One of the toughest things in barbeque is trying to determine if your food is done. This generally comes with years of practice, and paying attention to the following items:
- The meat you are cooking (poultry, beef, pork), the cut (brisket, ribs, breast, etc.), thickness, and size. Before barbequeing, always examine the food you are about to cook. Better yet, examine it before you buy it. Look at how much fat there is, and how much bone. Good fresh meat doesn't smell, or feel slimy, or soft. It should be firm, moist to the touch, and odorless. If there's too much fat, trim some off. Trim off anything you consider un-appealing.
- The temperature of your barbeque, not just now, but throughout the cooking process. Has it been steady, hot at first but now cooling down, etc.. This will very much affect the success of your barbeque. Notice the temperature just before you open your barbeque to rotate your food, and immediately afterward - is there any affect? Do you need to add coals or wood?
- Know when you want to open your barbeque and be ready to do whatever needs to be done. Have your tongs or fork ready, oven mits, spray bottle with apple juice, coals, wood, etc.. Don't open your barbeque just to take a look - it's not going anywhere! Your barbeque should only be opened for the following reasons, temperature is too hot, need to rotate, temperature too cold - need to add coals or wood, or it's done.
- If there is a wind blowing, or if it's cold, or damp (fog or rain) you'll need to pay more attention to your barbeque temperature.
- If your food is getting burnt on the outside but cool on the inside you're grilling, not barbequeing. Try wrapping your food with clear plastic film (Saran Wrap), then wrapping in foil. This will keep the outside from becoming further charred, but allow the inside to cook. This also traps moisture and natural meat juices making for a very juicy barbeque. We almost always wrap our barbeque, whether it be turkey, brisket, ribs, or whatever, for the last 1/3 to 1/4 of the cooking time.
- When
slow
cooking your foods, commonly a "smoke ring" will develop
as your meat is being cooked. This smoke ring is commonly red
in color and may be anywhere from an 1/8" to perhaps 1/2"
or more depending on the smoke. Many inexperienced barbequer's
will mistakenly see this as being red uncooked meat. Experienced
BBQer's work toward getting a good smoke ring. Your smoked sausage
will be red all through because of the smoke. Smoked turkey and
chicken may startle many folks into thinking it's not done, because
the dark meat will be red, or breast meat near the cavity of
the bird and the skin will be red. To test for doneness, the
meat should be firm, easily pull apart, and not be shiny or translucent.
Tell them there is nothing to worry about, it's just the smoke
ring.
Finally, you've payed attention to the temperature, you've rotated your food, you've wrapped it, but everyone asks "Is it done yet?" We've compiled the following doneness chart to help you determine if it's ready. Remember to check the thickest part of the meat, staying away from bone since bone gets hot. And whenever serving barbeque to children always make sure it is well-done, or fully cooked. Real barbeque experts will tell you never to use a thermometer to check your meat to see if it is ready, but until you feel you're an expert, go ahead and use a thermometer. It's your barbeque.
