Barbecuing essentials
• Grill
• Tongs
• Spatulas
• Oil brush
The best way to cook a perfect meal The different cooking temperatures
• 120-130 °F (48-54 °C) Blue
• 130-135 °F (54-58 °C) Rare
• 135-145 °F (58-62 °C) Medium rare
• 145-155 °F (62-68 °C) Medium
• 155 à 165 °F (68-73 °C) Well done
• 165 °F et plus. (73 °C et plus) Overdone
• Oil
• Thermometer
1. Season and store your meat in the refrigerator for a minimum of 3 hours.
2. Take your ingredients out at least 30 minutes before cooking. They must be at room temperature before being placed on the grill.
3. Preheat your grill between 450 °F (235 °C) and 500 °F (260 °C).
4. The temperature will change according to the desired level of cooking (see below). It’s not a question of time, but rather of internal temperature. You can use a wireless smart thermometer, like the MEATER+, if you wish to monitor the temperature even from a distance. Take into account the thickness of your meat during the process to avoid unpleasant surprises.
5. Brush the oil on your meat, not directly on the grill.
You are ready to cook!
6. Cook your meat indirectly until the right temperature is reached.
7. Let your meat rest away from the grill to reduce the internal heat (10 °F / 5 °C) and thus not overcook it when searing.
8. Put your meat piece back on the grill and cook it directly to sear it. Rotate ¼ of a turn to get a nice squared pattern.
Repeat on the opposite side.
9. Allow your meat to rest for at least 5 minutes under aluminum foil before serving. This will give it time to regain its shape, as it has been stimulated by the cooking.