Girls Can Grill’s Pitmaster Christie Vanover champion knows that the secret of the appetizing barbecue is not only in the subject or in the smoker. It is to avoid the most common grid errors.
“These are small things that can do or break your cooking,” said Vanover. “But once you know what you are looking for, it is easy to get more coherent results every time.”
Leaving too much fat on the meat
A little fat is tasty. Too much is put in the middle.
“If the fat hood is too dense, the smoke and the seasoning do not penetrate,” said Vanover.
For cuts like Ribeye, chest or pork shoulder, recommends using a sharp knife to cut the fat to a thickness of about ¼ inch.
Grill with the silver skin still on
Some cuts of meat such as ribs, tri-punta and pig files can have a layer of silver skin. For the ribs, this is located on the bone side of the rack. For fillet and tri-tip, it is the white layer that runs along the meat.
When cooked, the silver skin does not reduce, so it can leave the meat a little rubbery. For the best results, perform the tip of a sharp knife under the silver skin and remove it.
For the ribs, use the fingers to get under the layer. Then, grab it with a paper napkin and pull it away.
Under the seasoning of your meat
Many times people will add only a slight sprinkling of barbecue to their flesh and then wonder why it is missing flavor. The real pitmaster usually completely cover the surface of the meat with rubbing, especially when cooking larger cuts such as breast or pork shoulder.
“Go heavy with your dressing, especially on large cuts,” said Vanover. “You want to create a bark full of flavor.”
Just be aware of the rubbing you are using and controls the sodium level. If salt is the first ingredient listed, use it a little more sparingly.
Do not put the food on a cold grill
Put the food on a cold grill brings irregular cuisine and signs of burning.
“Just like preheating a pan or oven, your grill needs time to get up at the temperature,” said Vanover.
In addition, when the grids preheat, sometimes the temperature approaches the expected temperature before balanced where it is desired. This can burn food.
Cooking on dirty smoking
When you turn the coal first for the first time, you will see smoking. It will be a dense and white smoke. Don’t add your food during this phase. This is called Dirty Smoke and will give your food a bitter taste.
“Wait for the smoke not clean,” said Vanover. “This is what we call blue smoke and gives the barbecue its flavor of signature without overwhelming your meat.”
Using high heat for each cut
Tagni thicker than meat such as chicken breasts and Tomahawk’s steaks will not cook evenly on direct focus. Therefore, the creation of a two -zone cooking area is ideal.
An area will be hot directly over the coal or the burner on. The other area will use indirect heat, which means that there are no coal under the grid or the burner is off.
In this way you can slowly cook the food to the point that the interior is almost completely cooked. So, burn it on the direct heat to get that fantastic coal.
Rely only in time instead of the temperature
The good recipes for barbecue, like the ones you will find at Girls Can Grill, will provide an estimate of the time of Cook, but they will also provide you with adequate internal temperatures.
For juicy meat or guaranteed meat that wires the butter, go to the temperatures supplied. Times are only a guideline and can vary drastically, depending on the grid and how much the meat weighs.
Adding sauce too early
The barbecue sauce contains a lot of sugar. If you add it to your meat at the beginning, the sauce caramelizes and will burn before the meat cooked.
Instead, use the condiments on the meat and cook it.
“When it’s almost finished, brush on the sauce,” said Vanover. “In this way, your meat will be cooked perfectly and the barbecue sauce will be beautiful and sticky.”
Ignoring Carryover’s cuisine
When you pull the meat from the grill, it will continue to cook. This is called Cooking Carryover. The internal temperature of the meat can continue to increase by 5-10f. Keep it in mind, especially for cuts such as pork ribs, chicken breasts and steaks.
If you pull the meat from the grid of about 5 degrees lower than the desired Doneness, it should end exactly where you want it to be as it rests.
Slice meat without letting it rest
You may be anxious to eat just when you pull the meat from the grill, but slow down, Nelly. Your meat has just come out of a high environment and juices are still active.
Let the smaller cuts of meat rest 10 minutes before cutting them. In this way, those juices settle in meat instead of dancing on the cutting board.
By avoiding these ten common grilled errors, your next barbecue can go from a decent level to the championship. For further suggestions of experts, tuned to the Podcast BBQ Tips Every Thursday.
