Now that summer grilling is back, some key tips for the perfect barbecue
As the first day of summer approaches, many people think of dusting off the barbecue and getting ready to organize meals for a few months in the backyard (or patio and park) with family and friends.
Those who enjoy the taste of barbecued foods like steak, burgers, chicken or salmon probably weren’t able to indulge their hobby too many times last summer due to restrictive public health rules. of the pandemic.
But the recent relaxation of those emergency ordinances allows for small outdoor gatherings in British Columbia, so here are some key barbecue tips.
Should I leave the cover high or low?
Keep the barbecue full if you’re grilling thinner cuts of meat like burgers, small steaks, pork chops, or seafood, meat and veggie kebabs. They will cook fairly quickly.
Top should be lowered for extra thick steaks (but never tuna), chicken (whole or parts, except wings), ribs, or more ambitious projects like roasts to maintain even heat and high. And get a good quality meat thermometer for top-to-bottom grilling. This is the key.
Never do that
Never flip a steak, burger, sausage or chicken by piercing it with a fork and turning it. The juices will run out, you will have breakouts, and you will end up serving leather to your guests. Use pliers. The same goes for cutting into any meat to check doneness.
Get the aforementioned meat thermometer, find the perfect temperature for the degree of doneness you want, and learn to trust your most important barbecue tool. (Burgers, hot dogs, and kebabs can usually be cooked on sight in a safe and reliable manner.)
And never, ever use a wire brush to clean your grill. Hair can break, get into food, and puncture a person’s esophagus, stomach, or intestines, among other things. Seriously.
Always do that
Oil and preheat your grill grid. Do it. And did we say to always use a thermometer and tongs? Also, for less stress, try cooking only one type of meat at a time (except children’s foods like hot dogs on the side).
How to grill the perfect extra thick steak
For those who like a really big strip loin (New York) or rib eye (about two inches thick), there is nothing worse than ruining (then eating) an expensive piece of meat. Hard on the wallet and stomach.
For medium rare bliss, preheat your grill to a high heat, with one side lit for propane and the charcoal evenly distributed over half the bottom of the barbecue for traditionalists. Prepare your steak at room temperature, generously sprinkled on both sides with kosher salt and freshly ground black pepper at least 30 to 60 minutes in advance.
Place on the indirect heat “cooler” zone and close the cover. No turnaround.
Wait about 10 minutes and check the temperature of the meat (in the center of the thickest part) until it reaches about 120 ° F, then move the steak (ahem, tongs only) to the side of the grill with direct high heat and sear for a few minutes per side, cover, until internal temperature reaches approximately 130 ° F.
Remove to a warm plate, cover with foil and wait 10 minutes before cutting or serving. It will hit around 135 ° F, the classic medium-rare level. Perfection.
Tips for burgers
Keep all the fancy additions (i.e. meatloaf staples like eggs, breadcrumbs, sauces, marinades, onions, and spices) off the meat.
Use good quality lean ground beef. Never over-handle the meat when forming patties.
Put kosher salt and pepper on one side. Grill over high heat and direct until desired doneness. Add things later. Your mouth will thank you.