Beyond the Burger

Barbeque season is about to get into full swing, and you're eager to buy your first bag of charcoal for the season. Though you may be addicted to the thrill of the grill, perhaps you're developing a "been there, done that" attitude about the standard barbeque fare of hot dogs, hamburgers, and steaks. If so, it's time to branch out. There's a whole world of char-grilled excitement awaiting you, because everything tastes better on the barbeque! Dish up fish Not only is fish an extremely healthy food and barbequing an extremely healthy cooking method, anyone who's ever had a moist, succulent piece of grilled fish will not soon forget it. We sometimes tend to think of fish as too delicate for the grill, but in truth, there are many varieties of firm-fleshed fish that seem like they were specially made for the grill. Among these varieties are salmon, halibut, sea bass, catfish, swordfish, and tuna. The two most important things to remember when grilling fish are not to let it dry out, and not to overcook it. To keep fish moist, you should begin by oiling the grill, then baste the fish while it cooks: brush it with olive oil, melted butter, lemon juice, or your favorite sauce or marinade. It's very easy to overcook fish, so don't leave it unattended on the grill. Over moderately high heat, it will only need to cook a few minutes on each side. Fish is perfectly done when it has just begun to lose its translucent appearance and flakes easily with a fork. Lean, mean pork loin Another wonderful item that often gets overlooked at grilling time is pork loin. This lean, mild cut of meat has a wonderful flavor on the grill. Thicker cuts of pork loin can be slowly smoked, and thin slices can be cooked to perfection in a matter of minutes over hot coals. Pork loin is a great candidate for marinades and sauces because its mild flavor pairs well with such a wide array of ingredients. In addition, sauce or marinade helps keep pork loin moist and juicy in spite of its low fat content. Just like fish, it's very easy to overcook pork loin, so keep a close eye on it. Pork is done when it reaches an internal temperature of 160 degrees F (70 degrees C). It may still be rosy pink in the middle, but don't worry-this temperature will ensure you a perfectly safe, and wonderfully juicy piece of pork. Perfectly flank Flank steak and skirt steak are two more cuts of meat that seem to have been specially made for the grill. These are arguably the most flavorful cuts of beef available, and often don't get the attention they deserve. There are two different ways to ensure luscious, juicy skirt and flank steak every time. The first way is to cook it slowly, over indirect heat. A leisurely cooking time and gentle heat allow the fat and connective tissue to gradually melt, making the beef tender and flavorful. The second way to make this steak perfect is to use a marinade, then sear the beef over high heat for a short amount of time. All marinades should have an acidic ingredient in them, such as vinegar, wine, or citrus juice. The acid in the marinade acts to break down tough fibers in the meat, and the longer you let the meat soak in the marinade, the more tender it will be. When cooked properly, a marinated flank steak or skirt steak will be charred a nice dark brown on the outside, but will still be pink and juicy on the inside. Whether you choose to go slow and steady, or to soak and sear, remember to slice the beef thinly, and cut it against the grain of the muscle for beautiful beef every time.