There’s nothing better than grilling-and-chilling on a balmy summer night. But there’s an art to the grill and people don’t
always get it right. According to the Meijer test kitchen chefs, here are the top five grilling mistakes people make, and how to avoid them.
1. Grilling the wrong cuts of beef.
Best: New York strip and ribeye.
Worst: Filet mignon.
Why? The leaner they are, the more they dry out.
2. Too hot or not hot enough
Warm up the grill for 10 minutes before cooking.
Ideal temp? 450-500ºF
3. Guessing when your meat is done.
Too rare can be dangerous, too well done and it’s shoe leather.
Use a meat thermometer.
4. Choosing the wrong fish.
Flaky fish falls apart.
Best: Firm fish like halibut, tuna and sword.
Hint: For salmon, brush with olive oil so it doesn’t stick, or use a soaked cedar plank to protect it from the heat.
5. Turning veggies to mush.
Use a piping hot grill, don’t overcook and take veggies off when they’re still firm.
Lid open or closed?
If your meat is less than three quarters of an inch thick, leave the lid open.
Thicker than that? Close the lid and don’t open it too often.
Not letting the meat rest.
Let it sit for 10 minutes. Slicing too quickly will cause the juices to run out, which will dry out your meat.
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