8 Great Grilling Tips

May 28, 2024 greg wagner

The warmer weather is here and it’s time to fire up that grill, if you haven’t done so already!

Some of us grill meat and other foods year-round, while the rest of us are probably just beginning. Regardless, as the weather improves and becomes more summer-like, it means more home-cooked, barbecued meals for the folks in your household, cabin or campsite.

Grilled Nebraska beef steaks. Photo by Greg Wagner/Nebraska Game and Parks Commission.

Though I may not cook much (my wife will tell you that), outdoor grilling is one of my favorite pastimes. For me, there is nothing like grilling Nebraska beef steaks and enjoying a cool, refreshing  beverage while the smell of burning charcoal permeates the outdoor air.

Ribeye steak on the grill at the Wagner abode. Photo by Greg Wagner/Nebraska Game and Parks Commission.

Ahhhh, that’s livin’ the good life …

Barbecued ribs on the grill. Photo by Greg Wagner/Nebraska Game and Parks Commission.

You need to know that effective outdoor barbecuing requires more than just slapping meat on the grill. If you want to know the secrets for getting the best-tasting meat off your grates, then I have eight great grilling tips provided by a prominent outdoor cooking expert that will assist you.

I have acquired these tips from Ken Stoysich. Ever heard of him? This individual knows a thing or two about great grilling.

Referred to as “Omaha’s Sausage King,” Ken Stoysich is an award-winning, longtime meat processor and caterer in the Omaha area. Ken and his family own, manage and work the 63 year-old Stoysich House of Sausage business with its location in the metro at 24th & Bancroft Streets.

Let’s take a look at the tips from Ken that produce excellent results every time you fire up your grill at home or wherever you’re grilling outside.

1. Have a clean rack. Avoid harmful bacteria, potential carcinogens, grease fires and poorly tasting meat by always cleaning your grill racks with a nylon-bristle brush or piece of aluminum foil. Stray bristles can fall off metal grill cleaning brushes and find their way into the food you eat so those should not be used. Regular grill rack cleaning will prolong the life of your grill!

2. Olive oil all the way! Rub your steaks or chops with olive oil to prevent them from sticking to the rack and hold spices better. Olive oil also helps in raising the temperature on the surface of the meat from the heat source for a quicker and better sear. Potent herbs and spices such as sage, thyme, curry, cumin, chile and basil work well to add zest to your olive oil rubs as well.

3. Sear on one side, cook on the other, and put a lid on it. Establish one portion of your grill to sear meat, while the other area is dedicated exclusively to cooking it. By searing the meat over high heat, you’re locking in juices for moistness. Following the searing step, you move the meat to the cooking side of the grill to be slowly cooked to the desired texture. You may want to use a meat thermometer for doneness. Additionally, the quickest way to create a smoky flavor, keep meat or food moist, and extinguish any flare ups is to put the lid on the grill.

4. Use the lump stuff and add a few fruit-wood chips. The best way to grill meat is to use natural lump charcoal which lights faster, burns hotter, has little ash production, allows for easier temperature adjustment and imparts an unmistakable wood-smoke taste. Hardwood lump charcoal is natural and typically has no additives or fillers. It’s made from chunks of real hardwood that have been heated under controlled conditions to remove moisture and impurities. Also, keep in mind an extra smoky but subtle flavor can be gained by adding a few fruit-wood chips or chunks like apple or cherry to your lump charcoal the next time you grill.

5. Just one time on the turn, but rotate for nice grill marks. Generally, meat on the grill should be turned or flipped just one time. Keep in mind that each time you turn or flip the meat, the cooking process has to restart. For steaks, place them on the grill at a 45° angle to the bars. Grill for 2 minutes, and then rotate the steaks 90° without turning them over. This makes for nice crosshatch grill marks. Turn your steak when the juices start to bubble on the uncooked side of it (the clearer the juice, the more well done the meat), approximately 4-6 minutes for a 1″ steak or 8-10 minutes for a 2″ steak. The proper way to turn is with long-handled tongs or heavy duty spatula. Never stab the meat with a fork, because this will cause all the juices to run onto the coals and create a flavorless, dry steak and possibly a fire flare up.

6. Let it rest. Once your meat is off the grill, wait at least 10 minutes before cutting into it, 15 minutes would be optimum. This gives the muscle fibers a chance to relax and allows the juices a chance to settle back into the center of the meat as it cools. That is where the flavor lies. Have tin foil ready and completely enclose the meat in foil before slicing it. Adding flavoring elements, such as a dash of apple juice to ribs or a sprinkle of dry rub to steak, is also a good idea just after the resting period. Be sure to slice across the grain of the meat before serving so that the juices redistribute inside of it.

Letting beef steaks rest after removing them from the grill. Photo by Greg Wagner/Nebraska Game and Parks Commission.

7. Get that lean wild game meat on the barby, but cook it a little differently. The flavor of wild game meat is elevated even more with outdoor grilling. However, there are key things to remember when grilling lean wild game meat. Select thicker cuts, if possible. Have your meat processor cut your steaks or chops at least 1 inch thick, though 1 1/2 inches is even better. Big game steaks and ribs especially retain more natural juices if the cuts are thicker. Some cuts of wild game, particularly thinner ones, really benefit from a little tenderizing and flavoring. Add fat or moisture through bacon barding, marinating, brining, etc. Use a meat thermometer and cook thoroughly, but quickly, to not dry out the meat. Allow a little char on your wild game entree, but don’t overcook it! Serve medium-rare.

Venison (deer) bratwursts done on the grill with a bit of char on them. Photo by Greg Wagner/Nebraska Game and Parks Commission.

8. Taters are tailor-made for the grill. Potatoes are thick and tough, a versatile vegetable, and easily grilled. You can grill them hot and fast, or low and slow if you want. What’s important is to keep those potato skins oiled and they’ll turn out beautifully.  Slice or cut them up into small pieces and then put them on a sheet of foil large enough so they can be wrapped up. Top them with olive oil, balsamic vinegar, seasonings, etc., essentially with anything that isn’t going to burn up (no cheese, please).

Cut up, seasoned potatoes cooked on the grill. Photo by Greg Wagner/Nebraska Game and Parks Commission.

May you always be surrounded by good souls and better barbecue!

The post 8 Great Grilling Tips appeared first on Nebraskaland Magazine.

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