Meat on the grill — it’s enough to make anyone’s mouth water. There are many aspects that are crucial to cooking delicious meat such as the tenderness, juiciness and flavour as well as the way in which the meat is prepared. Grilling creates incredible flavour because the outside of the meat is firm while the inside is juicy.
To give your meat more flavour you can cover it with a home-made marinade or a rub made with herbs and flavour intensifiers. Marinades are liquid-based whereas rubs are a dry mixture of herbs. Ingredients which are often used in marinades and rubs include olive oil, lemon, oregano, thyme and salt. It’s best to apply them to your meat well in advance of cooking to give the flavour time to sink in.
Important meat tips for grill chefs:
- Take your meat out of the fridge an hour before grilling and let it stand at room temperature. If you take meat out of the refrigerator and put it straight onto the grill, it will cook unevenly and will likely be chewy.
- Extra: Never leave meat out in the sun or in a warm area of the house, always leave it in a cool spot inside the house.
- Another important aspect is the first contact between the meat and the grill. You should hear the meat hiss because this means that the grill is hot enough for the moisture on the outside of the meat to evaporate.
- After grilling, let the meat rest so that it can “relax”. Place a sheet of foil over it so it stays hot.
If you follow these tips, you’re sure to make a big impression on your guests!