The Importance of Preheating
Just like you would an oven, you must preheat your grill.
Many charcoal grill aficionados swear by a chimney starter to get the charcoal to the right temperature before putting it in the grill's base. Then, you can use venting and opening or closing the lid to control the heat build-up. If you are cooking on a gas grill, set the heat level and then keep the lid closed for 15 minutes to allow the surface to heat up fully.
The Right Temperature for the Right Meat
If you don't already have one, consider purchasing a thermometer to clip to your grill grate. This will help you gauge the temperature near the surface where you place your meat. While some people swear by the "hand test," which involves holding your hand over the grill's surface and determining temperature by how long you can stand the heat, a thermometer is much more accurate.
Now, here’s an incomplete breakdown of foods you should grill at various temperatures:
- At 325° Fahrenheit: Sausages and bratwursts, whole potatoes, fish or slow cooked larger pieces of meat, like Beef Brisket or Pork Tenderloin.
- At 350 ° Fahrenheit: Bone-In Chicken Thighs, thicker-cut steaks like Bone-In Ribeye (Frenched), and smaller Tenderloin Steaks.
- At 375 ° -450 ° Fahrenheit: Grass Fed Ground Beef Patties, roasted corn, or softer vegetables
- At 450° -650° Fahrenheit: Tomahawk Ribeye
Let the cooking process guide your chosen temperature. Hotter temperatures are better for foods that cook quickly on the inside and need a little color on the outside. For more delicate foods where you want a nice char, but also need to make sure the inside gets cooked well — like chicken— a lower heat will help ensure the outside doesn't burn while you finish the inside.
You don't want to move your grilled items too much. Over-flipping can lead to uneven cooking and compromise your nice char marks. However, when cooking with very high heat, you must do more frequent turns to ensure the inside cooks to your desired temperature without burning the outside.
As with all cooking, becoming a grill master takes practice.
Luckily, it's bound to be a delicious process!
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