Up your barbecue game with some tips from the pros
We may be headed towards the last days of summer, but it’s still peak grilling season
As we head into the dog days of summer, Napoleon shares insights and tips on common grilling mistakes and how to avoid them, hoping everyone can achieve the perfect cookout.
- Impatience – This is a big one. Let the grill reach temperature. Placing food on a cool grill can cause it to stick and reduce your chances of getting a good char, especially with a quality cut of meat like steak. When you fire up the barbecue, turn it to high, close the lid and let it get nice and hot before you start cooking. Also, avoid constantly lifting the lid to poke and prod your food. Every time you open the lid, heat escapes.
- Flipping and Flopping – Ideally, when cooking meat, you only want to flip it once. This reduces how often you need to open the lid (see the point above) and helps ensure a nice, even cook. Educate yourself on the meat you’re preparing and how long it needs on the grill. For example, if a chicken breast calls for 12 minutes, place it over the heat, set a timer for six minutes and wait. When the timer goes off, flip the breast and reset the timer for the remaining six minutes.
- Take the Temperature – Don’t turn your dishes into a guessing game. Know exactly when they’re done by using a thermometer to check the internal temperature. Napoleon offers the ACCU-PROBE™ PRO X wireless thermometer, designed to handle high heat up to 1200°F and crafted with a waterproof, ultra-thin probe featuring 6 temperature sensors for pinpoint accuracy.
- Clean Up – Don’t wait until the next time you use your grill to clean it – a hot grill is much easier to clean. Once the food is off and resting, use a bristle-free brush or cedar scraper to clear the cooking grids of any leftover food bits.
- Impatience, The Sequel – Your food has reached the right temperature – and the char on the outside looks mouthwatering. The temptation is to dig right in – but this is another moment to practice patience. Let the meat rest; it will continue to cook for several minutes after coming off the heat, and the juices will redistribute back into the centre. Once it’s off the grill, place it on a cutting board or dish, cover it with aluminum foil and wait at least five minutes before slicing or serving.
“By paying attention to and correcting small details, you can transform your grilling experience from frustrating to flawless,” says Scott. “With these insights in hand, you’ll be equipped to create delicious, perfectly cooked meals every time.”
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