How to make the perfect grilled meat

Tips for grilling meat well

• Choose only lean meats and avoid high-fat foods such as sausages.
• Make sure that the meat that you are purchasing is of good quality quality in order to avoid associating the potential risks deriving from cooking with those deriving from the presence of other substances harmful to health.
• Before starting to cook, prepare the meat well by removing all the excess fat and, before proceeding with cooking, take the meat out of the refrigerator and keep it at room temperature for a few minutes.
  
• If it is marinated meat, make sure that it is very thin and contains vinegar or lemon: they are both able to create a protective barrier around the meat
• If you have a at home oven Microwave use it to partially cook the meat before placing it on the grillThis way you can eliminate the juices produced, avoiding smoke and possible flames and at the same time reducing cooking times.
• Make sure the grill is not in direct contact with the fire but at a distance of at least 10-15 centimetres.
• Turn the meat often To prevent it from burning, try to create a sort of barrier that prevents the juices from escaping and thus the creation of smoke. Try laying a sheet of aluminum foil over the grill.
• Indirect cooking is better seen this way the fat ends up in a tray and does not cause those flames that carbonize the outside of the food.
• Remove the charred and blackened parts.
• Before cooking the meat it is better to marinate it or spice itYou can choose between dark beer and red wine. And opt for rosemary, which is excellent for grilling. The advantage, aside from the flavor, is that this way it becomes more tender and reduces the formation of polycyclic aromatic hydrocarbons that interfere with hormones.
• Don't overdo it with seasonings and salt: alternatively, lightly sprinkle the dishes with a brush or a sprig of rosemary.
• As a side dish, always choose vegetables, such as courgettes and aubergines, always grilled as this enhances their antioxidant properties.
• Remember that if you have a traditional charcoal grill, the embers must be alive when you add the meat to the grill.

Fire Management

Other tricks for a good barbecue

• Take the meat out of the fridge 30 minutes before cooking begins.
• Salt the steak only after cooking
• Let the meat rest for 5 minutes before serving
• Don't squash the burgers
• Use grilling tongs, not forks.

How to keep meat from sticking to the grill

One last trick, however, can be crucial for the quality and safety of your grill: how to prevent the meat from sticking. It's very simple: just spread some oil on the cooking surface before starting to grill. And keep in mind that the ideal temperature, also to prevent the meat from sticking to the grill, is around 200 degrees Celsius and never lower than 160 degrees Celsius.