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5 Rookie Mistakes To Avoid When BBQing On Labor Day
Photo courtesy of Adam Perry Lang
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Adam Perry Lang is a master when it comes to meat. He's worked with some of the best in the biz, including Jamie Oliver and Mario Batali. In fact, the best steak we've ever consumed — a 45-day dry aged, bone-in ribeye — came out of his kitchen at Carne Vino in Las Vegas.
For the past few months, he's set up shop at Jimmy Kimmel's backlot in Burbank to promote the re-issuing of his book "Serious Barbecue." His pop-up will be serving it's final slabs of marinated meat tomorrow through Thursday from 11 a.m.-3 .p.m.
Before heading out of town, Lang offered up tips to help you avoid looking like a total tool during your Labor Day BBQ. Here's what to avoid and why:
1) Using the same tongs to put raw food on the grill as you do to take cooked food off. This is a case of classic cross contamination, but many do it. The solution? Have 2 sets of tongs or clean tongs between use.
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2) Making your fire one temperature or too hot. Everyone seems to be looking for the sear. Hot is great, but creating a less hot zone to retreat to when things get out of hand is ideal, also you will have a better shot at cooking things through evenly.
3) Cutting into a piece of meat to check if it is cooked properly. This often prevents even cooking and moisture loss. Instead, use an instant read thermometer and you will know exactly when to pull meat off.
4) Being unprepared and not having all of your tools and ingredients ready before cooking. If you turn your back on the food, the flame usually takes over. If you are ready, that includes serving platters, everything typically will fall into place. Organization is critical for success, particularly when working with fire.
5) Cooking on a dirty grill. Build up on your grill grates robs food of the heat energy that properly browns, caramelizes, and chars your food. Give the grill a good brushing right after you cook, and it will be ready to use straight away for next time.
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