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121 Cooking Secrets to Impress Friends and Family
14
Chapter IV: Barbecuing
57. 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.
58. 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.
59. 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.
60. 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.