Tips and Tricks to Master the Art of Grilling

If you want to master grilling, there are some essential things you should keep in mind before you start. This will help you have a better experience in the long run.

For example, you need to know the best way to BBQ, how hot the grill should be, and what kind of charcoal to use to make a delicious steak.

In the same way, how long does it take to cook chicken, beef, and pork? When it comes to grilling, all of these questions are very important. You should also pay attention to the dos and don’ts of grilling if you don’t want to get sick from eating food that isn’t cooked enough. One small mistake can make or break your grilling time.

Know your barbecue

You should know your grill and the person you like and want to go out with. Every grill is different, just like every crush is different. Read the grill’s directions. It will show you how to start the grill, which can be dangerous if you don’t do it right. You don’t want to be the cook who burned off their eyebrows before they even started cooking.

Clean the grill with an onion

Start a fire and let the grill get hot. Cut a raw onion in half and spread vegetable oil on the cut side of one half.

With the cut side facing down, pierce the onion with a long barbecue fork.

Rub the onion all over the grill’s surface. The rough surface of the onion and the slightly acidic juices of the onion will make it easy to clean the grill, and the onions will also add flavor to the meat.

Use both halves of the onion to clean the grill, then throw them away.

Season the grill before cooking

You should season the grill before cooking and after cooking, if possible. This will make the grill taste better over time.

When you season the grill, you’re giving it a coating that keeps food from sticking to it and making it hard to turn.

Use a barbecue brush with firm wire bristles to clean and season the grill before you start cooking.

This shakes loose bits of food on the grill. Use a paper towel to wipe these bits of food off the grill.

Spread a high-smoke-point oil like ghee or avocado oil all over the grill with a paper towel to ensure the oil is spread evenly.

Lose the flames before you cook

When using a charcoal grill for the first time, many people make the mistake of putting the food on the grill too soon. Wait until the fire is out before you put food on the grill.

You shouldn’t put food on the grill for the first 20 to 30 minutes after the charcoal is lit. This helps keep the fire from getting too hot and burning the food.

Use metal utensils, not plastic

Plastic will melt, so make sure you have good-quality grilling equipment to use. While you’re making sure you have everything you need, ensure enough gas or charcoal for the grill and maybe a cool drink, too, since it’ll get boiling by the grill.

Oil it up

Grills are like pans for cooking (only a little). People who cook need oil so that food doesn’t stick. Before you turn on the grill, put cooking oil on a paper towel and rub it all over the grill grate. Hold the paper towel with tongs if you’ve already turned it on.

Don’t use the grill for 5 minutes

After you turn the grill on or light the charcoal, you want to wait for it to get hot. When using lighter fluid to ignite a charcoal barbecue, wait about 10 minutes to avoid lingering odors or flavors in the meal.

Keep uncooked foods away from cooked ones

Don’t transfer the uncooked burgers from one plate or tray to another and then back again, even if it may seem like a brilliant idea at the time.

Low heat to cook chicken

To ensure the chicken is cooked all through without getting burned on the outside, it’s best to cook it over low heat. Slowly grill chicken on the edge of the heat, over low heat, and turn it often.

This will make chicken that is juicy and crispy on the outside.

Don’t splash water on grill flare-ups

Using a charcoal grill, don’t pour water on the fire when it flares up. This will make a cloud of ash from the coals, which will get on the food on the grill and make it taste not good.

When a flare-up happens, stay calm and move the food out of the area where the outbreak occurs. 

Do not fret if, despite your best efforts, your dish does not turn out as expected. Achieving mastery requires regular practice. Don’t stop experimenting until you find what brings out your best as a griller (or chef), and soon your name will be known far and wide. Please visit Kitchenrama to know more details about Commercial Kitchen Equipment.

Mr. Vikas Suri
Founder and CEO of Kitchenrama