Barbecuing

Barbecuing

54. Barbecue the perfect steak every time. Ever have a hard time knowing whether a steak is cooked properly? Instead of poking it with a fork or cutting it open (both of which let the juices run out), learn how to tell by touching the outside. For an example of how a steak feels at the different stages of cooking, look no further than your own hand. Touch your pointer finger to your thumb and then feel the fleshy part of your hand underneath your thumb. That is how a steak that is medium rare will feel. Your middle finger touched to your thumb shows you medium. Your ring finger to your thumb is medium well. And lastly your pinky finger to your thumb is well done.

55. Prepare the barbecue grill properly. For a better barbeque, brush your hot grill with a thin layer of oil prior to cooking, or line your grill with a layer of aluminium foil covered with cooking spray. This will ensure that the meat does not stick and need to be torn away from the grill.

56. Never use a fork when grilling. When you poke the meat with a fork you allow the natural juices to flow out. As a result, your meat ends up dry and tough. Instead, use tongs or grilling tools to turn and flip the meat while keeping the juices locked in.

57. Place food in the right place on the grill. Barbecues give off heat in a very different way than your stove or oven. To ensure your food is properly cooked and not burnt, be sure to grill meats and vegetables approximately 4” from the heat source. With chicken, which is more likely to burn, 6”-8” away is best.

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