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GRILLING TIPS
PAge heAder.....
GRILLING TIPS
Meats
Recommended cuts:
•
Beef - Sirloin (New York), Rump, Rib Eye
(Scotch Fillet), Fillet.
•
Lamb - Trim Lamb Leg Steaks, Fillet, Eye
of Loin, Cutlets and Diced Lamb.
•
Pork - Butterfly Loin Steaks, Spare Ribs,
Leg Steaks, Fillets, Diced Pork.
•
It is not recommended to cook items
with thick bones such as T-bone steaks.
•
Tougher cuts such as beef blade,
topside steak, lamb forequarter or neck
chops can be used. To tenderize these
cuts, marinate them for a few hours
or overnight in a marinade with wine
or vinegar to help break down the
connective tissue.
•
If using a marinade recipe or
pre-marinated meats from your meat
retailer, drain excess marinade off and
dab the meat with paper towels before
placing on the grill. Some marinades
contain high sugar levels which can
scorch on the cooking plate.
•
Do not salt meat before cooking. Salt
will draw out the juices, toughening the
meat.
•
Do not pierce meat with a fork or cut
meat while cooking. This will let the
juices escape, resulting in a tougher, dry
steak. Use tongs instead.
•
Do not over cook meat. Some meats are
better served pink and juicy.
•
Parboiling sausages can alleviate the
need to pierce sausages before cooking.
•
When removing fish pieces from the
grill, use a flat heat resistant plastic
spatula to support the food.
JUDGING DONENESS
There is an art to determining when your
steak, lamb chop or cutlet is cooked to the
correct degree of doneness – rare, medium
rare, medium, medium well or well done –
but it is easily mastered with these handy
hints and tips.
NOTE
USDA Recommended Internal
Temperatures are as follows:
- Medium 145°F
- Medium Well 160°F
- Well Done 170°F
Rare
Cook for a few minutes per side, depending
on thickness. Turn once only. Cook until
steak feels very soft with back
of tongs. A meat thermometer will show
the internal temperature of a rare steak as
130–140°F (55–60°C).
Medium rare
Cook on one side until moisture is just
visible on top surface. Turn once only. Cook
on the other side until surface moisture is
visible. Steak will be cooked to medium
rare when it feels soft with back of tongs.
A meat thermometer will show the internal
temperature of a medium rare steak as
140–150°F (60-65°C).
Medium
Cook on one side until moisture is pooling
on top surface. Turn once only. Cook
on second side until moisture is visible.
Steak will be cooked to medium when
it feels springy with back of tongs. A
meat thermometer will show the internal
temperature of a medium steak as
150–160°F (65–70°C).
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