Ever notice that on backyard barbecues, it's always the man of the house who is in charge of the grill? Maybe it's the scent and the sizzle of fat and grease hitting a hot surface. Or the primal allure of cooking with the most basic of tools. Whatever it is, you still need to know the basics of cooking like this for your family to fully enjoy the thrills from the grill.
Unlike steaming or boiling, you cannot slow-cook on the grill. It is a fast cooking process because it happens over direct heat. The meat has to be tender before you start grilling. Other factors include: the meat's freshness, thickness, cut and marbling. These will play together to determine the final flavour and texture of the grilled meat.
All the fancy flavourings and infusions will be useless if done on the wrong cut of meat. Porterhouse steaks, T-bone, and strip steaks are popular choices because they are the ones best suited to being subject to the grill's high heat. Thinner cuts like flank steaks and skirt steaks burn easily and are not recommended for outdoor barbecues and indoor broilers.
Freshness is key when selecting meat for grilling, but so is aging. To choose the freshest meat, look for meat that's bright red to deep red with no or little extra blood or juice in the package. Extra liquid means the meat has been sitting in the butcher's case and is starting to dry out. Also look for meat with a strong vein or layer of fat. This fat will melt during cooking and help to lock in the juices, keeping the meat tenderer.
Even cuts are the best for grilling. Too thin and you burn the meat. Too thick and the inside will be raw. Have one side thinner and that side will get done first. Cook it long enough for the thicker side to get done and you will end up burning the other.
Next concern is aging the meat. Buy meat a few days from the planned grilling. This way, the met will have time to mature in your refrigerator. Aging is when the meat's natural enzymes act on it making it more tender. Frozen meat should be allowed to thaw out completely before being grilled.
This period is the best time for marinating. You want to use marinade on the day of the grilling itself. Acids on the marinade act fast along with salt and possibly alcohol. Leave the meat in too long and you will overdo it. You would want to trim off any excess fat and put the meat along with the marinade in a sealable plastic bag. Place the marinated meat in the refrigerator, taking it out only when you are ready to cook.
Be mindful of possible food poisoning - you don't want to ruin your otherwise perfect barbecue. Keep the meat refrigerated until you are ready to cook. Placing it on a counter while you fire up the grill is just inviting disaster. Take the usual precautions when handling raw meat.
The final step is to place the meat on the grill and let the fire do its cooking thing. Delicious!
Unlike steaming or boiling, you cannot slow-cook on the grill. It is a fast cooking process because it happens over direct heat. The meat has to be tender before you start grilling. Other factors include: the meat's freshness, thickness, cut and marbling. These will play together to determine the final flavour and texture of the grilled meat.
All the fancy flavourings and infusions will be useless if done on the wrong cut of meat. Porterhouse steaks, T-bone, and strip steaks are popular choices because they are the ones best suited to being subject to the grill's high heat. Thinner cuts like flank steaks and skirt steaks burn easily and are not recommended for outdoor barbecues and indoor broilers.
Freshness is key when selecting meat for grilling, but so is aging. To choose the freshest meat, look for meat that's bright red to deep red with no or little extra blood or juice in the package. Extra liquid means the meat has been sitting in the butcher's case and is starting to dry out. Also look for meat with a strong vein or layer of fat. This fat will melt during cooking and help to lock in the juices, keeping the meat tenderer.
Even cuts are the best for grilling. Too thin and you burn the meat. Too thick and the inside will be raw. Have one side thinner and that side will get done first. Cook it long enough for the thicker side to get done and you will end up burning the other.
Next concern is aging the meat. Buy meat a few days from the planned grilling. This way, the met will have time to mature in your refrigerator. Aging is when the meat's natural enzymes act on it making it more tender. Frozen meat should be allowed to thaw out completely before being grilled.
This period is the best time for marinating. You want to use marinade on the day of the grilling itself. Acids on the marinade act fast along with salt and possibly alcohol. Leave the meat in too long and you will overdo it. You would want to trim off any excess fat and put the meat along with the marinade in a sealable plastic bag. Place the marinated meat in the refrigerator, taking it out only when you are ready to cook.
Be mindful of possible food poisoning - you don't want to ruin your otherwise perfect barbecue. Keep the meat refrigerated until you are ready to cook. Placing it on a counter while you fire up the grill is just inviting disaster. Take the usual precautions when handling raw meat.
The final step is to place the meat on the grill and let the fire do its cooking thing. Delicious!
About the Author:
Michelle is truly a season article writer on the subject of family home meals. She absolutely relishes expressing her helpful hints and great tips on making crockpot recipes or possibly crock pot meals.
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