Grilling Tips
Grilled Steak
Turn your grill on high and close the lid. Allow it to heat up for 20-30 minutes. While it is heating up, get your steaks out
and allow them to warm up to room temperature. The steaks will cook much more evenly if the internal temperature of
the meat is even to begin with. To prepare the steaks, first pat them dry with a paper towel. Now brush a little olive oil
onto each side and sprinkle with salt and pepper. Make sure your grates are clean and oiled before you put your steaks
on them. To oil the grate, you can use your tongs to rub fat trimmed from your steaks onto the hot cooking grates. Lay
the steaks away from direct flames; as the steaks cook, fat will drip down and cause flare-up and burn the steak. Cook
the steak for 2 to 3 minutes, depending on how you like it cooked, and then rotate the steak 45 degrees and cook
another 2 to 3 minutes to give the steak diamond-patterned sear marks. Turnover the steak and repeat the process on
the other side. To preserve the natural juices of the meat, do not poke it or stab it with forks or knives while it’s cooking.
Always use tongs to turn your steak. You can usually tell how done a steak is by pressing down on the meat with your
tongs. Rarer steaks are softer than well-done ones. Don’t turn your meat too often; constantly lifting the lid will cool off
your grill and cause your steaks to cook more slowly, and it will be harder to maintain a steady temperature. Let the steak
rest for five minutes before serving. If you don’t let it rest, you’ll lose the juices when you make your first cut.
Cooking Times:
Rare
: 1-inch(8-10 minutes) or 1 1/2-inch (10-12 minutes)
Medium
: 1-inch (12-14 minutes) or 1 1/2-inch (14-16
minutes)
Well-done
: 1-inch steak (16-18 minutes) or 1 1/2-inch steak (18-20 minutes).
POULTRY
BEEF
FISH
PORK
Cleanliness:
• Always wash hands thoroughly with soap and hot water prior to handling food and after handling raw
meat, uncooked poultry or seafood.
• When using a platter to carry raw meat, uncooked poultry or seafood to the grill, make sure to wash
the platter thoroughly with soap and hot water before placing cooked foods back on the platter or use
different platters for raw and cooked foods
• Never use the same utensils when handling raw meat, uncooked poultry or seafood unless you wash the
utensils thoroughly with soap and hot water.
• Never re-use marinade from raw meat or uncooked poultry on foods that have been cooked and are
ready to be served.
Grilling to Proper Temperature:
• Use a meat thermometer to be sure food has reached a safe internal temperature.
• The USDA recommends the minimum temperature be reached for the following food items:
Chops . . . . . . . . . . . 145°F (62.8°C) Roasts . . . . . . . . . . 145°F (62.8°C)
Ground Meat . . . .160°F (71°C) Seafood . . . . . . . . 145°F (62.8°C)
Pork . . . . . . . . . . . . . 145°F (62.8°C) Vegetables . . . . . 145°F (62.8°C)
Poultry . . . . . . . . . . 165°F (73.9°C)
Helpful:
• If you pre-cook meat or poultry, do so immediately before grilling.
• Never defrost meat at room temperature or on a countertop.
• Refrigerate leftovers within 2 hours of taking food off the grill.
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