Is there anything more quintessentially Texan than grilling? Walking out onto the patio, firing up the grill, and enjoying a delicious, smoky meal is one of the best parts of summer. With these tips for great grilling, you’ll drive San Angelo wild with the smell of ribs, burgers, and steaks.
To sear or not to sear
You should probably be searing whatever you’re cooking on the grill. Color means flavor, so getting markings on your steak, chicken, burgers, or veggies will make everything taste better. If you’re worried about something overcooking, move it away from the direct heat and let it cook like it’s in an oven.
Dry rubs are king
While some people may think of barbeque as a generic piece of meat slathered in — admittedly delicious — BBQ sauce, that’s not what makes it great. To bring your grilled chicken, pork, or really any protein to the next level, lightly coat it with a dry rub and allow it to rest for as few as 15 minutes or as long as 24 hours. You can still coat it in your favorite barbecue sauce later, but it will have a much richer flavor if post dry rub
If you happen to have a charcoal grill, you’ve got everything it takes to infuse any meat with a delicious smoky flavor. Once you’ve got your coals started, carefully spread them around the basin of the grill, keeping them close together. Then, continue the circle with unlit coals so the heat will continue to spread.
As the heat moves through the coals, move your meat opposite the heat, and open the vent above it to maintain the appropriate temperature for your protein. This will slowly cook the meat while filtering all of the smoky flavor directly through it. Once it’s cooked rested, you’re in store for the summer meal of your dreams.
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