Expert warns: this common grilling mistake makes meat dry

Estonia's short outdoor cooking season prompts many to grill, but common mistakes can ruin the entire experience. An expert explains how to avoid dry and bland meat and prepare for entertaining.

In Estonia, the outdoor cooking season is short, so many try to make the most of every summer day. Inviting guests and spending evenings dedicated to grilling with family have become an inseparable part of summer — but only if the food tastes good.

According to experts, one of the most common mistakes is putting meat on the grill too late or too early — without having thought through the cooking time and charcoal temperature. The result is meat that is charred on the outside but raw inside, or so dry that it loses its natural juiciness.

Good grilling results start with preparation. Meat should be brought to room temperature before cooking, marinated for a sufficient length of time, and the grill should be heated evenly. Rushing is the main enemy — both when preparing the charcoal and when turning the meat.

Creativity adds a special touch to grilling. You can experiment with different marinades, herbs, and wood chips, which give meat an added smoky flavour. A summer grilling evening is about both flavours and atmosphere — and both require a bit more attention than is usually thought.