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Beef Grilling Tips

Grilling is a naturally lowfat method of dry heat cooking for your favorite meals.  By monitoring heat levels and doneness, and following a few simple and safe tips you'll enjoy your next grilling experience more than ever.


Starting The Fire

Before you start the fire, if your grill has bottom vents, open them.
For a more even-burning fire, use high-quality charcoal.
To determine the number of briquets needed, spread briquets one layer deep on the fire grate, extending them one to two inches beyond the area the food will cover on the cooking rack.
Then pile the briquets in the center of the grill.
Add lighter fluid and light.
While you're waiting for coals to become ash-covered (about 30 minutes), I suggest you drink a cold beer or twelve.
Carefully spread briquets in a single layer with a long-handled tongs and set the cooking grid in place.


Temperature

I like my beef rare so I cook it over a hot fire to sear the outside, locking in the juices.  Adjust your temperature accordingly.  To check the temperature of coals, hold the palm of your hand 4 inches above the coals. If heat forces you to pull your hand away...
after 2 seconds the coals are high.
after 4 seconds the coals are medium.
after 5 seconds the coals are low.
Actual cooking time will vary depending on the thickness and position of the meat on the grill and the degree of doneness desired.


Beef Doneness Guide

The best way to determine doneness is to use a meat thermometer.  If you don't have a meat thermometer, cook ground beef until the center is no longer pink and the juices run clear.

It's perfectly safe to enjoy steaks while they're still pink in the middle. Use the following guidelines to determine your preference:

Rare -  red in the center and lighter pink towards the outside, 140 degrees
Medium - light pink in the center and brown towards the outside, 160 degrees
Well done - I'm not even going there..........


Best Beef For Grilling

Grilling is a low-fat cooking method, because as the meat cooks, the excess fat drips off the meat and into the fire which makes the smoke and that's what gives the meat that smoky flavor. Steaks and burgers are the standard grilling favorites, but don't forget about beef kabobs and ribs! Grilling even gives beef roasts a great smoky flavor.

Don't play with your meat.  Don't press and squish the burgers with a flipper.  This squeezes the  fat out, and that's a bad thing.  Flippers are just for flipping!

Do you have a family favorite recipe you'd like to see posted here for all the world to see? Send it to me and I'll post it giving you full credit.

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