<< No Contest Winner :-( | Tip of the Cocktail – Melting Cheese >>

Tip of the Cocktail – Grilling Meat

by Jimmy Cocktail 24. May 2010 10:12

When grilling meat, use tongs to flip the meat, not a fork. A fork will poke holes in the meat, leaving nice places for the juice to run out. This will in turn make your meat dry and tough.

b967a07a-b233-49ac-902b-6bff0bce074b|1|5.0

Tags: grilling, meat

Tip of the Cocktail | Food | Technique

Tip of the Cocktail – Slicing MeatWhen you are trying to slice meat thinly, it is often easier to do if the cut of meat is partially f...Tip of the Cocktail – Roasting MeatsA roast with the bone in will cook faster than one with no bone. The bone allows heat to travel to t...Tip of the Cocktail – Grilling Duck BreastOK, I am definitely not a fan of playing with your food while it is on the grill. Put the stuff on t...

Comments (1) -

6/2/2010 6:52:16 AM #

Tongs also make the meat easier to balance. When flipped, the tongs press the seasoning into the meat, deepening its flavor. Besides, who doesn't love to click tongs while holding them by the grill?

Gumball Machines | Reply