10 Grilling Tips for Beginners
5. Rest up.
When cooking proteins (meat, pork, chicken, fish) be sure to let them rest at least 5 (if not 10) minutes before slicing them. The juices will release while they are cooking and if you cut into them right from the grill all those flavorful juices will run. If you let them rest, the meat will absorb and redistribute the juices.
6. Think about your marinades.
Marinades with sugar should be added at the end — the sugar will burn, not caramelize, if added too soon. Any marinades with acid (citrus juice, vinegar) will cook protein — if you want the flavor, but not the acid, try the zest from citrus fruits and/or add such flavors toward the end of the marinating process.
Consider adding flavor to the fire with chips of dried hickory, applewood, pecan, cinnamon, or rosemary.
7. Bring ingredients to room temperature.
They cook more quickly and evenly.
8. Don’t move proteins around too much.
If cooking steak or chicken, find the right spot and lay it down, then let it cook a few minutes before moving or turning. If you have oiled the grates, then chances are the steak or chicken won’t stick when you move it. One turn ought to do it.
9. Fashion matters.
Be careful what you wear. You want to look good, but save heavy metal cuff bracelets and watches for another day — they can heat up, and most likely not burn you, but make things uncomfortable. Also long, dangly necklaces could be a problem.
10. Use tongs or spatulas rather than forks or knives.
Tongs will help keep things in one piece, while other utensils will poke holes in all your hard work.