Roasting thermometer: The secret behind perfectly grilled food

Best result on the grill with a roasting thermometer

Do you want to impress your guests? Or serve a perfectly grilled steak or whole grilled tenderloin? Everyone can succeed in making a good barbecue dinner. Even with the seemingly most advanced barbecue meals, it is actually possible to achieve a really good barbecue result. Keywords are planning, good ingredients and a cooking thermometer.

Here we give you our tips and tricks, which we have learned over the years behind the barbecue flames, to succeed with all types of barbecue meals. We take you through each step so that you will succeed with the grilling. For a little more meat on the bone, we tolerate.

1. Planning

Planning is about getting an overview of what to grill and how to grill the food in combination. We often see that grilling is complicated by making too many different things. Therefore, try to choose a few fewer dishes and ingredients to spend time on to get this really good.

It's easy to do, but it's not easy to do.

Mathias Herseth Player

It is also an advantage to think through where you are going to serve and what the occasion is. A lot of good food is often wasted because the food has to wait for the guests. When we have guests visiting, we always plan it so that the guests have to wait a bit before we start with the last part of the cooking. For it is much better that the guests wait for the food than that the food wait for the guests. Our chef Tor-Jørgen always says that "the best spice is hunger". The food also tastes a little extra good when you have waited a bit and managed to look forward to eating the meal.

So think about who you are going to serve and plan food and the time it takes in combination. Then just lower your shoulders and enjoy cooking. With a little preparation and simple steps, you can make the best barbecue food, in 1-2-3.

2. Good ingredients

If there is one thing we can especially highlight, and which lies in the very secret behind perfectly grilled food, it is the ingredients you grill. Because the better ingredients you have, the easier it is to succeed. Having a bit of some really good ingredients instead of a lot of something that is not of good quality is the key, we believe. We like, for example, extra good to get raw materials such as spare ribs, beef rips, pulledpork, salmon, halibut, and all types of vegetables of good quality and which are in season.

3. Frying thermometer

Most chefs who have worked in the kitchen and grilled for decades use a roasting thermometer to get a perfect result. By using a roasting thermometer, you ensure that the meat is not served raw or becomes dry when you place it on the plate. Unless you like it that way. Regardless, our advice is to always use a roasting thermometer. Also when grilling. There are several different frying thermometers on the market today.

Bluetooth thermometer >

A Bluetooth roasting thermometer gives you the opportunity to monitor the core temperature of the meat via your mobile. This way you can have full control at any time and from anywhere. In other words, you will be notified of an alarm when the desired core temperature is reached.

Instant thermometer >

An Instant thermometer gives it control over the core temperature of the meat by the grill. It gives you more accuracy and makes it easy to keep an eye on the temperature at different places of the piece of meat, if needed.

Let the meat rest and use a roasting thermometer

An important point in using a roasting thermometer is that pieces of meat need time to rest after you take it off the heat. Many people are good at roasting beef, but the most important thing people forget is to let the meat rest after it has been cooked on the grill. Actually, the meat is cooked when it is taken off the grill itself. This is when the meat juice is extracted into the meat. If you forget this, the meat juice will rather run out and then the meat will be dry and tasteless.

And how long the meat should rest depends on the size of the piece of meat. For example, it can be anywhere from five minutes to half an hour.

Our most important rule of thumb for getting perfectly grilled beef is that the temperature will continue to rise after you take the meat off the grill. A steak that is fried at 200 degrees can quickly rise six to eight degrees in core temperature depending on the size and whether the meat was completely at room temperature or cold straight out of the fridge before you started grilling. If the grill is at 100 degrees, the temperature can increase by two to four degrees, for example. Therefore, remember to include this in the calculation of the desired core temperature.

Always let the meat rest for at least 5 to 15 minutes, depending on the size, before cutting or serving.

How to get perfectly grilled beef:

1. Let the meat rest at room temperature for at least one hour before grilling
2. Brush a little neutral oil on both sides of the meat and sprinkle with flaxseed salt and pepper
3. Grill the meat at a high temperature on both sides so it gets a grilled crust
4. Transfer the meat to indirect heat on the resting rack or by turning down the heat
5. Put in a roasting thermometer and leave the meat until the desired core temperature has been reached

Watch a video of how you succeed in grilling a perfect steak >

The secret behind perfectly grilled food:

1. Planning
2. Good ingredients
3. Frying thermometer