Points to Remember about Grilling

  • Brush the meat with butter, oil or a mixture of the to keep it moist and to speed up the browning process.
  • Do not salt meat in advance as salt draws out moistures. Salt immediately before grilling.
  • Avoid piercing the meat, which will allow the juices to escape, so turn it during grilling with tongs or spoons rather than a sharp instrument, such as a fork.
  • Serve immediately. Grilled meat loses moisture, dries up and toughens if kept hot for any length of time.
  • The second side to be give is the presentation side because this will have a freshly caramelised and shiny surface, whereas the first side will have sat on the baking sheet or roasting pan in the pools of fat and meat juices.