Barbecue tips to the vagaries of the perfect piece of meat

The best barbecue in the world won't help you a dinner to Cook, to make, unless you take the time to learn a few of the vagaries of the pros use tricks. No matter what you cook on the barbecue, there are a few basic things that you can do in order to improve your results, time and time again.

Of the market in beef and veal:

• Ask your butcher trim your steaks, so that there are no more than [inch fat.This will minimize the amount of fat that will melt away and is located between the louvered Grill; fat drippings to shoot open fire, in which you can sear meat.

• For best results, grill steaks that is a complete 1-inch thick. This is the ideal size of frying time is optimal for the overlap of juices while full taste.

• If you want juicy hamburgers, bite the bullet and ground beef, this is a complete 15 to 20 percent fat gain. overlap The extra fat in both taste and moisture.

Chicken:

• Thinner chicken pieces to its best, because they are less time to Cook, in view of the fact that chicken should be fully cooked by, it's easy to overdo it on the grill and a thinner cut gives you more control.

• Parboiling chicken with some herbs for about 20 minutes before the cooking time barbecuing, and helps reduce the juices in val.

•The outside of the chicken searing through the laying on of high heat during the early part of cooking is another way to capture in fruit juices while giving it a characteristic barbecue meat taste.

Of the market in pigmeat:

• Reduction of pork for the barbecue should be as thick or thicker than the market in beef and veal.Grilling aficionados suggest a thickness of 1 to 1½ inch. use a thermometer to measure the temperature of the meat, pork cannot be undercooked and to an internal temperature of at least 155 degrees Fahrenheit. well done and the flesh of swine, and ranges from 175 to 180 degrees Fahrenheit.

• Although pork will boil over high heat in about five minutes, you have to plate pork chops and cover them with foil after removing the meat grill. let it sit for about 10 minutes before you eat meat; this gives it a nice texture and improve the juiciness.

For fish:

• Solid cuts of fish fillet, like sharks, tuna and swordfish, its simplest grill. They not flake or fall apart as other types of fish.

• If you want to a salmon steak grill, try cooking up near the poaching for doneness by before it on your barbecue.

• Oil on both sides of the reduction of fish, as well as the grill before you turn on your barbecue. This will prevent your fish enter when you select it, something that is a cut meat can ruin flakier.

• A plank grilling is an excellent accessory, grilled salmon if you love, but can not seem to to cook on the barbecue without falling apart.

General tips:

• If you are on the basis of sugar or tomato-based sauces, do not apply to the last few minutes cooking. otherwise they will burn-that can ruin an otherwise perfect grilled piece of meat.

•Do not use a fork to your flesh; this leads to perforation holes that can change the cooking time. instead, use pair of pliers.

• Do not a piece of cooked meat to return to the marinade; instead serve as soon as possible after the take off of the grill.

• If you cannot take up your marinade meat for cooking, give it at least a few hours in the marinade mixture and the use of 1 to 2 cups of marinade per each one and a half to 2 pounds of food.

Happy grilling!

Bill A. Rogers keeps his barbecues and considers himself to be a grill master. He has many pleasant, BBQ recipes that he only with the readers of the Luminance outside Entertaining magazine.