Grill Maestro

I made a boo boo yesterday in grilling up some chicken, not a big mistake, a small minor one that produce chicken that, while still tasty, wasn’t as good as it could’ve been. My tip for today is to grill with patience, i.e. don’t put the meat on before the grill is nice and hot and don’t flip it until it’s actually ready to be flipped!

I think that I only let the temperature of the grill get up to about 100-150 degrees (F) when I put my chicken on… a minor mistake. I thought the grill was going to be hot enough but I didn’t check, so when I put my chicken on it hardly made any sizzle. Sizzle is key. Sizzle means you’re putting those nice pretty lines on your meat and the flavor and moisture is being locked in. Well, I should’ve quit while I was ahead by pulling the chicken off and waiting but I didn’t, I wasn’t patient.

Then game my second mistake. The second mistake was flipping it too early, in part because I put the meat on too early, and all that means is I get stupid gray lines, no searing, and my chicken breasts looks confused as to why I would dare disturb them. I should’ve flipped them back, but obviously I didn’t because I’m merely an apprentice and not quite maestro yet (tricked you with the title huh?).

So, if you put the food on too early, just pull it off until it gets hot enough. No harm, no fuss, you won’t have offended anyone. Don’t worsen the situation by leaving the meat on and then flipping it too early because you forgot your first mistake. Lessons must be learned someday right?

Does this seem like a stupid and obvious tip? Think about how many times you (or someone you know) have made this mistake.