The Thrill of The Grill
There’s no scientific proof for it but many wives are convinced that their husbands’ penchant for firing up the outdoor grill is a throwback to prehistoric times. The only problem is that once beyond hot dogs and hamburgers, the thrill of the grill can be lost without the cook’s attention to some basic facts of grilling meat properly.
You have to keep in mind that grilling is a quick cooking process. The meat has to be tender right from the start. You cannot cook longer like in steaming and boiling where it will tenderize the meat. You try that in the grill and you will end up with charcoal for dinner. Be aware of the meat’s freshness, thickness, cut and marbling. These factors will determine the final outcome of your efforts.
Choosing the right cut of meat is essential for a good grill, whether indoors under a broiler or outside on a barbecue. Meat cuts that are good for grilling include Porterhouse steaks, T-bone, and strip steaks. Avoid thin cuts such as flank steaks and skirt steaks because they’ll burn easily.
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.
Look for even cuts when buying. Too thin cuts will burn easily. Uneven cuts equal uneven cooking. On extreme cases, you will end up with a burnt end and a end still pink with blood.
Next concern is aging the meat. Buy meat a few days from the planned grilling. This way, the met will have time to mature in your refrigerator. Aging is when the meat’s natural enzymes act on it making it more tender. Frozen meat should be allowed to thaw out completely before being grilled.
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.
When it’s time to fire up the grill, remember that you’re still working with raw meat, and treat it with the same care for food safety you would at any other time. Keep the meat refrigerated until the fire has come to the proper temperature for cooking. This way the risk of bacteria growth will be much less.
Now, you can enjoy the sizzle and the smoke from your grill. Have a nice summer!
Michelle is an accomplished season article writer relating to domestic cooking. She really relishes sharing with us her hints and great tips on making crockpot and / or crock pot beef stew.
