‘Beefing’ the odds'    

 We all savor the delicious flavor and irresistible aroma of grilled steaks and burgers. Here are some hints to help you get the best results.

  Choose the right cut

·     The more tender cuts, Porterhouse/T-bone, top loin, tenderloin, ribeye, rib, top sirloin, chuck eye and chuck top blade are all ideal candidates for the grill and require only your favorite seasonings (Rubs) to add flavor.

·     Rubs are blend of seasonings, such as fresh or dried herbs and spices. They are used only to add flavor, not to tenderize. Apply rubs to the surface of uncooked steaks and ground beef patties just before grilling.

·     Less tender cuts such as flank, skirt, top round and chunk shoulder steaks should be marinated for at least 6 hours or as long as overnight in a mixture containing a food acid or tenderizing enzyme.

·     Always marinate in the refrigerator, never at room temperature. Marinating longer than 24 hours can result in a soft surface texture.

·     Never save and re-use a marinade. If a marinade is to be used later for basting or served as a sauce, reserve a portion of it before adding the beef.

·    Marinate in a food-safe plastic bag or non-reactive container such as glass utility dish.

  Handy grill

·     Prepare charcoal for grilling. When coals are medium ash-covered (about 30 minutes), spread in a single layer and check cooking temperature. Position cooking grid over coals. (To check temperature, 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.

Safe side

·     Purchase meats just before checking out at the supermarket and refrigerate immediately once home in the meat compartment or coldest part of the refrigerator.

·     When using frozen beef, defrost overnight in the refrigerator, never at room temperature.

·     Wash hands well (20 seconds) with hot soapy water before and after handling raw meat and poultry.

·     Keep raw meat and poultry from coming into contact with other foods during preparation.

·     Wash all utensils, cutting surfaces and counters with hot soapy water after contact with raw meat and poultry.

·     Never take beef off the grill and return it to the same platter that held raw beef unless the platter has been washed in hot soapy water.

·     Keep beef refrigerated until grilling time.

·     Refrigerate leftovers promptly after serving. Use refrigerated leftovers within 3 to 4 days.

  More to go

·     Grilling at medium to medium-low temperatures ensure 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.