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Academy Sports + Outdoors
Academy, LTD
Outdoor Grilling Tips with Matt Pittman
10 min read
All accomplished grill masters and barbecue legends start somewhere – who better to learn the craft from than award-winning pitmaster and Meat Church founder Matt Pittman? If you enjoy outdoor grilling, you probably already know that a successful cook requires a careful process and technique, but you may be unsure of which steps to take and which to avoid:
- When should I start my food prep?
- How do I keep my fire controlled?
- Do I have the right grilling tools?
- What about moisture and seasoning?
Before you dive into your next grilling adventure, learning these expert tips from Matt will help answer your questions so you can grill up mouth-watering barbecue for your family and friends to enjoy.
How to Plan Your Outdoor Cook
Matt’s advice on planning your outdoor cooking is clear – starting your food prep early is a good idea.
- He begins his food preparation the day before he plans to grill, first by gathering his ingredients and drawing up a timeline that works backwards from when the meat needs to be ready.
- Finishing your trimming and seasoning the night before your cook, making sure your cut of meat is very cold to help facilitate trimming.
- To serve your barbecue at the optimal time, plan on giving your protein plenty of time to cook and finishing early.
- Once cooked, you can safely store your cut of meat in an insulated cooler – a great option for long-lasting storage – for hours so your guests won’t be left waiting.
Tips for Controlling Your Fire
Great-tasting grilled meat won’t leave a bad aftertaste, so Matt emphasizes maintaining a clean fire with thin, blue smoke as opposed to thick, white, dirty smoke. In an offset grill, Matt says to use a bed of charcoal with wood layered on top as fire starters, making sure to open the door for plenty of oxygen that will catch a fire with clean smoke.
If you’re using a Kamado-style grill, start by cleaning out the charcoal completely then building a new coal bed using lump charcoal with wood chunks throughout and also on top as heat sources, erring on the side of more wood rather than less.
Expert Tip:
Matt also strongly recommends against soaking wood chips or chunks to avoid a smoldering fire that will produce dirty smoke.
Using an Offset Grill
- Lay a bed of charcoal
- Add a layer of wood
- Open the grill door so oxygen enters and catches a strong fire
- If thick, white smoke is produced, keep opening the door to allow for more oxygen
Using a Kamado Grill
- Clean out old charcoal
- Build a new coal bed with lump charcoal and plenty of wood chunks throughout
- Add more wood chunks on top after the fire is started
Top Tools for Outdoor Cooking
The right grilling tools are essential for cooking up delicious barbecue. Matt emphasizes grill cleaning before every cook and recommends heating up your grill and using a grill brush to get each grilling grate thoroughly cleaned.
Also, make sure you have a sharp knife to trim your meat precisely and easily. To get your meat grilled to just the right cooking temperature, Matt suggests using both an instant read thermometer and a remote thermometer.
How does Matt handle a 200-degree brisket safely and easily while grilling? His favorite tip is to use cotton grilling gloves under disposable nitrile gloves for easy maneuverability.
Imparting Moisture for Flavor
Wondering about ways to add flavor to your barbecue? Brining, marinating, and injecting are three options Matt outlines for optimizing the taste and texture of your cut of meat. Regardless of which method you choose, always remember to use food safe containers during the process.
- Brining is great for upping the moisture content in meat, but be careful not to over-do it or your meat will end up being too salty!
- With marinating on the other hand, the longer your meat marinates, the more flavor it will absorb during the cooking process.
Expert Tip:
One expert tip Matt gives for injecting is to make sure you pull the needle out as you inject so the application is consistent.
Proper Meat Seasoning Tips
Your ingredient list won’t be complete without the proper seasoning for your choice of meat. Depending on how much time you have for the seasoning to adhere to the meat, Matt suggests you may want to use a binder first, such as oil or mustard. Each type of meat requires a different seasoning process:
- Season poultry and fish within 20 minutes of grilling
- Ribs should be seasoned an hour before cooking for thirty minutes per side
- Brisket and pork shoulder can be seasoned several hours before cooking or overnight for a deep flavor profile
No matter which seasoning you choose, Matt recommends holding the shaker about 18 inches high above the meat to ensure an even spread.
Have Fun Out There!
There’s an undeniable satisfaction in tasting delicious barbecue, and an even greater enjoyment when you spend the effort it takes to prepare it yourself. Whether you’re taking on grilling at home or in the great outdoors, Academy Sports + Outdoors has all the outdoor cooking equipment you need for a successful barbecue.
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