MIDLAND - Chef Tiffany of the Texas Beef Council shares some great grilling tips for this Fourth of July weekend.
Three Easy Steps to Grilling
Prepare charcoal for grilling. When coals are medium, ash-covered (about 30 minutes), spread in single layer and check cooking temperature. Position cooking grid over coals. To check temperature use a grill surface thermometer, or cautiously hold the palm of your hand above the coals at cooking height. Count the number of seconds you can hold your hand in that position before the heat forces you to pull it away; 4 seconds for medium heat.
Season beef straight from refrigerator, with herbs or spices as desired. Place on cooking grid directly over coals.
Grill to desired doneness using a thermometer. Cook burgers to at least 160F (medium doneness). Cook steaks to at least 145F (medium rare doneness). Allow steaks to rest a few minutes before slicing or serving to reduce the loss of flavorful juices. Serve with favorite sides and enjoy!
Tools and Accessories
Tongs: Essential for turning food, remember never pierce!
Spatulas: Long-handled, metal spatulas, flexible and with holes are the best
Basting Brush: One to prep the cooking surface the other to baste brisket, ribs, etc.
Instant-read Thermometer: A grilling MUST! Measures the internal temperature of beef
Grill Brush: Don't forget to clean your grill!
Oven Mitt: Yikes...it's hot out there!
Tips from the Pros:
- Grilling at medium to medium-low temperatures ensures even cooking. If the temperature is too high, beef can char and become overcooked on the outside before the interior reaches the desired doneness. Charring beef is not recommended.
- Trim excess fat from meats to avoid flare-ups while grilling.
- Use long-handled tongs for turning steaks; spatulas for burgers. A fork will pierce the beef causing loss of flavorful juices.
- For best results, use an instant-read thermometer to determine doneness. For steaks and burgers, insert the thermometer horizontally into the side (not the top) to check the internal temperature.