The 5 most important tips for grilling to remember

Grilling is part of the 4th as fireworks, ice and fun – here are an important tip for a delicious result

Nothing says summer like the smoky aroma of grilled meat and vegetables that blows through the garden. About 61% of the Americans plan to participate in cookouts, picnic or grills for July fourth of this year according to the National Retail Federation. Regardless of whether you are a weekend warrior or an experienced Pitmaster, here you will find 5 important tips that you can remember grilling and help you to start the taste and come back to the guests for seconds.

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Grill masters swear on well cozy cuts such as ribs, shoulders and chicken legs. These cuts remain juicy over high heat and the marinades absorb beautifully. Always bring meat to room temperature before grilling – it helps to cook more evenly.

Tasting is the king and good marinade (like one with lemon juice, olive oil and delicately the meat and the moisture locks. For a dry rubbing pepper, garlic powder, cayenne and brown sugar for this perfect sweet kick.

Create two heat zones on your grill: one to be and one for slow cooking. In this way you can get a nice crust without burning and end cooking at a lower temperature to maintain tenderness.

Hickory and Pekanuss forests are favorites to infit a rich, smoky taste. Soak wood chips in water and add them to charcoal or use a smoking box on a gas grill for this authentic grill taste.

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Barbecue lovers agree: patience makes you perfect. For larger cuts such as breast pieces or ribs, the low cooking via indirect heat generates delicate results that reach the results of the bone. A decisive, but often overlooked step: let your meat rest after grilling. In this way, juices can be redistributed and all bites remain tasteful. For thinner cuts for 5-10 minutes and thicker pieces such as roast 15-20 lets the taste seep into the meat.

Grilling is more than just eating – it is a tradition and an opportunity to bring people together.