It has come to my attention that some of you are not yet comfortable with using a grill. With temperatures soaring, the grill can be one of your best friends when trying to cook dinner without heating up the house. This summer I would like to help you become more comfortable using the grill. So, please share your questions in the comments. I’ll answer them both here and in future posts. I promise no question is too basic, I’ve been grilling for a while so I’ve lost perspective on what you need to know.
Q: How soon should I react to a flare-up?
A: Immediately. Flare ups are caused by dripping fat, this fat catches fire and creates a localized hot spot that will quickly char the outside of your food. As with all other forms of cooking, charring* much like e. coli is undesirable in food (too soon?)
*Charring is not to be confused with the browning that is a result of the Maillard reaction
Q: How do I keep thin steaks from drying out on the grill?
A: Quit playing with them. Seriously, all the poking, prodding, and excessive turning don’t do your steak any favors. When cooking steaks over direct heat, I try to move the steak as little as possible unless it’s to get away from a flare-up. Put the steak on the grill, give it a quarter turn (not flipping, just turn the steak 90°), flip, quarter turn, remove to a plate to rest for a few minutes before serving. The exact time between your turns is going to depend on the recommended cooking time for that recipe. Some people turn even less, but I have some pride involved in pretty grill marks.
What do you want to know about grilling?
What are your best grilling tips?