Do you find yourself asking ‘Is it done yet?’ every time you grill? Here are some six tried and tested tips for meat and fish that are perfectly grilled, each and every time. Take out the guesswork and avoids undercooking or overcooking food!
For a one inch thick burger grill for five minutes on each side. Check with the thermometer: you know it’s okay when it’s 160 degrees Fahrenheit. The color of the meat should be consistent, with no pink or red spots in the middle
Just pierce the thickest part of each chicken breast with a fork or a skewer. It’s grilled perfectly when the juices run clear and there are no pink spots. If you use a thermometer it should read 170 degrees Fahrenheit.
Press down on the steak with your finger. If it’s medium rare the flesh will feel as soft as the skin between your thumb and forefinger. If it’s medium it’s a little firmer. If it’s well done the meat won’t ‘give’ at all.
Ribs are best cooked in the oven at 300 degrees Fahrenheit for 2 hours. The best sign that it’s done is that the meats falls off the bone when you lift it. You can then grill it afterwards just to add flavor—brush with sauce and then grill for 10 minutes.
First precook the sausages over medium-low heat four 20 minutes, until they reach an internal temperature of 160 degrees Fahrenheit. Then you can grill just to heat them.
Fish can be grilled 10 minutes for each inch of thickness. Just stick a fork in the thickest part of the fish steak; it’s done when the meat flakes easily and looks opaque.
Photo from foodiegang.wordpress.com