No matter if you’re a charcoal master or a BBQ novice, Dell Cove Spices & More has an array of dry rubs and grilling spices guaranteed to enhance the flavor of your food. But even the best spice rubs won’t help improve your cooking if you ignore the fundamentals of how to cook over open flame. Here are some tips for ultimate meat satisfaction:
Direct Heat Versus Indirect Heat
- Direct heat is when you need to cook something quickly on high heat and directly over the flame, such as a steak. Turn on one set of burners to med/high or pour your charcoal over half of your grill grate to ensure one side is hot (direct), and the other side is cool (indirect.)
- Indirect heat is used when foods need to stay away from high heat to fully cook up to temperature. For example, if you put fatty (yum!) sausages over direct heat for too long, you’ll likely burn them as the fat liquefies and juices drip into the flames, causing flare-ups. Try starting sausages on direct heat to brown them, then move them over to the indirect side to let them finish cooking.
A-1 Steak Tips
- Rare meat is soft
- Medium bounces back slightly
- Well-done is firm
After removing your steak from the grill, resist the urge to dig in right away. Let the meat rest, on a plate under tin foil. By waiting 10 minutes, you’ll let all of those fatty juices re-distribute and throughout the meat.