Beer in hand, spatula at the ready, and hungry people standing by. When you’re the grill master this Memorial Day, everyone’s enjoyment of the meal is up to you. And if they’re not happy, there could be fireworks. In order to view the video, please allow Manage Cookies
Fortunately, Men’s Journal has you covered, with this list of the eight most common grilling mistakes—and advice from live-fire pros on how to avoid making them.
10 Barbecue Recipes That Will Build Muscle
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A Dirty Grill — Zakary Pelaccio and Andrew Knowlton Like anything else, a grill needs cleaning. Here, the owner of Fish & Game in Hudson, New York, talks to MJ about grilling fish—but his wisdom applies to any protein. A clean grill means less sticking, which means the delicious crispiness won’t rip off when you remove your meat from the grill. If that’s not enough, a quick cleaning decreases the chance that some of the gunk on the grate will catch fire and burn your burger. As this editor from Bon Appetit puts it, “A dirty grill does not make beautiful food.”
How to Clean Your Grill
Read article
Putting the Meat on Too Cold — Jeff Mauro Taking a steak out of the fridge and slapping it on the grill doesn’t give your meat a chance to get settled. Let it come to room temperature before cooking, says the Food Network chef. “That way it doesn’t seize up all cold when it hits the grill,” he tells MJ. Too Much Flipping — Bobby Flay A lot of guys feel they need to stand by the grill, flipping their burgers. Don’t be one of them, says Bobby Flay. “If you keep flipping it, you’re going to get a gray burger or steak—because it will steam as opposed to searing and getting nice and crispy,” he told Insider. So, relax. Enjoy the party. Too Much Poking and Prodding — Billy Oliva Pushing down on a steak, or poking it with a fork, gets rid of the fat—that is, the flavor—the chef at Wall Street’s oldest steakhouse tells Business Insider. Just let it sit and let the fire do the work.
Grilled Peaches Will be the Biggest Hit at Your BBQ
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Too Much Heat — Rick Bayless A grill that’s too hot could cause the outside of the meat to char before the inside is finished, Bayless told the Chicago Tribune. Not Enough Heat — Tim Love Before you put the meat on the grill, make sure to preheat the grate. The Texas barbecue chef tells the Food Network that if you don’t, you’ll forfeit “maximum opportunity for a crust or a sear.” Even though the flames on gas grills can heat up quickly, he adds, that doesn’t mean the grill itself is ready to go. According to Cook’s Illustrated, you should wait 15 minutes for a gas grill to heat up and five minutes for a charcoal grill.
How to Make the Perfect Tri-Tip Steak
Read article
Only Having One Temperature — David Burke Too many people think heat is a one-size-fits-all for meat kind of deal. Not so, says the Iron Chef America contender in an interview with MJ. This is especially true if you’re cooking different kinds of meat on the grill—they won’t be done at the same time. So keep a low-heat zone to keep, say, your perfectly cooked chicken breasts so they won’t dry out before your steak hits medium rare. Serving Too Quickly — Anthony Bourdain and Jan Birnbaum Meat continues to cook even after it’s off the grill, the chef at EPIC Roasthouse in San Francisco tells Forbes. Or as Anthony Bourdain puts it (talking about steak) to Tech Insider, “Don’t fucking touch it.” Let it sit for five to seven minutes so the juices can distribute “themselves in a truly wonderful alignment.” You might be hungry, but give it some time before you start serving. Then, dig in.
For access to exclusive gear videos, celebrity interviews, and more, subscribe on YouTube!
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Beer in hand, spatula at the ready, and hungry people standing by. When you’re the grill master this Memorial Day, everyone’s enjoyment of the meal is up to you. And if they’re not happy, there could be fireworks.
In order to view the video, please allow Manage Cookies
Fortunately, Men’s Journal has you covered, with this list of the eight most common grilling mistakes—and advice from live-fire pros on how to avoid making them.
10 Barbecue Recipes That Will Build Muscle
Read article
A Dirty Grill — Zakary Pelaccio and Andrew Knowlton
Like anything else, a grill needs cleaning. Here, the owner of Fish & Game in Hudson, New York, talks to MJ about grilling fish—but his wisdom applies to any protein. A clean grill means less sticking, which means the delicious crispiness won’t rip off when you remove your meat from the grill. If that’s not enough, a quick cleaning decreases the chance that some of the gunk on the grate will catch fire and burn your burger. As this editor from Bon Appetit puts it, “A dirty grill does not make beautiful food.”
10 Barbecue Recipes That Will Build Muscle
Read article
10 Barbecue Recipes That Will Build Muscle
How to Clean Your Grill
Read article
Putting the Meat on Too Cold — Jeff Mauro
Taking a steak out of the fridge and slapping it on the grill doesn’t give your meat a chance to get settled. Let it come to room temperature before cooking, says the Food Network chef. “That way it doesn’t seize up all cold when it hits the grill,” he tells MJ.
How to Clean Your Grill
Read article
How to Clean Your Grill
Too Much Flipping — Bobby Flay
A lot of guys feel they need to stand by the grill, flipping their burgers. Don’t be one of them, says Bobby Flay. “If you keep flipping it, you’re going to get a gray burger or steak—because it will steam as opposed to searing and getting nice and crispy,” he told Insider. So, relax. Enjoy the party.
Too Much Poking and Prodding — Billy Oliva
Pushing down on a steak, or poking it with a fork, gets rid of the fat—that is, the flavor—the chef at Wall Street’s oldest steakhouse tells Business Insider. Just let it sit and let the fire do the work.
Grilled Peaches Will be the Biggest Hit at Your BBQ
Read article
Too Much Heat — Rick Bayless
A grill that’s too hot could cause the outside of the meat to char before the inside is finished, Bayless told the Chicago Tribune.
Grilled Peaches Will be the Biggest Hit at Your BBQ
Read article
Grilled Peaches Will be the Biggest Hit at Your BBQ
Not Enough Heat — Tim Love
Before you put the meat on the grill, make sure to preheat the grate. The Texas barbecue chef tells the Food Network that if you don’t, you’ll forfeit “maximum opportunity for a crust or a sear.” Even though the flames on gas grills can heat up quickly, he adds, that doesn’t mean the grill itself is ready to go. According to Cook’s Illustrated, you should wait 15 minutes for a gas grill to heat up and five minutes for a charcoal grill.
How to Make the Perfect Tri-Tip Steak
Read article
Only Having One Temperature — David Burke
Too many people think heat is a one-size-fits-all for meat kind of deal. Not so, says the Iron Chef America contender in an interview with MJ. This is especially true if you’re cooking different kinds of meat on the grill—they won’t be done at the same time. So keep a low-heat zone to keep, say, your perfectly cooked chicken breasts so they won’t dry out before your steak hits medium rare.
How to Make the Perfect Tri-Tip Steak
Read article
How to Make the Perfect Tri-Tip Steak
Serving Too Quickly — Anthony Bourdain and Jan Birnbaum
Meat continues to cook even after it’s off the grill, the chef at EPIC Roasthouse in San Francisco tells Forbes. Or as Anthony Bourdain puts it (talking about steak) to Tech Insider, “Don’t fucking touch it.” Let it sit for five to seven minutes so the juices can distribute “themselves in a truly wonderful alignment.” You might be hungry, but give it some time before you start serving. Then, dig in.
For access to exclusive gear videos, celebrity interviews, and more, subscribe on YouTube!
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The Rambler 10 Oz Lowball From YETI is a Must Own
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Highland Park 54 Year Old Is Among Best Scotch Releases of 2023
The Rambler 10 Oz Lowball From YETI is a Must Own
Best Bars in Mexico City for Low-key Cocktail Lounges and Mezcal Shrines
Class It Up With The International Mountains Whiskey Glasses
Best Beers You Should Be Drinking Now
Uncle Nearest Whiskey Lineup Is Rapidly Expanding
All Stories
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The MJ5: Tony Hawk on His Favorite Gear, Why He Always Carries His Board, and More
Here's the Difference Between Bourbon and Whiskey
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Highland Park 54 Year Old Is Among Best Scotch Releases of 2023
The Rambler 10 Oz Lowball From YETI is a Must Own
Best Bars in Mexico City for Low-key Cocktail Lounges and Mezcal Shrines
Class It Up With The International Mountains Whiskey Glasses
Best Beers You Should Be Drinking Now
Uncle Nearest Whiskey Lineup Is Rapidly Expanding
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The MJ5: Tony Hawk on His Favorite Gear, Why He Always Carries His Board, and More
Here's the Difference Between Bourbon and Whiskey
Young Guns and a Supercharged Catamaran: U.S. SailGP Team Takes on New York City
More Videos
The MJ5: Tony Hawk on His Favorite Gear, Why He Always Carries His Board, and More
Here's the Difference Between Bourbon and Whiskey
Young Guns and a Supercharged Catamaran: U.S. SailGP Team Takes on New York City
More Videos
The MJ5: Tony Hawk on His Favorite Gear, Why He Always Carries His Board, and More
Here's the Difference Between Bourbon and Whiskey
Young Guns and a Supercharged Catamaran: U.S. SailGP Team Takes on New York City
