The First Grill Commandment: Thou Shall Not Cut Through Immediately
Cutting through your meat straight off the grill is not a good idea. It’s proven that when the meat cooks, its muscle get firmer, and moisture is pushed to the surface, where it will eventually evaporate.
Source: Pinterest
This means that when you take it off the grill, the meat needs to settle so that all the moisture and flavor can be redistributed back through the meat. If you cut through your meat before it settles, it may end up dry.
Use Briquettes and Wait Till They Turn Grey
Briquettes are compressed blocks of coal dust used for starting fires. One major advantage they have is that they contain additives that help them burn consistently and maintain a steady temperature, unlike lump wood charcoal.
Source: Pinterest
Waiting for the coals to heat up can be time-consuming. However, waiting until they’re grey with a bit of glow signifies maximum heat means you’ll have smooth cooking throughout.
Grill Like a Pro: Apply Marinade One Hour Before Cooking
To get the best taste, you need to spread a rub or marinade on the meat at least an hour before cooking it. Applying the rub one hour prior allows the meat to soak in the ingredients to at least a reasonable extent.
Source: Pinterest
This method will help make the meat tasty since it will have a rich flavor.
Add Wood Chips to Transform Your Grilling Game
Adding wood chips to your coals will help you achieve a smoky flavor in barbecued meals with minimal effort. Wood chips are a source of fuel for coal, and when they start burning, smoke is produced, thus ensuring a smoky flavor that’s to die for.
Source: Pinterest
When adding wood chips, ensure you add them when the initial fire starts to die down.