Once upon a time, there was a king. This king could turn anything into gold by just touching it. King Midas was his name, and well, eventually he had to wish his gift away because he couldn't eat grilled steak anymore —it turned into gold the moment it touched his mouth.
Well, never mind. Bottomline of this is you can, too, turn your grilled food into gold (that you can actually eat) by following Mountain Grillers' Ten Golden Rules of Grilling. Wow, what a convoluted intro. Might need another beer before we go on.
Pork shoulder, turkey, chicken, even flank steak: they all have one thing in common and that is the lack of flavor when thrown straight to the grill. But a true pitmaster knows an easy fix to this, marinading the meat overnight, pulling it out of the fridge an hour before the grill is ready, and then (and only then) get cookin'.
Check out these five turkey marinades that can also be used for pork and other poultry.
Oiling the grates of your grill before placing the meat is one of the oldest tricks in the book, but one that many pitmasters neglect. Which makes Griller very sad. Don't make Griller sad and remember to wet a paper towel with vegetal oil and rub it against the grates of the grill before cooking.
If you light up the coals and place the meat too soon, your food will taste like coal. While a hint of smoky coal can be delicious, pros wait until the coals have a cover of white ash on top, meaning the right temperature has been achieved.
Lighter fluid is quite common amongst newbies, but true pitmasters can tell when the meat has been cooked over coals or wood covered in the stuff. Avoid giving your meat an unwanted flavor and instead use firestarters.
Onions, peppers, or sweet potatoes can be wrapped in tin foil and placed directly on top of the coals, giving them an incredible smokey flavor and freeing up space on the grills for what's important: that big chunk of brisket you're about to cook.
Especially if you've marinated your meat, you should pop it out of the fridge at least an hour before grilling. If you've refrigerated your meat for preservation purposes, this goes the same. Cover the meat in a plastic wrapper to avoid bacteria and let it rest on top of the kitchen counter before grilling.
Always season your meat right before grilling, and never at any other time. Adding salt to your marinade toughens the meat, especially if you're marinating for more than two hours.
If you let the meat you've just grilled rest before eating, you'll let it reabsorb its juices and be more flavorful and tender. This is particularly important when grilling beef cuts such as ribeye or sirloin.
Getting perfect sear marks in your steak is easy if you know how to achieve them. They help release the flavors of your meat and make it easy to cook.
Once your grill is hot, place the steaks on the grates with the ends at 10 and 4 o'clock. When juices begin to rise to the top, turn steaks clockwise until the ends are at 2 and 8 o'clock. Flip the steak and repeat the process.
And last but not least, if you're in charge of the BBQ you should always keep an extra cold beer right by your side. Make sure someone brings you a fresh one whenever you're empty, 'cause you're the boss.
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