Grill Tips for the Summer

It’s August, and summer is in full swing with backyard barbecues heating up. Whether you're a beginner or a seasoned pro, there's always room to sharpen your grilling skills. At AEI, we understand the importance of mastering the grill, but also the critical role proper prep plays in creating delicious meals.

Here are some essential grilling tips we’ve put together to help take your outdoor cooking to the next level!

PGS Grills: The Fundamentals

1. Start with a clean grill. While some recipes benefit from remnants of previous grills, most dishes require a fresh slate. Scrubbing the grates thoroughly with a sturdy metal brush is key. A hot grill makes cleaning easier by loosening any stuck-on bits.
2. Let the food cook undisturbed. Flipping the meat constantly can prevent it from cooking evenly. Check the recommended cook times for your specific cuts and only turn when necessary. Often, flipping just once is sufficient.
3. Handle the meat gently. Pressing down on the meat too much can squeeze out its natural juices and affect its flavor and texture.
4. Keep a spray bottle handy for flare-ups. Flames are necessary for proper cooking, but unattended ones can lead to burning. A water-filled spray bottle gives you quick control over unexpected flare-ups without altering the grill's temperature.
5. Invest in a meat thermometer. Even experienced cooks sometimes miss the mark. Touching the meat or observing its color isn’t always reliable. A meat thermometer ensures accurate readings and costs less than $20.
6. Bring the meat to room temperature first. Letting your meat sit out for about 30 minutes before grilling helps it cook more evenly. However, if you're going for a rare sear, like with tuna, keep the meat chilled.
7. Remember carryover cooking. Once removed from the grill, food continues to cook due to residual heat. Avoid overcooking by taking meats off just before they reach their ideal internal temperature.
8. Always let the meat rest. Allowing the meat to sit undisturbed after grilling retains its juices, leading to a juicier and more flavorful result. Rest times vary based on the cut—steaks or chops usually need around 5 minutes, while larger roasts require 10-20 minutes.
9. Grill bone-in meats at higher temperatures. Nobody likes burnt bones. For thicker cuts like chicken legs or ribeyes, start with high heat and then move to indirect heat. This approach ensures even cooking without charring the bones.
10. Simplify when hosting large groups. When juggling multiple proteins, opt for items that cook similarly to avoid confusion. Pair these with a variety of sides to cater to everyone's preferences.

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