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When it comes to grilling, we all think we’re the best http://cavetools.com. We’re all guilty of thinking we’re the next best barbecue grilling chef of the near future after one successful tailgate or back yard bash. Despite this though, we could all use a few back to basic grilling tips, to aid us in reaching our worthy status.
The first thing talked about in this video from Cave Tools, is the need for preparation. We’ve all been halfway through grilling some of the best bbq chicken ever seen; only to leave it grilling a little too long as we’ve left the spatula in the kitchen still. Preparation is undoubtedly one of the most important factors in having successful grilling session.
Included in the preparation is also your selection of meat. Everyone has their own favorite, but a general rule of thumb when it comes to finding the best quality meats for grilling is: look for the meats with marbles of fat. Fats are the #1 cause of flare ups, but when marbled within the meat, the fats melt into the meat; giving a much juicy, tender taste. And talking of meats, it’s always a good idea to leave your meats out of the fridge an hour before cooking so that they can get to room temperature. This makes them much easier to grill.
My new year’s grilling resolution was to take better care of my grill. I’ve only had a few barbecues due to the cold summer (I’d still like to think I’m pretty hardy!) but every time I have, I’ve made a great job of cleaning up both before and after I’ve been grilling. The results speak for themselves and I can see my grill lasting much longer than I thought it would have just a few months ago!
If you’re like me, you love experimenting with sauces and marinades. I just can’t get enough of mixing meats with different sauces, finding new combinations to gloat about with the guys next time they’re over. One issue that I used to have though was quite often I’d end up with a rather burnt chicken skin, while the insides were still a little undercooked. This apparently is due to the sugars within the sauce, burning on fire below the meat. Now I make sure that once I take the meat off the grill, that’s when the sauces come out!
Another important top grilling and barbecue tip, is to allow your food to rest. It’s hard, I know! But it’s definitely worth it. Sure, your 10 year old isn’t going to be ecstatic about having to wait around for his hotdog and ketchup, but everyone else will thank you. A perfect example of this is steak; a perfectly cooked medium rare steak needs time to allow the juices and fibers to settle. When you slice that succulent steak open, you want the juices to stay inside the meat, not on the plate!