Meat week ?

Hi 

I am having an issue with the meat being dry. OK, OK, maybe I can't cook meat LOL  

I had been using salt and pepper. Any suggestions? I made a concoction of mustard and balsamic vinegar with a little stevia for sweetner and it was pretty darn good.  

Thanks,

Kathy

Stop ruining Meat Week.

Next OH conference in the Northeast I'll bring my grill and give lessons.

If I'm reheating something and it's dry, I'll add a pat of butter.

Your on Grill Master!

Eugene Debs, you're my hero. Thanks for cracking me up again.

If you don't have an instant read food thermometer, get one. Cooking meat only until it's cooked will keep most meats from being dry. 

You are a 100% correct lykapal. I have done BBQ competitions and your thermometer is the best tool you can have.

Best thing is to temp your meat (that sounded dirty)    If you can get the meat to the lowest temp range for cooked it won't be so dry.   I've had this problem with red meat for years being dry and it was because I like my meat well done. Nathan coerced me into going medium well and it definitely made a difference for me.  

Mayo and reduced sugar ketchup. Almost like thousand island dressing.. 

Use butter or bacon fat.... To flavor and make it moist... 

Oh Hala -- how can someone I adore so much possibly want anything that is close to Thousand Island Dressing near any of their food, let alone their meat???  

I am closing this post and pretending that I never saw this...  

I don't even know who she is any more.