Summer is here, and it comes with loads of excitement. What best activity to dwell on than what most people love, grilling! Grilling is a fun and satisfying activity, especially during this season. You may, therefore, want to have a few tips and tricks up your sleeves, inspired by this website, before you decide to proceed with the amazing process. Also, have a few mistakes at the back of your mind so that you do not end up making them. Here goes:
Tips and tricks
- It’s not a good idea to grill wet meat. You can, therefore, try to dry it using a paper towel, with which you can condition both sides of your meat.
- A clean grill equals a clean and fresh meal. Your meat won’t be fresh and retain its wholesome taste if you fail to clean your grill. Unless, of course, you’d like to add a little taste of what you’d previously cooked, which is not a good idea.
- Dip half an onion in oil. Before grilling, use the onion to rub your grill. This is an easy way to take off grime or grit from your grill without having to scrub it off. However, your grill has to be hot for this.
- Add some salt to your meat about 20 to 30 minutes before you start grilling. This will keep it, as you grill, tender and soft.
- Make an indent in the patty’s center to prevent your hamburger from swelling, something it’s prone to especially when temperatures rise. The indent will help keep it flat all through.
Common mistakes
- Don’t be in a rush. Most people usually rush to put their meat to the grill as soon as they start heating the grill. Do not. Let the grill gain some heat first if you’re interested in getting a sear on the outside. Of course, you’d like that.
- Stop turning every other minute. As you wait impatiently and keep turning the meat, your whole process gets disrupted, meaning you’ll fail to achieve your final results. Let your meat cook in peace and turn it only once or twice.
- Ground beef, just like children, doesn’t like to be overhandled. It’ll cease being as tender as you would like it for your hams. Therefore, for your hamburger patties, do not handle the ground beef more than it should.
- Do not cut your meat to confirm if it’s cooked. Get yourself a $10 meat thermometer to avoid guessing and spoiling your meat’s flavor every time by cutting before it’s ready. Your meat’s juices wouldn’t appreciate that, and you wouldn’t want to lose any flavors, would you
- Even worse, do not slice your meat once it’s done. For most people, patience is not their cup of tea. When your meat is done, it’ll need to rest for some time to redistribute its juices. Do not interrupt this process by slicing. Let it rest for at least ten minutes. Depending on your meat size, this wait time could span to even 20 minutes. Your food is ready; there’s no rush.
Visit this website to find more information about best propane gas smokers.
