I often say the heart of grilling lies in grilling techniques. What separates the master grillers from the masses is that the experts understand how to manage their grill.
These tips will get you back to grilling (or get you started) in no time.
1. Smoke
Why does charcoal grilling taste so good? Part of the reason is that the drippings from the meat fall onto the coals and vaporise, rising back up to infuse the meat.
The vapour condenses on the meat and locks the smoky flavour.
One thing though, you don’t want large amounts of smoke coming from the coals. It can make your meat taste bitter and could coat it in carcinogens (cancer causing substances).
2. Meat
The thickness of your meat determines its suitability for the grill.
Ideally, it shouldn’t be thicker than 3 – 4 cm. Any thicker and you risk toughening the meat and charring the outside while the inside remains raw.
Grilling is the art of quick cooking over very high heat, so smaller and thinner cuts are best.
3. Braai Grid
Be sure to clean your grid before you fire up the coals. Using a dirty grid could pose a health risk and it is just gross.
We recommend heating up your grid for 20 to 30 minutes before cooking on it to kill off bacteria and other pathogens left over from past grill sessions. This also helps to reduce the chance of food-borne illnesses.
4. Heat
How to tell if coals are hot enough? Hold your hand about 10cm above the grid and do the following tests.
If you can cold your hand there for about…
3 seconds, you have perfect coals for chops and steaks
4 seconds, this is good for chicken and fish
5 seconds, the heat is right for wors, braaibroodjies and puddings
9 or more seconds, the fire is too cool to cook on. You might be able to roast some marshmallows on it though