Grill Skill
There’s no denying the appeal of cooking over an open flame. When you’re in the mood to fire things up, follow this advice for mouthwateringly good results.
- Use a quick start canister or chimney starter to ignite charcoal without lighter fluid – it saves money and prevents lighter fluid flavored burgers, steaks and ribs.
- Never use water to extinguish a fire in a gas grill – move the food to another part of the grill and turn off the gas. The flames will quickly subside. Then you can safely relight the grill and continue cooking.
- Use long handled tongs to turn foods on the grill. Avoid using a fork because it pierces the meat and allows natural juices to escape.
- The internal temperature of meat continues to rise another 5-10 degrees after it’s removed from the grill. With larger cuts, this may continue over an even longer period of time. When figuring out how long to leave food on the heat, allow for this “carry over” cooking. If you don’t, foods get overdone and the results are disappointing.
- Let meats “rest” after coming off the grilling and before slicing. It helps keep them moist and juicy.
- Tent meats with aluminum foil while “resting” for 10-20 minutes, depending on the cut, before carving or serving.
Information provided by the experts of
Famous Dave’s Barbecue
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