Steps to Follow When Cooking Out
Does your family love to grill? Do you love that smoke taste the grill gives to meat? Grilling is the number one past time for the American family. Families love to relax, eat off paper plates instead of China and enjoy the outdoors.
How many times do you fire-up the grill? Most Americans light up the grill at least once a week, and the number one meat is hamburgers. Going down the list next would be chicken, steaks, and then hotdogs.
Most American own gas grills because they start with a push of a button, don’t have to mess with charcoal briskets and are about ready in 20 minutes. Grilling is fast and hot and barbecue cooks low and very slow.
If you are considering purchasing a gas grill, consider one that has two burners if you are one that likes grilling a whole chicken or spare ribs this is a must. If you try this with direct heat your meat will be cooked on the outside but raw on the inside.
Here are a few tips for grilling that you might want to follow. We do these steps every time and the food is delicious.
- Clean: You have to always clean your grate every time before you put your meat on the grate. Start by preheating the grill; wait about 5 minutes or so. Then run a wire brush across the grates. If you have some tough spots just wait a few minutes and try again. When the grate is scoured off, fold a paper towel into a pad shape; dip the paper towel into vegetable oil while holding it with tongs and rub over the grate. This will keep your meat from sticking.
- How to determine the heat temperature: All you do is hold your hand over the center of the grill and count. If you can only hold it to the count of two, then you have a hot grill. If you can count to five then it’s at medium heat, 10 is low heat. Tip: The lower the temperature, the slower your meat will cook and saver the juices.
- Excess fat: Before putting your meat off the grill, make sure to trim any excess fat off but leave just a little for more flavor.
- Only turn your meat never stab: By only turning your meat you leave in the juices and the meat will stay nice and moist. Stabbing is out of the question. Try to refrain from turning the meat too often. The less you turn the more flavor.
- If you baste: Always baste your meat towards the end, if you don’t, you will lose the sugar that is in sauces and won’t taste right.
- Use a meat thermometer: In order to gauge if your meat is done, a meat thermometer is a right way for testing. Put the thermometer in the thickest part of the meat and never touch a bone. The thermometer should read 160 F. for pork and hamburger, 160 F. for steak and 180 F. for chicken.
- Always let your meat sit for five minutes before cutting into it. If you don’t you will lose any juices and the meat will dry out. The juices contain the flavors.
If you are like us and have gone out to start the grill only to find that it is out of gas and you had no warning, the tank didn’t whistle; ours used to do this and that was our signal to refill. I learned a couple of ways to tell if that tank that is so light in the first place you’d swear that it’s always empty, how to tell. A propane dealer told us to 1. Weigh the tank; empty it is around 18 pounds or 2. Pour a cup of boiling water over the tank and condensation will form where the tank is still full.
In choosing the right meat for grilling, this can be confusing. It’s different for every cut of meat. Steaks should be bright red and have about 20% fat, while hamburgers taste best by using ground chuck; this should also be bright red in color. When making your hamburgers, remember that they do shrink so make them a little bigger than you want the size to be.
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