Fourth of July is quickly approaching - the firework stands are out, the temperatures are on the rise, and, of course, the grills are coming out! To help ensure that those grills get put to use well, try some (or all) of the tips below!
Tip #1: Give your seasonings some time and space
If possible, let your seasoned meat sit for a few hours or overnight before grilling it. This will help the meat season all the way through and will help draw out some of the moisture in the meat.
Tip #2: Clean your grill
While the grill is heating up - clean it. The best way is to get a wire brush and scrub the rack until all of the leftover pieces are gone. Doing this while the grill is heating up will help loosen up the pieces of food on it, meaning less work for you while scrubbing.
Tip #3: Make sure the meat is dry
Before placing the meat on the grill, pat it dry with paper towels to remove any excess moisture.
Tip #4: Avoid pressing on the meat as it grills
Each time you press on a piece of meat on the grill, juices escape from the meat and it loses some flavor. You can avoid this by limiting the amount of times that you press down on them and keep those meats juicy and flavorful!
Tip #5: Use a thermometer
Use a thermometer whenever possible - both a meat thermometer, as well as a grill thermometer. Many new grills will have a thermometer built in so that you can see what the grill temperature is at while the lid is closed. However, if your grill does not have one built in - buy one! Some newer thermometers will even sound an alarm if the grill goes above or under a temperature that you set!
The other thermometer you want to have in your arsenal is a meat thermometer. This allows you to know without a doubt if your meat is completely cooked internally. Different types of meat require different internal temperatures before safely eating, so you want to keep that in mind. And, remember, when checking the internal temperature, try to get the thickest part of the meat, as this will take the longest to cook compared to the thinner pieces.
The handy dandy table below from the USDA will help guide how long to cook your meat, depending on the style and the amount of meat.
Tip #6: Take your food off the grill a bit early
When you remove your food from the grill, it will continue to cook as it cools down. Being aware of this can help you avoid overcooking those burgers and steaks for you and your family on the big day. So, if you are thinking to yourself, "just another few moments before I take this off the grill," then you might be able to remove the food right then and utilize this to your advantage!
Tip #7: Let the meat sit
Once you have removed your meat from the grill, do not immediately cut into it - doing so will let the tasty juices escape from it. Instead, let it sit for 5 to 10 minutes and then slice into it. Fight the excitement - it will be worth it!
Tip #8: Use 2 kebab skewers
Kebabs are a great way to piece together some different flavors... but they can be tricky to flip! Avoid this problem by using two kebab skewers instead of one! This prevents that slippage and also makes them easier to grab with tongs if they are too hot to handle with your hands.
Tip #9: Purchase #betterbeef from Western Grassfed Beef
To absolutely ensure the best grass fed beef without any added hormones or added antibiotics, purchase from Western Grassfed Beef! And be sure to follow us on social media to stay up to date on all new products and sales!
Western Grassfed Beef, the Natural Beef label from Panorama Meats, works directly with U.S. family ranchers throughout the West and Midwest. All cattle are born and raised on open pasture and are fed a diet of grasses and range forage. Our natural 100% grass fed and grass finished beef is humanely raised with no antibiotics or added hormones, and always raised on pastures. We believe in supporting our rancher's way of life and in raising cattle the right way.