Quote:
Originally Posted by Wormius
I have been finding that thicker burgers, steaks, tenderloin are coming out more rare than I would like, even though on the outside they appear fine.
I did a tenderloin and some chicken tonight and used a thermometer. I reckon that if I went by sight and feel alone, I would have taken them off too soon and had the plate of shame with meat and blood oozing out.
Maybe it just takes more experience, but I am also a bit thrown by different conditions - wind blowing, and bbq not getting very hot, or starting with frozen meat cuts. How to compensate for this?
|
You can't grill frozen meat. Thaw it out.
Timing will come with experience. Thicker cuts will obviously take longer to cook to temp in the centre. A good meat thermometer will be a good tool to figure it out.
Preheat your bbq before grilling anything.
Read and watch, there is a wealth of material out there on grilling.
Like:
http://www.weber.com/grillout/
Oh, and stop buying processed patties that's just gross.