Secrets for superior sizzle.
Barbecuing is simple if you know your way around
the grill. Here are some basic tips for grilling perfect
Patience pays. Start grilling when coals are ash-colored
and glowing. For gas and electric grills, ignite and
cover for 5 to 10 minutes before grilling.
Cook it right. Small cuts of meat, such as thin pork
chops (3/4 inch thick) and tenderloin, and cubed meat
for kabobs, should be cooked directly over the heat
source and turned as needed for even cooking. A one-pound
pork tenderloin is done in about 20 minutes (when
the temperature reaches 155 degrees F). Let stand
5 minutes before carving; temperature will rise to
160 degrees F. Thick chops and larger cuts, like loin
roasts, should be cooked over indirect heat. By banking
coals around the edge of the fire grate and centering
a drip pan in the middle, you can create an indirect
source of heat. Simply place the meat on the grill
over the pan, cover, and roast.
Lean meals in minutes. Most foods cook fast on the
grill. But don't overcook or foods will be dry and
tough. Burgers made with lean meat or turkey are done
in about 10 minutes, or when their juices run clear.
Pork chops, chicken breast, and fish steaks are ready
in less than 15 minutes. Just remember, when meat
and poultry juices run clear or when fish flakes easily,
it's done. For a moist, juicy chop, look for a hint
of pink in the center. A meat thermometer will register
160 degrees F and the meat will give slightly when
touched with tongs.