Grilled meat will taste better: five secret tips

Everyone likes to grill meat. Currently, charcoal grills, gas grills, pellet smokers, and kamado joe grills are popular appliances.

But before you start grilling meat, there are a few simple things to consider. SSPDaily reveal these little secrets.

1. Clean the grill.

It is recommended to clean the grill before cooking. This will not only make the meat taste better, but also extend the life of the grill. It will also reduce the risk of unpleasant situations the next time you use the grill. Contaminants stuck on the grate can cause unpleasant odors and even be harmful to health. It is recommended that you perform a deeper cleaning of the grill every few months.

2. Check the gas level.

If you prefer to use a gas grill, it is important to make sure that there is enough gas in the cylinder to cook the next batch of food. There are three methods to determine how much propane is left.

For charcoal grills, it is not recommended to use lighter fluid. Instead, use a charcoal grill starter that will quickly ignite the coals, providing a safe, gasoline-free finished meal.

3. The non-stick trick.

Nothing is more frustrating when grilling than when food sticks to the grill, robbing you of a beautiful golden brown. It's like your food has lost a battle and has fallen off the grill. But fortunately, there is a simple and quick way to make the grill surface non-stick.

If you want to prevent food from sticking to the grill grates, all you need is a potato and a fork. Experts recommend heating the grill and wiping it with half a potato. This process releases the starch from the potato, creating a barrier between the grill and the food.

4. Simply about direct and indirect heating.

It matters how you cook: on a gas grill or on charcoal. You can create two zones: one with direct and the other with indirect heating. If you are cooking large pieces of meat, it is better to use indirect heating. This way, the meat will cook gradually without drying out.

On a charcoal grill, place the coals on one side. This will create two zones: one with a bright flame for searing and one with a gentler flame for slow cooking. If you need to heat the vegetables after the meat, move them to the gentle heat. Remember to remove the meat from direct heat a little earlier than it is ready - it will continue to cook.

On a gas grill, you can use only half of the grill to create two zones. However, a charcoal grill with briquettes and a chimney starter will give you a tastier result.

5. How to turn a grill into a smokehouse.

Indirect fire is great for smoking meat. When cooking ribs, pork shoulder, brisket, or chicken, add hickory slices or an apple to the coals. This turns the grill into a smoker. You can also put an aluminum pan in the middle of the grill to collect drippings and keep the grill clean. Thus, the middle part of the grill becomes an indirect heating zone.

If you are cooking a huge piece of meat that will smoke for hours, then gather the coals, add some pieces of wood, put the meat in the middle of the pan, cover the grill with the hood vents slightly open, and wait; the most delicious smoked meat is on its way.