Well, I am just the precursor to the main event this week, so I will be brief. As someone who is more the moral support for the BBQ-er in the household, I will not profess to have any expertise except perhaps in the potato salad or the table set-up. I just stand back and watch, and enjoy the results. I really do love preparing the accompaniments too, so we make a good team. But if you want to know a secret, the part I find really sexy about having my husband barbecue is how he smells like a Ranger Scout afterward. It’s like the best part of summer camp. Hooray for BBQ season!
He says:
The barbecue season is finally here. I had my first steak on coals a few days ago and I remember how much I missed it on the first bite.
I know many of you BBQ year around with your fancy super gas devices while I still make a fire and burn wood to cook my steak. I respect your choice but I cook in a different league than you. The league is not a professional league, but more a group a people who believe that appreciate that good things take time. It takes me a good 15 minutes before I can start grilling, but hey! While I wait for the red-hot coals to form I can enjoy a cold one.
In honour of the season starting, I thought I would share my passion and pass on some easy-to-use steps to help you improve your game this coming summer.
Testing your meat for “doneness” with your thermometer
Once you suspect that your meat may be done, take your instant read thermometer (approximately $8 each), poke it into the center of the meat and allow it to take a reading. Based on the internal temperature of the meat, you can tell when the steak is done to your liking. Please note, over-poking with your thermometer is prohibited as you will lose all the juices.
How to know when your meat is done
Beef - Veal - Lamb - Bison - Elk
Very Rare - 120° - blood red in the center and barely warm (a good vet might still save the cow)
Rare - 125° - red in the center and warm throughout
Medium-Rare - 130° - 135° - pinkish red in the center and fairly hot
Medium - 140° - 145° - pink in the center, grayish brown surrounding, hot throughout
Medium-Well - 150° - 155° - grayish brown center, only a trace of pink
Well-Done - 160° - gray in the center
Poultry whole - 180°F - cook until juices run clear
Pork
Medium - 140° - 145° - pink in the center, grayish brown surrounding, hot throughout
Well-Done - 160° - gray in the center
Ground meat & Sausage - 160° to 165°F – no pink at all
Fish - (steaks, filleted or whole) 140°F – Tuna - Swordfish - Marlin 125F
I am always ready for questions if you have any!!
Have fun.
This article is written by or on behalf of an outsourced columnist and does not necessarily reflect the views of Castanet.