Summer Grilling Tips You Need to Make Perfect Inihaw
Here are our best grilling tips for your summer barbecues and beach trips!
Celebrate summer with all your favorite grilled dishes: inihaw na liempo, inihaw na pusit, inihaw na manok, and everything else in between. For novice cooks, working your way around a hot charcoal grill can be a little tricky. Here are our best grilling tips to help you set up a successful summer barbecue.
Tips for choosing the right meats cuts:
Choose cuts that have a little more fat and aren’t so lean. Grilling means cooking over direct heat—fat not only adds extra flavor, but also helps keep the meat moist.
Meat continues to cook after grilling. Barbecue it until just about done but not quite, then let it rest for a couple of minutes before serving—this allows the residual heat to continue cooking the meat. This also gives the yummy juices time to be reabsorbed by the meat, ensuring tender, juicy cuts every time.
Use skin-on, bone-in cuts of meat for barbecuing—the skin and bones protect the meat from drying out.
Tips for grilling with marinades and sauces:
Marinating meat doesn’t only add flavor, it also tenderizes the meat. Marinades are best for tougher, flatter cuts.
Spice rubs give larger cuts of meat a crisp, savory crust. You’ll get a more intense flavor the earlier you apply the rub before grilling.
Sauces that contain sugar will darken and burn meat easily, so make sure to baste only on the last few minutes of grilling.
Tips for food and grilling safety:
Wash your hands after handling raw meat and don’t reuse plates that have been used for uncooked meat.
Don’t let meat sit out at room temperature for more than an hour.
Have a glass of water or a spray bottle nearby just in case your grill flares up.
Tips were originally published in the April 2015 issue of Yummy magazine.