The secret to great results is great preparation. Nothing could be truer for barbequing. Often, the preparation for a great outdoor dining experience in the evening starts in the morning or even the day before. It can always be handy having the ultimate bbq checklist.
The easiest rule to stick to is that beef needs to be brought to room temperature before being put on the grill. Take it out of the fridge 30-60 minutes prior to placing it on the BBQ. I marinate steak in the fridge the day before grilling in soy sauce and garlic salt. Upon rising the next day, I take the marinating meat out of the fridge and let it sit on the bench. Not in direct sunlight and I don’t do this in Summer.
What makes meat so tender that is cooked when it is at room temperature? The relaxation of the meat fibres. Yes, it’s true! When the fibres are cold they repel their own moisture. This is why it is also essential to rest your meat under foil. It allows the juices to flow back into the grain and cook through a little more. This applies to beef only.
It becomes a little trickier with different sources of meat. You must keep chicken and pork in the fridge until the time of grilling.
So, the key is to have a plan. Take your beef out at the beginning of your cooking adventure. Let it sit while you prep the grill and get the side dishes and veggies sorted. When you’re ready to start grilling, take the chicken and/or pork from the fridge. Season the meats to your liking and begin the grill!
A little-known fact is that all meats need to rest, not just the beef. If it all becomes a little too much at the end of the cooking process, the rule of thumb is that it is safe to rest any meat, white or red for at least 10 minutes under foil. This will eliminate any dryness that may occur.
Obviously, no one wants a labour intensive process. You want the outdoor cooking experience to be a pleasure, not a chore.