14 Grilling Mistakes You Might Be Making, Even as a Pro
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Grilling isn’t just about lighting a fire and flipping burgers; and even the most experienced chefs can stumble into common grilling pitfalls, like flare-ups, overcrowded grills, or undercooked food. But with practice, you can master the grill. Here are some grilling mistakes most people make and ways you can steer clear of these common mistakes.
Not Preheating
Every grill needs time to reach optimal temperature; otherwise, you will end up with undercooked food. Preheating will ensure proper browning and prevent your food from sticking to the grates.
Avoiding marinades
A good marinade can add incredible flavor and tenderize ingredients. The marinade is the chef’s secret weapon. Some good ingredients include Worcestershire, miso, red wine, mustard, anchovies, and so forth.
Overcrowding the Grill
Overcrowding the grill grates can lead to flare-ups and uneven cooking. Be sure to cook in batches. Grilled food requires space to breathe and cook evenly. Do not rush the process!
Constantly Flipping
Yes, it is tempting to constantly turn the food over, but it is not recommended. Allow every piece to achieve a good sear before flipping. It will also prevent your food from sticking to the grates.
Not Flipping Food Properly
You’ll know the meat is ready to flip when it easily lifts off the grill grate. Use your grill tongs to check. If the meat releases without sticking, it’s time to cook the other side.
Forgetting to Rest
Don’t be in a hurry to serve. Resting allows cooking juices to redistribute, resulting in flavorful and perfectly tender ingredients. Cover the serving bowl and let your food stand for about 15 minutes before serving.
Too Much Sauce
We all enjoy flavorful, juicy dishes, but too much added sauce can burn on the grill! It’s better to marinate your ingredients and serve delicious dipping sauces on the side.
Managing Flare-ups
When fat drips onto the coals or burners, it can cause flames that scorch your food. Flare-ups burn your food and can result in uneven cooking and unpleasant smoke. To manage this, you can either move your food to a safer spot or keep water nearby to control the flames.
Lack of Veggies
Grilled vegetables are a treat! Zucchini, corn on the cob, asparagus, bell peppers, mushrooms, and a variety of other veggies become wonderfully flavorful on the grill. Simply toss them with your favorite spices and a drizzle of high-quality oil. Thread the veggies onto skewers, grilling them on each side, turning occasionally. Finish them off with a squeeze of fresh lemon juice. Perfect!
Inadequate Charcoal
Inconsistent heat from low-quality charcoal can negatively impact your grilling results. Opt for a cleaner, higher-quality charcoal for better performance. Also, remember that charcoal can lose its effectiveness if not stored properly.
Ignoring Gas Line Safety
If your grill doesn’t heat sufficiently, it may indicate a damaged valve. Check for proper ventilation and leaks regularly. Regular maintenance can help avoid damage and keep your grill in tip-top shape.
Starting with a Dirty Grill
A clean grill is key to success, as leftover food debris can add unwanted flavors to your meals. Regular cleaning and maintenance also help extend the life of your grill. Fortunately, it doesn’t require much effort—just a good grill brush to keep the grates clean and ready for your next cookout.
Not Using a Food Thermometer
Relying on recipes or visual cues is not enough when it comes to the safety and flavor of grilled foods. Buy a food thermometer to ensure the meat reaches the correct internal temperature, which is measured in the center of the food.
The Wrong Tools
Do you grab whatever kitchen utensil is handy to flip your food on the grill? We’ve all done it, but using a fork or knife to pierce the surface can cause the juices to escape. Tongs or a spatula are the better choices for grilling. Skewers and kabob baskets are also incredibly useful tools to have on hand—definitely worth considering!
