Recipe: bbq basics
BBQ Basics
by Kevin Taylor, the BBQ Guru
I would like to define the various heat temperatures?. HOT, MEDIUM, LOW.
When we talk about searing, it is NOT in regards to sealing the juices in. That is nearly impossible on a grill. Instead, searing is the caramelization of the meat.
400 degrees F. You sear at HIGH temps then you will finish cooking at MEDIUM temps.
Direct heat means the meat is placed directly over the flames or heat source. Lean cuts of meat will be grilled using the direct heat method. Indirect heat is used for larger cuts of meat that are not as lean.
CHICKEN
165 degrees F for white meat, 185 degrees F for dark meat. Salmonella is killed at 165 degrees F.
These low temps are used on larger cuts of meat that are laden with fat that must be rendered. The only way to accomplish this is to cook the meat at low temps for extended periods of time.
As I mentioned, these are my minimum temps and if you like your meats done a little more that is fine. Just don?t cook them too much? … they will dry out.
I strongly suggest a good quality meat thermometer. The new digital instant read thermo?s are very affordable and easily carried around in your pocket.
Next, let?s talk about the various meat temperatures?. These are the MINIMUM temps I use when finishing meats.
BEEF
145 degrees F for medium rare. That should always be cooked to 160 degrees F because of the huge surface area that promotes bacterial formation.
Don?t brush the grill, it will burn your brush!For most meats, sear over high heat first, then move to lower heat to finish.Turn often. Smaller cuts of meat should be seasoned 1- 2 hours prior to cooking.If using a marinade to baste, BOIL it first!For burgers ??. Allow the meat to come up to room temp prior to grilling.
You are less likely to overcook.Don?t use foil to cook your fish. You need to get that flame broiled taste. Keep in mind, there are always a few exceptions to the tips above.
PORK
150 degrees F for medium rare. Don?t worry about trichinosis, as it is killed at 137 degrees F.
Enjoy!!
Kevin Taylor
These low temps are used on larger cuts of meat that are laden with fat that must be rendered. Lean cuts of meat will be grilled using the direct heat method. Indirect heat is used for larger cuts of meat that are not as lean. These are the MINIMUM temps I use when finishing meats.
Smaller cuts of meat should be seasoned 1- 2 hours prior to cooking.If using a marinade to baste, BOIL it first!For burgers ??.
