Grilling Tips from Daddy Natty:

5. Testing for Doneness. This really does take practice. Tap on the meat with your spatula, tongs, whatever. The meat gets less fleshy (loose) the longer it cooks. Tendons tighten and whatnot. Hold your hand loosely and push at the base of your thumb. Now spread your fingers apart and feel the same area. Feel the difference? With practice, you'll be able to tell when the meat is medium, or medium rare, simply by pushing against the meat with the tongs. It takes a while to get the hang of it. Basically, the less give there is, the more it's been cooked.


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