You all should know that the most important part of grilling is the meats, so with that in mind, we've developed a guide to help you through the hard parts.
Think before you go to the store to buy some meats and make a list of things you need. Make sure you talk to your local butcher and become friends with him, because he knows what hes doing. The better of friends you become, the better the cuts of meat will be... thats just personal experience talking. Oh boy.
I know you all started off with those burgers and hot dogs, but don't be afraid to try some other meats. Your grocery store has a lot of options, and if anyone complains about your pork knuckles, tell them to shove off.
There are USDA guidelines for the core temperature of different meats, here they are:
Ground Meat, 160°
Ground Turkey and/or Chicken 165°
Red Meat, Veal, or Lamb, Medium Rare 145° - Medium 160° - Well Done 170°
Poultry (chicken, turkey, duck or goose) 165°.
Pork, Medium 160° - Well done 170°.
Ham, Raw, 160° - Precooked 140°.
Eggs, 160°
Listen, don't take these too seriously... after all, they are just guidelines. The more you heat it, the more of that great flavor you're going to lose. Here is an easy way to tell how well done your steaks are: your hand!
If you touch your thumb to each one of your fingers, and then with your other hand, touch the soft area between your thumb and index finger, you can tell how well done your steak is.
Pinky- Well
Third- Medium- Mell
Middle- Medium- Rare
Index- Rare
The steak you choose is definitely more important than the flavoring you put on it. Many people will think that the best meats are the ones with the least amount of fat on them, but it is the exact opposite. The more marbley your steak is, the more flavorful. With more fat, the actual meat will also be cooked more properly.
Gotta make sure that you've got a steak that is thick enough to handle the grill. If you choose something that is too thin, like under ¾ of an inch, you risk having a dry, crappy steak.
No comments:
Post a Comment