Buzz
As the barbecue season begins, it's the perfect moment to master the art of grilling. But just as crucial as knowing the right grilling techniques is avoiding the common mistakes. From letting your skewers overcook to turning your burger bland or your steaks drying out—there are some key principles to keep in mind to prevent these grilling mishaps.
Allow Your Meat to Rest for 10 Minutes After Grilling
We understand the temptation to dig in immediately, but cutting into your freshly grilled meat too soon will cause its juices to escape, resulting in a less tender steak. By letting your beef, pork, chicken, or lamb rest for at least 10 minutes, the juices will redistribute more evenly. For thicker cuts, like a whole pork butt, resting can take up to 30 minutes or even longer. Discover the difference between rested and unrested meat, and explore the science behind resting times in this insightful Serious Eats article.
As we mentioned earlier, the worst mistake when unsure if your grilled chicken, steak, or pork is done is cutting it open to check. There are plenty of other methods to check for doneness: try the palm test, the face test, or for the most reliable, use a meat thermometer. I prefer gauging steak by touch, but when cooking something delicate like fish, I use the fork test: I carefully insert a fork into the thickest part of the flesh, remove it, and touch the tines to my lips. If they feel warm, it’s cooked through.
Don't Cut Into Meat to Check Its Doneness
Another important reminder: avoid using those long carving forks to pick up your steak. While they work fine for grilling vegetables, puncturing your meat with those large tines will cause it to lose valuable juices.
Skewer Foods That Cook at the Same Rate Together
I've always been baffled by the kebabs at the grocery store, where massive chunks of meat are sandwiched between thin slices of zucchini or onion. The purpose of a skewer is to cook everything evenly at the same time, which only works if all the ingredients cook in about the same amount of time. And if you're using wooden skewers, remember to soak them in warm water for 10-20 minutes beforehand to prevent burning.
Stop Pressing Down on Your Burgers
Pressing your burger patties down onto the grill to get a perfect sear is a big mistake. The juices from the burger will just drip through the grates. While pressing burgers to form a delicious crust can be beneficial, it’s not ideal on a grill.
Don’t Spray Water on Flare-Ups
Flare-ups are a natural part of grilling, especially when you're working with an open flame. But if you encounter a significant flare-up, resist the urge (no matter how tempting) to spray water onto the fire — it’ll cause the ashes to fly and make a mess of your food, plus it could damage your grill’s enamel. To minimize flare-ups, trim excess fat from your meat before grilling, and avoid overcrowding the grates by leaving at least 30 percent of the surface empty. If a flare-up occurs, simply close the grill lid. This will cut off the oxygen supply and extinguish the flames.
Images courtesy of Tina Mailhot-Roberge, Georgi Kirichkov, Ernesto Andrade, Wicker Paradise, Paul Joseph, Meal Makeover Moms, BBQ Turner by Rosle, and Chris Hsia.
