Incinerated (or raw) meat, lighter fluid-spiked food, and falling-apart fish can really put a damper on a summer barbecue. Our tips will help get things in order.
You check the doneness of the meats by cutting into them
THE RESULT: Unattractive presentation (who wants a steak with a big slice down the middle?) and dry meat.
THE FIX: Put down that knife! Juices settle in the center of a piece of meat as it cooks, and they need time to redistribute after coming off the grill. When you slice into meat to check doneness, all those yummy juices seep right out. Allow at least 5 to 10 minutes for meat to rest before cutting into it, and test for doneness with a meat thermometer instead of a knife. Place the thermometer in the thickest part of the meat, and for an accurate reading, make sure you’re not touching bone, fat, gristle, or the filling in stuffed meat. Always err on the side of undercooking. You can easily throw it back on the grill for a few minutes, but once it’s overcooked, there’s no going back.