THE
BBQ HEAT INDEX
1. Tame the flame
Stop flare-ups before they start. Make sure you are
working on clean grill grates. If a flare-up should happen, close the grill to smother the flame. When in doubt, keep a fire extinguisher nearby.
2. Use an instant read thermometer
Instant read thermometers make checking the
temperature of meat and fish a no-brainer. These handy thermometers come in an
array of styles from infrared to digital probes that beep when your meat is at the perfect temp.
3. Cover with foil
Cover your meat with foil while it rests to lock in the
delicious juices and keep the meat warm after grilling.
GAS
The burn: Gas grills will help you get a hard sear on meats and vegetables. Temperatures on a gas grill will stay even throughout cooking and are easier to control.
Good for quick cooking proteins including chicken, lamb chops, and sausages.
30 JUNE/JULY 2017 VS CHARCOAL
The burn: Charcoal can burn low and slow or hot and fast, reaching temps up to 1200°F. Nothing beats the char and smoke that comes from smoldering coals.
Good for meat cuts that are better smoked and cooked slow like pork shoulder and ribs.
160°F LAMB CHOPS
Make sure to avoid placing the thermometer near the bone when cooking lamb chops.
For the most precise temperature, place the thermometer in the center of the meat.
145°F FISH
Don’t have a thermometer? You can tell your fish is perfectly cooked when it flakes off easily with a fork.
165°F CHICKEN
Insert your thermometer into the thickest part of the meat for most accurate results. Avoid inserting the thermometer near the bones because it leads to an inaccurate read.
145°F PORK TENDERLOIN
Tie up your tenderloin with kitchen twine to make sure it is uniform in size. Place the thermometer in the center of the meat for the most exact reading. This temperature will yield a slightly pink and deliciously juicy piece of pork.
140°F STEAK
Place the thermometer in the thickest part of the meat. At 140°F, you will yield a medium rare center. For medium, let the steak come to 155°F.
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