GRILLING HINTS
The doneness of meat, wh ree by the thickness of the
cut. Expert chefs say it is impossible to have a rare doneness with a thin cut of meat.
of meat, the siz a erature of the meat
wh o d the degree of donen s desire
Wh def ommended tha gh or as opposed to a
mi ave ier cut of meat.
Use a spa of tongs or a fork to turn the meat, spa ncture the meat and let the
juic n
To the seasoning or salt after the g i each side and turn the meat onl
once (juic e meat is turned several time urn the juices begin to bubble
to the surf
Trim any excess fat from the meat before cook . To prevent stea om curling during cooking, slit
th aro intervals.
D T L UNATTENDED ILE CO G.
ether rare, medium, or well done, is affected to a large deg
The cooking time is affecte
king begins, an
d by the kind e sh and
d.
pe of the cut, the temp
en co es
en rosting meats it is rec t it be done overni t in the refrigerat
crow . This in general yields a juic
tula instead as a tula will not pu
es ru out.
get juiciest meats, add cookin s finished on y
es are lost when th
ace.
s). T the meat just after
ing ks or chops fr
e fat und the edges at 2-inch
O NO EAVE THE GRILL WH OKIN
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