Grilling Tips Continued

Grilling Tips Continued

Last week we began a conversation with Boise Fork's Executive Chef Christopher Ott. This week he shares several more important tips. First is one of his favorite tips in determining the doneness of your meat on the grill.

Ott: "This is a trick I was taught years ago. I've never had to check meat again or even worry about it. You can go online and buy yourself what is called a cake tester. A cake tester is a small metal rod — it is almost the size of a paper clip folded out. You take that and stick in the center of whatever you are cooking. You take it out and touch it to the base of your lip, if it is hot to the touch whatever you are cooking is guaranteed to be medium rare."

Another important tip Chef Ott shares is what to do after you take your meat off the grill.

Ott: "You always, you always, always always rest everything you cook — fish, chicken anything you cook. Fish — depending on the type of fish — not so much but red meat, chicken, pork all needs 15 to 20 minutes rest time for that blood to settle so it doesn't run out. All of the flavor is going to seep out, the minute you cut it too fast. You want all that work that you put into that meat to marinate and to come together. So you want to

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