Mister Meat’s 10 Commandments:
for your meat-loving enjoyment.
Who wants to sit in the refrigerator all day? Bring the meat up to room temperature before cooking. This will ensure even cooking.
Whenever possible, use a charcoal grill. This is the only way to produce the flavors you want. Store charcoal in a dry place for better heat development and less smoke. If you use an electric grill you can fry meat directly in the pan.
Now you need to be strong and have some patience. Steaks should rest for a few minutes after cooking to allow the juices to redistribute.
Pick up meat, fish or sausages with tongs or long tweezers. Never insert a fork. You wouldn’t anyone poking into you either.
Make sure to keep your grill perfectly clean. Burnt-on fat and meat juices have a negative impact on your results. Someone else will have to take care of cleaning. You’re the grill master after all!
Less is more. Stay away from pre-marinated meat from the supermarket. It’s better to opt for a bit less, but first-class steak quality instead. You don’t have to grill everything that can be grilled.
Contrary to the myths, meat should be seasoned before cooking, just before, to prevent the salt from drawing away any liquid. Normal salt and white pepper are enough. Special salts and peppers can be crushed and added to the meat after grilling according to taste.
Never grill at low temperatures. The desired roasting flavors can only be produced under high heat. Don’t go running for the sun lotion if your grilled meat gets browned too fast. Instead, put it somewhere less hot (on the grill, not in Norway).
A decent grill is your foundation. Whether an open kettle grill or a large smoker is a matter of taste. The 10 dollar version from the gas station will negatively impact the results and the taste quicker than a mother turning down the speaker volume.
Don’t toss beer or anything else in the coals. Other than getting ashes on the meat, this won’t have any influence on the results. You would just end up having less beer to drink.
