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Common Grilling Mistakes Everyone Makes

By,
Gourmandize
Skipping the Resting Period 12/13

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Skipping the Resting Period

Everybody is guilty of committing this mistake at least once: digging into meat that has only just come off the grill. We understand that you are hungry and have been seduced by delicious cooking smells for the last half an hour, but you truly need to let the meat rest a while. Rested meat is juicier, tastier and far less likely to burn your tongue—a good result for everyone. If you cut into the meat too soon, it won't have enough time to lock its juices in, which will significantly diminish the overall flavor. So how long do you have to wait? It depends on the cut but around 5 minutes for every inch of thickness.


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VIDEO: Delicious Stuffed Cabbages

These tasty stuffed cabbage rolls are so easy! 

Ingredients

  • 1 onion
  • 5 - 6 thick rashers bacon
  • 1/2 lb sausage meat
  • 1/2 cup tomato paste
  • 2 cloves garlic, diced
  • 2 bell peppers, diced
  • Salt
  • 1 cabbage head


Method

  1. Fry the bacon in a skillet, then add onion, and meat.
  2. Add tomato paste, bell peppers, garlic and salt, and simmer till cooked through
  3. Boil 1 whole cabbage head in salted water till tender
  4. Spoon mixture into individual cabbage leaves, and fold carefully to form little rolls
  5. Serve with any remaining mixture
  6. Enjoy!