Food

5 Mistakes To Avoid When Grilling Meat

Even though we all love our barbeque, it can be a bit intimidating to grill your meat. This is especially true if you are just learning your way around your grill. As a beginner, it is essential to know how to grill your meat for better results. There are mistakes people have made, and even you should learn not to make them. We will show you some of these mistakes and how you can fix them, should they happen to you when grilling.

1. Using The Wrong Meat

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Beginners should know that the most challenging part about grilling meat is knowing the right part to pick. There are different grades of steak, and they all have different results. The major types are the grocery store steak and the steak from the butcher’s shop. The best place you can get good meat for your grilling is at the butcher’s block.

If you have finally chosen to get fresh meat from the butcher’s shop, you need to select the right type of meat. Look for meat with enough marbling. The marbling is the fat around the meat. Normally, the color of fresh meat is bright red, and you can identify the marbling with the color white. The white marbling should be around the beef in a decent quantity. It is the intramuscular fat found in high-quality meat.

The best parts that are well-marbled are the ribeye, t-bone, tenderloin, top sirloin, and porterhouse. Some pieces take longer to grill than others, but you can never go wrong when you pick these cuts.

2. Grilling Meat Straight From the Fridge

Another mistake people make is trying to grill meat that just came out of the refrigerator. The outside will look crispy brown when you do this, but the meat won’t be well-cooked inside. The inner part of the meat will need more time to defrost before it can start cooking. Eventually, your meat will be dry and grey under the surface. Meat is supposed to be adequately cooked inside, while the outside should have a little bit crusty golden brown look.

The best way to grill your meat will be to take it out of the refrigerator and let it tor for 30 minutes before you start grilling. While you wait for it to defrost, you can season it. The only time you can get away with grilling cold meat is if you have a thin steak. If you cook it immediately, it will prevent you from overcooking the inner part.

3. Skipping Salt on the Seasoning

Salt is an important part when greatly meat. It is the reason why your steak comes out juicy and delicious. Even when you think you have added enough salt, you will still need a little more because the grilling process takes out most of the season. You can hardly end up with a salty steak.

You will need either sea salt or kosher salt added to your meat and the. Let it penetrate the meat for about 30 minutes to one hour before you start grilling. Also, make sure the seasoned meat is kept at room temperature so that the salt can deeply penetrate the meat. This way, you get a delicious and mouth-watering grilled steak.

4. Forgetting to Use a Meat Thermometer

Sometimes you may be tempted to open the lid of your grill to see how well your meat is being cooked. The problem with this is that air comes in and cools the cooking temperature as you open the lid. When you keep opening and closing the cover of your grill, it will affect your meat. The fluctuating temperature of the grill will affect how your meat is cooked inside. This is a mistake that most beginners make.

When grilling meat, it has to reach the proper doneness. This can be a bit tricky if you try to determine its doneness with your eyes. It is better to use a meat thermometer to check for doneness. If you have a grill that comes with an inbuilt thermometer, you won’t need an additional thermometer to check your meat. It would be a mistake to try guessing the temperature of your grill.

The normal heating temperature for grilling meat should be between 145°F to 160°F. If it is lower or higher, your meat will not be properly cooked. This is very important when you are using pellet grills; with a thermometer, you can tell if your meat needs more pellets.

5. Cutting Your Steak Immediately After Grilling

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One mistake you shouldn’t make after grilling is cutting the steak immediately. When your meat is no longer on the grill, you need to allow it to sit for a while on the grill. Cutting it immediately will make the delicious juices squeeze out on the cutting board. The juices from the fat will waste away and could leave your meat dry. You should allow a waiting time after grilling for the best results.

The time you allow it to rest will help the meat develop collagen to thicken the juices. You should allow a waiting time of about five to ten minutes before cutting the meat. Next time you grill, remember to leave the meat for a while so you don’t lose the flavor of your meat.

Conclusion

Grilling meat shouldn’t be difficult if you follow the proper steps. Before you go ahead to make your barbecue, you should learn more about the mistakes that could affect your delicious grilled meal. Remember to pick the right cut when grilling, as this is the very most important step. The delicious marbling adds flavor to your cooking and will prevent your meat from coming out dry.

You should also get a functional grill for your meat that won’t disappoint when you want to use it. We also recommend you get the best grilling equipment and accessories for your meat to help you get the best out of your cooking. There are many grill types, anyway, such as pellet, gas, charcoal, and kamado. Whatever your preference and budget, you can find a good collection here – https://outdoorcookingpros.com.

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