| For those of you new to the grilling world- here are | | | | Poking and stabbing the meat will cause the loss of |
| some tips to making a super juicy steak at your next | | | | juices that keep your meat moist and tender. Instead |
| cookout. | | | | touch it with your index finger to feel for doneness. |
| Now keep in mind that great BBQ isn't born in a day. | | | | You can also use a meat thermometer. Insert it into |
| While it may take a bit of time to perfect your | | | | the thickest part of the meat, away from the bone, to |
| technique, it is well worth it in the end. So fire up the grill | | | | measure the internal temp of the steak or pork chop. |
| as often as possible, and try out the tips and | | | | The most popular method of deciding the doneness of |
| techniques listed here. And feel free to play around | | | | the meal is, again, the caveman BBQ method. Slice the |
| with flavors and cuts of meat as well. Some of my | | | | meat, and observe the color of the juices. If the juices |
| favorite meals came out of experimentation and a little | | | | are red, the meat is rare. Pink juices indicate medium |
| bit of creativity. | | | | rare, and well done meat will have clear juices. |
| Do not carve cooked meat on the board used to hold | | | | Handle your food carefully. Prepare all ingredients |
| or cut raw meat. | | | | before you begin grilling. Not only is it unsafe to leave a |
| Cut the fatty edge of steaks and chops to prevent | | | | hot grill unattended, but it is also a major pain. Running |
| curling. Slice through the fat at 2 to 3 inch intervals, | | | | back and forth to get supplies- will leave you |
| cutting just to the meat. | | | | exhausted and your BBQ lacking something. Also do |
| Most basting sauces can be brushed on throughout | | | | not allow raw meat and fish to come into contact with |
| the cooking process; the exception is sugar based | | | | other ingredients. Use separate cutting boards, or |
| sauces. Many commercial barbecue sauce | | | | thoroughly sanitize the one you are using, before |
| preparations fall in this category. These tend to burn if | | | | cutting up something else. Wash with hot soapy water, |
| applied too early, so apply during the last few minutes | | | | and then spray with a 5 % solution of chlorine bleach, |
| of cooking. | | | | and then let it air dry. Plastic cutting boards can also be |
| Marinades should be boiled if they are to be used as | | | | sanitized in the dishwasher, which makes them very |
| basting sauce as well. Or go ahead and make a | | | | convenient. |
| second batch. | | | | |