| t barbecue in the world won’t help you | | | | temperature of the meat; pork cannot be |
| make a tastier dinner unless you take the time to | | | | undercooked, and must reach an internal |
| learn a few of the grilling tricks the pros use. | | | | temperature of at least 155 degrees Fahrenheit. |
| Regardless of what you’re cooking on the | | | | Well-done pork ranges from 175 to 180 degrees |
| barbecue, there are a few basic things you can | | | | Fahrenheit. |
| do to improve your results time and time again. | | | | Though pork will cook over high heat in about |
| For beef and steak: | | | | five minutes, you should plate pork chops and |
| Ask your butcher to trim your steaks so | | | | cover them with foil after removing them from |
| that there’s no more than [ inch of fat. | | | | the grill. Leave the meat to sit for about 10 |
| This will minimize the amount of fat that will melt | | | | minutes before you eat it; this will give the meat |
| off and fall between the grill slats; fat drippings | | | | a nice texture and enhance its juiciness. |
| cause open flames to shoot up, which can sear | | | | For fish: |
| your meat. | | | | Firm cuts of fish steak, such as tuna, shark |
| For the best results, grill steaks that are a full | | | | and swordfish, are easiest to grill. They |
| 1 inch in thickness. This is the ideal size, as the | | | | won’t flake or fall apart as easily as other |
| required cooking time is optimal for trapping juices | | | | types of fish. |
| while achieving full flavor. | | | | If you want to grill a salmon steak, try |
| If you want juicy hamburgers, bite the bullet | | | | cooking it to near-doneness by poaching it before |
| and get ground beef that’s a full 15 to 20 | | | | finishing it on your barbecue. |
| percent fat. The extra fat will trap in both flavor | | | | Oil both sides of your cut of fish as well as |
| and moisture. | | | | the grill before you turn your barbecue on. This |
| For chicken: | | | | will prevent your fish from sticking when you turn |
| Thinner cuts of chicken are best, since they | | | | it, something that can ruin a flakier cut of meat. |
| take less time to cook; given that chicken must | | | | A grilling plank is an excellent accessory if you |
| be completely cooked through, it’s easy to | | | | love grilled salmon but can’t quite get it to |
| overdo on the grill and a thinner cut gives you | | | | cook on the barbecue without falling apart. |
| more control. | | | | General hints: |
| Parboiling chicken with some spices for about | | | | If you’re using sugar-based or |
| 20 minutes prior to barbecuing reduces its cooking | | | | tomato-based sauces, don’t apply them |
| time and helps trap the juices inside. | | | | until the last couple minutes of cooking. Otherwise, |
| Searing the outside of the chicken by laying it | | | | they’ll burn — which can ruin an |
| on high heat during the initial cooking phase is | | | | otherwise perfectly grilled piece of meat. |
| another way to trap in juices while giving the | | | | Never use a fork to turn your meat; this |
| meat a distinctively barbecued flavor. | | | | creates puncture holes which can alter its cooking |
| For pork: | | | | time. Instead, use tongs. |
| Cuts of pork for barbecue grilling should be as | | | | Do not return a cooked piece of meat to its |
| thick or thicker than beef. Grilling aficionados | | | | marinade; instead, serve it as soon as possible |
| suggest a thickness of 1 to 1½ inches. Use a | | | | after taking it off the grill. |
| thermometer to measure the internal | | | | |