From GrateTV it’s a Valentine’s idea that’s made for Meat Lovers… Try Heart Shaped Ribeyes.
The way to say I Love You and I Love Steak. Check out Heart Shaped Rib Eye Steaks
Don’t have a meat thermometer and need a way to know just the right time to pull the steaks off the grill? Use this simple BBQ Trick that we call the OK Handy method for using the ball of your thumb to determine if your BBQ meat is Rare/ Medium / or Well Done. It’s easy… plus how to use a toothpick to test the doneness of ribs. More on the tip HERE or watch the video here.
Summertime and grilling go together like peanut butter and jelly, but for some, the idea of grilling any type of meat puts the fear of fire into their hearts. Fortunately, you can do it, and the results are well worth the effort. Following are tips and advice about grilling and steak recipes that can turn any novice into a grilling expert.
Choose the Right Cut of Meat
Every good barbecue begins with a quality cut of meat. In fact, the meat can make or break your grilling experience. The butcher at your local market should be able to guide you in the right direction. The following information will provide enough knowledge to put you on the same page as your butcher.
Clean and Prep Your Grill
All grills should be seasoned, however, this doesn’t mean you shouldn’t ever clean it. The biggest aspect of maintaining your grill is making sure the grease catcher is cleaned prior to your grilling season. You will also need to check it periodically throughout the season as grease builds up again.
The actual grill grates should be scraped prior to grilling. To do this, turn your grill on high heat for about 15 minutes. Any barbecue sauce or bits of meat left on the grill from previous cookouts will carbonize. After this has happened, it will be easy to scrape or brush from the grill grate. Most standard grill scrapers come with a brass or stainless wire brush on the backside. Over time, the brush will eventually wear down, fill with grease and carbon and need to be replaced.
Preparing the Meat
Regardless of the type of meat you use, you will need to prep it for grilling by patting it down with paper towels on each side. This will remove the moisture from the surface of the meat, which allows your seasonings to stick and the meat to cook evenly across its exterior.
Seasoning the Meat
Meat should be seasoned prior to grilling (steaks in particular.) An easy steak recipe rub consists of crushed black pepper, sea salt and olive oil. The salt and pepper flavor the steak and the olive oil provides protection from the direct flame. Other seasonings can include your choice of flavored salts, fresh herbs or special spices. Remember, a nicely grilled steak requires very little seasoning, so don’t over-season your steaks.
Grilling the Meat
Once you’ve seasoned your meat to perfection, place it on the grill. On a gas grill, turn the flame down to medium to avoid flare-ups. Be aware that a lean cut of meat will be less likely to flare up than a fattier cut. An easy way to avoid flare-ups on a charcoal grill is to have a spray bottle handy. If there’s a flare up, squire a bit of water on the charcoal at the base of the flame. On a gas grill, close the lid and turn the flame down further. You can also move the meat out of the direct flame with your metal spatula or tongs.
Cook each side of your steak for roughly three to eight minutes (see steak grilling chart.) Poultry and pork generally take a bit longer to fully cook, and most fish takes only ten minutes total. This will create beautiful grill marks on each side and should fully cook the meat. For a well-done steak, leave it on the grill for a few minutes longer per side, but don’t overcook it. Once you’ve finished cooking your meat, pull it from the grill, and let it sit for about ten minutes. This allows the juices to properly distribute themselves throughout the body of the meat, which will add tremendous flavor and moistness. Be sure to close the lid on your grill. Charcoal will go out on its own, but be sure not to dump the ashes too early. If you’re using a gas grill, shut off each of the valves and the valve on the propane tank.
Your grilling session is finished, and it was a lot easier than you could have imagined. Now it’s time to crack open your beverage of choice, and enjoy the spoils of your grilling victory.
Charcoal 101 – Ever try to cook right on the coals? We risk a few nice steaks to test it out. Fire it up.
All episodes and GratePlates at http://GrateTV.com
As part of the Foodbuzz Tastemaker Program, I received a sample of Simply Potatoes and was asked to create a recipe to share. A new twist on the old “steak and potatoes”, my Philly Steak & Potatoes dish is a hearty winner for the whole family! Try it and let me know what you think. Seasoned just right, the potato crust gives the dish that flair to take it over the top.
Philly Steak & Potatoes
20 oz pkgSimply Potatoes Shredded Hash Browns
¼ cup enriched flour
1 tsp salt
1 tsp black pepper
1 tsp cayenne pepper
1 Tbsp minced onion
3 Tbsp Olive oil, divided
1 medium onion, chopped
1 medium green pepper, chopped
8 oz sliced sandwich roast beef
3 Tbsp Worcestershire sauce
1 tsp garlic powder
½ cup prepared Alfredo sauce
8 oz Provolone cheese
Grease a deep dish pie plate and set aside. Mix potatoes, flour, salt, black pepper, cayenne pepper, minced onion and egg until well blended. Press mixture on the bottom and up the sides of the dish. Brush with 2 Tbsp Olive oil and bake at 400° for 25 minutes until lightly browned.
Sauté onion and green pepper in 1 Tbsp Olive oil until blended. Stir in meat, Worcestershire sauce and garlic powder, and cook about 1-2 minutes. Spread Alfredo sauce over potato crust, and top with half the Provolone cheese. Add the beef and veggie mixture, and top with remaining Provolone cheese. Bake at 400° for 10-12 minutes until bubbly.
Serve hot and enjoy!
Moms and Dads are different. Mom’s version of pampering may be a trip to the spa, candy or flowers… but Dad wants something a little more primal. If you’re considering gift giving for Dad for a birthday, Father’s Day, or Christmas think about his appetite! Think BEEF!
These days the premium mail order food business is booming. Why? Because people like the quality and convenience. Omaha Steaks is a family business that has been based in Omaha, Nebraska since 1917.
Grilling gifts are always fun for Fathers and fresh steaks (delivered flash frozen) are almost always cherished as something unique and delicious.
Another advantage to ordering a gift from Omaha Steaks is the wide variety of food items you can select. From Crab Legs to bratwurst… even pet food… they have a bit of everything.
When BarbrcueTricks.com received our Dad’s day gift from Omaha Steaks we took time to do a formal unboxing and found that the company knows how to pack and preserve a box. Everything was delivered frozen solid (thanks to a generous block of dry ice and a solidly constructed Styrofoam cooler. It’s simply fun to get.
The steaks and accompaniments (we received stuffed baked potatoes) were elegantly packaged in high quality boxes and strong shrink wrap. Most important they tasted great too.
You can often take advantage of deep discounts for gift and variety packages – CHECK HERE – for the steals. Barbecuetricks.com is a sales affiliate of Omaha Steaks but we also love the product.
Some gift givers make sure there’s enough so Dad can cook for the entire family.
BBQ Tricks just received a nice birthday gift… a batch of steaks from Allen Bros. And like any true MEATHEADs we decided to show it off a bit.
Allen Brothers is a Chicago based meat company, similar to Omaha Steaks, that sells premium steaks to upscale steak houses and also has a thriving catalog to consumer (or Internet to the consumer) business.
I received the “Petite Breakfast Sampler” as a gift. These steaks are a smaller breakfast portion but are still a nice size.
Here’s how Allen Bros. suggests you handle the product:
Upon receiving your shipment of Allen Brothers meats, place them in your freezer immediately. Your shipment contained a block of dry ice to keep the product frozen during transit.
Dry ice is a frozen gas which dissipates over time. If there is dry ice remaining in the container, avoid contact with your bare skin. Use gloves or oven mitts to dispose of the ice, or leave the ice in the container, where it will dissipate naturally.
If there is no dry ice remaining in the container when you open your shipment, there is no need for concern. What is important is that the items are still frozen, or are cold to the touch.
We encourage you to recycle the sturdy polystyrene container your shipment arrived in.
Witness the unveiling… and yes they cooked up nicely (and tasted great) too.
Find out more about Allen Brothers at http://allenbrothers.com
By Andre Savoie
Grilled to Perfection: Tips to Keep the Sizzle in Your Gas Grilled Steak
Are you tired of guessing the best ways to prepare the grill and the meat? Have you eaten enough over-cooked, dry steak? Have you wondered how restaurants produce those steaks with the picture perfect grilling pattern? If you answered ‘yes’ to any of those questions, then you will appreciate these simple tips. Here are some answers to common questions about grilling steaks.
Few things say summer like the sizzle and aroma of a steak cooking on your gas grill. Grilling the perfect steak may be easier than you realize. And if you follow these easy tips, you’ll be sure to dazzle your guests and family. Just remember that with a little preparation, some patience, and the right tools, grilling the perfect steak to please everyone is easy. Follow these tips, and you can just sit back and relax. Let your grill do the work for you.
Tips For Picking Steaks
By John A. Brooks, Jr
As a third generation butcher at B&B Grocery, Meat & Deli, I’m often asked how to pick out a perfect steak. Here’s what I tell my customers.
Don’t just pick out any steak. That is one of the worst things you can do. All steaks are not the same. Therefore, take your time when picking out a steak. There are steaks that are better for grilling and some steaks are better to slow cook. Generally, if the steak has “chuck” or “round” in the name then it is better to marinate and slow cook. If the steak has “rib” or “loin” in the name it will be a lot more tender and better for grilling. Ask your butcher which types of steaks are best for the way you want to cook your steak.
The thicker the better. Steaks that are cut too thin are easy to over cook. Over cook a steak and you could end up with a dry, tough piece of “leather”. It is easy to tell how thick steaks are at an old-fashion butcher shop. In fact, most butchers will cut thicker steaks for customers who request them. Be careful when buying steaks in packs. It can be hard to see the thickness of all the steaks.
It is important to look for steaks with the most fat marbling and streaking. Steaks with the most fat marbling are generally more flavorful and tender. The most marbled cut is the rib-eye. It is cut from the same piece of meat as the prime rib.
Don’t cut the fat off! A lot of my customers want all the fat cut off the sides of their steaks. I don’t recommend this at all! I tell my customers to leave the fat on while they cook their steaks. Fat helps keep the steak juicy and enhances the steak’s flavor. You can cut all the fat off you want once the steak is cooked.
Knowing what to look for in a steak is as important as cooking a steak. Still not sure what to look for in a steak? Ask your neighborhood butcher. They always like to help ensure you get the best steak for your special occasion.
John Brooks is a 3rd generation butcher for B&B Grocery, Meat & Deli. A neighborhood grocery store that has been family owned and operated since 1922. You can learn more about John Brooks and B&B Grocery, Meat & Deli by visiting their web-site at http://www.bbgrocerymeatdeli.com/