Grilling is a mouthwatering way to infuse deep, unmistakable flavour to chicken fillets, steaks and chops. Nothing invokes our cowboy spirit like grilling over flames on hot, dry heat outdoors. This guide will help you master some grilling techniques.
Methods of grilling
Before diving into some expert grilling techniques, let’s consider some grilling methods you can use.
Direct heat grilling
In this method, the meat is placed directly over the heat source. The heat is extremely high and sears the meat to lock the flavours. Steaks, chops and sausages can grill well using this method.
Indirect grilling
This method is the opposite of direct grilling as the food isn’t placed directly on the heat source. A tool to intervene, such as a grilling pan is used for cooking the meat. Huge chunks of meat that may take more time are ideal for indirect grilling on a pan.
Smoking
Smoking meat while grilling is another approach that adds a special flavour to the meat. The source of heat is placed near the meat (not under it) or in a separate closed container. However, this process is time-consuming and requires much patience. Buying a good electric smoker is quite crucial for this. For more information about best electric smokers, gas grills, and indoor grills, visit cozydownhome.com
Rotisserie grilling
Rotisserie grilling, also known as spit roasting, is a relatively newer technique that is rapidly gaining popularity. The meat is placed in a closed container with a rotating skewer. Inside the container, heat is produced using charcoal or gas (in case of the oven) which then cooks and tenderizes the meat. Whole chicken, roast and ribs are ideal for rotisserie grilling.
Plank grilling
This method is famous for the wood flavour it infuses in the meat. A source of heat, usually charcoal, is used to heat the wood plank. When the plank is heated, meat is placed on it. It requires constant flipping of the meat to ensure proper cooking. However, plank grilling is a very time-consuming process as it takes a while for the wood to heat up and grill the meat.
Is there a different approach for grilling boneless meat?
Yes, there is! Experts recommend direct grilling for boneless meat as it is lesser time consuming to cook. On the other hand, meat with bones should be grilled indirectly as it takes longer to tenderize and direct grilling may burn it.
How to know when the food is ready?
For checking the tenderness of the meat, the thickest piece should be pulled out from the skewers/grill and cut from the underside. Pink underside means that it is undercooked and should be placed back on the grill. After a while, repeat the same procedure to check whether it has cooked properly or not.
Extinguishing flare-ups
In case of a flare-up on the grill, one’s instinctive response would be to splash water on it. However, water may cause burns or ruin the finish of your grill. Instead, a lid should be placed on the food to block oxygen and thus, extinguish the fire.
Final Thoughts
We hope this guide has helped you understand the basics of grilling and the various methods you can choose depending on your skill level and the type of meat. After grilling, it is recommended that the meat should be allowed to rest for a good 5 minutes as this resting time will ensure that the flavour is locked and the juices are redistributed.