Taking meat out of the fridge 20 to 30 minutes before grilling means it spends less time over the heat, which helps avoid the tough texture that comes from overcooking a cold cut of meat.
Seven Grilling Tips for the Perfect Cookout
Cooking over an open flame outdoors is about as American a pastime as it gets, but grilling well takes a bit more than just heat and patience. Here are a few favorite tips for making the most of time at the grill.
Let Meat Warm Up First
Create Heat Zones
Banking charcoal to one side, or leaving one gas burner on high and another on medium, makes it possible to sear food over the hottest part of the grill and then move it to finish cooking gently without burning.
Learn to Use the Vents
On a charcoal grill, wide-open vents mean a hotter, faster-burning fire. If a flare-up starts, moving food to the cooler side, closing the vents partway, and covering the grill slows the fire down within seconds.
Don't Sauce Too Soon
A sauce containing sugar should go on during the last few minutes of grilling, since sugar burns quickly over direct heat.
Use a Thermometer
Poking meat to gauge doneness is a rough guess at best; an inexpensive meat thermometer gives a reliable read on internal temperature for consistently good results.
Let It Rest
Waiting at least 5 minutes after taking meat off the grill lets the juices settle back in. Resting it on a cooling rack rather than directly on a plate lets air circulate underneath, preserving the crispy grill marks.
Clean the Grill Grate
A good scrub with a grill brush at the start of each cooking session, after preheating, removes leftover residue from last time; following up by wiping the grate with an oiled paper towel held with tongs keeps food from sticking.
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