All You Need To Know To Grill The Perfect Burgers, Steaks, and Skewers
Using a grill provides a unique flavor profile that you can’t get anywhere else. Any meat you place on the grill will come out smoked, charred, and deliciously juicy. With a few tips to remember and the right tools, here’s how to become a grill master in no time.
Preparing your charcoal grill
- First step: always clean the grates. An automatic step before grilling is to clean off any gunk and bits of food left previously. An easy way to do this is to preheat the grill until the debris soften, and brush off with a stiff wire brush.
- Let the grill get hot before adding the meat. A grill’s purpose is for high-heat cooking, so you must pre-heat the grill properly before placing your meat. A simple but proven method to check the temperature is by using man’s greatest tool: your hands. Place your hand right over the grill (not touching it of course,) and see how long you can keep it there before it feels too hot. If you can keep it there for 5 seconds or more, the heat is too low. If it’s 3 seconds, the heat is medium-high. If it’s for 1 second, the heat level is hot.
- Divide your grill into different heat zones. Separate your grill into three parts: one with a direct high heat zone over charcoals, another with medium heat, and another zone with indirect/low heat. Direct heat helps with cooking quickly and creating a nice sear, then indirect heat will help finish off the meat without overcooking it.
Direct or Indirect Heat?
There’s a huge difference when it comes to cooking in direct or indirect heat. Direct heat is best for small pieces of meat like steak, chicken breasts, or fish fillets. It requires quick cooking and gives a nice char, so be careful not to let it overcook! Indirect heat is used for larger chunks of meat. Think whole chicken, pork ribs, or brisket. This helps the meat cook properly inside before the outer layer burns and overcooks. To grill using indirect heat, place the meat slightly away from the charcoal, where the temperature is lower.
Now onto the grill!
Of course, grilling a burger patty is one of the simplest things to make over a grill. But that doesn’t mean it’s any less tasty. For starters, skip the frozen meat. Do yourself a favor and make your own burger patty from scratch. Use the best quality beef you can get, which gives you all the flavor you need. Season with some salt and pepper and you’re good to go! When forming the patty, use a weighing scale to get uniform patties. And right before you place it on the grill, press a dimple in the middle. This will help the patty cook evenly.
If you’re cooking a steak over the grill, make sure you do it right! First step is to make sure the meat is properly defrosted. Never cook it right after you take it out of the fridge. Pat the meat dry, this helps create a nice crust. Once on the grill, don’t touch or flip until the meat is able to release without sticking. Turn and repeat. It’s best to use a thermometer to check the internal temp and see if it’s to your desired doneness. Check for 130-145 F if you want a medium-rare to medium cut of steak. And, the most important part— let the steak rest. Wait for at least 5-10 minutes before cutting into the steak, to allow the juices to settle. Once the steak is well rested, slice it up and enjoy your perfectly cooked steak!
Skewers are a great way to serve many guests at a party. You probably know them as kebabs, barbecue, or yakitori. The possibilities are endless when it comes to making skewers. For our beef satay skewers, it’s best to cut the meat against the grain (as always). Place it over the high heat zone as this cut needs to cook quickly.