Have trouble getting great grill marks on your meat that the chefs on TV make look so easy to get? They make it look easy and you can get frustrated trying to duplicate them. For years I did not even try I blew them off as a presentation only thing, sometimes I would get them sometimes I wouldn’t, sometimes it would burn to a crisp and even weirder I would get them just right and they would disappear by the time the food was fully cooked.
Over the last couple of years through trial and error I have learned why my grill marks would not turn out consistent. So if you want to get more consistent grill marks here is a list what NOT to do.
To get great grill marks Do Not
Continue reading Getting Great Grill Marks: What Not To Do
While preparing meat for the grill you are faced with several options on how to do it. You may use one of them; none of them or all of them is purely a matter of taste. Different meats respond differently to different techniques. You will have to find what works best for you.
I for one rarely even marinate steak; I will generally use the natural method. However, when it comes to those boneless skinless tasteless chicken breasts. I will use almost every option available I will marinate, rub and inject, anything to get some flavor into those healthy bland pieces of meat, that my wife makes me eat.
Option 1 Natural: This would be to cook it as is straight from the fridge to the grill. Red meat should be allowed to reach room temperature before placing on the grill.
I find this is the best way to cook steaks and burgers. When you are using good meat and meat itself stands alone. When choosing your meats, we always recommend you go to a local meat market as opposed to your local grocery chain. The meat is always fresher. You may pay a few cents more, but as soon as you bite into it, you will know that you got your money’s worth.
Continue reading Preparing your Meats for Grilling
Searing meat seals in the juices and it is highly recommended for almost every piece of meat that you will grill. The basics of searing are fairly easy: you place your meat over high heat for a very short period of time to sear it sealing the juices inside. Then you flip it to the other side and repeat.
This is also the part that will get you those professional looking grill marks.
To sear properly you must first pre-heat your grill. This usually takes between 5 to 15 minutes depending on your grill and the outside temperature. Also be sure those grates are nice and clean, dirty grates will cause the food to stick. Run a wet grill brush over the area and allow it to get back up to temperature for best results.
Once the grill is preheated be sure to place the meat on the hottest part of your grill close the grill cover and wait 1 to 2 minutes. The first time you do this check the meat after one minute, the trick here is if it is still stuck your cooking grates, it’s not ready to flip.
Use only dry spices to season any meat to be seared. While you can sear any meat however, large cuts typically benefit more from the low and slow method. Dry rubs will also help you get a great crust.
Continue reading How to Sear Meat on the Grill