Worst-Case Wednesday: Meat Grilling Tips

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For many, there is nothing better than the smell of a grill firing up, followed by the taste of any assortment of food straight off the fire. Grilling is synonymous with summertime, barbeques, and delicious meals. There always seems to be “that person” at the party that takes on the title of “grill master.”

Somehow, they remain unfazed by the fire and heat and manage to know exactly how long to cook everything. There is, of course, nothing worse than someone who thinks they are up for the task, and manages to either overcook or undercook everything.

Don’t be that person. If you are ready to be the hero or heroine of every backyard party, read on for The Ultimate Survival Man-ual’s easy tips for how to achieve grilling perfection every time.

Meat Grilling Tips

· Brush steak with a small coating of olive oil and rub with kosher salt to seal in flavor

· Never trim the fat from steak; if trimming is insisted upon by members of the party , only trim after the steak is grilled

· Let your grill “hot up” for ten minutes before applying meat

· Chicken, poultry, and steak all have varying cooking times; establish a “hot zone” and a “medium zone” on your grill to cook things for different times.

· Flip burgers once, and only once, during cooking.

· Flip meat with a spatula, not a fork, to reduce the risk of puncture and subsequent flavor loss

· Test grilled food with a meat thermometer at the thickest part of the meat. Take meat off the grill just before it reaches the desired temperature, as meat will continue cooking for a few minutes off the heat.