Summer Grilling Tips

Posted by The Butcher on Tuesday, June 24, 2014 Under: cooking/grilling
It is officially summer! Which means you are going to be breaking out the grills (if you haven't already). So we thought it would be time to break out some tips to make your grilling time memorable for the right reasons.

Tip 1: Start off on a Clean grill. While this seems like a simple idea but this is more important than you'd think. Removing the remnants and charred leftovers will help avoid flare ups which will cause over cooking. Remnants will also affect flavoring.

Tip 2: For easier clean up, use non stick spray or even better olive oil on the grill before cooking so that you wont have build up in the first place and your steak wont stick to the grill.

Tip 3: Don't press or puncture the meat (especially burgers). When you press or puncture the meat it releases the juices that are created when the meat is cooking. These juices are what keeps the meat moist and tender.

Tip 4: Let your steak/meat sit out about ten to twenty minutes before you slap it on the grill. Depending on the shape of the steak or burger and how cold it is this may cause the steak to cook unevenly. We don't want your sides of the steak to burn while the middle is rare.

Tip 5: Let it rest. Take your meat off the grill right before it is done because the meat will still cook after it is taken off. Allowing the steak to rest gives it time to absorb all the juices and for the cooking process to stop.

Tip 6: If your using charcoal avoid lighter fluid. Lighter fluid is a form of gasoline and leaves a residue after ignited. This residue still gives off chemicals. Don't eat gasoline flavored Steaks. Use a chimney lighter they are relatively cheap and work very well.

Tip 7: Beware the "enhanced" meat. Some meat companies are offering a meat (mainly pork and chicken) that is labeled "enhance", "always tender", and "solution added". Besides these companies charging you for salt water in your meat these solutions affect the taste, texture, and cooking. The companies add the solutions for the weight and in an effort to make cooking "fool proof". Enhanced and solution added are no nos for any great cook.

Grilling is a great way to cook and if you know a couple tricks you can take your grilling to the next level. Feel free to ask for any help next time your in the shop or to call if you have any questions. We are always glad to help. Until next time, Good Grillin'!

The Ogeechee Meat Market Butcher

In : cooking/grilling 

Tags: grilling tips  cooking   
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The Ogeechee Butcher To ask a question E-mail: Please put ask-the-butcher in the subject line so it wont end up in the junk/spam box. You can also be my friend on Facebook and ask questions there.

About Me

I have been cutting meat for over50 years. I have done everything from working for shopping chains to now owning my own shop. I am part of the last group that was tested to be a certified meat cutter; when butchers still broke down the meat they needed from sides and whole carcasses. I have a vast knowledge of the field and am happy to share.