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Father’s Day Grilling Tips

May 30, 2014

Dad’s Best Grilling Tips

“The key to good grilling is to recognize that you are setting yourself up to cook in a whole new environment. This is actually one of the main purposes of grilling—to get yourself outside.” –Barton Seaver

Father’s Day is coming up (Sunday, June 15), and with the weather finally cooperating, grilling outside is a natural fit. Here are some of dad’s best grilling tips to get you started:STEAK

  • Marinate

If you want to marinate your meat, you’ll have to think about this step well before your grilling begins.

Marinating will infuse your food with flavor and help prevent potentially carcinogenic HCAs (heterocyclic amines) from forming. According to the American Institute for Cancer Research (AICR), marinating can reduce HCA formation by up to 92 to 99 percent. You can buy a marinade that’s ready to go when you input your Twin Cities grocery delivery order or make this one yourself:

Beef Marinade (from allrecipes.com)

1/4 cup olive oil

1/4 cup balsamic vinegar

1/4 cup Worcestershire sauce

1/4 cup soy sauce

2 teaspoons Dijon mustard

2 teaspoons minced garlic

salt and pepper to taste

Mix olive oil, balsamic vinegar, Worcestershire sauce, soy sauce, Dijon mustard, and garlic in a small bowl. Season with salt and pepper. Marinate steaks for at least 2 hours for best flavor.

  • Prepare

Go through your recipes and make sure you have all of the ingredients and tools that you’ll need, including dishes, cutting boards, utensils, sauces, tongs and spatulas. If you’re looking for recipe options, check out Coborns Easy Eats grilling section for ideas. In each recipe, key ingredients are listed on the right hand side so that you can include what you need in your order for Minnesota groceries with just one click.

  • Preheat

You need to make sure your grill is at the right temperature well beforehand as well. Get your grill going 15 to 25 minutes before you start cooking to make sure that it’s hot enough to kill bacteria and will cook your food adequately.

Your grill should be 400-450°F for high, 350-400°F for medium-high, 300-350°F for medium and 250-300°F for low heat. A heated grill will be better at searing meat, keeping meat moist and preventing sticking.

  • Clean

Any debris stuck to the grill will come off more easily when the grill is hot. Toward the end of your preheating step, use your wire grill brush to scrub off charred bits. Remember to do it again after you’re done grilling.

  • Oil

To avoid having your food get stuck to the grill, making it hard to flip over, take a moment to oil the grill before you start. Wet a paper towel with vegetable oil, hold it carefully with tongs and rub it over the rack. Never use cooking spray on the grill for fear of explosion.

  • Separate

Keep your food separate from each other to avoid cross-contamination. Use separate cutting boards, utensils, and platters for raw and cooked food. Marinate meat in the refrigerator.

Grill your food per your recipe’s instructions, making sure that you check meat temperatures with a thermometer to ensure its safety. The USDA recommends that pork be cooked to 145 degrees with three minutes of rest time; 145 degrees for beef, veal and lamb; 160 for any ground meat and 165 degrees for poultry.

  • Rest

Once they’re done, grilled whole pieces of meat rest on a clean platter for about 10 minutes so juices have a chance to even out. You can put a foil tent over the top to help it stay warm, if desired.

  • Enjoy

This needs no elaboration. Enjoy your meal and time with Dad this Father’s Day!

Tips from eatingwell.com and seriouseats.com

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