Woman’s Day has consulted with an expert to lay out a few simple guidelines for grilling meats and vegetables like a pro:
- Time Your Turns. Place the meat on the grill at an angle diagonal to the grill grates. After two minutes, give it a quarter-turn clockwise. Wait another two minutes, then flip and repeat on the other side. If you flip the meat early, it will stick to the grate.
- Wait with the Glaze. Liquid glazes should be applied when only 10% of the cooking time remains.
- Reserve Briquettes. Have a reserve of ready-to-go briquettes on stand-by. This will keep your fire replenished and at the desired temperature for longer.
- Be Skewer-Selective. Use different skewers for different types of food, such as onions, peppers, chicken, or meat. This will improve both the texture and flavor of the dishes.
- Wait, Wait, Wait. After removing meat from the grill, wait at least 3 minutes before cutting it. This will allow the juices to redistribute evenly- otherwise, you lose the flavor to the cutting board.
- Marinate. Marinade is important! Use one with an acid, such as yogurt, lemon juice or vinegar, as well as a fat, like oil. These will tenderize the meat and keep it moist while cooking.
- Don’t Over-Crowd. At least 25% of the grill should be left unoccupied.
- Resist the Flattening Urge. Pressing down on the meat does result in a delicious sizzling sound, but the food’s flavor and texture will both be lost.
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