Thursday, February 21, 2013


-Marinating quickly tenderizes meat and also adds additional flavor. Use roughly 1 to 2 cups of marinade for every 1 1/2 to 2 pounds of food. The marinade should completely surround the food. Cooked meat should never be returned to a cold marinade.

- A secret to tender, moist,tasty meat and fish is the cut you choose. The best cut for grilling steaks is a full one inch thick

- Whenever barbecuing, use tongs to turn the meat. A fork should never be used as it will punch holes in the meat and allow the natural juices to escape, causing the meat to lose flavor and become chewy.

- Tomato and/or sugar based BBQ sauces should be added only at the end of the grilling process, since these products will burn easily and are seldom considered an internal meat flavoring.

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