Award-winning chef James Martin has revealed a crucial barbecue mistake that could be ruining your summer cookouts – and it's all about how you prepare your meat.
The culinary expert, known for his appearances on Saturday Kitchen, warns that many grill enthusiasts make this simple error that turns potentially juicy steaks and burgers into dry, chewy disappointments.
The Cardinal Sin of Barbecuing
"The biggest mistake people make is taking meat straight from the fridge to the grill," Martin explains. "That sudden temperature change is a recipe for disaster."
When cold meat hits a hot grill, the exterior cooks too quickly while the interior remains underdone. This leads to that all-too-familiar scenario of charred outsides and raw centers.
Chef's Pro Tip for Perfect Results
Martin's solution is surprisingly simple: "Always let your meat come to room temperature before cooking. For steaks, take them out about 20-30 minutes before grilling. For larger cuts like whole chickens, you might need up to an hour."
This allows for more even cooking throughout, resulting in tender, juicy meat with perfect caramelization on the outside.
Additional BBQ Wisdom from the Pros
- Season smartly: Salt draws out moisture, so season just before cooking rather than hours ahead
- Invest in a thermometer: Takes the guesswork out of determining doneness
- Rest your meat: Let cooked meat sit for a few minutes to allow juices to redistribute
With barbecue season in full swing, these expert tips could mean the difference between culinary triumph and another round of disappointing, dried-out burgers at your next garden gathering.
