Just in time for grilling season, John Morris and John Myers of K. Heeps stopped in for 69 News at Sunrise to show us how to perfect our grilling techniques.
Preheat your grill 15 to 25 minutes before you start cooking to make sure it reaches the right temperature (and to kill any bacteria. A properly heated grill sears foods on contact, keeps the insides moist and helps prevent sticking. While searing doesn’t “seal in” the juices (contrary to popular belief ), it does create improved flavors through caramelization.
It’s easier to remove debris when the grill is hot, so after preheating, use a long-handled wire grill brush on your grill rack to clean off charred debris from prior meals. Scrape again immediately after use.
Oil It Up
Even on a clean grill, lean foods may stick when placed directly on the rack. Reduce sticking by oiling your hot grill rack with a vegetable oil-soaked paper towel: hold it with tongs and rub it over the rack. Or brush your meat with some oil.
Season Your Meat
Use any kind of seasoning you desire. It can be as simple as salt and pepper.
Give It A Rest
Let the meats do their thing and cook. Don’t’ constantly flip and turn and press and prod. Just let it go!!!! Let finished meats rest on a clean platter, for a few minutes before carving so juices can redistribute evenly.