As meat cooks, it feels firmer and firmer to the touch. A rare steak feels a little squishy, a medium steak springier, a well-done steak feels as taut as a trampoline. This rule of "the longer it cooks, the firmer it gets" also holds true for poultry and fatty fish like tuna and salmon. White fish is a little different because it firms up quickly, then relaxes and becomes flaky when it's done.

Rule 4: When in doubt, it's better to undercook than overcook. You can always put food back on the fire if you need to.



Television superchef BOBBY FLAY has written numerous cookbooks, including the just-published Bobby Flay's Boy Gets Grill..


Get Cookin' With Bobby Flay
Bobby Flay's Boy Gets Grill: 125 Reasons to Light Your Fire, by Bobby Flay ($30). Just out this month is this must-have barbecue bible, a perfect companion to that fancy new grill you'll get Dad for Father's Day.

May 31 through June 13: Catch Bobby Flay as he hosts Food Network's Grillin' 'n' Chillin', two weeks of grilling and barbecue. Catch brand-new episodes of popular prime time and In the Kitchen series, including Emeril Live, Unwrapped, Roker on the Road, and Good Eats. Plus, Food Network adds extra flavor with barbecue specials such as BBQ Circuit, Paula's Southern BBQ, Big Pig Jig, and American Royal BBQ.

BBQ America with Bobby Flay premieres June 2 on Food Network. From Austin, Texas, to Miami, Flay explores the cities known for their barbecue, as well as some cities that might surprise you.

RECIPES



Try out your new grilling skills on a couple of Bobby Flay's favorite recipes.

Tuna with Red Chile, Allspice, and Orange Glaze
Serves four

Glaze
3 cups orange juice