Barbecue Tricks

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 Brother's Best

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:

From Allenbrothers.com:

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

Save 64% plus three free gifts at Omaha Steaks!

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.

• What temperature? Before you get started, determine how everyone likes their steak cooked. Use the highest heat for rare or medium-rare, and medium heat for medium or well-done. This sounds counterintuitive, but the rarer steaks need to cook fast at a high heat in order to sear the outside and keep the inside rare. The more well-done steaks should cook slowly on a medium heat in order to avoid burning the outside and drying out the inside.
• How to prepare the grill? Oil the grill by brushing a thin layer of oil on the grates. You can also rub the steak fat onto the grate using tongs.
• How to prepare the meat? While the grill is heating, remove the steaks from the refrigerator and let them come to room temperature before placing on the grill. Rinse and trim the fat.
• How to treat the meat? Keep the steaks moist and tender by coating with a thin layer of cooking oil and the seasoning of your choice. A little salt and as much pepper as you like are good default seasonings. You can also try garlic powder, or a dash of cayenne pepper.
• When to flip the steak? Look for signs that the steak is starting to bleed through. You’ll see small red spots, which will tell you it’s time to flip the steak over.
• Although you only need to flip it once, flipping it multiple times will create a nice criss-cross pattern. Grill each steak for one minute. Turn on the grill on the other side for one minute. Then, turn and replace at a 45-degree angle for half of the remaining cooking time. Turn once more at a different 45-degree angle for the final minutes on the grill.
• How long should it cook? Although a thermometer (see below) is suggested, it’s good to have a general idea of how long to cook each steak. Here are some general guidelines, depending on the thickness of the steak:
  • 1″ Thick Steaks – Rare 8-10 minutes, Medium 12-14 minutes, Well 16-20 minutes
  • 1 1/2″ Thick Steaks – Rare 10-16 minutes, Medium 16-20 minutes, Well 22-26 minutes
  • 2″ Thick Steaks – Rare 12-16 minutes, Medium 18-22 minutes, Well 24-28 minutes
• When is the meat done? We all know the cut and look method to determine of the meat is done. This isn’t ideal, because if it’s too late, then you’ve overcooked the steak. If it’s too soon, then you run the risk of drying out the meat. This is the perfect time to use a meat thermometer, ideally a meat fork.
• When is the meat ready to eat? The steak continues to cook for abut 5minutes after you remove it from the grill. Keep this in mind when determining the optimal temperature for your preferred ‘doneness’. Let the steaks rest for 5 minutes before eating.

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.

Andre’ Savoie writes for BBQGrillCompany.com who offers high quality Lynx BBQ grills brands. We also offer articles that will teach you how to best use your grill including steak grilling tips.

Article Source: http://EzineArticles.com/?expert=Andre_Savoie
http://EzineArticles.com/?Tips-For-Grilling-Steaks-on-a-Gas-Grill&id=2344406

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/

Article Source: http://EzineArticles.com/?expert=John_A._Brooks,_Jr
http://EzineArticles.com/?Tips-For-Picking-Steaks&id=1427012