Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Join the forum, it's quick and easy

Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

Would you like to react to this message? Create an account in a few clicks or log in to continue.
Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Secrets to Great Grilling – Beef

    Lobo
    Lobo
    Moderator
    Moderator


    Posts : 28411
    Join date : 2013-01-12

    Secrets to Great Grilling – Beef Empty Secrets to Great Grilling – Beef

    Post by Lobo Fri 29 Jan 2016, 9:09 pm

    Secrets to Great Grilling – Beef
    The sight and aroma of a steak sizzling over a bed of glowing coals may be grilling’s cornerstone. In fact, many knowledgeable cooks insist there’s no better way to cook most cuts of beef than over a smoky fire.


    Secrets to Great Grilling – Beef Img70
    Steaks for the Grill
    The best cuts for grilling come from the short loin, sirloin, and rib sections. Other cuts, such as flank, skirt, and hanger steaks, can also be grilled successfully, but usually need a marinade to make them tender.  Brisket, on the other hand, needs long, slow cooking to make it tender.
    Secrets to Great Grilling – Beef Img58
    Ground Meat for the Grill
    Don't skimp on the fat when choosing ground beef for your burgers. The right amount of fat-to-meat ratio will create juicy, flavorful burgers that hold together on the grill.  Look for ground chuck with 20 percent fat when selecting ground beef. You can also find a chuck steak with a similar fat percentage, and ask the butcher to grind it for you. Better still, grind it yourself at home just before grilling.
    Secrets to Great Grilling – Beef Img71
    Roasts for the Grill
    Look for well-trimmed external fat and a good amount of internal marbling when shopping for roasts.  The meat should appear slightly moist and have an even red color. Smell the meat to make sure that it has a clean, fresh aroma with no off odor. Most large cuts will appear fine-grained, with the exception of brisket and tri-tip, which have a more coarse muscle grain.
    Secrets to Great Grilling – Beef Img27
    Preparing Beef for Grilling
    Trim off most of the external fat prior to cooking beef. Internal fat or marbling promotes tenderness and flavor, but external fat causes flare-ups as it melts and drips into the fire.

    A generous sprinkling of kosher salt will bring out the true flavor of beef and keep it nice and juicy.
    Secrets to Great Grilling – Beef Img33
    Temperature Testing for Doneness
    Insert an instant-read thermometer horizontally into the center of the steak. Be sure not to touch any bone, which could skew the reading.
    For specific temperatures, please refer to our Meat Guide. For hamburgers, cook at least to medium (145°), and many health experts say it’s smart to cook them to at least medium-well (160°).
    Secrets to Great Grilling – Beef Img54
    Visually Testing for Doneness
    Judge the doneness of grilled beef visually by cutting into the thickest part. Rare beef will look reddish in the center, and medium will have a trace of pink. Cooking beef beyond medium causes it to dry out and become tough.
    Secrets to Great Grilling – Beef Img94
    Carry Over Cooking
    All beef should rest for 3 to 15 minutes after grilling, depending on size, to allow the juices to redistribute throughout the meat.  The internal temperature could rise as much as 5° to 10° as the meat sits, depending on size.  Keep this in mind, and remove beef from the grill when it is 5° to 10° shy of the desired temperature. You can always cook beef a little more, if needed.

      Current date/time is Mon 22 Jul 2024, 9:29 pm