Tricks For Perfectly Grilled Meat Every Time

A dry, tough, flavorless slab of meat will make any grown man cry. All the times you got it right are outweighed by all the times you didn't. So, what can you do to make it perfect every time? Well, here are some tips to share so your backyard barbecue won't be a disaster next time.

Tip #1: Don't cook them cold.

While some people might feel uneasy about leaving your meat to thaw in room temperature, it's actually one of the best ways to make sure that your meat gets cooked evenly. The meat also sears better. Paul Kalberer, executive check at Morton's the Steakhouse recommends removing your meat from the refrigerator about an hour before you start grilling. Just make sure that you place the meat where it's clean.

Tip #2: Get the temperature right.

We all know how important it is to get your grill hot. That's also different whether you are using a charcoal grill or other types like electric or gas. You'll need to set up your grill about 15 to 25 minutes before you want to start cooking. But what you should also keep in mind is how hot it should be to properly cook something. What's hot enough for cooking steak will burn the outside of your chicken and leave the inside still a bit raw. Whatever it is that you'll be cooking, the best way to determine if you've got the temperature right is through a thermometer. Leave the guesswork to the masters.

Tip #3: Low and slow is for thick pieces, hot and fast is for thin.

Aside from a thermometer, knowing how to cook your meat can bring about perfect results every time. For thin pieces of meat such as a skirt steak, placing it directly over the heat source and cooking it hot and fast. For thick or tough cuts of meat, your best bet would be to go low and slow. According to Meathead Goldwyn of Amazingribs.com, you stand a better chance of hitting the right temperature when you cook something at low heat. There's lesser chance to overshoot your desired temp and end up with a sucky piece of meat.

Tip #4: Don't fuss.

When your meat is cooking, don't keep checking if it has seared or trying to lift the meat and flip it over before it's ready. Let it stay untouched for 3 to 4 minutes so the surface of the meat will brown. Then, season the other side before flipping the meat over to sear it. Of course, this only works for thick cuts of meat. Skirt steaks and similarly skinny pieces will need to be flipped over constantly so that they don't get burned.

Tip #5: Let it rest.

Once you're done cooking, you'll need to let the juices of the meat to settle inside for a few minutes. Otherwise, the juice will run out of the meat as soon as you cut it, leaving it dry.