How To Be A Better Griller According To Professional Chefs

Remember to rest your meat. Let your grilled meat rest for eight to 10 minutes before cutting so the juices have time to redistribute. “This is so when you cut the meat, the juices won’t run out,” Puck explains. Use wood and charcoal. “We use mesquite charcoal for high heat, and we use white oak for flavor,” says Puck. Try different woods to find the flavor you like best, like apple wood, cherry wood, or sugar maple. Don’t rush barbecuing. You might love to cook off some hot dogs and hamburgers quickly, but if you have a smaller fire that you can maintain for several hours, you can barbecue some delicious pork shoulder or brisket. Low and slow is the way to go! RELATED: These Affordable, Alternative Cuts of Meat Are Great for Grilling (and Widely Available) Brine everything. Whether it’s a chicken breast, pork chop/loin or alternative cuts of beef (flank steak or flat iron steak), brining will add to the flavor, tenderize your meat, and preserve its juiciness. RELATED: Does Your Instant Pot Double as a Smoker? We Tested It and Weird Things Happened