Summer, 3 months of pure joy, filled with trips to the beach, pool parties, cookouts and of course grilling season. If you are like us, as soon as temperature rises, we start to grill EVERYTHING. But grilling is not an easy task, maybe you’ve ruined a couple of steaks, or burnt a few veggies here and there. Well, that is about to change; with these next useful grilling tips, you’ll learn how to: navigate the tricky waters of heat in grills, the best way to grill steaks, how to marinate your meats to infuse as much flavor in them, delicious dry rubs for steaks and how to finally include your vegetarian friends in your summer grilling plans; so let’s begin with the lesson.
The quality of your final product depends on the ingredients you choose to use. If you select the best cut of meat but season it with low-quality spices, all your effort will result in a bland meal. One thing you may be surprised to learn is that when you buy a supermarket spice, it may already be as much as A YEAR OLD before you even take it home and use it for the first time. As a result, the spice you just bought may have already lost more than half its flavor! Is better to invest in good quality ingredients, that is why Burma Spice works directly with the best growers all over the world to assure that we are bringing to your table the freshest, most vibrant, and exotic spices. Are gourmet spices worth the money? Yes, they are! Find out why here!
We can’t stress enough the importance of preheating your grill. For instance, when you start cooking a steak by putting it on top of a cold grill and then turning up the heat, you will end up steaming it instead of searing it. This will strip the meat off all its delicious juices.
Most of the seasoning tends to fall off while it cooks, so you must make sure you get as much flavor as you can.
Yes, we know this one goes against everything you’ve learned about grilling before but, hear us out. The moisture and sugars present in most marinades can cause your proteins to steam and at the same time burn, instead of searing it. The recommended way is to marinate right after grilling, submerge your meat in the marinade for at least 5 minutes to build in the flavor. The longer it stays, the more flavor it’ll absorb. If needed, lightly warm your meat after and serve.
This will make things 100% much easier. Usually, a charcoal grill takes 30 minutes to start burning, with this heavenly sent artifact you just have to place paper at the bottom, fill it with charcoal, and light the paper. In about 15 minutes, the coals will be lit and ready to be spread evenly in the bottom of your grill. No lighter fluid or hairdryer required.
If you took the time -and money- to select a good cut of meat, don’t waste it by just throwing your protein on the cooking grate. We’ll give you a few tips on how to properly grill a steak:
Strip Steak Dry Rub: The Strip Steak is the short loin of the cow. This is an underused muscle, so it’s very tender. It cooks quickly and evenly and has a great beef flavor: Season it with a dry rub made with sweet paprika, dried oregano, powdered garlic, and cayenne pepper.
Cayenne Pepper Mexican Oregano Sweet Paprika Garlic Powder
Rib Eye Stake Dry Rub: The Rib Eye is one of the most popular cuts in grilling season. This cut belongs to the rib section, so it is juicy and tender. Make a spice rub composed by paprika, cumin and ancho chili powder, this smoky and earthy rub will infuse your stake with delicious flavors.
Sweet Paprika Cumin Seeds Ancho Chile Powder
Fold it and hold it with the tongs rubbing over the rack. Never ever use cooking spray on a hot grill.
Eggplants, peppers and mushroom skewers are always a good idea. Plant-based burgers, falafel burgers, black bean burgers, and portobellos are delicious vegetarian options. One of our favorites is grilled Elotes (corn) with chili and lime. Check out the recipe here!