Grilling 101: Solving the grill grate debate and other cooking conundrums
Flat vs. pointy
When it comes to grilling, even seasoned cooks sometimes find themselves scratching their heads over seemingly simple questions. One of the most frequently asked questions is: Which side of the grill grate should be pointing up? The flat side or the pointy side?
The short answer? It depends on what you’re grilling.
The pointy side of the grill grate is designed for a couple of specific reasons. First, those angled edges can create better grill marks on certain foods, giving steaks and chicken that iconic, mouthwatering appearance. The pointy side also allows for more even heat distribution, which can be beneficial when cooking thicker cuts of meat that need consistent heat to cook through evenly.
The flat side, on the other hand, offers a larger surface area, which is perfect for more delicate items like fish or vegetables that might otherwise stick or break apart on the pointier surface. The flat side also tends to produce a more uniform sear, making it a good choice for foods like burgers and hot dogs.
Ultimately, the best side to use depends on your grilling goals. For serious sear marks and a little extra heat, go pointy. For a more even cook and less sticking, opt for the flat side.
Other common grilling questions answered
Do you close the grill lid or leave it open?
This is one of the most common grilling debates. A general rule of thumb is: If you’re cooking something quick-cooking and thin like burgers or steaks, leave the lid open. This allows you to keep an eye on the food and reduces the risk of overcooking. For thicker cuts of meat or anything that benefits from indirect heat (like a whole chicken), close the lid to create an oven-like environment.
How long should you let meat rest?
Resting meat after cooking is crucial to keep it juicy and flavorful. For smaller cuts like steaks or chicken breasts, let the meat rest for about 5-10 minutes. For larger cuts, like a roast or whole chicken, aim for 15-20 minutes. This allows the juices to redistribute throughout the meat, making each bite more succulent.
When should you oil the grill grate?
To prevent sticking and to add flavor, it’s best to oil your grill grate after preheating it. Use a high smoke-point oil like canola or grapeseed, and apply it carefully with a paper towel or a brush. Oiling before preheating can cause the oil to burn off too quickly, which defeats the purpose.
What’s the best way to clean grill grates?
A common misconception is that you should clean the grill grates while they’re cold. In reality, the best time to clean is right after cooking, while the grates are still hot. Use a good-quality tool to scrape away any residue. For a deeper clean, you can soak the grates in a solution of warm water and dish soap, then scrub with a scouring pad.
How do you know when a steak Is done without cutting into it?
While cutting into a steak to check its doneness is tempting, it can release precious juices. Instead, use the finger test method to gauge doneness:
- For rare, press the fleshy part of your palm at the base of your thumb.
- For medium, touch the center of your palm.
- For well done, compare it to the firmness of the base of your pinky.
If you’re new to grilling, investing in a reliable meat thermometer can also take the guesswork out of the process.
Should you flip burgers more than once?
Many people believe that you should only flip burgers once, but the truth is you can flip them multiple times for even cooking and a juicier result. Flipping every 30 seconds to a minute allows the meat to cook evenly and reduces the risk of burning.
How do you prevent fish from sticking to the grill?
Make sure your grates are clean and hot before cooking. Lightly oil the fish and the grill grates, and use a spatula to gently release the fish once it has naturally released from the grate. Cooking fish on a plank or in a grill basket is another way to avoid sticking.
When should you salt meat?
It’s best to salt meat right before it hits the grill. Avoid salting too early, as it can draw out moisture and make the meat dry.
Is there a right way to marinate?
Marinating can elevate your grilling game, but it’s essential to do it correctly. For most meats, 30 minutes to a few hours is sufficient to impart flavor. Avoid marinating in acidic ingredients (like vinegar or citrus juice) for too long, as they can break down the proteins and make the meat mushy. Always marinate in the fridge, not on the counter, to prevent bacterial growth.
Should you grill with olive oil or not?
Olive oil is a fantastic choice for low to medium-heat cooking, such as sautéing or roasting. However, its low smoke point makes it less suitable for high-heat methods like grilling or frying. For those, opt for oils with higher smoke points like avocado, peanut or grapeseed oil.
Should you pat dry meat before cooking?
Yes, always pat meat dry before cooking. This helps achieve a better sear and prevents steaming. Moisture on the surface of the meat turns to steam, which can make it difficult to get that golden-brown crust.