The Otto Grill

5 Grilling mistakes and how to avoid them

Grilling is an excellent fuss-free cooking method, and quite frankly, we’d rather not make meat (or fish, vegetables, desserts) any other way. But here's the thing: Many home cooks make all sorts of errors when grilling. Luckily, none of them are hard to fix!

Drip Tray & Grill Grate
Before you fire up your Otto Grill and begin preheating, pull out the drip tray of your grill and fill it with water. This step is important to avoid a possible grease fire. It also makes the drip tray much easier to clean after grilling. You should also remove the grill grate from your Otto Grill before firing it up. This way the grate stays cold, and you avoid that your steak already starts to cook from the bottom while you grill the other side with top heat. When you turn your steak, the bottom side should at best still be raw, i.e. without any strong grill marks.

 

Turn the steak

 

Do not put cold meat on the grill
You probably store your steaks or other grilled food in the refrigerator. This is 100% advisable to ensure that your meat does not spoil. Moving meat straight from refrigerator to the grill can lead to an overcooked or undercooked meat. Instead, the recommendation is to bring your meat to room temperature before cooking it. It is best to take the meat out of the refrigerator two hours before grilling. The inside of the meat should have a temperature of about 70 degrees when you put it on the grill. If your meat is frozen, you should defrost it gently overnight in the refrigerator. After that you can prepare this meat like fresh meat.

Preheat your grill properly
Preheat The Otto Grill for at least 5 minutes on high heat before you start cooking. This will help you achieve an amazing crust with a deep smoky tasty flavor.

Season before grilling
No matter whether pepper, rosemary, thyme, or aromatic oils are used, all these delicacies begin to carbonize at about 320 °F. The consequence: a bitter taste on your steak - Yuck! Season your steak only after the grilling process to enjoy the delicious flavors of your spices. Only with salt the time of seasoning behaves differently. Whereby "seasoning" is the wrong word because salt is not a spice, but a mineral. You can find out more in our blog post Salting - when, with what and how much? Be warned that using exotic rubs and marinades might overpower the more subtle flavor of your steak.

Don’t forget to let the steak rest
Let your steak rest – this is crucial. Allow your meat to rest for half the cooking time before serving. So if your steak takes 10 minutes on The Otto Grill, let it rest for about 5 minutes. This helps to redistribute their juices and prevents them from purging all of their moisture when you slice the meat. To keep your steak warm when it rests, you can wrap it in foil.

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