Chapter IV: Barbecuing

Chapter IV: 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 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.