Tips and Techniques for Cooking Like a Chef Part 4-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 barbecue, brush your
hot grill with a thin layer of oil prior to cooking or line your grill with a layer of
aluminum 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