Recently Grillocracy Editor Clint Cantwell visited HLN's "The Daily Share," discussing tips and tools for novice grillers (be sure to check out the segment here).
As part of the segment, Clint not only breaks down some of his "must have" items to get the most out of your grilling experiences. You can check out the entire list of "Tools Every Griller Should Own" here.
He also broke down several common mistakes grillers make including:
TEN COMMON MISTAKES GRILLERS MAKE
10. MORE HEAT IS BETTER
When using an oven, you wouldn't crack the dial up as high as it can go regardless of what you're cooking, right? So why would you insist on building the hottest fire possible when preparing to grill meat, vegetables, and other goodies (cue the dude who squeezes every last drop out of the lighter fluid bottle)? Instead, build a 2-zone fire with a hot and cool side so that you have options if meat starts to flame-up or if you want to let bigger cuts like quarter chickens or thick steaks finish cooking with a lower temperature after you get a nice sear.
9. "FALL OF THE BONE" TENDER RIBS
While various restaurant chains have convinced a large portion of the population that tender ribs should fall off of the bone, in reality this is a sign that they are overcooked. When seeking the perfect rack, look for meat that bites cleanly from the bone with just a slight tug. Afterall, what's the point of eating meat on a bone if there is no bone after a single bite!
8. MAXIMUM SMOKE MEANS MAXIMUM FLAVOR
Smoke is one key component of perfect barbecue but all too often backyard cooks are too heavy handed when it comes to adding smoking wood chips and chunks to a fire. While the abundance of smoke might smell great to you and your neighbors, the net result is meat that is completely overpowered by a harsh smokiness. When adding smoke, aim to create a steady wisp of slightly blue-ish smoke ("sweet blue" smoke) in order to properly balance the taste of smoke, seasoning, and natural meat flavors.
7. CUTTING INTO MEAT TO SEE IF IT IS DONE
Instead of mangling your meat (and releasing al of the juices), invest in a quality thermometer. This also ensures you won’t cook the food to death. Also be aware of “carry-over heat” meaning that the food will continue to increase in temperature by 5-10 degrees when it comes off of the grill.
6. PRESSING HAMBURGERS WITH YOUR SPATULA
We've seen it done in way too many backyards by grillers who simply don't know better but pressing the burger with a spatula does nothing other than releasing a lot of the flavorful fat from the burger which also leads to flare-ups.
5. SOAKING WOOD CHIPS AND CHUNKS
Water does not permeate wood chunks beyond the surface making soaking a waste of time, plus it just creates steam, not smoke. For chips you can make a “smoke bomb” by wrapping them in foil and poking holes in the foil.
4. SAUCING MEATS TOO EARLY
People love to sauce meat, and especially chicken and ribs, early and often. BBQ sauce, though, contains high amounts of sugar which burns very easily. Instead add it in the last 3-4 minutes of cooking and cover the grill to allow the sauce to set but not burn.
3. CUTTING INTO MEAT AS SOON AS IT IS DONE
While everyone is ready to dig in right away, letting meat sit for 5 or so minutes is crucial as it allows the juices to be reabsorbed versus having them all end up on your plate.
2. CUTTING WITH THE GRAIN VERSUS AGAINST THE GRAIN
Many cuts of beef such as brisket, flank steak, and skirt steak have a natural grain running through them and you want to be sure to cut against them instead of along them otherwise the meat will be extremely chewy as you are eating long strands of meat.
1. GRILLING IS ALL ABOUT HOT DOGS AND BURGERS
While there is nothing that says summer grilling than a grill filled with hot dogs and burgers, the truth is that outdoor cooking can be about so much more -- from appetizers to sides to main courses to desserts. Here at Grillocracy, we are all about pushing the boundaries when it comes to live fire cooking, creating extraordinary recipes that are sure to wow your crowd in a way that blackened dogs and dried out burgers never could!