The chef's secrets for cooking on the BBQ
1- Clean the grid
Cleaning your grill is essential before cooking anything on it. To do this, brush the grill vigorously with a barbecue brush. If you don't have one on hand at the beginning of the season, you can ball up some aluminum foil and use it to clean your grill surface.
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2- Temper the meat
Let your meat or fish sit for about 30 minutes before placing it on the grill. This will help maintain a fairly hot temperature inside the barbecue. Cold meat or fish will lower the temperature, which should be avoided.
3- Season or marinate
Once your meat is at the right temperature, it's time to prepare it for cooking. Salt and spices are essential. And if you didn't have time to marinate the meat, no problem! Spice rubs are just as delicious and will add flavor to your grilled meats.
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4- Drain the meat
Take care to drain the pieces of meat to be grilled to prevent fat from detaching and fanning the flames, which could burn the flesh.
5- Handling food
Never pierce meat with a fork; instead, use tongs to turn it over, as pierced meat loses some of its blood and thus becomes less tasty.
6- Let the meat rest
Let meat rest thoroughly before slicing. Resting time should be similar to cooking time. This will help you know how long to let your meat sit at room temperature.
7- Cook food over indirect heat
To finish cooking with indirect heat, turn off the heat on one side of the grill and close the lid. This method is ideal for large cuts of meat such as roasts and chicken, or even fish, such as whole salmon.
8- Grill shellfish
Planning to cook shellfish like lobster, crayfish, or shrimp? Keep them in their shells. This way, they'll have much more flavor!