Like tying a tie, knowing the best drinks to order, and how to give good head, grilling is one of those skills you’re just expected to master as a man. If you’ve got a dad like mine, though, the taste of burnt meat reminds you of home. My dad, as awesome as he is, never really learned how to grill right. And that’s a damn shame for everyone at the Fourth of July block party when he takes over the grill. You don’t have to be that guy, though. Here are some master tips for dominating the grill this Fourth of July.
- Chicken is damn easy to dry out. Avoid this problem by going for thick thighs.
- To further avoid dried out chicken, place it on the cooler side of the grill, over indirect heat.
- Don’t let up on spices. Chicken can come off as plain if you don’t rub in the flavor.
- Check on your chicken but cutting into one of the thickest pieces on the underside to check for pinkness.
- You can’t lose with flank steak – it’s lean but tasty.
- At the same time, look for marbled steak. The bits of fat between muscle tissue will keep it juicy and flavorful. Fat tastes
- Don’t get overzealous. Steaks cook the best when they’re only turned over once or twice.
- Let it rest for at least five minutes before slicing into it. This keeps the meat moist and juicy.
- Slice it against the grain after grilling. Steak gets tougher if you slice it straight down.
- Put the lid on the grill for smoky, flavorful fish.
- Go for salmon if you’re trying to get healthy. It’s super flavorful and packed with heart-healthy fats.
- Up your game by grilling it over cedar planks. The wood smoke gives it this unparalleled, natural and smoky taste.
- Use a grill pan so flakes don’t fall through. This goes for all fish fillets.
- Layer on the flavor. Think a marinade, then a mop sauce to keep it tender during cooking, and a BBQ sauce towards the end of grilling. Beer, butter, cider, and coffee make great mop sauces.
- Oil up the grill beforehand so the ribs don’t stick.
- Smoke up your ribs with woods like hickory and oak.
- Cook them on low to medium heat.
- Don’t add barbeque sauce until the last 30 minutes or so – this way the sugars won’t burn.
The Perfect Burger
- Keep the meat moist with a little olive oil.
- Grill them over high heat.
- Stop at medium or medium rare so they don’t get too dry.
- Add a nice touch with toasted buns.
Don’t apologize for your grilling and don’t brag, either. Let the meat speak for itself. One tip for all of these meats: avoid overcooking at all costs. If you get meat that’s a little too raw, you can always put it back on the grill. You can’t undo tough, over-cooked meat, though. And if you do make some mistakes, don’t worry. Most people will be so happy and drunk they’ll hardly notice. Cheers!