General Guidelines for Grilling Steaks

1.       Make sure the grill is fully preheated and hot before using. Grates should be about 4 inches above the   heat source. Meat should sizzle immediately when placed on the grates.

 2.      Brush the grill grates thoroughly with a stiff grill brush before cooking.

 3.       Wipe the grill lightly with a cloth dampened in grape or olive oil to prevent to food from sticking.

 4.      Thicker cuts of meat are generally started on the hotter part of the grill to cook quickly, then moved to    the cooler part of the grill, if the outside begins to burn before the meat is cooked to the desired    temperature.

 5.      Thinner cuts of meat are cooked quickly on the hottest part of the grill so the hot grill grates will put   defined char marks on the surface of the meat in the short time it is on the grill.

 6.      Allow meat to "air out" at least 1 hour before cooking.

 7.      The following is the correct method for cooking meat which will result in a properly cooked, well marked   steak.

  a. Place steak on the grill so that an imaginary line drawn down the length of it points from 10 o'clock to 4 o'clock.

b. After the meat is cooked about 1 quarter of the way, turn it so the imaginary line now points from 2 o'clock to 8 o'clock.

c. When the meat is cooked halfway, flip the steak over so the uncooked side is in contact with the grill and the imaginary line is again pointing from 10 o'clock to 4 o'clock.

d. Finish the meat by again pointing the imaginary line from 2 o'clock to 8 o'clock.

 The above procedure will result in a very attractive diamond pattern of char marks on both sides.

 8.      The following is a guideline used to cook the different degrees of "doneness," using a medium-high heat   (2-3 second hand-held rule), based on a Filet thickness of 2 inches and Strip thickness of 1 to 1-½   inches.

  a. RARE - Cool, bloody, red center (Filet, 3-4 minutes per side. Strip, 2-3 minutes per side.)

                b. MEDIUM RARE - Warm, bloody, red center (Filet, 4-5 minutes per side. Strip 3-4 minutes per side.)

                c. MEDIUM - Center, 1/3 of meat still red. (Filet, 6-7 minutes per side. Strip 5-6 minutes per side.)

         d. MEDIUM WELL - Trace of pink remains in center. (Filet, 8-9 minutes per side. Strip 7-8 minutes per side.)

                e. WELL - No pink remaining. (Filet, 10-12 minutes per side. Strip 9-10 minutes per side.)

 9.      Never put weights on top of grilling meat or press down on it heavily. This forces out all the juices and   flavor from the meat.

 Never use a fork to turn your steak. Piercing the meat allows the juices to run out.

Happy Grilling!

Chef Richard

"Where Backyard Spice Meets Life!'™

Grilling 101: The Thrill of the Grill

Sunday 10/10/10:

Whether you think you’re pretty darn good at grilling or you are a “Grill Meister Wanna-Be,” this class is GUARANTEED to show you how it’s done right and take your skills to a whole new level. One of our most popular classes in our Midwest Barbecue Institute Program, this extended class will leave no briquette unturned when it comes to home grilling.

Start at the beginning and not miss a beat - gas vs. charcoal; how to light a fire; determining proper fire temps; testing meat for doneness; why, what and when to marinate; choosing the right meats and fish for grilling; which ground beef makes the best burgers and cooking on a cedar plank! Your backyard will become your kingdom!

Fabulous recipes, too:

• Tuscan Porterhouse Roast (now famous!) 

• Grilled Bruschetta with Balsamic Tomatoes

• Planked BBQ Spiced Salmon

• Lemon & Herb Marinated Grilled Chicken Breast

• Grilled & Sautéed Italian Sausage

• Portabellas with Fresh Rosemary

Ladies and gentlemen….let the grilling begin! (Tasting)

Scheduled class time: 10:00 a.m. - 2:00 p.m.

NOTE: This is a demonstration class with no hands-on participation.