We always think of Summer time as the only season to grill. Outdoors, beers, patio eating. But have you grilled when it’s 85 degrees out? You need a workout headband you sweat so much! Honestly, I’d much rather grill in the Fall and Winter than in the Summer. Yes, it could get a little cold outside, but that’s the best part about it…the grill, keeps you warm! Here are our tips when grilling outdoors:
1. Let the meat sit out of the refrigerator for 30 minutes so that it reaches room temperature. The heat from the grill will cook more evenly and prevent rare on the inside, charred on the outside.
2. Grill hot dogs and sausages under indirect, high heat. This will prevent splitting and burning. If you must put them under the heat because of space, we recommend medium to low heat.
3. Need help knowing if your meat is done? Buy a thermometer and Google internal temperatures. It will “up” your grilling game. We use Thermoworks. They’re not cheap, but it will be the last thermometer you will ever buy.
4. When grilling burgers, don’t press the meat down. The juices from the fat will engulf the flames.
5. For the cool looking “X” grill mark on your foods, put the foods at an angle to start. After five minutes, turn to the other angle. Then flip and do the same. If you’re looking at a clock, your foods would face: 2:00 and 8:00. Then 10:00 and 4:00.
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