Top Pro Tips for Excellent Summer Grilling
Grilling masterfully is assuredly not child’s play, but even grill masters stick with the foundations of success. Some basics in top pro tips for excellent summer grilling could push you into the next realm of grill mastery. If you should determine that a new grill is what you really need, visit Dubuque Fireplace & Patio. We’ve got a great selection and strive to offer well-timed specials. Helpful ideas follow on making you and your grill creations the talk of the gathering—in a good way!
The Starting Point for Grilling
Whether you are preparing to grill fish, chicken, beef, pork, vegetables, or fill-in-the-blank, begin by cleaning the grill. Between each use, the grates should be heartily scrubbed using a sturdy metal brush. Cleaning the grates is easiest when the grill is hot. Of the top pro tips for excellent summer grilling, this one is quintessential.
Trade Off the Touch Test
Trying to gauge the temperature of meat by touching it is a common amateur move, sorry to say. Using a thermometer is far more accurate. Even with inflation, perfectly good and economical meat thermometers are available for $15 and under.
Flip Don’t Flop
For most meats, one flip on the grill is best. In general, grilling results are tastier with fewer flips of the food. When meat becomes stuck to the grill, just keep cooking. The meat unsticks itself when it’s time to flip.
No Sizzle-Squishing, Please
There is something undeniably satisfying about the burst of sizzling flames when a burger is squished on the grill. The problem is the flame burst is caused by juicy, flavorful fat. It is highly recommended that you resist sizzle-squishing because it squeezes the moisture and taste right out of a burger.
Char Prevention Tip
Flames are not among the secrets of great grilling. In fact, the flames unappetizingly char food. Be ready to dampen flare-ups without disturbing the heat level. All you need is water dispensed in a handy spray bottle.
From Chill to the Grill?
It is usually best to avoid placing cold meats directly onto the grill. Set the meat on the counter for about 30 minutes prior to grilling. This allows food to cook more evenly. If, however, tuna is on the menu and your goal is a rare sear, it’s appropriate to go from the fridge to the fired-up grill.
Cogitate the Carryover
Keep carryover cooking in mind, as all grill masters do. After being removed from the grill, food continues to cook. Plan for the temperature of the meat to go up about 5 degrees after being plated. Slight undercooking is often the missing secret to grilling success.
The 5-to-15-Minute Finish Line
After grilling meat, allow it to rest unsliced and undisturbed for 5 to 15 minutes. This is essential because the resting allows the juices to be redistributed. Larger pieces of meat need longer resting times. Of the top pro tips for excellent summer grilling, this one best determines the juiciness of the meat or the lack of it.
Visit Dubuque Fireplace & Patio Today
Visit our showroom at Dubuque Fireplace & Patio to see brand new, top-of-the-line grills, reach out online, or give us a call at 563.582.5156. Our qualified staff has the answers to all of your questions about the grills, and we’re happy to help you choose the perfect grill to try out the above top pro tips for excellent summer grilling.