How to be a barbecue master
Meat and fire. What more could a man want? Well, maybe an ice-cold beverage and some good female company. Follow these easy steps to be the talk of the party.
1. Moderate heat is better. If your using wood or charcoal, let the flames burn down before you put your meat on the grill.
2. Before a barbecue , allow your meat to come near room temperature. Remove it from the fridge and place it on a plate up to half an hour in advance.
3. To impart a delicious but subtle flavor to the meat, lightly brush on a mixture of olive oil, crushed garlic and fresh thyme. For tougher cuts, try the aforementioned mixture and add ginger, soy sauce and star anise. At the very least, rub your steak well with ground black pepper and sea salt.
4. Lightly brush the grill with olive oil so the meat won’t stick. (Do this right before you barbecue otherwise the oil might burn off.)
5. Your coals need not be screaming hot, but the metal grill itself should be. When you put the meat down, it should sizzle, but not cause leaping flames.
6. Don’t poke your meat with a fork, always use tongs to move it. And the golden rule, don’t peak. Never cut into a steak to check its progress.
7. Press an index finger into the steak gently to determine rare, medium rare and so on. A rare steak will feel as soft as the skin between your thumb and forefinger when your hand is held loose. Press the same area while making a loose fist: that’s how a medium rare steak feels to the touch. Making a tight fist, gives the feel of a well-done steak, but we wouldn’t advise going there. Remove the meat from the grill when it’s just a bit underdone. Allow it to rest three to five minutes before touching it. The meat will continue to cook, and more significantly, the juices, left undisturbed, will redistribute through the resting meat.
8. To get those cool, professional looking sear marks, cook one side of the steak halfway to its desired wellness, then rotate it 45 degrees and let it go the rest of the way. Repeat on the other side.