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10 Ways to Improve Your Grilling This Weekend

Every proud owner of a grill has their own secret way of barbecuing, and most don’t take kindly to backseat grilling advice. They know best, their method is good, period. However, exceptions should be made when that advice comes from pitmasters who’ve devoted their entire lives to the pursuit of meaty perfection. We don’t disagree if you think your method is great. These tips are from some of the world’s most obsessive barbecue cooks may help you become even better. 

 

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Start Your Fire Extra Early for Optimal Grilling

When it comes to grilling, most people don’t start their fire early to let it mature. Many simply start the fire the minute they crave a grilled steak. Make sure to start your fire an hour before you think you should, giving plenty of time for your coals to get nice and hot. Have the guests arrive, start the fire and grab a drink before you slap a meat on it. 

Don’t Set it and Forget it

Once you fire up that bad boy, it’s time to pay full attention to it. This doesn’t mean you have to glue your eyes to it, but simply watch it. You can read the latest posts by Hungry in Dublin to occupy your time. Make sure the temperature is the same, there is enough charcoal in it. 

 

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Buy Quality Meat

Invest in the quality when it comes to meat. The quality of it is relative to the success of your cook. Higher quality meat with more marbling means the cut is going to be more flavorsome and tender, and the presence of more intramuscular fat makes it more forgiving during the cook. Simply put, it’s going to be harder for it to dry out a Prime brisket than it is a Select.

 

Baste with Herbs

The basting is done not with the usual barbecue brush, but with a bunch of woody herbs like sage, rosemary or thyme. When those herbs touch the hot steak, the oils from the herbs are released, adding even more flavor to the meat. Luckily enough, the world of internet offers plenty of amazing recipes and tips for this step.

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Wrap or Pan Meat to Smoke it Faster

One of the most common technique to smoke meat faster is to simply wrap it in foil. This is done after the protein has absorbed adequate smoke and caramelization has taken place on the outside. Generally a liquid such as apple juice or water is placed in the foil with the meat and wrapped tightly. The steaming effect from the liquid speeds up the cooking process.

 

Always Watch the Temperature

Controlling the temperature is the number one key to grilling and overall cooking. You’ll always be managing fire throughout the cook, and there will always be things that affect your ability to hold a steady temperature, such as the weather, air quality, brand of charcoal, the cooker itself and how many times you open the cooker. Once you learn how to control the grill temperature– you will be able to turn out quality barbecue.

Reverse Sear Thick Steaks

“When grilling your favorite steak, I suggest the reverse sear method to achieve the perfect internal temperature throughout. This process works best on larger cuts such as tomahawks or steaks over 1 3/4″ thick. Reserve sear is simply the method of cooking at a lower heat until the protein is 90% to desired temperature, then finishing it off on the grill at a high temperature.

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Let Your Meat Rest Before You Dig in

Resting your meat in a hot box after it comes out of the smoker makes for better barbecue. Modify a cooler to suit your purpose at home and give yourself a few extra hours on the back end to rest the meat. You won’t regret it. 

Keep it Clean and Use Quality Charcoal

“Use a quality charcoal for your heat source when cooking and remember that lump charcoal burns way hotter than for example briquettes. Make sure that your grill or pit is clean before cooking, empty out ash from the bottom and clean it with a wire brush. When you start the charcoal, use a chimney and newspaper instead of lighter fluid. And make sure your grate is very hot before placing meat on the grill, which will help prevent the meat from sticking.”

Skip the Sauce and go With a Dry Rub

As opposed to liquid marinades, dry rub all my meats 24 hours before cooking  them so the spices have more time to penetrate. You get more flavor into the meat that way and you also get more of a bark than if you did a liquid marinade. In my opinion, dry is a more traditional barbecue style than wet.

Ready to get your apron on with all this knowledge? We know you do. 

 

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