How to Grill Meat Without Charring
- 1). Grilling lean cuts of meat is best. Trim off all visible fat from the meat before you put it on the grill.
- 2). Before you toss meat on the grill, precook it for a bit in the microwave or oven. Then immediately put the meat on the grill. This will reduce the amount of juices that will drip onto the coals in the grill. The dripping juice is the major cause for grill flare ups, which causes charring. Precooking will also reduce grilling time.
- 3). Grill at a lower temperature for longer periods of time.
- 4). Cook food in the center of the grill, when possible.
For charcoal grills, move the coals to the outer edge of the grill so the juices will not drip on them.
For gas grills, turn off the burner directly below the meat. Turn on the burners on each side of the meat instead. - 5). Even when you take precautions to prevent charring, it is bound to happen from time to time. If that is the case, just trim off the charred areas before you serve your meat.
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