Summer Grilling Tips You Need to Make Perfect Inihaw

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.

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Tips for choosing the right meats cuts:

1

 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.

2

 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.

3

 Use skin-on, bone-in cuts of meat for barbecuing-the skin and bones protect the meat from drying out.

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Tips for grilling with marinades and sauces:

1

 Marinating meat doesn't only add flavor, it also tenderizes the meat. Marinades are best for tougher, flatter cuts.

2

 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.

3

 Sauces that contain sugar will darken and burn meat easily, so make sure to baste only on the last few minutes of grilling.

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Tips for food and grilling safety:

1

 Wash your hands after handling raw meat and don't reuse plates that have been used for uncooked meat.

2

 Don't let meat sit out at room temperature for more than an hour.

3

 Have a glass of water or a spray bottle nearby just in case your grill flares up.

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Tips were originally published in the April 2015 issue of Yummy magazine.