We want so much for you at Uproxx Life. We want you to eat well, we want you to travel often, and we want you to drink the best beers on earth. But more than any of that, we want you to not poison all of your friends and family at the 4th of July BBQ. We really want that.
Instead, we want to help you look like a goddamn cookout god. So we’re making it really, really easy. Just follow these rules!
Grilling is about the fire. If you’re using a gas grill, this is pretty easy to control and manipulate to your cooking whims. If you’re using coal or wood or some combination of both, you’re going to have to A) be more patient and B) be more attentive. Now, we’re not saying that if you’re cooking with gas you can just throw some meat on the grill and go play a little touch football. That shit’s going to need your attention too.
If you’re using coals and wood, start you fire early. You want the coals to be burning red and producing good, steady heat before anything touches the grill. Some say start those coals a good hour before you put any meat to the flame. That’s probably not the worst advice out there. Likewise, with gas, let your grill preheat properly. If you don’t have a temperature gauge on the grill hood, run down to the hardware store and buy one. Which leads us to… -ZJ
KNOW YOUR COOKING TEMPERATURES
Take the guesswork out of grilling with a little pre-loaded knowledge. Steaks are rare at 120F, medium rare at 130F, and medium at 140F. If you’re serving different foods, FoodSafety.gov has a handy chart that lets you know the safe temp for most meat that’s going to be hitting the grill.
Another option here would be to sous vide your food in advance — assuring that the correct temperatures are reached — and then sear or smoke the items in your backyard before resting and serving. Also, make sure to rest your meat if you’re making steaks or chops. The internal temperature will continue to rise and help assure your meat is just right. Either way, make sure you don’t get anyone sick by under-cooking meat, especially if it’s ground beef or chicken.
If you’re making burgers, put a pat of butter in the middle of the meat when you’re forming patties. This will provide an extra layer of lush moisture. -ZJ
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