Grilling Handy Tips: From Corn On The Cob To Meat


Grilling Handy Tips: From Corn On The Cob To Meat

Looking for some grilling handy tips? Grilling is one of the best activities you can undertake on a lovely Sunday afternoon. There’s nothing better than grilling some vegetables, corn on the cob, and succulent meat on a holiday. But grilling isn’t easy, we know. However, we make it easier by giving you these handy grilling tips!

Grilling Handy Tips: From Corn On The Cob To Meat!

Get A Quick-Read Digital Thermometer

Grilling Handy Tips: From Corn On The Cob To Meat
Grilling Handy Tips: From Corn On The Cob To Meat

Thermapen is the best hundred bucks you will ever spend. You will thank me. Because then, and only then, will you have the confidence to get your fire roaring hot, put the heat to the meat until the outside is exactly how you want it to look. Flip early and flip often, just like voting in Chicago. Then simply pull your meat over to the side and use the thermometer to tell when it’s perfectly done, to your taste, from the carryover heat. (Put the digital probe in from the side of the steak, burger or chop, centered. Never let a steak go over 140, see some of my other posts about how to ruin a steak.)

The Best Steaks Are Done Before It Ever Hits The Grill: Grilling Handy Tips

If you have the time and space to keep them in the fridge, put them on a plate put a liberal amount of salt and pepper, and let them sit in the open air of the fridge for a couple of days. Even up to a week. If you think it’s too much salt, you’ll be fine. Then brush off that salt and cut off any fat that got a little too dark and ugly. You now have slightly dry-aged steaks. Grill them however you like now!

Marinate Or Soak Corn In Brine Before Grilling

Grilling Handy Tips: From Corn On The Cob To Meat
Grilling Handy Tips: From Corn On The Cob To Meat

This imparts some lost water into the core of the cob and helps you later achieve a moist product. I personally just use really cold water (some ice in it) for that time, others suggest a brine but I find that taste comes best from a nice Maitre d’ butter on top.

The Grilling Area Must Be Kept Very Hot

I rub my steaks with olive oil and my surface with half onion (facing down) dipped in sunflower oil. It has a high burning temperature, so it won’t burn! If it does start burning, keep brushing oil on the meat using a pastry brush. The best one to use for grilling is this Silicone Liquid Bottle Brush. You can even put honey or any liquid you like to brush on top, with no mess. Keep those honey-glazed chicken wings coming!

Grilling Handy Tips: From Corn On The Cob To Meat
Grilling Handy Tips: From Corn On The Cob To Meat

A good cook can cook on crap equipment. Buy what your skill level supports and develop your skills. It will help you more than developing your equipment. Know your equipment. The better you know it, the better you will cook. BBQ is not just southern. It’s Caribbean, Asian, South American, Middle East, Indian, it’s everything. Try it all. It’s ok if you fail!

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