3 Ways to Grill Meat

2024 Author: Jason Gerald | [email protected]. Last modified: 2024-01-19 22:11

Baking is a cooking process that involves indirect dry heat. Roasting meat is generally done at a high temperature for a short time, which is done to process the sugar on the surface of the meat into caramel, then the temperature will be lowered, and the meat will be cooked longer to fully cook. All meats are great for grilling, but roasting alone can make tough cuts of meat tender, while also maximizing the flavor of lean cuts of meat. You can learn the basics of grilling meat, as well as more specific guidelines for grilling poultry and beef.

Step

Method 1 of 3: Basics in Baking

Step 1. Choose a heat source for grilling meat

The traditional oven is the most basic way of roasting meat, and it is because of the use of good air circulation that the cooking speed is slightly increased. The time it takes for a traditional oven to bake is slightly shorter for all types of meat. While most meats are roasted in a traditional oven, there are other ways to do it:

When cooking indoors, the traditional oven is the most common choice. The meat should be grilled on the center of the rack, at 140 to 205 degrees Celsius. Lean meats should be roasted at higher temperatures and for less time, while lean meats should be roasted at lower temperatures and for longer periods of time.
Roasting pits and tandoors are types of electric or wood-fired ovens that can produce very high temperatures, and can be used to quickly roast meat. In some areas, these two tools are commonly used in places that sell food, due to their ability to roast meat at temperatures up to 260 to 315 degrees Celsius in a short time, resulting in meat that looks tempting and has a crunchy texture.
Charcoal-based grills or fumes, specifically for the outdoors, can also be used to grill meat, although the process is more commonly known as barbecue cooking, or smoking. This method is suitable for cooking meat at low temperatures and for long periods without direct contact with the fire, provided you have a coal chimney to heat the roasting pan. This method is commonly used for roasting pork.

Step 2. Choose a container for grilling the meat

Meat should be placed on top of or in a container that can hold the meat juices so they don't escape and run into the oven or fire source. In most cases, a roasting pan is used for this process, but some types of meat must be roasted in another container. If you don't have a grill pan, you can buy a disposable grill pan at a grocery store, or you can make one out of foil.

The roasting pan should be used for roasting beef, poultry, lamb, and any meat you wish to cook over vegetables. While the underside of the meat won't be "crispy", cooking in a frying pan is the easiest way.
The grill rack can be used to grill meat from all sides. Grill racks are usually used for lamb, so the meat can rest firmly on the pan, and to help the juices drip down to the bottom of the pan. This method is great if you want to roast meat to collect the juices, which can be used to make a gravy sauce.
Rotisserie is often used for roasting chicken, in which the chicken is constantly turned to allow it to cook evenly. While the rotisserie is not commonly used for home cooking, you can purchase a small rotisserie for one chicken.

Step 3. Allow the meat to come to room temperature before you grill it

The large piece of meat you intend to roast should be placed on the counter for a few hours before placing it in the oven, so that the meat can reach room temperature. This way, you can ensure that the meat will cook evenly, and you can avoid scorching the surface of the meat with the inside still quite raw.

Cold meat that is taken out of the refrigerator and immediately placed in the oven will cook on the outside first, while the inside stays cold. The meat is difficult to cook properly if you don't let it come to room temperature.
Make sure that frozen meat is always thoroughly thawed first, i.e., refrigerate it overnight before grilling it. Allow the meat to come to room temperature.

Step 4. Grill the meat open

In order to caramelize the surface sugar of the meat, the meat must be grilled completely open in the roasting process, then covered after removing it from the oven, and the goal is to leave the meat in a suitable condition before you start sculpting the meat. Covering the roasting pan will not make the meat look better textured or become more tender. You have to cook it properly to get such a satisfying result.

It's important to remember that you shouldn't add any liquid to the bottom of the pan to keep the meat moist. This process is called braising, an effective cooking technique, but it is not included in roasting meat

Step 5. Start grilling the meat on high, then lower the temperature

Each type of meat should be roasted at a different temperature, in the range between 140 and 205 degrees Celsius, depending on the type of dish being prepared and the cut of meat used. In general, the meat begins to cook on a high heat for 15 to 20 minutes, then the temperature is lowered to 176 - 190 degrees Celsius, then the meat continues to roast for several hours. Specific guidelines for roasting each type of meat will be discussed in the following sections.

Tender cuts of meat, such as fillets or tenderloins should be grilled at higher temperatures thoroughly in less time. The results of both types of meat will not be better using the "low and slow heat" cooking method, which is useful for making tougher, cheaper cuts of meat more tender, such as pork shoulder cuts or quads.
Make sure that the oven is really hot before you add the meat. Don't let the meat roast as the temperature gradually increases, so place the meat in a very hot oven. That way, the meat can be cooked more evenly and the resulting texture is still good. You don't have to guess at the level of doneness of the meat if you do it right.

Step 6. Leave the meat after roasting

Meat consists of protein fibers that form a tight weave, and the fibers release water when the temperature increases. This way, the fat will mix into the meat as the temperature rises, forming a meaty juice that makes the meat delicious. If you cut the hot meat right away, the juices will come out right away and drip onto the plate. By loosening the fibers of the meat, i.e. by allowing it to cool down covered for 10 to 20 minutes, all the juices will be reabsorbed and the meat will taste better. This is the reason all types of meat, especially beef and poultry, should be left for some time after roasting.

Method 2 of 3: Roasting Beef and Other Red Meat

Step 1. Choose the right meat for grilling

Many cuts of meat fall into the "roast" category for the purpose of simplification, and that makes it harder to find the right cut at the grocery store. You need cuts of meat with the right amount of fat, which when placed in the oven will melt and give the meat its flavour. Fat can also be used to make a meat sauce made by roasting meat. Look for fresh meat that is pink with no gray spots, and also has a fair amount of streaky fat that is good for roasting. Some of the common types of meat for roasting are:

Prime rib cutlet
Tenderloin
Back thigh meat
Quads meat
Fillet

Step 2. Add a little seasoning to the beef

You can use a spice rub or a fancy marinade, but beef is actually best served with simple spices. Roast beef tastes better when it's not complemented with too many other spices. Season the meat right before you put it in the oven, when the meat is at room temperature.

Brush the beef with fat, such as gram oil, or any other cooking oil of your choice. Regular butter or herb butter is also effective for greasing the surface of the meat, so it can produce a crispy surface with a slightly spicy and savory taste.
Salt and black pepper should be sprinkled as much as you want on each side of the beef. Use your hands to pat the meat so the spices stick.

Step 3. Put the vegetable pieces into the bottom of the pan, then place the meat on top of the vegetable pieces to start cooking them

The best way to grill meat is to coat the bottom of the pan with the available vegetable scraps. When the gravy comes out, it can help with cooking and flavor the vegetables, so the results will taste great, and you'll also get a stock that can be used to make a gravy, if you prefer. You can also serve vegetables as a side dish. This method is quite easy.

Try to cut the carrots, onions, and red-skinned potatoes into equal sizes and then place them in the bottom of the pan. You don't need to season vegetables now. When you have seasoned the meat, place the meat directly on top of the vegetable pieces, and that's all you need to do

Step 4. Consider tying the meat together into a single shape

Some meats that are oval in shape or stuffed with other ingredients can be tied together using cooking twine, which aims to produce a uniform shape, ensure that the meat cooks evenly, and ensures that the shape of the meat does not change when cooked. You don't need to seal all the meat, but for meat that is sliced and stuffed with other ingredients, you will need to seal it before cooking it.

Cuts of beef can be sliced easily. Use three strands of cooking twine, then tie the meat to form a stick. Tie the meat tightly to keep the shape you want it to be

Step 5. Consider cooking the meat in the pan first

Instead of starting the meat on a high heat, then lowering the temperature for the finishing step, many people choose to cook the meat in the pan first, then finish the last step in the oven, similar to how to make a steak. This method is suitable for doing when making beef wellington and various other types of dishes.

To cook the meat, heat the cooking oil over high heat in a frying pan. Put the meat in the pan when the cooking oil starts to smoke. The meat should immediately sizzle. If the meat doesn't sizzle when put in, take it out and then wait a little longer. Cook both sides of the meat until it turns brown, then place it in the roasting pan, and pop it in the oven.
Do not remove or trim fat from meat to be roasted. The fat will melt and make the whole meat taste delicious.

Step 6. Cook beef at 162 degrees Celsius for every 0.5 kg of meat

The length of time it takes to cook the meat depends on the size, but one good general rule to follow is to cook the meat for 30 minutes for every 0.5 of the meat used. If you are using a meat thermometer, remove the meat when the internal temperature is 10 degrees lower than your desired internal temperature. Here are some levels of roast beef doneness. In general, beef tastes better at a slightly raw level, but cook the meat to your liking.

Beef that is classified as raw (rare) has an internal temperature that ranges from 49 to 54 degrees Celsius. The meat should be very tender and juicy.
A 1/4 cooked (medium-rare) beef has an internal temperature that ranges from 54 to 57 degrees Celsius, with a supposedly lighter, redder color, and a hotter temperature than ground beef.
1/2 cooked beef (medium) has an internal temperature that ranges from 57 to 63 degrees Celsius, with a bright pink color, but not as runny in texture as 1/4 cooked beef.
3/4 cooked beef (medium well) has an internal temperature that ranges from 63 to 69 degrees Celsius, with a fairly tough texture and brown color on the inside.
Beef that is classified as cooked has an internal temperature of above 69 degrees Celsius, with an overall brown color and tough texture. In general, beef is not recommended to be cooked to this extent.

Step 7. Let the meat sit for 10 to 15 minutes covered, When the roast has almost reached your desired internal temperature, remove the meat from the oven and pan

Place the meat on a cutting board or large plate, then cover with foil. When left, the meat will continue to cook, then the temperature of the meat will begin to decrease and the meat is ready to be served.

Cut the beef into thick enough slices to keep the temperature from dropping too quickly. Slices should be easy to eat, about 2 cm thick, especially if you cook them at a slightly raw level

Method 3 of 3: Roasting Poultry

Step 1. Roast the poultry whole

The best way to cook chicken, turkey, and other poultry is to roast them whole. This way, you don't have to bother preparing and spending a lot of money. Roasting whole poultry is the best way to get juicy and delicious meat.

You can buy 1.5 to 2.5 pounds of chicken from the supermarket, and that's enough to make the perfect dinner. You don't need to cut the chicken at all before grilling it

Step 2. Soak the poultry in salt water or marinade

Poultry can be seasoned simply and baked right into the oven without the hassle of any other steps, but letting the poultry marinate longer can result in tastier meat. Let the chicken marinate for a few hours before you pop it in the oven, or let it sit overnight for a thicker flavor. Using a marinade is a great way to add flavor to meat and make it delicious.

Before marinating the chicken, take a small kitchen knife and make straight cuts from the breast, leg, and then around the entire side of the chicken. Use the tip of the knife to stab until it reaches the bone. This way, you can ensure that the marinade soaks into the meat, not just the skin.
A simple French way of grilling chicken is to prepare two lemons, one whole piece of garlic, and fresh thyme to taste, topped with salt and pepper. Squeeze the lemon juice into a bowl, then cut the head of garlic in half. Add the herbs (sage, rosemary, or other savory green herbs), then add the chicken to marinate for a few hours. Put it in the refrigerator. Before grilling the chicken, put the lemon, garlic and herbs into the cavity of the chicken body.
[Seasoning-Chicken-with-Salt-Water|In case of marinating the poultry], the meat should be immersed in a mixture of warm water, sugar, and salt overnight to allow the meat to absorb water and flavour. Drain the chicken or turkey that has been soaked in the brine thoroughly before grilling.

Step 3. Season the outside and inside

Even if you've already marinated the poultry, it's best to coat it with salt and pepper, both on the inside and on the outside. This way, the spices will seep into the chicken from all sides, and the resulting flavor will be maximized when cooked. The salty taste will come out when the meat releases its juice.

Step 4. Use food string to tie the bird's legs together loosely

Before you put the poultry in the oven, use food twine to tie the legs together. This way, the poultry will cook evenly and you can ensure that all the contents in the body cavity don't come out. If the legs are left untied, the legs will cook faster and become dry. If the fowl's legs are loosely tied to the fowl's body, the meat will cook more evenly.]

There are many ways to tie a chicken together, but the easiest way to do this is to tie the legs together using a short piece of food string. Make a simple knot

Step 5. Use a roasting pan to cook the poultry

Like beef, it usually works better if the poultry is grilled in a skillet that has the bottom lined with vegetables, such as onions and carrots. Slice the vegetables into pieces large enough to cover the bottom of the pan, then place the meat on top.

Do not use a toaster bag. Toast bags are one of the deceiving products in supermarkets. The bag is said to be able to speed up baking time by converting a traditional oven into a super oven like a microwave. The bagged chicken gets soggy, and automatically loses many of the benefits of oven roasting. Take your time to get it right

Step 6. Start roasting the poultry at 220 degrees Celsius

All poultry should be roasted at a higher temperature, then lowered to 177 degrees Celsius, and allowed to stand for 20 minutes for every 0.5 kg of meat, adding 15 minutes. The time it takes for a convection oven to cook may be shorter. Turkeys, especially large ones, may need to be cooked longer.

You can coat the poultry if you want, but it's not mandatory. Leaving the meat in a proper manner and keeping it from overcooking is the best way to ensure that the texture of the poultry is juicy.
If you're using a meat thermometer, check the thighs and breasts for doneness. The thigh meat should be at 82 degrees Celsius, while the breast meat should be at 71 degrees Celsius.
Make sure that the meat juice is clear. The easiest way to check for doneness is using a knife to pierce the joint between the leg and the underside of the chicken's breast. The juice of the meat should look clear. If the juice is slightly pink and cloudy, the poultry will need to roast longer.