You can have the fanciest of grills and the best grilling tools on the market, but if you don’t know what you’re doing – if you’re a novice to the “sport” of grilling – it’s like getting all dressed up in the flashiest ski fashions and not making it past the bunny slopes.
By following these simple rules of the grill from grilling pro Dana Ehrlich, co-founder and CEO at Massachusetts-based Verde Farms, a leading provider of grass-fed beef, you newbie chefs may be inspired to test your grilling confidence.
Anne Braly* Don’t be afraid of overseasoning your meat. Compared to prepared meat, the salt and pepper you rub on raw meat before grilling is minimal and will add great flavor.
* Allow a piece of meat to reach room temperature before grilling. Never go directly from the fridge to the grill.
* Try not to stick a fork in your meat while grilling, causing juices to escape. Instead, use a finger test. Meat at various temperatures will feel similar to different pressure points on your hand. If you like a medium-rare temp, press the tip of your middle finger to the tip of your thumb for comparison. If you like it well done, press the tip of your pinky finger to your thumb; that firmer feeling is what you’re looking for when pushing on your grilled meat.