Grilling Mistakes To Avoid

Do you enjoy grilling? Are you looking for some ways to make your grilling experience more enjoyable? 

If so, this blog post is for you.

In this blog post, we will go over some of the most common mistakes people make when they grill and how to avoid them. 

We hope that after reading this blog post, not only will your next grilling experience be more successful but also a lot more fun!

Not Cleaning The Grill

You will be at a disadvantage from the get-go if your grill is dirty. Start by cleaning the grill surface of last night’s leftovers so you get the best results.

If any food remains stuck to your grill grates, heat it up and brush it off with a grill brush. Meats and vegetables will be more appealing this way.

Grill Not Pre-Heated

One common misconception is that the grill is ready once it reaches a high temperature. To ensure the grill grates are hot, it is best to let it preheat for a little longer.

The grill marks will not only look cool but will also prevent food from sticking to grates, resulting in steaks falling apart when flipped.

Cooking is best done after the grill has preheated for 10-15 minutes. You have the time to slice various vegetables for your burgers within that time frame.

Meat Not At Room Temperature

You might be surprised to learn that putting meat straight from the refrigerator on the grill is a big no-no for a number of reasons. First of all, this causes the meat to dry out because it takes longer to cook. 

A charred surface can also cause the meat to appear rarer than it should be because the outside chars and the inside cook unevenly.

It is best to let your ingredients come to room temperature by setting them out on the counter for 10-15 minutes. When you start the grill, you should be able to start right away because they should be at the right temperature.

Constantly Using Direct Heat

Your steak is not meant to be fully scorched. Adding color and flavor to your meat could be achieved by searing it. Ideally, you should place your food around the flame, not directly over it, to avoid blackened meat.

Hotter doesn’t always mean better. It takes longer to cook meat using indirect heat, but it helps retain moisture. If you are preparing food to be roasted or baked, think about using indirect heat.

Incorrect Tools

If you have a few grilling tools, you will be less likely to get burned and your food will not fall to the ground. 

When handling the lid and vents of the oven, wear an apron with pockets, tongs with long handles, a spatula with long handles and oven mitts or kitchen towels to protect your hands.

Grilling Meat Without Drying It

Whenever you grill chicken skin-on or any other meat that has not been marinated, make sure the meat is completely dry before grilling. 

To spice your meat, make sure you dry it with paper towels if you’ve been washing it or if it’s simply damp.

Grilling Without Oil

For a successful grilling experience, always oil up the grates so that your food does not stick to them. Immediately after the grill has gotten hot, use a thick paper towel to soak up and dip in oil for high-heat cooking, such as olive or canola oil. 

The grates must be covered with enough grease to prevent a flare-up, but not too much so as to cause a fire. Wear an oven mitt when wiping down the grates with a paper towel.

Serving Undercooked Food

By touching or cutting into the meat, you cannot determine if it is fully cooked. Getting food poisoning that way is easy. This is why your meal will never be under or overcooked if you use a thermometer.

Cooking meat with a thermometer is a good idea. It’s the best way to make sure that proteins don’t get undercooked or overcooked (overcooking results in drier proteins like pork chops and chicken breasts). If the meat has not reached a safe temperature, clean the meat thermometer between uses.