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How Much Do You Actually Know About Grilling?

Flavor is the true test of the grilling expert. And now that you know about Weber Sauces & Seasonings, your grilling flavors will be even more delicious.

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    The temperatures are listed in order from rare (130°) to medium rare (145°), medium (160°), and well done (170°). Use a meat thermometer to ensure you’re always cooking your steak to perfection. And remember: Medium rare is most flavorful because the meat is maximally tender while also warm in the center.

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    Barbecue sauce is not a marinade. It contains a lot of sugar, which will only burn in the high heat of your grill. To get the most flavor out of your sauce, wait until your meat is almost entirely done. At that point, brush on the sauce, quickly heat both sides over direct heat, and then serve. Save the flavor for the table!

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    You should orient your meat on the grill so the fatty side faces the heat source. This will shield the edible part of your cut from the high temperatures and keep it from drying out, resulting in juicier, more delicious flavors in the edible portion.

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    Delicious, moist flavor is created by removing your protein from the grill once it’s reached the bare-minimum internal temperature. The cut’s thickness determines how long that takes. Recipes giving grill times without specifying thickness are not very helpful because the “doneness” (and thus flavor) is entirely dependent on the thickness.

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    This is a bit of a trick question. Science says flipping your burger often does not “dry it out.” In fact, flipping can help you cook the burger more quickly and evenly. BUT unless you’re going to stand at your grill with a stopwatch, it’s all too easy to let your burger stay on the grill for too long as you flip...and flip...and flip. Instead, time one perfect flip to preserve moisture, give the patty perfect grill marks, and capture all that delicious grilled flavor.

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    The age-old advice is that you should oil your grill, but oiling your protein is far more effective. The food will not stick even better because the oil fills microspaces on the grill grates AND the food. Additional, the oil will help your seasoning adhere to the surface of your protein. And don’t use olive oil. It has a low smoke point.

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    First thing to understand is that the “smoke ring” does not contribute to flavor. It’s eye candy. However, it does imply the meat was kept very moist during cooking, which does result in delicious flavor. The ring is caused when myoglobin — a pink protein in meat — interacts with gasses during the cooking. You can create the smoke ring through cooking techniques that improve moisture level, even when you aren’t smoking your meat!

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    Believe it or not, opening the vents will draw fresh oxygen into your grill and increase the temperatures. Important to remember if you’re trying to cook something low and slow to reach melt-in-your-mouth flavor levels.

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    Yes, you need to clean your grill, ideally between each grilling session. The best method involves heating your grill and scrubbing it clean with a brush. Cleaning all the internal pieces of a gas grill is important too. You want the flavors of your food to outshine the burnt remnants of last season’s barbecue.

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    Never smoke with pine! It has a sooty smell. Pecan imparts a mild nutty flavor to meats; oak is a neutral flavor you can make more interesting by soaking in wine or bourbon; and hickory is a classic choice that’s usually paired with pork, especially ribs.

All photos from Thinkstock

 
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