook quickly and dry out. This also applies to when meats have been poked and prodded or when too many holes allow those meats to dry out. Ditch the fork and use spatulas and tongs to flip your meat while grilling.
5. Reading internal temps through the eye
Rather than eyeballing that cut of meat and declaring it perfectly cooked, you will want to invest in an instant-read thermometer. These gadgets are worth their weight in gold or meat. That pork butt might look cooked by its smell but without an internal and instant temp check, it could be over and undercooked. Don’t chance it!
DO try these tips at home this weekend and let us know how it went!
