Stop making those common grilling mistakes

 Meat should be allowed to rest for five to 10 minutes after coming off the grill. Courtesy photo
Meat should be allowed to rest for five to 10 minutes after coming off the grill. Courtesy photo

TEMECULA – Cooking food over an open fire imparts all sorts of flavor. Grilling tends to be quicker, less messy and more convenient than cooking in the kitchen – particularly during the dog days of summer.

Outdoor grills are everywhere, including nearly every backyard across the country. The Hearth, Patio and Barbecue Association said $1.47 billion in grill sales were made in 2016. That grills are so commonplace doesn’t mean that everyone grilling is employing the right techniques.

The following are eight common grilling mistakes to avoid.

Not prepping the food. The French culinary term for preparing to cook is “mise en place.” This step is especially important when grilling as cooks must deal with faster cooking times than they would otherwise encounter when cooking meals in the stove. So do the prep work first.

Not cleaning the grill. Make sure the grill is cleaned before and after each use. Grease can quickly build up on a grill, leading to flare-ups that can cause foods to char. Frequent cleaning also helps grill masters avoid a tiresome cleaning process at the start of the season.

Grills should be cleaned often to prevent grease build up. Thinkstock-juliedeshaies photo
Grills should be cleaned often to prevent grease build up. Thinkstock-juliedeshaies photo

Forgetting to preheat. Preheating the grill ensures that foods will cook quickly and as evenly as possible. Otherwise, meats can lose moisture and even stick to cooler grates. Reader’s Digest suggests preheating to between 350 F and 450 F depending on the food.

Over reliance on lighter fluid. The chemical taste of lighter fluid can transfer to foods even when the fluid is used sparingly. Consider using a chimney starter when grilling with charcoal. And avoid repeated pyrotechnics with fluid, or worse, gasoline.

Too much direct heat. Food should not char on the outside before the inside has a chance to cook. A two-zone fire, according to food experts at Serious Eats, enables grill masters to cook over high heat to sear and move the food to a lower temperature to continue to cook evenly.

Playing with food. Grilling does not require much intervention. Repeatedly flipping and squeezing meat and poultry can cause flavorful juices to leak out. Then you’re left with dried-out food. Resist any urges to prod and poke food and minimize how many times you lift the grill cover to take a peek, as that can cause temperatures to fluctuate. Use a thermometer to determine when food is done. And don’t forget that meat will still cook a bit after it’s taken off the grill.

Improper seasoning. Basting food with sugar-laden sauces and marinades too early can cause flare-ups and burning. Quick rubs can help lock in flavor; reserve the sauce for the last few minutes of grilling, cookbook author Dave Martin said.

Digging in too soon is the final mistake. Give meats a chance to rest for five and 10 minutes to allow the juices to redistribute through the food. This resting period improves flavor and tenderness.

Becoming the ultimate grill master involves understanding the subtleties of grilling and avoiding common mistakes so food can look and taste that much better.

Meat should not be subjected to too much direct heat as it will char on the outside before the inside has a chance to cook. Thinkstock-Sahilu photo
Meat should not be subjected to too much direct heat as it will char on the outside before the inside has a chance to cook. Thinkstock-Sahilu photo

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