Grills & Heat Sources

  • Charcoal grills generally provide the most flavor and burn hotter than broilers or gas grills.
  • Try hardwood charcoal. Hardwood charcoal burns hotter than briquettes. It used to be difficult to find, but is much more available today. There are different varieties available…try different kinds to see which one you like best.
  • Don’t use starter fluids. They smell like fuel, and will almost always give your grilled food the same flavor. We recommend using a charcoal chimney to get your charcoal started.
  • Try different woods to provide smoke flavor to your meat. See what woods we recommend.
  • We’ve found that wood chips work best if used in a Weber type grill, which gives longer exposure to the smoke.
  • Keep your grate clean. This is just common sense. Just let the grill sit over the heat source for a few minutes and then use a wire brush to clean the grill.
  • Keep the lid on your grill when cooking your steaks. This helps keep a consistent heat. Remember, every time you lift the lid your cooking time is extended.

Grilling Utensils

  • Wire Brush – It’s important to keep your cooking grate clean, so you food doesn’t stick and/or taste like the last thing you grilled. Wire brushes are perfect for scrubbing a grate.
  • Mopping Brush – Mopping or basting is important to add flavor and keep your meat moist during barbecuing
  • Tongs – We believe it is best to use tongs to turn meat on a grill. Juices can be released if you use a fork.
  • Meat Thermometer – A meat thermometer can help check the doneness of food.

Grilling Steaks

  • Buy only thick steaks! The easiest way to ruin a steak is to get it too thin. It will get overdone in a snap. As butchers, we believe steaks that are 1 1/4 inches thick or more are best for the grill.
  • Steaks are best if they are at room temperature before you start to grill them. Cold steaks just don’t turn out as well.
  • Season your steak with your favorite marinade or rub. Salt & pepper is a suitable seasoning for a good steak too.
  • To cook the best tasting steaks, you need very high heat to sear and char the steak on the outside. High heat produces that great grilled flavor and keeps the steak juicy by cooking it quickly before the juices can escape. It doesn’t really seal in the juices, as is popular belief — but it’s a good practice anyway for the best, and juiciest, steaks.

•Steaks continue to cook after being removed from the grill. Remove your steak a little before it is cooked the way you like it, so that it does not become overdone. After grilling, let your steak rest for 5 – 10 minutes before you cut it. This will keep more of the juices in the steak, and less on the plate as you eat it.

Chicken
•Chicken is different. Cook chicken using lower heat. If heat is too high, it will char on the outside, and be raw inside. Takes longer time at lower heat on higher rack or grate setting. Grill until juices are clear and no longer pink.