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SPRING REFURBISHING,GARDEN UPDATES & NEW INSTALLATIONS
that take longer to cook and there- fore can’t sit directly over fi re. Whole turkeys, bone-in-chicken and ribs work well with this method. You need enough space so that whatever you are grilling can sit on the grill without any of the burners or charcoals directly un- derneath it. Ideally the item can sit in between two heat sources but if your grill isn’t big enough for this, place the food on one side and light the other.
IS IT DONE YET?
• Cutting into your food is not the best way to see if it’s done. This method simply lets the juices run out and dries out the food. A better technique is to poke the food with your fi nger. As food cooks, it becomes fi rmer so rare feels squishy, medium feels springy and well-done feels taut. This rule applies to fi sh and poultry as well as steaks. After some practice you’ll get comfort- able with how your food should feel
LEHIGHVALLEYMARKETPLACE.COM 53
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