Grilling steak tips...

Grilling Steak Tips – Win Hearts with Succulent Steaks
by: Chris McCarthy



Count the number of times you stared at the mere sight of grilled steaks and barbecues served on the table! Actually, it is all ‘the doing’ of the great Grilling art that gives BBQs and steaks their irresistible flavors and looks. You too can dish up lip smacking, shapely steaks if you follow some infallible steak grilling tips. By the way, grilling is not just a process, it is more about preparations and involvement, as you will understand from the following steak grilling tips:

Going ahead with the practical details of the grilling process, the first thing you will have to ensure is the quality of the raw material. Regardless of whether you are grilling fish or beef shoulders, tenderloin or sirloin steaks, the bottom line is fresh raw materials make the best steaks.

Steaks or fillets in the range 1.25 inches to 2.25 inches grill well. A little fat enhances the taste of a bar-b-q but too much of it causes the meat to shrink. Fat, likewise, adds to the palatability of the grilled steak, but then it also increases health risks. Therefore, a healthy tip would be to remove excess fat.

The next sets of steak grilling tips are regarding seasoning processes. You can season the steak with salt and pepper however, some prefer vegetable oil brushings along with salt and pepper seasoning or bbq rubs . Leaving the seasoning-coated steak for 30 minutes at room temperature will treat the meat, making it tender and augmenting its natural flavor. Two tablespoons of melted unsalted butter added to the seasoning will give the meat extra delicate flavor.

Now, getting down to the real grilling business, the first tip for you would be regarding the grill itself. You need to preheat the grill before placing the fish or meat steak. Follow this with oiling the grates if you are grilling some meat steak. For a fish steak, you can place a thin hole-poked foil on the grates, thus preventing the fish from sticking.

The most important section of steak grilling tips deal with ‘the doneness’ of the steak. A rare-done steak has tender, soft core enveloped in a seared outer layer. A medium-done steak is more evenly cooked with a brown exterior and semi-firm inner layers. Well-done steaks, on the other hand, are firm to the core.

The best way to ensure that a steak is cooked to your desired degree of doneness is to use a thermometer. Do not use forks or spatulas. They would puncture the steak causing the juice to flow out. A rare-done meat should be ready by the time the thermometer reads 140° on the Fahrenheit scale. Similarly, the ideal temperatures for medium-cooked and well-cooked steaks are 160° and 170° respectively. Remember, the cooking process continues even after you take the steak off the grill.

Equipped with these steak grilling tips you will be able to floor your guests. It would be worthwhile to keep some extra servings ready, for your guests might ask additional helpings of succulent grilled bbq sauce and steaks.


About The Author

At InsaneChicken's Hot Sauce Store Chris McCarthy will help you explore the world of gourmet hot sauce and bbq sauce from around the globe.

http://www.insanechicken.com/

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Cooking for the 4th CHEF KURT style.... Kelly, I wish you would have been in Colorado

OUTDOOR CHEF KURT just got back from his biggest event ever.

I traveled almost 3000 miles in my truck round trip to Longmont Colorado from Redmond Oregon loaded to the top of the truck.

I had all of my smokers and grills and ovens and all of my other supplies. It looked like we were moving a restaurant!

The reception was at a private farm called Anderson Farms, where they have big events.

I was cooking all of the meat and poultry for a group of 250 people.

77# of black Angus prime rib, which I butchered up to make ribeye steaks ,
60# of baby back ribs rubbed and seasoned and wrapped in foil, then
55# of whole chickens that I cut into quarters and made a secret marinade for were prepared the day before to marinate overnight and be grilled and smoked the next day.

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habanero (Capsicum chinense Jacquin) BBQ Sauce

habanero (Capsicum chinense Jacquin) BBQ Sauce

Ingredients

3 small tomatoes,
1 to 3 habanero peppers,
4 peeled garlic cloves, and
¼ cup of water,
¾ cup of orange juice,
¾ cup of grapefruit juice,
salt and pepper to taste.

Recipe Info
Category : Sauces
Rating : 4
Contributor : n/a
Print Recipe

Directions

Sauté in a medium saucepan the tomatoes, peppers and garlic. When the tomatoes and peppers are tender and slightly brown, place the tomatoes in a blender. Now, remove seeds and stems from peppers and add to the tomatoes.

Pour the water, orange juice and grapefruit juice in the blender with the peppers and tomatoes and puree until smooth. Sprinkle with salt and pepper and serve with your favorite meat.

HOT PEPPERS

By request: Peanut Butter Pie revisited!

Peanut Butter Pie (MMMM)

Outstanding

20 servings (serving size: 1 wedge or more)

Ingredients

• 1 cup powdered sugar
• 1 (8-ounce) block light cream cheese, softened
• 1 cup natural-style, reduced-fat creamy peanut butter (such as Smucker's)
• 1 (14-ounce) can fat-free sweetened condensed milk
• 1 12-ounce tub frozen fat-free whipped topping, thawed
• 2 9-inch ready-made reduced-fat graham cracker shells
• 4 teaspoons fat-free chocolate sundae syrup

Preparation

Combine the first 3 ingredients in a large bowl; beat with a mixer at medium speed until smooth. Add the condensed milk, and beat until combined. Stir in the whipped topping. Divide the mixture evenly between shells; chill 8 hours or until set (pies will have a soft, fluffy texture). Cut into wedges, and drizzle with chocolate syrup.

Note: We loved this pie frozen--its texture is more like that of an ice-cream pie.

Nutritional Information

Calories:

264 (28% from fat)

Fat:

8.2g (sat 1.8g,mono 2.2g,poly 1.3g)

Protein:

7.3g

Carbohydrate:

40.3g

Fiber:

0.8g

Cholesterol:

5mg

Iron:

0.6mg

Sodium:

213mg

Calcium:

69mg

Cooking Light, DECEMBER 2001

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