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GRILLING HINTS
The doneness of meat, whether rare, medium, or well done, is affected to a large degree by the
thickness of the cut. Expert chefs say it is impossible to cook rare a thin cut of meat.
The cooking time is affected by the kind of meat, the size and shape of the cut, the temperature of
the meat when cooking begins, and the degree of doneness desired.
When defrosting meats, it is recommended that it be done overnight in the refrigerator as opposed
to a microwave. This in general yields a juicier cut of meat. Do not thaw at room temperature.
Use a spatula instead of tongs or a fork to turn the meat, as a spatula will not puncture the meat
and the juices will be retained instead of running out.
To get the juiciest meat, season or add salt after the cooking is finished on each side and turn the
meat only once (juices are lost when the meat is turned several times). Turn the meat just after the
juices begin to bubble to the surface.
Trim any excess fat from the meat before cooking. To prevent steaks or chops from curling during
cooking, slit the fat around the edges at 2-inch intervals.
DO NOT LEAVE THE GRILL UNATTENDED WHILE COOKING.
