New York, NY (Top40 Charts) Section 1:
Introduction
The peak of the grilling season is here with us, and this is the time to improve your skills.
To help you kick every barbeque you prepare a notch, we talked to your favorite celebrity chefs to share their skills.
We started with Alex Guarnaschelli, who shared tricks behind his outstanding grilled chicken.
Other celebrity chefs like Marc Murphy, among others, shared their tricks to help grilling enthusiasts attain finger-licking meals without trying.
Section 2: Basics
One looking to up their grilling game should put the following skills to use.
In this section, we are going to look at basic moves one should always take before grilling.
Section 2.1: Keep your grill Clean
The owner of the Memphis barbeque company, Melissa Cookson, believes maintaining a clean grill is the first step to attaining finger-licking meals.
Cleaning your clean is essential, considering not only does it allow you to cook finger licking meals but also ensure you prepare safe meals—charred remains of what you last grilled add bitterness to your fresh meat.
The bitter taste can turn out unbearable, depending on the amount of char.
This is something that can be avoided by making sure you clean your grill after every use.
Section 2.2: Eliminate the lighter fluid
The next tip to improve your grilling skills is avoiding using lighter fluid as it adds a chemical taste to your food.
Instead of using lighter fluid, use a started chimney and natural hardwood lump charcoal.
The process of lighting your fire may take longer, but at least you get a great smoky flavor to your meat.
Another useful tip to help you attain the best flavor possible is making sure you give you coal a chance to heat up.
Section 2.3: Pay close attention to the hue of the smoke
It's also essential to consider the hue of your smoke as it highly influences the quality of your barbeque.
To be on the safe side, make sure you use a clear, blue smoke.
Using a dirt smoke will leave your meat and vegetable dark with a heavy smoke taste.
Section 3: Techniques/ Tips to improve
For best results, below are a few tips one can use when grilling;
Section 3.1: Learn to know when the meat is well cooked
Most people make a mistake when grilling as they do not know when the meat is done.
This is a common mistake most people make, and for best results, one should start learning to know when the meat is done.
You can research more online to learn tips on how to learn when your meat is well cooked.
However, the best way to master the art is to keep on grilling.
The more you do it, the easier it becomes to make a judgment when the meat is done.
Section 3.2: Ensure the meat is at room temperature before cooking
Another celebrity chef, Wolgan Puck, claims the key to successful barbeque is to make sure you put your mat on fire at room temperature.
This ensures you are in a position to monitor the cooking temperature.
By monitoring the internal temperature of your meat, one reduces the risk of meat drying.
Section 3.3: Avoid playing too much with your food
Professional chefs tend to play a lot with their meat while it's on the grill.
Most tend to flip over the meat from time to time.
Watching this is fun, but don't try it at home as you will end up spoiling your meal. Before you flip your meat, give it time to form a crust.
Most chefs recommend grillers to flip the meat at least once or twice for the best results.
Section 4: Correcting Common Problems
Grilling is not an easy exercise, and people tend to make mistakes from time to time.
In this section, we are going to look at common problems you might face and how to correct them.
Section 4.1: Eliminating the membrane on the back of your ribs
When grilling ribs, make sure you eliminate the membrane at the back before you put them on fire.
Cooking the ribs with a membrane hinders smoke from getting into your meat.
The membrane ends up tough and chewy, which makes your ribs not wanting.
By removing the membrane, the smoke gets into the meat much better, offering an amazing flavor that will not disappoint you no matter what.
For best results, make sure you rub some sauce to your ribs when eating and ensure you add the right amount of salt.
The only way to know how much salt to add is based on experience.
Section 4.2: Avoid touching your food
Another common mistake most grillers make is touching their meat too much.
Touching your meat can lead to contamination and the desire to flip before it forms a nice char and crust.
Don't be impatient, and avoid touching your meat at all costs.
Section 5: Analysis of the best results
Through our research, we determined the following were the best practices every griller should try out;
Section 5.1: Sear before grilling
According to Jamie Bissonette, an award winner and chef at Toro and Boston advised before grilling, one should sear it on both sides and make sure you cook it evenly.
Don't let your meal flare-up.
Before you start to grill, ensure your mat is mixed enough, and it sticks on your own.
Section 5.1: Season both the grill and the meat
For ultimate results, make sure you season your meat before cooking and the grill as well.
Scott Conant, the owner of Impero Caffe in New York City, advised grillers to throw herbs and garlic on the grill before you start grilling.
Section 6: Tools you can use
To implement these tips, it's vital to have the following tools:
Section 7: Final Thought
Grilling does not have to be a daunting exercise with the mentioned tips.
Go ahead to try them out, but remember, the best way to be an expert is through practice.
