Tips for Grilling Beef

Diane — Thu, 16 Apr 2009 12:17:50 +0000

What’s the first thing that comes to mind when you think of grilling beef? Usually steak. While steak is a good cut of beef for the grill, it’s not the only cut suitable for the grill. The following is a feature about how we grill different types of beef on our backyard grill.

Different Kinds of Steak

There are many fine cuts that are available for grilling. We prefer three specific cuts when we grill at home.

Rib steaks
- The rib steak is cut from the rib region of the beef. While it will still retain tenderness this cut is in the moderate price range.
Marinated steak cooking over charcoal
T-bones and porterhouse steaks
- Are cut from the tenderloin region and will produce a very tender steak. However, with tenderness comes price increase.
No matter which cut you may choose we have found that you can retain that tenderness no matter what marinade you use.
The key to retaining the tenderness is the length of the marinating. A good overnight soak will allow the steak to fully absorb the liquid and aid in tenderness no matter what doneness. Make sure to reserve some of the marinade to use during grilling. However discard any unused marinade after grilling; do not use for consumption. Any sauces you may wish to use can be applied when you first put the meat on the grill.

Other types of Beef

Roasts done over the grill
- Our method of grilling a roast does not involve a spit or hours of grilling
- We usually take a roast and cut it up into chunks.
- Then we soak the roast in a marinade for at least 24 hours.
  Rump roast cooked on the backyard grill
- By soaking for an extended period of time we are able to avoid restricting ourselves to a leaner cut of meat. An economic way to do this would be to purchase a few chuck roasts when they are one sale and freeze them.
- After soaking we then make a foil bowl to put the meat in and grill. You can use a grill basket if you want a little more of a flame grilled taste.

Less Common Types of Beef

Liver
- Now we have only done liver once but according to Grandma, whose taste runs to liver it was very good. The only real suggestion we have is to cook it thorough on a lower heat.
Beef Ribs
- Beef ribs are very different from pork ribs. Short ribs are the common term for beef ribs. Simply grill with barbeque sauce as you would pork ribs.

Different Stages of Cooked Meat

The last bit we have for you are guidelines for meat doneness. Everyone is different on thei r preference for doneness in beef. Usually you will want to get any roasts, ribs, or liver to a nice well done temperature. Steaks vary from from rare to well done and varies by ones personal taste. The most important thing to have is a meat thermometer handy when checking for doneness. Check out the chart below for your choice of doneness.

Very rare	115 – 125°F (46 – 52°C)	Blood-red meat, soft, very juicy
Rare	125 – 130°F (52 – 54°C)	Red center, gray surface, soft, juicy
Medium rare	130 – 140°F (54 – 60°C)	Pink throughout, gray-brown surface, often remains juicy
Medium	140 – 150°F (60 – 66°C)	Pink center, becomes gray-brown towards surface
Medium well	150 – 160°F (66 – 71°C)	Thin line of pink, firm texture.
Well done	>160°F (>71°C)	Gray-brown throughout, tough texture.

Well that about wraps up our tips for beef. Don’t worry we didn’t forget hamburgers. They will be included in our picnic tips article. Subscribe to be notified when we have posted new tips. Happy grilling!

Grandma’s Thoughts

Diane — Wed, 04 Mar 2009 00:12:13 +0000

Rolling Out the Welcome Carpet

Rolling out the Red Carpet

Welcome to our new and improved website.

The season has started with a bang. We have been busy since the snow melted. Even though we are having trying economic times fundraisers are still going strong. Over the 13 years I have been BBQ’ing I have never seen so many people wanting BBQ for their wedding reception as I have seen this year.We are going into graduation time and invite you to give your graduate the best. They worked hard for 12 years so give them the Best BBQ in Port Clinton.

Read about how we came to be under “About Grandma“. Check out the articles we have written to help you have a better BBQ in your own backyard. The BBQ Tips may be of interest in that it will help you pick out what meat is best for your event. We’ve included a few tips we use in our everyday BBQ’s that may assist you in your own backyard. The neighbors will be jealous when they smell that good aroma coming from your yard.

Lots more photos have been added for you to view. Please find my granddaughters in the photos-they will be the cute ones. I am so very proud of them, I have to share them with you.

Our newest addition that truly brings us into the internet age is our “blog”. Everyone is doing it these days and we are no exception. As summer is a very busy time for us I will try my best to blog at least once a week. We want you to keep track of us so follow us on Twitter or Facebook.

New articles will be added as they are developed. Not all will be about BBQ we’re planning some on other subjects that apply to us in one way or another.