LEGENDS OF THE FLAME
Grill Master. More than a mere title or position, it’s a calling.
There’s no one more important at a summer party than the man behind the grill. Ensuring the hungry are fed and even the pickiest of eaters is satisfied is no easy task. But you’re the man for the job. And since no man should venture into the flame alone, we’ve got your back with 6 tips and tricks to ensure your summer grilling is a success.
1) Don't rush it
Before the meat hits the grill, make sure you take it out of the fridge in advance and let it sit for about 20 minutes at room temperature. This is particularly important if you’re grilling anything with a thick cut (like a pork chop or filet mignon). There are a couple benefits here. First, letting the meat sit for a bit means it’s at a more even temperature when it hits the grill, resulting in a more evenly cooked final product. But secondly, and even more importantly, meat cannot brown until surface moisture has evaporated.
2) Try a dry rub
An unexpected flare up is the bane of grill masters the world over.
Not only a safety hazard, it can also destroy a perfectly prepared steak in a single, singed-eyelash blink. While tips abound for avoiding such a tragedy, we favor simply opting for a dry rub over a marinade. This eliminates the risk of marinade dripping into the flames, which is often the cause of flare ups. And lest you think that we’re sacrificing flavor here, we assure you that is not the case. Everyone has a favorite recipe, but there are some real pros out there doing the Lord’s work when it comes to dreaming up incredible rubs.
Creator of the winning flavors behind the 2015 World Steak Championship and the 2015 World BBQ Championship, Kosmos B-B-Q is one of the absolute best. In close competition with Kosmos is Navy veteran Moe Cason. Self-taught pitmaster and owner of Moe Cason BBQ, he also holds the distinction of being one of the absolute coolest dudes on the planet, as evidenced by his Instagram.
3) Avoid lighter fluid
The flavors of the grill are sacred. And nothing can ruin a perfect cut of meat faster than lighter fluid. It’s the fast and easy way to light a charcoal grill, but it also overwhelms the best seasoning with a harsh chemical flavor.
4) Let it sit
You’ve done it. A cut of beautifully prepared meat sits before you. But your responsibility isn’t over yet! While the hyenas circle your grill, hold them off for about 10 minutes. Waiting a few minutes after grilling is complete gives the meat juices time to redistribute, ensuring none of the flavor you carefully prepared is sacrificed by a poorly timed cut.
5) Anticipate picky eaters
Your perfectly grilled tenderloin may not be appreciated by everyone. Kids aren’t exactly known for their refined tastes. Present them with a beautiful steak and they may ask where the hot dogs are. As if you would ever throw a common, seasonless hot dog on your grill. There’s a better option: chicken wings. They’re delicious, easy to grill, and, most importantly, kids love them. And hey, all the more steak for you!
6) Allocate beer appropriately
Our grilling experts recommend about 1 beer for every 15 minutes to ensure appropriate hydration. After all, it’s not just the meat that needs to be evenly cooked.
* The lawyers say we have to tell you to drink responsibly