Quick Recipes and Easy

More Great Tips for Your BBQ

The art of grilling requires more than fancy equipment, it is very much an art form as it is a science as well. For one, you must consider the grade and cut of the meat you are about to grill, because not all meats a grilled the same way nor are they all amenable to the art of grilling.

Secondly, you have to have excellent timing. It really becomes in instinct after a few trial runs, but here are a few guidelines. You like many other amateur grillers may prefer to make slits into the steak as it’s cooking to see if the meat is cooked on the inside.

But expert grillers tend to use the touch and timing technique. Essentially what they do is first choose if they want the meat to be rare, medium, or well-done. For every one inch of steak that you are cooking it takes approximately 3 minutes for rare, 5 minutes for medium, and 7 minutes for well-done meat.

To check whether the meats are really cooked to their specification, they will use a finger to push the meat down and test for it’s firmness level, the firmer it is, the more well-done it is, and conversely as well.

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