Guides for great grilling for all cuts meat
Continuing from last week’s article on grilling -I don’t want you to think that I am an expert on grilling, but I do read a lot about cooking and baking, and one is never too old to learn. I just wish the days were longer with more hours than just 24.
Back to grilling:
Below I will share with you what I read, but I still love the great taste and delicious flavor that many of the good steak houses offer. A lot has to due with the commercial stoves that cook the steaks fast so they retain their juices and the secret ingredients that some franchises use. I know they will not tell you their secrets and I respect that because being involved in several family franchises, it is just not done.
When you grill, it is a must to own a good meat thermometer, plus my suggestion is to always buy U.S. Choice meats. The steaks you buy at the grocery stores or meat markets you hope are as good as the steak houses, but one thing for sure, they are at much more affordable prices. Restaurants have to pay rent, utilities, servers, dishwashers, cooks, upkeep, gratuity and so on, where as you can avoid those expenses by grilling at home.
Keep in mind, if you really go to a fine steak house like Smith & Lewinsky’s, Hyde Park, Ruth Chris, Hugos Cellar in Las Vegas and others, you can expect to pay between $48 and $55 just for the steak alone, with a baked potato at $9 and a salad at $11, just think how many steaks you can grill at home for just one meal there!
Grilling, a form of dry heat cooking, is one of the most flavorful and healthy ways to enjoy beef.
Medium Rare (145 F) Medium (160 F) Well Done (170 F)
For steaks an inch or thicker, insert an instant read thermometer horizontally from the side, not touching the bone or the fat.
For ground beef – insert the thermometer into the center part of the meat and cooked to your preference.
For tenderloin steaks – for a medium steak, grill for 10 to 14 minutes.
Top Sirloin – for medium, grill 11 to 15 minutes
Hamburgers – for medium, grill 18 to 20 minutes
Rib Eye Steaks – for medium, 10 to 14 minutes
NY Strip Steaks – for medium , 11-14 minutes
T Bones – for medium, 11-16 minutes.
Of course you can grill many other things such as fish, chicken, veggies, and so on.
So don’t wait – clean your grill and start grilling!
Many people are vegetarians, but at our house we not only have to have meat, but pastas, veggies, salads and the list goes on and on.
Enjoy the beautiful weather before it get too extremely hot.
Have an awesome week!
Slow Cooker Roast Chicken
2 medium carrots, cut into 1-inch pieces
1 medium onion, cut into 1-inch pieces
2 garlic cloves, minced
2 teaspoons olive oil
1 teaspoon dried parsley flakes
1 teaspoon pepper
3/4 teaspoon salt
1/2 teaspoon dried oregano
1/2 teaspoon rubbed sage
1/2 teaspoon chili powder
1 broiler/fryer chicken
Place carrots and onion in a 6-quart slow cooker. In a small bowl, mix garlic and oil. In another bowl, mix dry seasonings. Tuck wings under chicken; tie drumsticks together. With fingers, carefully loosen skin from chicken breast; rub garlic mixture under the skin. Secure skin to underside of breast with toothpicks. Place chicken in slow cooker over vegetables, breast side up; sprinkle with seasoning mixture. Cook, covered, on low for 4-5 hours (a thermometer inserted in thigh should read at least 170.) Remove chicken from slow cooker; tent with foil. Let chicken stand 15 minutes before carving.
Fresh Sugar Snap Pea Salad
2 tablespoons olive oil
2 tablespoons white wine vinegar
2 teaspoons honey
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon dried thyme
1/2 cup chopped onion
1/2 teaspoon poppy seeds
1 pound fresh sugar snap peas, trimmed and halved
Place the first seven ingredients in a blender; cover and process until blended. Transfer to a large bowl; stir in poppy seeds. Add peas to dressing and toss to coat. Refrigerate, covered, about 30 minutes before serving.
Sweet Sriracha Wings
12 chicken wings
1 tablespoon canola oil
2 teaspoons ground coriander
1/2 teaspoon garlic salt
1/4 teaspoon pepper
1/4 cup butter, cubed
1/2 cup orange juice
1/3 cup Sriracha Asian hot chili sauce
3 tablespoons honey
2 tablespoons lime juice
1/4 cup chopped fresh cilantro
Place chicken wings in a large bowl. Mix oil, coriander, garlic salt and pepper; add to wings and toss to coat. Refrigerate, covered, 2 hours or overnight. For sauce, in a small saucepan, melt butter. Stir in orange juice, chili sauce, honey and lime juice until blended. Grill wings, covered, over medium heat 15-18 minutes or until juices run clear, turning occasionally; brush with some of the sauce during the last 5 minutes of grilling. Transfer chicken to a large bowl; add remaining sauce and toss to coat. Sprinkle with chopped cilantro.
Cuban-Style Pork Chops
1 tablespoon Dijon mustard
1 tablespoon lime juice
1 teaspoon adobo seasoning
4 boneless pork loin chops
4 slices deli ham
4 slices Swiss cheese
2 tablespoons chopped fresh cilantro
optional: mayonnaise, additional Dijon mustard and thinly sliced dill pickles
Mix mustard, lime juice and adobo seasoning. Lightly pound pork chops with a meat mallet to 1/2-inch thickness; spread both sides with mustard mixture. Refrigerate, covered, 3-4 hours. Grill pork, covered, over medium heat 3 minutes. Turn pork and top with ham; grill 2 minutes longer.
Top with cheese and cilantro; grill covered 30-60 seconds longer or until cheese is melted and a thermometer inserted in chops reads 145. Let stand 5 minutes before serving. If desired, serve with mayonnaise, Dijon mustard and pickles.
Grilled Street Corn
6 medium ears sweet corn
1/2 cup sour cream
1/4 cup grated Parmsean cheese
1 tablespoon lime juice
1/2 teaspoon chili powder
1/4 teaspoon salt
1/8 teaspoon pepper
Carefully peel back corn husks to within 1 inch of bottoms; remove silk. Rewrap corn in husks; secure with kitchen string. Rinse corn under water, moistening husks. Grill corn, coverd, over medium heat 20-25 minutes or until tender, turning often. In a small bowl, mix remaining ingredients until blended. Cut string from corn and peel back husks. Spread corn with sour cream mixture.
Hot Dog Sliders with Mango-Pineapple Salsa
3 tablespoons lime juice
2 tablespoons honey
1/4 teaspoon salt
1 cup cubed fresh pineapple
1 cup cubed peeled mango
1/4 cup finely chopped red onion
2 tablespoons finely chopped sweet red pepper
12 hot dogs
12 hot dog buns, split
In a small bowl, whisk lime juice, honey and salt until blended. Add pineapple, mango, onion and pepper; toss to coat. Grill hot dogs, covered, over medium heat or broil 4 inches form heat 7-9 minutes or until heated through, turning occasionally. Place hot dogs in buns; cut each crosswise in half. Serve with fruit salsa.