6 Steps to Grill the Perfect Steak

There’s nothing better than a nicely grilled juicy steak. But how come I can’t duplicate that restaurant, expensive, juicy, melin-your mouth, perfectly grilled steak?Well, I found out how to grill steak perfectly – and here’s how you can too. 1. The choice of meat is important!!! Just because the supermarket has labeled the steak “good for grilling” doesn’t mean that it is. Lean meat does not do well. You want a piece that has marbling throughout. And these are good cuts: fillet (mignon), top loin (rib eye) – basically the same cuts that are the ones you love in the restaurant. 2. Next, proper heating of the grill is vital. If you are using charcoal, spread 2/3 of the bricks on one side and 1/3 of the bricks on the other. That way you have a hotter side for searing the meat and a cooler side for cooking the meat. If you are using a gas grill, you will lose some of the flavor, but you will want to turn the heat down for the cooking portion. 3. Next, rub both sides of the meat with oil and cover with salt and pepper. Be generous with the salt and pepper because it will fall off during the grilling. 4. Place your meat on the hot side for searing. Cook on each side for three minutes to get the nice grilled meat crust color you love. For a hand test, I’ve been told that you should be able to hold you hand over the heat for 3 seconds before you can’t take it!5. Place your meat on the cooler side for cooking to your taste. The hand test for the cooler side, I’ve been told, is 6-7 seconds. You will want to use a timer to cook the meat – or use the slice and peak test to see if the meat is done enough for you. Just don’t cut and peek too often or you’ll lose all the juice!6. When the steak is done, take if off the grill and let it set for at least 5 minutes. Some people call it “resting”. It allows the juices to spread back out so that you’ll have a juicy steak with a nice crust. Follow these steps and you’ll be enjoying perfectly grilled, juicy, melin-your-mouth steak that will impress and satisfy the most discriminating steak eater!

10 Smoky Tips To BBQ Food Safely

Cooking outdoors was once only a summer activity shared with family and friends. Now more than half of Americans say they are cooking outdoors year round. Use these simple guidelines for grilling food safely to prevent harmful bacteria from multiplying and causing food-borne illness.
1. Defrosting
Completely defrost meat and poultry before grilling so it cooks more evenly. Use the refrigerator for slow, safe thawing or thaw sealed packages in cold water. You can microwave defrost if the food will be placed immediately on the grill.
2. Marinating
Meat and poultry can be marinated for several hours or days to tenderize or add flavor. Be sure to marinate food in the refrigerator, not on the counter. If some of the marinade is to be used as a sauce on the cooked food, reserve a portion of the marinade before putting raw meat and poultry in it. However, if the marinade used on raw meat or poultry is to be reused, make sure to let it come to a boil first to destroy any harmful bacteria.
3. Transporting
When carrying food to another location, keep it cold to minimize bacterial growth. Use an insulated cooler with sufficient ice or ice packs to keep the food at 40В° F or below. Pack food right from the refrigerator into the cooler immediately before leaving home. Keep the cooler in the coolest part of the car.
4. Keep Cold Food Cold
When using a cooler, keep it out of the direct sun by placing it in the shade or shelter. Avoid opening the lid too often, which lets cold air out and warm air in. Pack beverages in one cooler & perishables in a separate cooler.
5. Keep Everything Clean
Be sure there are plenty of clean utensils and platters. To prevent food-borne illness, don’t use the same platter and utensils for raw and cooked meat and poultry. Harmful bacteria present in raw meat and poultry and their juices can contaminate safely cooked food.
6. Cook Thoroughly
Cook food to a safe internal temperature to destroy harmful bacteria. Meat and poultry cooked on a grill often browns very fast on the outside. Use a food thermometer to be sure the food has reached a safe internal temperature. Whole poultry should reach 180В° F; breasts, 170В° F. Hamburgers made of ground beef should reach 160В° F; ground poultry, 165В° F. Beef, veal, and lamb steaks, roasts and chops can be cooked to 145В° F. All cuts of pork should reach 160В° F. NEVER partially grill meat or poultry and finish cooking later.
7. Keep Hot Food Hot
After cooking meat and poultry on the grill, keep it hot until served — at 140В° F or warmer. Keep cooked meats hot by setting them to the side of the grill rack, not directly over the coals where they could overcook. At home, the cooked meat can be kept hot in a warm oven (approximately 200В° F), in a chafing dish or slow cooker, or on a warming tray.
8. Serving Safely
When taking food off the grill, use a clean platter. Don’t put cooked food on the same platter that held raw meat or poultry. Any harmful bacteria present in the raw meat juices could contaminate safely cooked food.
9. Safe Smoking
Smoking is done much more slowly than grilling, so less tender meats benefit from this method, and a natural smoke flavoring permeates the meat. The temperature in the smoker should be maintained at 250В° F to 300В° F for safety. Use a food thermometer to be sure the food has reached a safe internal temperature.
10. Pit Roasting
Cooking may require 10 to 12 hours or more and is difficult to estimate. A meat thermometer must be used to determine the meat’s safety and doneness. There are many variables such as outdoor temperature, the size and thickness of the meat, and how fast the coals are cooking.