While we didn’t fire up our behemoth grill this past weekend, we’re sure itchin’ to real soon. There is a good review article from a Foodbuzz blog that is worth looking at. However, in the interest of simplicity, I’ll summarize in the SteakFeed crib-notes format:
Most important to remember, above all: “learn the art of touching your meat to test for doneness.” If you know how to touch your meat, you can tell when you’re close to finishing. [ Also go Lifehacker for a two handed approach to meat-touching, with diagram:
- always bring your meat to room temperature before hand
- always rub your meat with a little oil to get started, or with spicier things if you like
- don’t put on the salt too early or your meat will dry out
- never poke your meat with a fork or a knife or you’ll be sorry
- be sure to warm up your device ahead of time
- start your meat at a 45 degree angle, and then when half done, turn 90 degrees
- allow your meat to rest before you eat it
There’s a lot more good info in here too, like a descriptive chart describing the coloring and characteristics of various tenderness of meat when it’s done. I’ve found that it’s best to stay away from meat that is blue, bloody, and cold on the inside; as well as meat that has turned gray and leathery.
With the right treatment (including a small dollop of soft goat cheese, or even warm butter on top) can enhance the pleasure you can derive from your meat!