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

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!

The Grilling Season Is Upon Us!

With the warmer temperatures come the memories of  the smell of charcoal and grilling meat. Spring,summer, and even fall are great times for grilling.  Here are some guidelines for a solid start to a successful grilling season.

How do we prepare for the grilling season?

Grill in the grilling area

The first thing you want to do is make sure your patio or deck is still in good condition for holding those barbecues. Make sure any repairs are done and the area is clean. Not only will you appeal to your guests and family,but you will create a clean and safe workspace for your grilling.

Inspect the Grill

There are certain things we should check before firing up that grill. The next thing will be inspecting your grill. Now we are hard core charcoal grillers. We use it for the business as well as personal. If you didn’t before the winter,empty any ashes that may be left over from the fall. Next, make sure that you have no rust in the bottom of your grill. How devastating would that be to fire up the grill only to have the bottom rust out while grilling?! Check all grates and pans that you use. Make sure they have no rust or residue on them. Replace any parts of your grill that do show signs of rust and excessive wear and tear.

Cleaning the Grill

Once you have checked the grill thoroughly and replaced any broken parts your are ready to….clean!! Over the winter dust and grime can accumulate fast! Even if you have your grill and equipment covered all winter still clean everything off. Now do you need to spend money on expensive cleaners? Not really. Dish soap and warm water will do just fine. Use a scratch pad for excessive buildup. For those who want a green solution for those really stuck on parts try lemon juice and salt. Pat a little bit of  salt on the stuck particle and spritz with a little lemon juice. Let sit for a few minutes and then wipe off.

Making sure your grill racks are clean and in good condition is key to a successful barbecue. Using a cooking spray or lard helps keep them in good shape. Lard is especially important if you have cast iron grates. After each grill session make sure you use a grill brush to clean off any leftover particles. Doing this regularly can help you shorten the cleaning process next year!

So the grill is clean and ready to go,now what?

Checking the charcoal,lighter fluid,smoke chips, and any grill planks you may have left over. Make sure no critters have gotten into your fluid or charcoal. When in doubt toss it out. If you are like we are you’ll need to head to the store to stock up since you used it all last year!

Now with all that done you are ready to start grilling!! Roll that shiny clean grill into your refreshingly clean patio or deck and get cooking. Our next edition will feature tips on getting that cut of beef done to perfection. We’ll include types of cuts that are ideal for cooking along with suggestions for marinating and cooking times.