Meat Grilling Tips from Wolfgang Puck
Whether you're in the mood for a medium-rare steak, succulent pork chop or juicy piece of chicken, all can be accomplished in the great outdoors. But before you light up the grill, celebrity chef Wolfgang Puck has five tips to share to help ensure your grilling success all season long. One bonus tip: keep the cooler filled with plenty of libations to help stay cool and hydrated while your meat is grilled to perfection.
When to Light the CharcoalLight the briquettes at least one hour before you expect to grill. You want to grill only over red hot coals—not over direct flame. And be patient! Good food takes time.
When to Season Meat for GrillingAnother thing to do one hour prior to grilling is to season the meat. Flavors need sufficient time to permeate the meat properly. Rub the meat with a little oil before you grill, too—this will prevent it from sticking to the grill.
What Temperature Should Meat Be Before Grilling?Allow the meat to come to room temperature prior to cooking. This will lower the its cooking time as well as aid in more even cooking.
What Temperature Is Best for Grilling Meat?Start by cooking your meat on high heat first because this will sear in all of the juices and start the caramelization process. Don't move the meat around a lot as this will not help it cook—you want to let the grill do the work. Once the meat is seared move it to medium heat, which will cook the meat evenly without drying it out.
How Long Should I Let Meat Rest?Allow the meat to rest for at least 10 minutes after you pull it off of the grill—this will help keep all of the good juices in. This will also give you time to get all of the sides and sauces on the table before you serve your dish.
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