Grilling on gas grill Cooking Perfection: Secrets to the Best Steaks, Chicken, Hamburgers, and Kabobs
1. Steaks: Steaks that are at least 3/4-inch to 1-inch thick won't dry out easily during grilling. Trim off excess fat and slash the fat edges at 1-inch intervals to prevent curling.
Turn your steak with tongs once, halfway through cooking (don't use a fork - it will pierce the meat and let the natural juices escape). Many factors can influence cooking time - including the weather, especially wind, when you're using charcoal - so test for doneness by cutting into the thickest part of the steak and checking its color.
2. Hamburgers: Make ground-beef patties about 1-inch thick - they're juicer than thinner patties. Ground meat is very susceptible to bacterial contamination, so be sure to cook your meat until it's at least medium-well done (160 degrees F on a meat thermometer inserted horizontally into the burger).
Related Link: How To Grill Vegetables
3. Poultry: Whether you'reRead More »from Your Summer Grilling Guide