Hey guys, let’s go on with frequently asked questions on bbq. Here we go!
What are some grilling mistakes that are ruining BBQ meat?
Grilling meats on a BBQ grill is almost an art form. Before you start your grill, there are some things you need to gather and have in place. An instant-read thermometer, I use the ChefsTemp Final Touch X10 for steaks and chops, chicken breasts and thighs, and similar cuts of meats. For roasts and whole birds, you need a probe thermometer that can be inserted into the meat and left in place, I use the Smartro ST54 Digital Cooking Thermometer for that application. You need to have any sauces or flavorings ready; you need either a food mop or a silicon high heat basting brush, aluminum foil, tongs, and spatulas. Never use a meat fork while cooking meat, every time you use a fork to flip meat, you must pierce the meat and the juices inside that keep it moist will run out. It is better to use tongs or a spatula. Having your heat too high with items like skin-on chicken, or any heavily fatted meat will cause a flame up and will char the outside of the meat before the inside can cook. Lower heat will make the grilling process longer, but the results are far better. Constant turning of the meats is also not recommended. Usually, people get in a hurry and try to flip meat too soon. They often run into meat sticking to the grill, which if you wait a few more minutes, the natural caramelization of the meat will cause it to release from a properly prepared grill. To prepare a grill for cooking, heat the grill up on high heat, above 400 degrees f, then scrub the grill with a grill brush, and then take a clothe with oil and a pair of tongs and rub the oil all over the grill, or use some beef fat and rub it on the grill plate with a pair of tongs.