5 Tips How To Cook Better Meat

There are many reasons your meat does not turn out the way you hoped it would. Here you can find 5 of the most effective tips to improve your cooking.

5 tips to cook better meat

Key Takeaway

My top 5 tips to cook better meat.

  • Know your temperatures using thermometers.
  • Use hot and cold zones.
  • Fat does not make it better.
  • Bones do not enhance flavor.

If you like more then you can also read my 10 tips on how to grill.

Know Your Temperatures

Sometimes I read the suggestion to use your hand above the grill to determine if it is Hot, Medium, or Low heat.
In my opinion, this is not possible.
Use thermometers that give you the following two things.

The temperature at the grill grate. This is important since this is your cooking temperature.
You can use a digital thermometer as I reviewed here.

The temperature in your meat. This will tell you if it is under or overcooked.
Have a look at all the handheld digital thermometers I reviewed.

These are the only two temperatures you need to know.
It is important to cook at the right temperature and know your internal temperature.

The use of a thermometer is more important than using other expensive tools like knives.

Use a Hot and Cold Zone

Cooking at a high temperature has ruined a lot of good food.
In general, I think we grill at too high temperatures.

Setting up your grill with 2 heat zones will eliminate your meat drying out and or burning while cooking.

Hot is right above the coals and this is all radiant heat. This is only needed to sear and brown the surface.
It is not wise to use this to cook your meat internally. It will dry it out and burn it.

Low is around 225 Fahrenheit and this number you should keep in mind since it is the sweet spot.
This heat is not directly above a flame and it is getting warmed from convection from the hot fire next to it.

There is one exception I like to make and that is trying to set up a zone at 350 degrees when I cook chicken to crisp up the skin.

Here you can read how to set up your grill with 2 heat zones.

Fat Does Not Make Your Meat Better

There are lots of articles that tell you not to cut off the fat of your meat because it will help make your meat tender.
Here is the real story. The fats that melt at the top of your meat do not penetrate your meat! Especially important for brisket. You have to trim a brisket.

Fat will drip off and causes flare-ups.
Cut it off as much as you can to avoid this.

Salt is Good

Many people are scared to use salt because they believe they get too much salt in and it is unhealthy.
Most salt you will get from all the processed and packed food you buy.

Salt on your meat has a lot of advantages and should be your main spice.

Salt will enhance the flavor of everything you cook with it. Another thing is that it will help your meat to hold in moisture.

Another advantage of salting your meat in advance is that it dissolves and penetrates the meat way below the surface.

Bones Do Not Enhance the Flavor

The myth is that meat with bones in it will taste better on the grill. Although it might look better on a plate it does not taste better than boneless meat.

The walls of bones are made out of calcium and this does not dissolve on the grill.
Bone marrow also does not melt or add any flavor to your food. Unless you boil it slow to make bone broth.

Meat with bones tends to cook more unevenly because of the air pockets in the bones. Many times the outer edges are overcooked and the meat near the bone is not done.

If you use these 5 tips you will see a huge improvement in how your grilled meat and even vegetables will taste.

If I had to add more I suggest you season your grill at least once a year. To read about how I do that you can go to this article https://bettergrills.com/how-to-season-a-grill/.

One extra tip I like to add is the use of a high-quality knife to make your life easier.

Eddie van Aken

Eddie van Aken has years of experience in running his full-service restaurant and with this came working with using and dealing with all types of kitchen equipment. With his experience, he can find all the pros and cons of grills and add them to the grill reviews he is doing. You can read more on the about page for Eddie van Aken

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