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Because May is national barbecue month, it’s a good time to brush up on your grilling know-how. Here are some tips to help you grill like a pro.
Get it hot, and keep it clean. Before setting your food on the grill, be sure to preheat it for at least 15 minutes and to scrape any debris off the grates. A clean grill is desirable not only from a food safety perspective, but it’s also your best insurance against food sticking.
Marinate. When you marinate animal proteins like poultry and red meat, you’re doing more than adding a flavor boost; you’re actually safeguarding your health. Marinating meats significantly reduces the amount of potential carcinogens (called HCAs) created through the grilling process.
Soak. Remember, bamboo skewers need to be soaked for 30 minutes before you place them on a grill. If you’re forgetful, or often short on time, you may want to invest in reusable metal skewers.
Bring to temp. Avoid slapping cold-from the fridge meats on the grill. Food should be brought to room temperature first.
Take a rest. After grilling, remove meats to a rimmed tray or cutting board and allow to rest for at least 10 minutes, longer for larger cuts. Resting allows the juices to redistribute after cooking, so they don’t all seep out when you go to slice.
If you’re not yet the savviest griller on the block, stock the fridge, invite a few friends over, and have them show you their favorite grilling techniques. Everyone likes to feel like a pro, and grilling enthusiasts are no exception.