Ever notice that on backyard barbecues, it's always the man of the house who is in charge of the grill? Maybe it's the scent and the sizzle of fat and grease hitting a hot surface. Or the primal allure of cooking with the most basic of tools. Whatever it is, you still need to know the basics of cooking like this for your family to fully enjoy the thrills from the grill.
Unlike steaming or boiling, you cannot slow-cook on the grill. It is a fast cooking process because it happens over direct heat. The meat has to be tender before you start grilling. Other factors include: the meat's freshness, thickness, cut and marbling. These will play together to determine the final flavour and texture of the grilled meat.
All the fancy flavourings and infusions will be useless if done on the wrong cut of meat. Porterhouse steaks, T-bone, and strip steaks are popular choices because they are the ones best suited to being subject to the grill's high heat. Thinner cuts like flank steaks and skirt steaks burn easily and are not recommended for outdoor barbecues and indoor broilers.
Freshness is important but so is aging. For the freshest cuts, only buy beef that is bright red or deep red. Avoid those pre-cuts with too much blood or juice in the package. Those have been sitting in the butchers for so long. The blood or juices are an indication that the meat is starting to lose its integrity and that a lot of the moisture has been lost already. Don't go for too much leanness. A good layer of fat will end up giving your dish additional flavor.
Choose cuts of meat that have even thickness. Cuts that are too thin will burn quickly, while cuts thicker on one side will cook unevenly. The result too often is meat that's overcooked on one end and nearly raw on the other.
Next, consider how to age the meat properly. The best way to balance freshness and aging is to purchase meat a few days before the planned grilling, and allow it to mature in the refrigerator. This gives time for meat's natural enzymes to tenderize the cut. If frozen, this time will allow the meat to thaw completely before cooking.
Aging the meat is also the perfect time to marinate it for more flavor and tenderness. This should be done on the day the meat is to be cooked, because marinades can work fast, especially if they contain an acid such as lemon juice or vinegar, salt or alcohol such as wine. You want it tender, but not disintegrated, so watch the timing carefully. If marinating the meat, trim any unwanted fat first, then place the meat and its marinade inside a plastic bag and put it immediately into the refrigerator. When it's time to take out the meat for cooking, remove and discard the marinade.
Be mindful of possible food poisoning - you don't want to ruin your otherwise perfect barbecue. Keep the meat refrigerated until you are ready to cook. Placing it on a counter while you fire up the grill is just inviting disaster. Take the usual precautions when handling raw meat.
Now, you can enjoy the sizzle and the smoke from your grill. Have a nice summer!
Unlike steaming or boiling, you cannot slow-cook on the grill. It is a fast cooking process because it happens over direct heat. The meat has to be tender before you start grilling. Other factors include: the meat's freshness, thickness, cut and marbling. These will play together to determine the final flavour and texture of the grilled meat.
All the fancy flavourings and infusions will be useless if done on the wrong cut of meat. Porterhouse steaks, T-bone, and strip steaks are popular choices because they are the ones best suited to being subject to the grill's high heat. Thinner cuts like flank steaks and skirt steaks burn easily and are not recommended for outdoor barbecues and indoor broilers.
Freshness is important but so is aging. For the freshest cuts, only buy beef that is bright red or deep red. Avoid those pre-cuts with too much blood or juice in the package. Those have been sitting in the butchers for so long. The blood or juices are an indication that the meat is starting to lose its integrity and that a lot of the moisture has been lost already. Don't go for too much leanness. A good layer of fat will end up giving your dish additional flavor.
Choose cuts of meat that have even thickness. Cuts that are too thin will burn quickly, while cuts thicker on one side will cook unevenly. The result too often is meat that's overcooked on one end and nearly raw on the other.
Next, consider how to age the meat properly. The best way to balance freshness and aging is to purchase meat a few days before the planned grilling, and allow it to mature in the refrigerator. This gives time for meat's natural enzymes to tenderize the cut. If frozen, this time will allow the meat to thaw completely before cooking.
Aging the meat is also the perfect time to marinate it for more flavor and tenderness. This should be done on the day the meat is to be cooked, because marinades can work fast, especially if they contain an acid such as lemon juice or vinegar, salt or alcohol such as wine. You want it tender, but not disintegrated, so watch the timing carefully. If marinating the meat, trim any unwanted fat first, then place the meat and its marinade inside a plastic bag and put it immediately into the refrigerator. When it's time to take out the meat for cooking, remove and discard the marinade.
Be mindful of possible food poisoning - you don't want to ruin your otherwise perfect barbecue. Keep the meat refrigerated until you are ready to cook. Placing it on a counter while you fire up the grill is just inviting disaster. Take the usual precautions when handling raw meat.
Now, you can enjoy the sizzle and the smoke from your grill. Have a nice summer!
About the Author:
Michelle is truly a season article writer on the subject of family home meals. She absolutely relishes expressing her helpful hints and great tips on making crockpot recipes or possibly crock pot meals.
