The secrets to perfect grilling

Thinking of grilling?

Before you start grilling:

• Make sure your grill grate is clean and everything is in its proper place.
• Gather all the tools you’ll need. Have tongs for handling and turning the food, as well as brushes for coating it with oil or herbs. Make sure they have long handles so you don’t burn your hands.
• Special grill baskets are available for different foods (such as fish and corn). They’re not essential, but they’ll make grilling easier.
• If you’re grilling vegetables or small pieces of food that could fall through the grate, it’s a good idea to use a small tray. Special trays with holes are available for this purpose.
• If you want to grill souvlaki, you can use metal skewers or the familiar wooden skewers. Soak the wooden skewers in water for at least 20' before using them so they don’t burn over the fire. If you’re using metal skewers, brush them with oil to prevent the meat from sticking.
• It’s a good idea to wear sturdy oven gloves and an apron to protect your hands and clothes.

Let’s start grilling:

• Make sure the fire is burning well and the grill grate is hot.
• If you’re grilling over charcoal, you can add some herbs (such as thyme, oregano or rosemary) to give your food a different aroma. First, soak them in water for at least 20 minutes so they don’t burn on the coals, but instead produce smoke.
• There are two grilling methods: direct and indirect heat. Choose the method depending on the type of food.
• Direct heat: place the food on the grill, directly over the coals, at a high temperature. This method is suitable for burgers, steaks and fish.
• Indirect heat: The grill is positioned higher, at a lower temperature, and the food is covered (e.g. by closing the barbecue lid), so it takes longer to cook. We use this method for more delicate foods or large cuts of meat (e.g. a whole turkey). You will also need to place a tray under the grill to catch the drippings and fat.
• Marinades: You can marinate your food to tenderize it and give it an even better flavor. You can also simply rub a spice mixture onto the meat, for example.

While grilling:

• Make sure the grill is hot before placing the meat on it. The meat should sizzle and sear as soon as it touches the metal, sealing in its juices.
• When grilling a steak on the barbecue, sear it on both sides. The steak is ready to turn when the uncooked top side starts to glisten. Turn it only once. Turning it too often will make the steak dry and tough.
• Don’t rush to turn your meat or fish. It will turn easily and release from the grill if it is well seared.
• Some cuts of meat only need a good sear. If, however, you have to start cooking them early, lower the heat immediately after searing.
• It is important to let the meat rest for a few minutes after cooking so its juices can settle. If you cut a steak immediately after cooking, the juices will run out and the steak will dry out.
• Marinades containing honey burn easily. So lower the heat as soon as the meat is seared.
• Avoid cutting into the meat to check if it is cooked, as it will lose its juices. Instead, press it with tongs. Raw meat is soft. Seared and browned on the outside, red inside. Medium is firm. Well browned on the outside and pink in the center. Well done is very firm. Brown on the outside and evenly cooked inside, but not dry. For the same reason, it is best not to use a fork, which will pierce the meat.
• Always stay close to the food while it is grilling. Now you have the basics to get started with grilling.


Good luck!