The 7 Biggest Grilling Mistakes You’re Making, According to Experts
With grilled season Completely in progress, it is now time to think about how it really goes for you. The intrinsically ephemeral nature of the grilled season – requiring cooperation of time and sunset – means that there are only many opportunities to really get cook outside. This is all to say that it is understandable if you do not have the impression of having mastered it. Grills are not something that you can necessarily practice all year round.
Even if you feel like you have the hibachi range, you can be disappointed with your own efforts and you wonder why your steaks are lower and your hamburger blah. Inhale people who do it regularly – you might just not do it correctly.
Here are seven grill errors you could make, with suggestions on how to increase your grill game.
1. Do not correctly clean your grid grids
We have a guide to clean your grill, a task that you need to do after each session.
Before even advanced the heat, consider the condition of your grill grids. Last year’s hooded proteins do not count as an additional seasoning and can contribute to deactivated flavors and textures. “It is essential to prepare your grill surface before cooking Clean it correctly And the oil slightly, “explains Brian Sullivan, executive chief and vice-president of culinary innovation and drinks at Red Robin.
“If your grill grids are dirty or if your grill surface is dry, your meat and vegetables can stick or develop an uneven seizure,” he said. “You should preheat your grill for 10 to 15 minutes and use a grill brush to eliminate residues.” Use a pair of grill pliers and a paper towel or a clean cloth to apply a light coating of a neutral heat cooking oil such as avocado or canola on the grids.
2. Do not preheat properly
Preheating your grill is essential to reach this coveted crust without cooking the meat.
Speaking of preheating, do it as you think, that your grids need cleaning. “”A cold or unevenly heated grill makes food stuck, cook unevenly or dry, “explains the anti -Dimero chief of Bardea Restaurant Group in Wilmington, Delaware.” You also miss the appropriate entry and it is this crust that is equivalent to the flavor when you grill. “”
Dimeno suggests preheating your grill for at least 10 to 15 minutes with the closed cover until it reaches the appropriate cooking temperature, generally from 450 to 500 ° F over high heat. The heat will decrease a little once you open the cover.
3. Seasoning too early
You don’t need to season your meat hours in advance because salt can start to heal it.
Marinades and dry friction can create a huge flavor but for simple salt and pepper, hold the seasoning until the last minute. “Season only the exterior of the meat just before it passes over the grill,” explains Sonny Ingui, executive leader of the urban farmer in Philadelphia.
This applies to whole meats like steaks so that humidity is not extracted and wet the surface, but also for burgers. “Do not mix in advance in the seasoning or you can start to heal the meat,” explains Ingui, and create a texture that looks more like meat bread than a hamburger.
4. Move the food too much
Try to leave this meat alone until it is time to return.
High heating grills are a relatively fast cooking method, but patience is always necessary to develop the brands of smoked grill or final grill that you want. “You must let the food develop a crust before returning,” explains Dimono, “which usually takes three to five minutes depending on the thickness of the protein and heat.”
Most proteins need a little more than a single flip, plus a rotation for these brands of crusader grill. Resist the urge to constantly check these brands by turning around or moving around. “The displacement prematurely prevents the appropriate entry, leads to uneven cooking and increases the risk of tearing the protein or losing humidity,” he said.
5. Do not properly manage the heat
Everything should not be cooked on direct fire.
Not everything should be the highest all the time during grills. “I would say that the biggest error that people make when using the grill is heat management,” said AJ Capella, executive chief of Summit House in Summit, New Jersey. “It seems to me that so many people associate the grills of fire for obvious reasons, but it usually leads to using a much too maximum temperature. When people roasted over super high fire, it makes the flames progress and makes the outside of the food.
In addition, you should create different temperature areas in your grill, and not count entirely on direct heat for everything. “Direct heat can burn the outside while leaving the raw interior,” explains Dimono. “Start thicker cuts or bone meats on the indirect side to cook gently, then move to direct heat for a final input.”
He suggests setting up a grill in two zones: one side with high direct heat, the other with indirect heat. Indirect heat refers to what does not come directly from coals or gas. It could be a higher level of grids or on the side of the grill far from the heat source.
6. Use too much oil
A cheap oil sprayer can prevent you from using too much.
In addition to the light coating on the grids themselves and natural fat in food, grilled items should not flow with oil or marinade when they take the grill, which can affect heat and their flavor. “The flowing oil can also cause thrusts,” explains Capella. “If the fire is evased, you must immediately remove food from the flame. It releases a very off -fry gas flavor.”
7. Do not let food rest
Do not let the meat rest before slicing it, it is one of the most common grilling errors.
Animal proteins need a moment between grids and plates, whole meats and chopped meats, which helps them keep their humidity and sensitivity. You can do it instinctively for whole cuts, but it is also important for burgers.
“When you do not let a hamburger pancake rest, its juices will lack pancake as soon as you bite or cut the hamburger and the bun will become soggy,” explains Sullivan. “When the pancakes have finished cooking, place them on a plate or a cutting board and let them stand for three to five minutes before assembling it.”
For more intel barbecue, see the 7 foods that you should never grill and learn How to correctly clean your grill For tasty dishes.
