10 Tips for Grilling Perfection

Barbecue, burgers, and ribs — oh my! Just the thought of breaking out the grill is often enough to make our stomachs rumble. But never fear — there’s still time to have that “make-your-whole-street-smell-good” kind of cookout. After all, summer is in full swing!
 
Mouthwatering food begins with a skilled cook, and it is never too late to expand your tricks of the trade. Whether you are just learning to grill or are looking for a refresher course on the basics, keep reading the tips listed below for summer grilling.
 

1. Clean and oil your grill

Always begin with clean grill grates to keep last night’s dinner from imparting a weird flavor on your next meal, and to make your meat easier to flip. Coating your grates in vegetable or canola oil will also keep your food from sticking and will protect your grates from rust.

2. Don’t put cold meat on the grill

Too many people take their meat straight from the cold fridge to the hot grill; however, this will cause the outside of the meat to cook much faster than the inside. Take the meat out of the fridge and let it set on the counter for about 30 minutes before grilling to allow it to reach room temperature.

3. Don’t flip the meat too often

Generally, it’s only necessary to flip your meat once about halfway through the cooking process. If your meat is stuck on the grill, don’t panic — it will unstick itself as it continues to cook.

4. Don’t flatten the meat

Although it’s hard to resist the burst of flames and loud sizzle of a burger after it has been squished by a spatula, this technique rids the meat of its taste and moisture. By squeezing out the fat, you are squeezing out the juicy flavor.

5. Touch the meat

Instead of using a fork to check whether your meat is done, which releases juice and fat, gently touch the steak with your finger. If the meat is soft like the flesh between your index finger and thumb, it’s rare. If it resists your poking a bit and is soft like your cheek, it’s medium-rare. Medium meat will spring back, and well-done meat is firm like poking your forehead.

6. Undercook the meat slightly

Undercooking dinner may seem like a bad idea, but it is recommended to do so when it comes to the grill. “Carryover cooking” causes the temperature of the meat to rise by five degrees even after the food is taken off the heat. Use a thermometer to pull the meat off the grill when it is five degrees away from being done.

7. Let the meat rest

This step is perhaps the most often overlooked. Steaks need to rest for 5 to 10 minutes after being taken off the grill to give the juices a chance to redistribute throughout the steak. This will help the steak to finish cooking evenly and will keep the meat moister and more flavorful.
 
            Your local Co-op is fully stocked with grilling supplies — everything from utensils and thermometers to charcoal and propane to the grill itself! Find the nearest location here.
 
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