East Coast Energy Products of Monmouth County shares information on grilling mistakes
With grilling season upon us, many restaurateurs and caterers are firing up their commercial grill and dishing out delicious steaks, ribs, sausages, and chicken thighs. If you own a steakhouse,
barbecue restaurant, or smokehouse, expertly preparing a variety of meats is essential to the success of your business. Whether you’re a grill master or novice, small mistakes can lead to big changes in the flavor,
texture, and quality of your meats. If you’re looking for grilling tips that will take your skills to the next level, check out our list of the top five grilling mistakes and how to fix them.
Gas Grills vs. Charcoal Grills
Before you begin to grill, it’s important to understand the difference between a gas grill and a charcoal grill. In general, gas grills are considered easier
to work with because of their temperature controls and steady heat source. Charcoal grills tend to reach higher temperatures, but the temperature is less regulated and there is always the possibility of flare ups.
Selecting
the right type of grill depends entirely on your intended use, experience level, and flavor preferences. If you’re up for the challenge of a charcoal grill, you may be rewarded with rich,
smoky flavors. Alternatively, the liquid propane used in gas grills creates more steam inside the grill than charcoal, which can keep meat more moist. This may, however, prevent chicken or fish skin from becoming as
crispy as it might when cooked over charcoal.
No matter what type of grill you choose to cook with, it’s important to always keep it clean in between uses. Use a grill brush to remove charred food particles
left behind after grilling. By neglecting to clean your grill after every use, your food can easily become contaminated with remnants of last night’s dinner. Plus, keeping your charcoal grill clean can drastically
reduce the chance of flare ups.
Grilling Mistakes and How to Fix Them
The following represent some of the most common mistakes made before, during, and after grilling. Determine whether or not you’re prepping and cooking
your meat properly, and learn how to fix a few common mistakes when grilling.
1.) Salting Meat at the Incorrect Time
It is recommended that you salt your meat either an hour in advance or right before it’s placed on the grill. Cook, writer, and TV personality Jess Pryles,
also known as the “Professional Hardcore Carnivore,” explains why:
"Salt is a very powerful seasoning. Not only does it make things infinitely more delicious, it's full of natural alchemy. Salt can draw out moisture from your meat, which is a bad thing for those who like steaks juicy.
To avoid this, you either want to salt an hour or so in advance to allow the briny liquid time to reabsorb into the meat, or salt just before the meat hits the grill. Any time in between - particularly that 15-20 minutes
prior zone - will not do your steaks justice."
Stick to a classic combination of salt and pepper when preparing your steaks or chicken thighs. If you want to add a hint of heat, create a dry rub with a mix
of other spices including paprika, cayenne pepper, ground coriander, onion powder, and garlic powder.
2.) Forgetting to Prep Meat Ahead of Time
It is recommended you allow your steaks and other meat to reach room temperature by removing them from the refrigerator 20 to 30 minutes before grilling.
By ensuring you don’t have meat that’s warm on the outside and cold on the inside, you can allow your items to cook quicker and more evenly. While this amount of time out of the fridge is perfectly safe,
letting your raw food sit for too long can become become dangerous. It is also recommended that you never throw frozen steaks directly on the grill. This will most likely result in meat that’s raw in the center
and overcooked around the edges.
Once meat has reached room temperature, pat it dry with a paper towel. Lightly brush olive oil onto your meat and season generously.
3.) Preparing the Grill Improperly
Give your grill the same level of care and attention as you do the meat you’re about to put on it. When preparing your grill, it is important to create various zones for direct and indirect heat. When using a charcoal
grill, don’t cover the entire grill with charcoal briquettes. Instead, create a hot zone in one area of the grill while leaving a separate area off to the side for indirect heat cooking. Creating these hot and
warm zones allows you to cook different items at once while providing a safe space for food to cook further away from the flames.
How Hot Does a Grill Need to Be?
Gas grills take 10 to 15 minutes to heat, while charcoal grills will take closer to 20 or 30 minutes. Once your grill has reached the desired temperature, give
it a few more minutes to ensure the rack is hot enough to keep food from sticking when cooking.
There are typically three levels of heat when cooking on a grill: high, medium high, and medium. To gauge how hot
your grill is, hold your hand about six inches above the grate. If you can withstand the heat for six to seven seconds, you’ve reached medium heat. Four to five seconds indicates medium-high heat, while one to
two seconds means you’re working with a high heat grill.
Here’s a breakdown of each heat level on a grill and what meats can be cooked at that temperature:
- High Heat: 450 to 650 degrees Fahrenheit
High heat is recommended when preparing steaks, pork chops, kabobs, or tuna steak. Getting your grill around 500 degrees will create a sizzle when the meat hits the grates and produces attractive sear marks your guests will love.
- Medium-High Heat: 375 to 450 degrees Fahrenheit
Medium-high heat is ideal for cooking hamburgers, vegetables, and fish. This temperature will still create a searing effect on the outside of the meat, but will cook proteins slower to ensure the insides reach a proper internal temperature.
- Medium Heat: 325 to 375 degrees Fahrenheit
Medium heat provides enough heat to create a satisfying browning effect on the outside of your proteins while still bringing the insides to a proper internal temperature. This makes it ideal for grilling chicken, turkey,
roasts, and sausages.
4.) Adding Sauce to Meat at the Wrong Time
If you cover proteins with sauce containing sugar before throwing it on the grill, you’re likely to produce charred and burned meat. This is because
when sugar is exposed to high heat, it burns and caramelizes. Common culprits include barbecue sauce, fruit glazes, and teriyaki-based sauces.
To avoid this mistake, apply your glazes and sauces during the last
few minutes of cooking. You won’t gain any added flavor by trying to include sauces beforehand. Alternatively, marinate your meats prior to grilling for deep flavor that will permeate the entire cut of meat.
5.) Cutting the Meat Too Soon
The more you slice, pierce, or puncture meat, the drier it becomes. Every time you cut into meat, juices escape and the result can be a disappointing dish. When cooking on the grill, never puncture the meat with a fork.
Instead, use tongs or turners to flip meat, and use a high-quality food thermometer to check the internal temperature.
Once it's cooked through, let your meat rest five to ten minutes before serving. During this
time, the juices in your steak, pork chop, chicken thigh, or lamb kabob become evenly distributed throughout the protein for optimal tenderness.
Learning to grill the perfect meat and seafood for your hungry patrons can impress guests and drive up sales. Regardless of your grilling experience, it’s important to avoid making any of these simple mistakes.
With our grilling tips and a little practice, you’re bound to produce juicy, succulent meat guests can’t get enough of.
