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Grilling GuideMASTER YOUR GRILL:
WHAT NOT TO DO

If there’s anything foodies adore more than food itself, it’s a reason to catch up with friends we haven’t seen in a while and to talk and laugh the night away over—yup, you guessed it—more food!

And let’s face it, nothing tastes better than something we’ve prepared with our own two hands. Now before you start panicking over what to prepare for your next grilling session, it’s best to educate yourself on what not to do. So, along with that one friend you hope to never see again, here are 5 rookie mistakes that should not make an appearance at your next cookout.

CHOOSE THE WRONG CUTS OF MEAT TO GRILL

When it comes to grilling, choosing the best cuts of meat is vital because a leaner cut will result in a drier dish. Try and choose cuts that still have some fat on them for a juicier bite.

Your meat selection also depends on your size of gathering. If you’re hosting a smaller group, you could opt for some rib-eye steaks. Alternatively, if you’ve got more people coming over, smoking whole briskets will give you more time to mingle with your guests as you leave it on the grill to work its magic. If you’re feeling a little lost, consider signing up for our Grill Academy classes to arm yourselves with skills to impress the ladies (or men)! 

UNDER SEASONING THE MEAT

We hear it all the time how adding too much seasoning to our food can be hazardous for our health.

However, when it comes to grilling, it pays to be heavy-handed on whole cuts because you’re only seasoning the exterior of the meat and it doesn’t seep into the centre of the cut. 

Additionally, seasoning can elevate a meal without adding unnecessary calories so it's ideal for those who are watching their weight, because we bet that there’d be that one person who’s dieting at your party!

If you're a beginner in the realm of seasoning and you’re clueless on how to season proteins, go for easy-to-incorporate options like thyme, rosemary and of course, the OG salt and pepper duo. Here’re some excellent beef-specific recipes to try your seasoning skills on. For an extra burst of flavors, try grilling lighter proteins like fish on a cedar plank.

OILING THE GRILL INSTEAD OF THE FOOD

We know. It's second nature when you’re cooking to apply a layer of grease or oil to your cooking pans for fear of precious food sticking to the surface. But that’s not the best idea to care for your grill.

Hot grills cause oil to smoke and carbonize quicker and the carbon layer on the grill grate causes food to stick more! Now imagine the nightmare you’ll have when you’re cleaning your grates!

A better option would be to lightly coat your meat or vegetables with some oil. At the end of the day, when you’ve finished entertaining your guests, you won’t want to be scrubbing your grates all night. But if you want a quicker option, our brushes might save you from hours of hard labor.

PUTTING FOOD ON A COLD GRILL

Never ever place food on a cold grill. Period.

Not only does this make your food stick to the grill like superglue, it also means you’ll have to cook your meat for longer.

Just as you would need to preheat an oven prior to cooking, it's essential to place food on a grill which has been preheated. Reduced cooking times mean you'll be able to enjoy your food quicker too!


MOVING THE FOOD AROUND

Most of us are impatient beings and it’ll be the death of us if we were to leave our food to cook in peace. But news flash, you have to leave it on the grill untouched if you want that nice ‘X-marks-the-spot’ sear. And that, ladies and gents, is the true mark of deliciousness because who wouldn’t want that crusty caramelized flavor to their dish?

Now all you need is the perfect grill for you. Check out our catalog to find one which suits your grilling needs best.