10 Tips for Better Grilling

10 Tips for Better Grilling | happyliving.com

Sunday is Father’s Day — a day for love, celebration, and recognition of the important role a father plays in his family. Being a dad is one of the great joys of my life.

Dads fix things, take out the garbage, lift heavy objects, open jars, and untie knots. Dads hug sadness away, tell embarrassing stories, give advice, and love unconditionally. Dads help take care of and provide for their families. And Dads barbeque…

There are many “Dad Things” I do well, but barbequing has never been one of them. These 10 tips for better grilling have helped advance my barbeque rating from very bad to pretty good.

10 Tips for Better Grilling

“Cooking is at once child’s play and adult joy. And cooking done with care is an act of love.”
(Craig Claiborne)

1. Marinate Your Meat

TIME recently published a list of 23 Surprising Things that May Extend Your Life – and one of their recommendations is to marinate your meat.

The article said that when meat is grilled or heated at high temperatures, several suspected carcinogens are formed. Their solution: a simple marinade! My favorite is a blend of oregano, basil, garlic, onion, jalapeño, parsley, and crushed red pepper.

2. Thumb the Burger

My hamburgers used to always turn out “bloated” in the middle until I learned this secret from Grilling Companion: use your thumb to create an indention in the middle of the patty before you put it on the grill.

3. Flip Once

In an episode of the Netflix series Chef’s Table, the great chef Francis Mallmann shared the secret to keep meat from sticking to the grill: take the total cooking time required for whatever you are barbequing, start by leaving the meat on the grill for about two-thirds of the time, and then only flip once.

4. Precise Temperature Control

I used to struggle with determining when the right temperature has been reached. Now I used an instant-read thermometer that’s fast and accurate – and my meat is always cooked to the precise temperature.

5. Rest the Meat

Chef Curtis Stone advises: let meat rest half the time it took to cook it. This gives you “carry-over cooking” which helps the meat turn out beautiful, juicy, and evenly pink.

6. No Cleaning

I have tried dozens of different techniques for cleaning barbeque grates. This year I adopted a Zen methodology of “less is more.”

When I’m finished grilling, I simply shut down the gas and leave the grate to season with the residue. Next time, I heat the grill to 500+ degrees, knock off anything large, and start cooking. Combined with Chef Mallmann’s “flip once” rule, this tip has completely eliminated the problem of meat sticking to the grill.

7. Back-up Gas

During my “very bad” barbequing era, I would often run out of gas in the middle of cooking and have to rush to the store to replace it. If the store happened to be closed, I would embarrassingly move to the kitchen to finish dinner. Now I keep a back-up Blue Rhino tank on hand so I can grill with confidence.

8. Invest in a Great Grill

My family gave me a Weber Genesis S-330 Gas Grill last year on Father’s Day. It is the second Weber Genesis I have owned and it’s by far my favorite grill. It looks good, cooks great, and is easy to maintain. If you don’t have one, there’s still time for this Father’s Day!

9. Piped-in and Personalized

I love listening to music or a football game when I’m grilling. We have this Yamaha AV receiver with three independent zones. I can listen to my favorite music on Pandora while my family is inside watching a show of their choice. During football season, we can have all zones on the game so I can listen inside and out, and even watch the game through our patio doors.

10. Love and Relax

The last and most important tip of all is to have fun and relax when you are grilling for your family. I have learned the more love I pour into cooking, the better the food tastes.

Happy Father’s Day to all loving dads out there… and most especially to my Dad!

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