How to prevent grilled meat from drying out, according to cooking experts

Summer, without a doubt, is the time to get dressed grilled meat. Although beef now commands prices that exceed anything we know, it’s hard to resist sharing a “barbecue” with family or friends.

We Argentines distinguish three cooking points when it comes to roast: juicyflesh golden on the outside, but pink and with abundant juice inside; ready, drier inside, but with reddish juices outside; AND Cookeddark brown on the outside and dry on the inside.

But if we agree on anything, it’s this the meat must never be dry like “sole” and lose all its charm.

Precisely because the great secret of a good grill is finding what the meat on the fire needs every minute. Without carelessness or forgetfulness. Here, some advices to guarantee cooking that ensures applause on the grill.

How to prevent grilled meat from drying out?

From the grill blog Poor Luis They admit that “sometimes It can be difficult to obtain juicy and tender meat” and this is why it is recommended to start preparation a few hours before.

“First of all, It is essential to marinate the meat before cooking it, because a proper marinade will help retain moisture and improve flavor.

The recipe for the proposed marinade:

• A mixture of olive oil, lemon juice, minced garlic, fresh herbs and spices.
• You need to leave the meat in the marinade for a few hours before cooking.
• If you can, marinate it the night before, so that the meat absorbs the flavours.

Another tip, in addition to the marinade, is Use a marinade of salt and sugar, because the former will help retain moisture and the latter will add sweetness and caramelization. Other ingredients that help in this process are soy sauce, mustard, honey or beer.

The temperature of the irons

From the site Asadacho, highlight the importance of grill temperature. “It must be hot from the start and for this reason it is better to heat it while the embers gain strength.”

They explain that “the delicate contact of the meat with a good temperature causes the formation of a light protection which allows the juices to remain inside the piece and not disperse outside”.

From the grill Poor Luis They point out that the griller, or the person in charge of preparing the roast, must pay attention to the cooking temperature. The meat will be dry if cooked at maximum speed, always over high heat. “The ideal is to start at high heat to seal the surface of the meat and then reduce the temperature to cook slowly,” say grillers.

We recommend using a cooking thermometer to ensure that the meat reaches the appropriate internal temperature without exceeding the chosen point.

Seal and braise

Almost all grillers know this fundamental principle: for the meat to be juicy, it must be sealed, because when exposed to heat this process causes the external juices to form a sort of crust that protects the internal juices. Once sealed, cooking will need to be completed at a lower temperature.

Another recommended technique is the braised meat which consists of creating a moist environment around the meat. Already on the grill You need to wet the cut with broth or wine.

He broken downMeanwhile, it consists of recovering the juices lost during cooking. Once removed from the grill, let the cut rest for a few minutes then sprinkle it with broth or wine before bringing it to the table.

How to obtain juicy meats based on their type

To have juicy meats depending on their type, we need to know how each of them responds to the grill. Cooking chicken meat is not the same as cooking beef. This is why it is important to adapt times and temperatures to the size of the cuts and the type of animal.

There are multiple techniques available. For example, brush the meat with a drizzle of oil or lard and salt it before placing it on the grill. During cooking you can sprinkle it with a little wine or water.

Naturally, cuts with a higher intramuscular fat content (marbling) ensure a juicier texture. It involves It is an example of this because the fat contained in it will melt as the cooking proceeds and, thus, will keep the meat moist and tasty.

In times of very expensive beef, it is possible that asadito includes other types of meat. Lamb, for example, is very fatty and therefore juicy. To enhance this quality you need to spread it with a little butter and salt it. Halfway through cooking, turn the piece to brown it on both sides.

Pork has a lot of fat and just salt it to keep the juices (you can also sprinkle it with a little beer). Tip: cook over high heat for about two hours.