How to Grill Like a Boss
In the spirit of July 4th, we're here to help you hone your grilling skills and make everyone around you line up at your grill with plates in hand. As a modern renaissance man, make sure you're the one in the driver's seat. Follow this quick guide to make some really ridiculously good tasting food.
Just like anything else, it all starts from the ground up. In this case it starts with the proper meat selection. Is there a good butcher in your area? If your answer is "yes", pay him a visit, get to know him, and have him butcher up some choice meats for you. Bonus: you'll be able to say to your friends "I have a meat guy."
These gents know a thing or two about meats.
Here's a quick way to select quality meats without the help of a butcher. There are two families of meats when it comes to beef and pork; luxury cuts and working cuts. Your luxury cuts generally come from the back of the animal - rump, rib, and loin - and they are more tender and tasty on the grill. Working cuts - shoulder, leg, and flank - will be a tougher meat and is better suited for stews or slow-roasts. While you can put the working cuts on the grill, you're better off spending a few extra bucks and getting the finer cuts.
For chicken and smaller game, we suggest looking for free-range organic. The chicken will be a bit smaller, but the flavor and health factor more than make up for it.
A marinade can make or break your meat. There are many options when it comes to the marinade or seasoning. We'll focus on one - rub and season. A great way to add flavor to your meat is by doing a salt rub followed by an herbal seasoning. Follow these steps and give it a try:
- Wash the meat and pat dry with towel
- Place meat on large plate, take a handful of salt and start rubbing into the meat
- Let meat sit for 30 minutes
- Wash salt off meat under faucet, pat dry with towel
- Place meat on plate again, add seasoning to taste (rosemary, pepper, jerk seasoning, garlic - your choice!)
- Meat is ready to hit the grill
Another tip for you, avoid using any marinades with too much sugar. It will burn on the grill and taste charred. Knowledge dropped.
Time to Hit the Grill
Whether you're using a gas grill or charcoal grill, every grill has its "hot spots". Put your hand over the grill (not too close unless you want a grill shaped brand) and feel where the hot spots are. Place your thicker cuts of meat over the hot spots and make sure to watch those spots more closely to avoid burning. Slight burning and charring adds nice flavor, but too much will kill the flavor of the meat.
One flip wonder. Give your meat time to cook without over-cooking it. Use a meat thermometer to help you achieve that perfect tenderness, and flip the meat when it is half-way done. Perfect grill marks, check.
Perfect grill marks. This could be your steak.
There you have it. A quick and easy guide to making some perfect grilled meats. You don't need to over-do it. Keep it simple and refined. Grill responsibly and make sure you have a beer in hand. Make sure you look the part of the modern renaissance man and make it a dapper July 4th.