|We all savor the delicious flavor and irresistible aroma of grilled steaks|
and burgers. Here are some hints to help you get the best results.
|Choose the Right Cut|
The more tender cuts, Porterhouse/T-Bone, top loin, tenderloin,
ribeye, rib, top sirloin, chuck eye and chuck top blade are all ideal
candidates for the grill and require only your favorite seasonings
(Rubs) to add flavor.
# Rubs are a blend of seasonings, such as fresh or dried herbs and
spices. They are used only to add flavor, not to tenderize. Apply rubs
to the surface of uncooked steaks and ground beef patties just before
Less tender cuts such as flank, skirt, top round and chuck shoulder
steaks should be marinated for at least 6 hours or as long as overnight
in a mixture containing a food acid or tenderizing enzyme.
# Always marinate in the refrigerator, never at room temperature.
# Marinating longer than 24 hours can result in a soft surface texture.
# Never save and reuse a marinade. If a marinade is to be used later
for basting or served as a sauce, reserve a portion of it before adding
# Allow ¼ to ½ cup marinade for each 1 to 2 lbs. of beef.
# Marinate in a food-safe plastic bag or nonreactive container such as
a glass utility dish.
Click the Cooker to get it.
3 Easy Steps to Grilling Beef
1. Prepare charcoal for grilling.
When coals are medium, ash-covered (about 30 minutes), spread in single layer and check cooking temperature.
Position cooking grid over coals. (To check temperature, cautiously hold
the palm of your hand above the coals at cooking height. Count the number
of seconds you can hold your hand in that position before the heat forces
you to pull it away; 4 seconds for medium heat.)
2. Season beef, straight from refrigerator, with herbs or spices as desired.
Place on cooking grid directly over coals.
3. Grill to desired doneness using a thermometer if possible.
Tips From The Pros
# Grilling at medium to medium-low temperatures ensures even cooking.
If the temperature is too high, beef can char and become overcooked
on the outside before the interior reaches the desired doneness.
Charring beef is not recommended.
# Trim excess fat from meats to avoid flare-ups while grilling.
# Use long-handled tongs for turning steaks; spatulas for burgers.
A fork will pierce the beef causing loss of flavorful juices.
# For best results, use an instant-read thermometer to determine
doneness. For steaks and burgers, insert the thermometer horizontally
into the side (not the top) to check the internal temperature.
# Cook burgers to at least 160°F (medium doneness).
# Cook steaks to at least 145°F (medium rare doneness).
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2 Play It Safe
# Purchase meats just before checking out at the supermarket and
refrigerate immediately once home in the meat compartment or coldest
part of the refrigerator.
# When using frozen beef, defrost overnight in the refrigerator,
never at room temperature.
# Wash hands well (20 seconds) with hot soapy water before and
after handling raw meat and poultry.
# Keep raw meat and poultry from coming into contact with other
foods during preparation.
# Wash all utensils, cutting surfaces and counters with hot soapy
water after contact with raw meat and poultry. Never take beef off
the grill and return it to the same platter that held raw beef unless
the platter has been washed in hot soapy water.
# Keep beef refrigerated until grilling time.
# Refrigerate leftovers promptly after serving.
Use refrigerated leftovers within 3 to 4 days.
Beef: So Many Ways, So Little Time
Busy lifestyles leave little time to plan innovative meals or design
entertaining foods. When you want to feed your family, prepare
a party tray or just try something new, consider creating wraps,
rollups and pockets with existing recipes. By using fresh produce,
convenience products and beef, you can prepare a meal that is
not only fun, but simple and quick.
Various products can be used for the foundation of the wrap:
# Flour tortillas
# Pita bread
# Flavored and whole wheat tortillas
# Pasta noodles
# Crescent rolls
# Lettuce – boston, bibb or butter lettuce
Turn existing recipes into new meals by placing them in a wrap:
# Asian Twist – make an Asian salad with sirloin and place in pita bread
# Italian Night – stuff crescent rolls with fully cooked
meatballs and tomato sauce
# Southwest Flare – prepare beef fajitas and stuff in
a pita with all the fixings
3 Serving and storing suggestions:
# Serve most wraps cold or at room temperature.
Remember that serving at room temperature allows
flavors to reach their full potential.
# Cut the wraps in small bites for finger foods.
# When making for future use, be sure to wrap and
place in wax paper, plastic wrap or foil and refrigerate
until ready to use.
Wraps are extremely versatile and can be used any time
of day. Fill a crescent roll with an egg scramble for breakfast,
roll up deli-style roast beef and cheese in a tortilla for a snack
or light lunch or fill a pita pocket with thinly sliced beef round
tips for a beef gyro dinner.
Why heat up the kitchen…
cook the entire meal on the grill!
Grilling may very well be the oldest form of cooking,
and certainly a summer-time ritual.
Take full advantage of the outdoor grill by cooking the entire meal
on the grill with minimal work done in the kitchen. Grilling is a low-fat
cooking method and there are many ways to create a lot of flavor
without adding fat during grilling. Plus, there are some creative ways
to grill not only vegetables, but also fruit! So get out on the patio
and have some fun!
# If you have a charcoal grill, your coals are ready when they are
medium, ash-covered (about 30 minutes). Spread the coals in a
single layer and position the cooking grid over coals.
# If you have a gas or electric grill, turn the setting to medium –
or follow the manufacturer’s instructions if you have any questions
operating your grill.
# A few simple tools are necessary to make your grilling experience
easy and fun:
1. Separate cutting boards for raw and cooked meats and vegetables
2. Grilling tongs instead of piercing forks
3. Instant-read meat thermometer
4 Steak Prep:
# The best steaks for the grill are some of the more tender cuts
including porterhouse, t-bone, top loin, sirloin, ribeye, top blade,
and tenderloin. These are great with just a little pepper or a mixture
of your favorite seasonings (rubs) to add flavor. These steaks do not
require marinating for tenderization, but you may want to marinate
a short amount of time for flavor.
# Some of the less tender cuts like flank, skirt or top round should
be marinated for at least 6 hours to tenderize.
Don’t Forget Dessert:
Just because you move the cooking out of the kitchen doesn’t mean
you have to skip out on dessert. Try grilled fruit for a sweet and easy
dessert or wrap pound cake from the supermarket bakery in foil and
warm it on the grill then serve with a scoop of ice cream.