A Guide To Grilled
Beef
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1. |
Grilling time can vary with the cut of beef, grid position, temperature of coals, weather and desired doneness. |
2. |
Our recipes start with beef taken directly from the refrigertator. It is not a safe food practice to bring meat to room temperature before cooking. |
3. |
Use medium to medium-low coals to ensure even cooking. |
4. |
Trim excess fat from meats to avoid flare-ups while grilling. |
5. |
Direct grilling can be done with the grill covered or open; foods cooked in a covered grill usually cook faster. |
6. |
Use long-handled tongs for turning steaks or roasts; spatulas for turning burgers. Do not use a fork, which pierces the beef, allowing flavorful juices to escape. |
7. |
Determine the doneness of steaks by making a small slit near the bone and and checking the color (see here); for boneless cuts, make a slit near the center. For thicker steaks, use a quick-recovery meat thermometer to accurately gauge the doneness. |