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Barbecue Tips For Grilling The Perfect Piece Of Meat | A Arts-and-Entertainment Article
The best barbecue in the world won"? t help you make a tastier dinner unless you take the time to learn a few of the grilling tricks the pros use. Regardless of what you"? re cooking on the barbecue, there are a few basic things you can do to improve your results time and time again.
For beef and steak:
"Ask your butcher to trim your steaks so that there"? [ inch of fat. This will minimize the amount of fat that will melt off and fall between the grill slats; fat drippings cause open flames to shoot up, which can sear your meat.
"For the best results,[link widoczny dla zalogowanych], grill steaks that are a full 1 inch in thickness. This is the ideal size, as the required cooking time is optimal for trapping juices while achieving full flavor.
"If you want juicy hamburgers,[link widoczny dla zalogowanych], bite the bullet and get ground beef that"?s a full 15 to 20 percent fat. The extra fat will trap in both flavor and moisture.
For chicken:
"Thinner cuts of chicken are best,[link widoczny dla zalogowanych], since they take less time to cook; given that chicken must be completely cooked through, it"?s easy to overdo on the grill and a thinner cut gives you more control.
"Parboiling chicken with some spices for about 20 minutes prior to barbecuing reduces its cooking time and helps trap the juices inside.
"Searing the outside of the chicken by laying it on high heat during the initial cooking phase is another way to trap in juices while giving the meat a distinctively barbecued flavor.
For pork:
"Cuts of pork for barbecue grilling should be as thick or thicker than beef. Grilling aficionados suggest a thickness of 1 to 1?? inches. Use a thermometer to measure the internal temperature of the meat; pork cannot be undercooked, and must reach an internal temperature of at least 155 degrees Fahrenheit. Well-done pork ranges from 175 to 180 degrees Fahrenheit.
"Though pork will cook over high heat in about five minutes, you should plate pork chops and cover them with foil after removing them from the grill. Leave the meat to sit for about 10 minutes before you eat it; this will give the meat a nice texture and enhance its juiciness.
For fish:
"Firm cuts of fish steak, such as tuna, shark and swordfish, are easiest to grill. They won"?t flake or fall apart as easily as other types of fish.
"If you want to grill a salmon steak, try cooking it to near-doneness by poaching it before finishing it on your barbecue.
"Oil both sides of your cut of fish as well as the grill before you turn your barbecue on. This will prevent your fish from sticking when you turn it, something that can ruin a flakier cut of meat.
"A grilling plank is an excellent accessory if you love grilled salmon but can"?t quite get it to cook on the barbecue without falling apart.
General hints:
"If you"?re using sugar-based or tomato-based sauces, don"?t apply them until the last couple minutes of cooking. Otherwise, they"?ll burn "" which can ruin an otherwise perfectly grilled piece of meat.
"Never use a fork to turn your meat; this creates puncture holes which can alter its cooking time. Instead, use tongs.
"Do not return a cooked piece of meat to its marinade; instead, serve it as soon as possible after taking it off the grill.
"If you marinade your meat prior to cooking, give it at least a couple of hours in the marinade mixture and use 1 to 2 cups of marinade per each 1?? to 2 pounds of food.
Happy grilling,[link widoczny dla zalogowanych]!
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