Many Americans across the country are celebrating the start of grilling season, beginning with National Barbecue Day in May. Grilling can seem daunting for those without much cooking experience, but with some tips and recipes, it can become a simple and enjoyable option. Charcoal grills are recommended over gas grills for their higher heat cooking point and charred flavor. Fattier cuts of meat like rib eye and skirt steaks are ideal for grilling, as they offer more flavor. To achieve a perfect rare to medium-rare steak, cook to an internal temperature of 120 degrees Fahrenheit and let rest until it reaches 125 degrees.
When grilling fish, it is important to use the right heat level to prevent flaky fish from falling apart on the grill. Fattier fish like tuna, salmon, and swordfish are best for direct contact with the grill grates, while flaky fish like flounder are better suited for tinfoil method. Konro grills are recommended for fish grilling, as they burn clean and offer a unique flavor. The best seasonings for grilling include simple combinations of salt, pepper, and olive oil, although some may prefer more complex rubs like pastrami spice for added flavor. While marinades can add flavor, they may take away from the quality of the beef being grilled.
To achieve a well-pronounced charcoal flavor when grilling, it is important to use quality charcoal that burns slowly and produces a strong flavor. Mesquite or hickory charcoal, as well as cherry or pecan wood pellets, are recommended for infusing flavor into the food. Seasoning the grill before use is essential to prevent sticking and enhance flavors. A popular method for seasoning a grill is to use a basting brush dipped in bacon fat, although canola oil can be used as a vegan-friendly alternative. By following these tips and recipes, grilling enthusiasts can enjoy delicious meals throughout the spring and summer months.
In 2022, two in three Americans surveyed said they would choose steak as their last meal. Fattier cuts of meat like rib eye and skirt steaks are recommended for grilling, as they offer more flavor. For a perfect rare to medium-rare steak, cook to an internal temperature of 120 degrees Fahrenheit and let rest until it reaches 125 degrees. Grilling fish can be challenging, but using the right heat level and type of fish can make a difference. Fattier fish like tuna, salmon, and swordfish are best for direct contact with the grill grates, while flaky fish are better suited for tinfoil method.
When grilling, it is important to use quality charcoal that burns slowly and produces a strong flavor. Mesquite or hickory charcoal, as well as cherry or pecan wood pellets, are recommended for infusing flavor into the food. Seasoning the grill before use is essential to prevent sticking and enhance flavors. A popular method for seasoning a grill is to use a basting brush dipped in bacon fat, although canola oil can be used as a vegan-friendly alternative. By following these tips and recipes, grilling enthusiasts can enjoy delicious meals throughout the spring and summer months.
