Grill TipsGrills, Barbecues & Food

This article provides useful, detailed information about Grilling Steak.

Steaks are the most palatable when they are grilled. The best steak for grilling is the sirloin steak, but it tends to be a bit tough. The T-bone steak and the porterhouse steak are both excellent choices and the bone in them give them an added flavor. Rib-eye steaks also grill well, as do the rib steaks. Filet mignon steaks do not generally find their way to the backyard barbeques owing to their steep prices. Thick steaks grill well than thin ones the thin ones tend to form a hard crust, which interferes with the cooking of the interior of the steak.

There\’s nothing comparable to a backyard barbeque on a pleasant summer day and what better ingredient to barbeque than a steak!

For grilling, a good marbled steak is preferred. The marbling of a steak is the shreds of white fat that are visible in the red meat. More the specks of fat; better will be their flavor. Most of the fat liquefies while cooking and the steak simmers in its own fat giving it an incomparable taste.

The basic trick of a good grilled steak is not in the actual grilling process, but in the marinade. Marinating must be done not earlier than 2-3 hours of the grilling, unless it is a flank steak, in which case it can be marinated overnight. Acidic liquids are the best marinades, such as curds, lemon juice and tomato juice; even whiskey and wine. Marinades make the steaks tender and easier to grill.

Another important factor for the grilling is the barbeque grill. It is wise to buy decent charcoal and lighter fluid. Cheap varieties would burn non-uniformly and this would not grill the steak evenly. The coals should burn with bright steady flames and should turn white when the steaks are ready to be placed on the grill. Ideally, steak grilling requires constant attention and someone must be beside the grill throughout the process to turn the steaks. Steaks are to be turned a couple of times depending on the type of steak that is used. Thrice is usually enough.

Steak aficionados know that basting a steak with butter as soon as it is done gives it an extra flavor. Properly grilled steaks do not require much garnishing. A dash of salt and a sprinkling of peppercorn are usually sufficient. Steaks should be let be for a couple of minutes before serving to allow the juices to settle. Grilled steaks are usually eaten with boiled potatoes, salad and sauces such as Worcestershire and mustard.

Before arranging for a barbeque, it is necessary to check out with the local authorities as some neighborhoods have regulations concerning the use of charcoal grills. These regulations may be about the distance that a grill should be placed from the house and that someone tends the fire constantly.

ABOUT THE AUTHOR
Steak Recipe provides detailed information on Steak, Steak Recipe, How To Cook Steak, Grilling Steak and more. Steak Recipe is affiliated with Turkey Recipes.

Written By: Max Bellamy

Cooking fish tips for the best cooked fish in your neighborhood!

When grilling, use a wire basket to hold the fish. Fish can be a real pain on the grill grates, because it gets so brittle when done. Firmer fish, such as tuna, salmon, and shark can be cooking directly on the grill, but handle carefully.
Grill fish over medium heat. Fish cooks quicker than most meats, and can burn rapidly over high heat.
If you marinate fish and plan to use the marinade for basting, boil it for about 5 mins to cook out any bacteria that may have settled in it.
To grill shellfish, place them directly on the hottest part of the grill. They’re done when the shell opens. If it doesn’t open, throw them away!

Grilling Tips

Always cook more than you intend to eat-you’ll thank yourself later! BBQ lends itself well to freezing and refrigerating, and already having cooked meats gives you a huge jumpstart on meal-planning for the upcoming week!
When using a dry rub, let the meat cook for about 1/3 of cooking time before basting with any other sauce. This allows the rub to absorb into the meat first.
If you want to use wood chips for extra wood flavoring, soak the wood in water for at least an hour, then wrap in heavy-duty aluminum foil
To prevent rusted grill grates, thoroughly scrape the grill down after cooking and, while the grate is still warm, rub some cooking oil on it using tongs and a small cloth. Close the lid to keep the grate from the elements!
Veggies taste wonderful on the grill!! Coat the veggies lightly in vegetable oil, sprinkle a little seasonings- such as rosemary- on them, and use a shaker basket or grilling wok over the fire, so the pieces don’t fall out!
Add BBQ sauce to your meats during the last 1/3 of cooking time- BBQ sauce is made up of tomatoes and sugar, both of which burn quickly

Charcoal VS. Gas

Ah, the age old debate rages on….what’s better, charcoal or gas grills? We’ll the answer is “both”. See how I cleared that up? Seriously, there are strong supporters on both sides of this debate, so we thought we’d throw some pointers out to you, and you can decide from there!
Charcoal grills generally will capture a more distinct “fire” or smokey flavor than gas will
Gas grills are much easier and faster to light and bring to proper cooking temp.
Gas grills cost substantially more than their charcoal counterparts
Charcoal grills are generally much more portable than a gas unit
Heck, I know a few people that own one of each! They cook with charcoal if they’re tailgating and/or have some extra time, and use the gas grill when the want things a bit easier!

Rob Moore cooks up quick and easy recipes from HIWAY-cafe.com, a site devoted to Recipes As Fast As Your Life! Visit for more quick easy crockpot recipes and more!

Written By: rob moore

Do you enjoy eating outdoors? Many people appreciate the fresh air and attractive views available at many camping spots or sometimes from their own backyard. One way to get the most from having a meal outside is by cooking it yourself over a barbeque grill, which is not difficult if you become familiar with a few safety tips and helpful hints. But before reaching that point, you will want to purchase a suitable grill for outdoor use. Here are some tips that can help you select one that will suit your lifestyle. 1. Decide how much you can afford to spend. A $50 charcoal brazier might fit your budget best for now. Over time, you could save a few hundred dollars to buy a more deluxe model with an outdoor light and optional side shelves. Plan your purchase before walking into the store so you won’t be talked into spending more than you can afford.

2. Select a preferred style of cooking grill. Some people prefer the old fashioned method of charcoal briquettes that are ignited by lighter fluid. Other folks like to use a plug-in electric model that cooks more evenly. Some outdoor cooks want to use a gas grill. Check out each type at your favorite sporting goods or department store. Each style requires the purchase or preparation and storage or maintenance of fuel components like charcoal, kerosene, gas, or electric outlets.

3. Carefully choose the most useful auxiliary items. Don’t be lured into paying hundreds of dollars more for items you won’t use. You can get stainless steel casings, a warming section, burner controls, a nighttime light, the barbeque utensil kit, and a host of other options that look great at the store but may sit idle at home. You can always add more features later if you feel they are needed.

4. Shop for the best deal. Try to plan ahead and buy your grill at the end of the summer when patio and lawn items go on sale. Compare styles, costs, and features among various stores, and ask about sales events or rebates to further reduce the cost.

5. Have a storage area in mind. To make your barbeque last, get one that will fit a suitable place in the garage, shed, patio, or basement. You may want to invest in a vinyl or other type of cover to help prevent rust and mold.

If you plan to cook outdoors, it may be helpful to check out patio furniture or a picnic table when you shop for a grill. Sometimes you can buy a certain amount of merchandise and get a ten percent or higher discount. To cut costs, think about using paper plates and plastic table service for family and/or guests. If desired, you can always use regular dishes for special occasions.

About the Author

For more information about selecting and using barbeque grills, along with a variety of features and options as well as safety tips, visit The Barbeque Spot at http://www.barbequespot.com

Written By: Charles Kassotis

There’s nothing better than a nicely grilled juicy steak.
But how come I can’t duplicate that restaurant, expensive, juicy, melt-in-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, melt-in-your-mouth steak that will impress and satisfy the most discriminating steak eater!

Laura Bankston is author of Internationally selling Cooking with Kids Curriculum: Homeschool Cooking in a Box and the Homeschool Cookbook. She currently home schools her three children, maintains home school support websites, and manages their family-owned service business. For information on her curriculum and free home school support services, please visit http://www.homeschoolcookbook.com

laura@homeschoolcookbook.com

Written By: Laura Bankston