When that mouth-watering aroma hits your nose, you can see why roasting meat is to die for. Whether you're a seasoned grill master or just starting out, there are a few tips and secrets that will allow you to cook flawless grilled meats. Ready to embark on a flavorful journey filled with smoke, char, and flavor?
Selecting ingredients: the basics of the basics
The soul of barbecue lies in the freshness and quality of the ingredients. Choose pieces of meat with fine texture and even grain so that they are tender and juicy when grilled. Steaks, pork chops, chicken thighs and lamb are all ideal. Don't forget the marinade, which will add extra flavor to your roast.
Seasonings and marinades: the finishing touch
A good marinade is half the success of a barbecue. You can mix a variety of aromas*, spices and sauces to suit your preference and the type of meat. Common seasonings include salt, pepper, garlic, rosemary, thyme and olive oil. Marinate for at least a couple hours, preferably overnight, to allow the seasonings to fully penetrate the meat.
Prepare your tools: fire props
A good grill is essential for grilling meat. Charcoal grills, gas grills and electric grills are all up to the task, choose the one that best suits your needs and budget. Other essential tools include a grease brush, barbecue fork, grill brush and thermometer.
Fire control: mastering the fire
Fire control for grilling is crucial. For charcoal grills, you'll need to adjust the height of the coals based on the thickness of the meat and the desired doneness. Gas and electric grills, on the other hand, allow you to control the fire by adjusting the flame or temperature setting.
Direct or indirect grilling: choosing the difference
Direct grilling is good for thinner cuts of meat with shorter grilling times. The meat is placed directly over the heat source and grilled quickly until the surface is charred and the interior is cooked and juicy. The indirect grill method is ideal for thicker cuts of meat that require a long grilling time. Placing the meat on the edge of the grill and placing a baking sheet between the heat source and the meat prevents the meat from burning while allowing it to heat evenly.
Turning tip: Keep it even
The timing of turning the meat while grilling is important to keep it from burning or overcooking. When char marks appear on one side of the meat, it's time to flip. A professional's recommendation is to flip every few minutes to ensure that the meat is evenly heated.
Judging doneness: the inner art
Judging the doneness of meat takes some experience and skill. You can use a meat thermometer to measure the internal temperature, or you can judge it by pressing on the surface of the meat. If the meat is flexible, it is cooked. Optimal doneness varies for different meats, so it's important to know the ideal doneness for your meat.
Sauce companion: the icing on the cake
Barbecue sauce can add extra flavor and moisture to a roast. There are a variety of barbecue sauces available on the market, or you can make your own and adjust it to your taste. Brush on the sauce at the end of the roast to allow the sauce to mix with the gravy and create a rich flavor.
Resting time: patience
After roasting the meat, don't rush to cut it. Let the meat rest for a while to allow the juices to redistribute, which will ensure a more tender and juicy meat. The resting time depends on the thickness of the meat and is usually 5 to 15 minutes.
Enjoy the flavor: a feast for the taste buds
Now it's time to enjoy your hand-cooked roast feast. Serve it with a crisp salad, grilled vegetables or fries, and savor the juicy meat and aroma of the roast. Each bite is a pampering treat for your taste buds that will keep you coming back for more.