Recipes

5 Ways to Become a Grill Master this Summer

By May 18, 2021 No Comments

Refreshing summer breezes dance on your face, the sound of sizzling meat on the grill, a glass of Gooseneck Vineyards wine in hand feels like all you may need for a perfect summer evening. We have 5 tips for you to become the master of your grill this summer and amaze your guests with sizzling deliciousness.

1. Simplify your marinades. A proper marinade should have focus and clean flavor, so go with high-quality ingredients and keep it simple. Gooseneck Vineyards Heritage Red Blend makes a great addition to your grilling arsenal. Just whisk a ½ cup of wine, ¼ cup olive oil, some garlic, fresh herbs and salt and pepper and you’re good to go! Remember, marinades should enhance the flavor of the meat, not hide it.

2. Make sure your grill is clean. The best way to start is with a clean grill and the easiest way to clean it is when it’s hot. Clean it after preheating and before you cook your next feast.

3. Preheat the grill. It may feel hot when you hold your hands above the flame, but make sure the grills themselves are hot, so you get a good sear. A good rule of thumb is to preheat about 15 minutes for maximum temperature searing. To cook at a lower temperature, like for low-and-slow cooking barbecue, preheat for 10 minutes or less. Both of those times can vary a little depending on how cold or windy the weather is.

4. Invest in a meat thermometer. Cooking meats to the correct temperature helps to make sure your food is safe. Always make sure to cook to the following temperatures:
– Chicken: 165˚
– Turkey: 165˚
– Hot dogs: 140˚
– Sausages: 150˚
– Beef: 140˚
– Burgers: 160˚

5. The biggest secret? Let it rest. It may look delicious and you’re definitely hungry, but let your meat rest before cutting and serving. A useful guideline for resting a steak is to let it rest for approximately as long as you cooked it. Why should you have to wait? While the meat is cooking, the heat pushes out the liquid. When you let it rest and cool, the juices will be reabsorbed into the meat and not all over your plate.

Happy cooking!