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Be A Grill Master

BeAGrillMasterGrilling is just like any other kind of cooking, it is a learned art. Keep this in mind as you are learning. You are sure to have some failures. The major difference between grilling and cooking on the stove or in the oven is that grilling is a combination of the two.

Knowing when to turn and when your food is cooked is the whole skill of successful grilling. The rest is just recipes and tricks. This skill however is also the hardest thing to teach, especially in a book. Ideally a steak should be turned only once. If you are cooking a thick cut of meat (over 1-1/2 inches) you may need to turn it three times to ensure it is cooked through to the center.

As a beginning grill master you should start simple. Thinner cuts of steaks, pork chops and burgers under 3/4 inches will let you get the
“hang” of grilling and still get your food properly cooked. After you become experienced with these thinner cuts you can move on to more difficult foods.


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