5 Great Grilling Tips

I look forward to a few relaxing days in the sun this 4th of July. And the next best part is great food from the grill. So I thought I’d share a few grilling tips. Hopefully any non-American readers can use these tips too.

Choose the Right Meat

1. Pick the right kind of meat. This tip is really geared towards steaks. Leaner cuts, like NY strip steaks, obviously have less fat. This means you’ll have less flare-ups (flames that can char the outside but not cook the inside). But there is another side to this coin. When you cook fattier steaks, like Ribeye, the intramuscular fat causes the steak to become more juicy and tender. This process is called marbling. So what does this mean? If you prefer your steak more rare, a lean steak will be tender and juicy. If you like your steak more well done, a fattier steak will still be tasty even after longer cooking times.

Get your Grill Ready

2. Preheat your grill. Give your grill adequate time to heat up (around 10 minutes). If you wait too long, you waste fuel or your coals may begin to cool down. If you start too quickly, the grates may not be hot enough to sear on contact. Searing helps meat stay moist and you can get those lovely grill marks!

3. Avoid lighter fluid (if possible). Using lighter fluid releases Volatile Organic Compounds (VOCs). These compounds not only pollute the air but also your food. VOCs leave a residue on your grill and food. A great way to eliminate lighter fluid is using a chimney starter. Simply load your charcoal and light newspaper underneath. Plus, the charcoal heats up faster and more evenly. Amazon has a great Weber Rapidfire Chimney Starter for only $11.99.

4. After your grill is hot, clean your grates. This step is much easier with a hot grill. Charred debris doesn’t look or taste good so be thorough. Next, oil your grates. Fold up a paper towel and soak with vegetable oil. Use a pair of tongs to go over the entire grate. The oil will help keep your grill clean and prevent meat from sticking. Another note: use tongs to flip meat. Forks make holes that allow juices to escape.

Cooking Temperatures

5. Use an internal temperature thermometer to know when your food is ready. This really helps take out any guess work. (Degrees are all Fahrenheit)

• For Beef: 125° (rare), 145° (medium), 160° (well)

• For Poultry: 170°

• For Lamb: 135° (rare), 160° (medium), 165° (well)

What do you think? Are these good tips? What’s your grilling secret?

Image courtesy of Samer Farha