The Labor Day weekend can be the last big summer moment for grills, although mine remains active until October. If you pull your Weber or traeger During the long weekend, there are some common errors that can compromise the food you draw from it.
Grills are a simple science, and Keep your grill clean is only half of the battle. Once the food is on these hot grids, professionals say that moving it and not paying attention to heat can cause dry steak and hard burgers. Even experienced scraters make these fundamental techniques errors, but most are easily corrected.
Inspired by professional culinary expertise, I identified seven frequent grill errors and proven techniques to overcome them.
1. Do not correctly clean your grid grids
We have a guide to clean your grill, a task that you need to do after each session.
Before even advanced the heat, consider the condition of your grill grids. Last year’s hooded proteins do not count as an additional seasoning and can contribute to flavors and textures out of tension. “It is essential to prepare your grill surface before cooking Clean it correctly And the oil slightly, “explains Brian Sullivan, executive chief and vice-president of culinary innovation and drinks at Red Robin.
“If your grill grids are dirty or if your grill surface is dry, your meat and vegetables can stick or develop an uneven seizure,” he said. You should preheat your grill for 10 to 15 minutes and use a grill brush to eliminate the residues. “Use a pair of grill pliers and a paper towel or a clean cloth to apply a light coating of a neutral cooking oil and high -fitness such as avocado or canola on the grids.
2. Do not preheat properly
Preheating your grill is essential to reach this coveted crust without cooking the meat.
Speaking of preheating, do it as you think, that your grids need cleaning. “”A cold or unevenly heated grill sticks foods, cook unevenly or dry, “explains the chief anti -dimenso of the group of Bardington, Delaware.” You also miss the appropriate task, and it is this crust that is equivalent to flavor when you grill. “”
Dimeno suggests preheating your grill for 10 to 15 minutes with the closed lid until it reaches the appropriate cooking temperature, generally from 450 to 500 ° F over high heat. The heat will decrease a little once you open the cover.
3. Seasoning too early
You don’t need to season your meat hours in advance because salt can start to heal it.
Marinades and dry friction can create a huge flavor, but keep the seasoning until the last minute for simple salt and pepper. “Season only the exterior of the meat just before it passes over the grill,” explains Sonny Ingui, executive leader of the urban farmer in Philadelphia.
This applies to whole meats like steaks so that humidity does not pull and do not wet the surface, but also for burgers. “Do not mix in advance in the seasoning, or you can start to heal meat,” explains Ingui, creating a texture that looks more like meat bread than Burger.
4. Move the food too much
Try to leave this meat alone until it is time to return.
High heating grills are a relatively fast cooking method, but patience is always necessary to develop the smoked or definitive brands you want. “You must let the food develop a crust before returning,” explains Dimono, “which usually takes three to five minutes depending on the thickness of the protein and heat.”
Most proteins need a little more than a single flip, plus a rotation for these brands of crusader grill. Resist the urge to constantly check these brands by turning or moving everything. “The displacement prematurely prevents the appropriate entry, leads to uneven cooking and increases the risk of tearing the protein or losing humidity,” he said.
5. Do not properly manage the heat
Everything should not be cooked on direct fire.
Everything doesn’t always need to be the highest heat during grills. “I would say that the biggest error that people make when using the grill is heat management,” said AJ Capella, executive chief of Summit House in Summit, New Jersey. “It seems to me that so many people associate fire grills for obvious reasons, but it usually leads to using a too high temperature. When people roasted on super high heat, it explodes the flames and makes the outside of the food.
In addition, you need to create different temperature areas in your grill and not count entirely on direct heat for everything. “Direct heat can burn the outside while leaving the raw interior,” explains Dimono. Start thicker cuts or bone meats on the indirect side to cook gently, then move to direct heat for a final input. “”
He suggests setting up a grill in two zones: one side with high direct heat, the other with indirect heat. Indirect heat refers to what does not come directly from coals or gas. It could be a higher level of grids or on the side of the grill far from the heat source.
6. Use too much oil
A cheap oil sprayer can prevent you from using it too much.
In addition to the light coating on the grids themselves and natural fat in food, grilled items should not run with oil or marinade when they take the grill, which can affect heat and flavor. “The flowing oil can also cause thrusts,” explains Capella. If the fire is evased, you should immediately remove food from the flame. It releases a very off -fry gas flavor. “”
7. Do not let food rest
Do not let the meat rest before slicing it, it is one of the most common grilling errors.
Animal proteins, whole meats and chopped meats need a moment between the gates and plates to keep their humidity and sensitivity. You can do it instinctively for whole cuts, but it is also essential for burgers.
“When you do not let a hamburger cake rest, its juices will run out as soon as you bite or cut the hamburger, and the bun will become soggy,” explains Sullivan. “When the pancakes have finished cooking, place them on a plate or a cutting board and let them stand for three to five minutes before assembling it.”
For more intel barbecue, see the Seven foods that you should never grill and learn How to correctly clean your grill For tasty dishes.
