How To Grill The Perfect Meat


How To Grill The Perfect Meat And Keep Them From Drying Out.  Chicken, hamburgers, or steak too dry when you use your charcoal or gas grill? These tips will help.


Indirect heat, low and slow. It is not a timed event. 

Marinate chicken breasts in buttermilk for few hours before grilling. Or Marinade with yogurt, lemon, grated onion, salt, turmeric and pepper. A pinch of saffron if you have.

Fire up the charcoal set in a pyramid, when it’s white hot, place the chicken in the center(add butter- real butter not margarine to the meat in addition to your seasoning. It’ll fire up so you can get a good char, flip it over do the same to the other side, then move to the sides where it’s less hot. Cover your grill and vent it cook until just before completely “done”, remove and wrap in foil, it’ll finish cooking and will be juicy.

Pound meat to an even thin size. You don’t have to cook so long, and it doesn’t get dry. Plus spray with a lite coating of olive oil or brush with butter.

Marinade your chicken overnight. Place the charcoal on both sides of the grill, then cook the chicken in the center of the grill so that the chicken is not directly over the coals. This is called the indirect method.

Soak chicken in salt water first.

For a charcoal grill: Coat chicken in olive oil. Wrap. In foil roast on the grill remove. From foil and sear on both sides to get the flavor.

For steaks: About 20 minutes before grilling, remove the steaks from the refrigerator and let sit, covered, at room temperature. Heat your grill to high. Brush the steaks on both sides with oil and season liberally with salt and pepper. Place the steaks on the grill and cook until golden brown and slightly charred, 4 to 5 minutes.

Grilling hamburgers: Heat a gas grill to high or heat coals in a charcoal grill until they glow bright orange and ash over. Brush the burgers with the oil. Grill the burgers until golden brown and slightly charred on the first side, about 3 minutes for beef. Flip over the burgers. Cook beef burgers until golden brown and slightly charred on the second side, 4 minutes for medium rare (3 minutes if topping with cheese; see step 3) or until cooked to desired degree of doneness.


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