When working with cuts weighing 1 kg or more, you can't simply leave the meat over the flames and wait. Thickness changes the way you cook, requiring you to control the fire, manage different heat zones, and adjust how often you flip the meat depending on the cut and the doneness you're aiming for.
The goal is to develop a beautiful crust on the outside without overcooking the meat, allowing the heat to penetrate evenly and achieve the desired doneness throughout. 🔥
The key is understanding your coals, controlling the heat intensity, and knowing when to move the meat. It's not about constantly moving it around for no reason; it's about cooking with technique and purpose.
👨🍳 Now I want to hear from you: how do you handle thick cuts on the grill? Do you have a technique that works particularly well for you?
Let me know in the comments. And tell me: do you prefer your meat rare or medium?
Save this reel and put these tips into practice at your next barbecue!
#Grilling #ThickCuts #BBQ #GrillingTechniques #Steak
