Part 1: Master the Art of Grilling

April 14, 2015 – We can think of only one thing more enjoyable than cooking and that’s cooking outdoors. Actually, it’s enjoying the food you’ve prepared outdoors – likely in good company. With grilling season in full swing, we want to arm you with a grilling tip sheet for all your upcoming cookouts. For beginners and experts alike, these quick tips are sure to improve your grilling know-how.  Do you have any tricks up your own sleeve? Tell us in the comments below!

iStock_000039882980_XXXLargeFlank Steak
The key to a juicy, flank steak is marinade. The tough – but flavorful – meat benefits from at least two (and up to 24) hours of soaking in a savory combo of your favorite seasonings. Check out this Marinating 101 blog to learn the basics. You’ll want to grill the flank for 4-6 minutes on each side and serve medium rare. Don’t overcook – it will make it much too tough to enjoy!

New York Strip or Sirloin Steak
Unlike flank, New York Strips or Sirloin steak is more tender so you’ll want to focus on a simple seasoning or rub. Let sit at room temperature for at least one hour. For medium rare, cook steaks for 3-4 minutes per side; for medium-rare, cook 4-5 minutes; and for well-done, cook 6-7 minutes. In between flips, be sure to turn the steak 90 degrees to get the defined grill marks that steaks are known for.

iStock_000012821032_XXXLargeSpare or Baby Back Ribs
Throw dry rub onto both sides of your ribs, cover and refrigerate for one hour. Although legend has it that oven baking ribs for a bit first will increase tenderness, this isn’t a must.  All you have to do is cook the meat slowly and over constant heat. Cook time varies depending on gas or charcoal grills, but should be anywhere between 2 to 6 hours, depending on the result you’re trying to achieve. Don’t forget the barbecue sauce!

Tenderloin
Also known as filet mignon, this meat cut has the best reputation for being tender and flavorful. But it’s an easy meat to overcook on the grill. To achieve the best tasting grilled tenderloin, season and let sit for one hour. Then, sear the entire tenderloin in high heat for about 2 minutes on each side, followed by slow roasting in lower heat for about 8-12 minutes on each side.

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6 thoughts on “Part 1: Master the Art of Grilling

  1. Dutch

    Always grill at least one pack of hotdogs with whatever else you’re having. Before completing all of the dogs, share one as a “taster ” with your new best BBQ buddy .

  2. The Backyard Harmonica Teacher

    You left off grilling vegetables… like onions, peppers and carrots!

    Speaking of carrots, I opened a fresh bag of carrots from Aldi’s yesterday that were slimey so I pitched them. When I went back to the same store later to buy groceries I took my receipt to get refund. Cashier was all business and told me I had to have the slimey carrots to get my .99 refund. I said, “If you don’t believe me, I’ll pay for this new bag.” After a lot of huffing and puffing, she said, “I’ll let it slide this time.” To which the customer behind me said, “That’s good… You got slimey carrots and she’s gonna’ let it slide.” I said to the cashier, “I’m the one who’s letting it slide… You’ve got a faulty product and I’m just letting you know.”

    All sliming aside, your people need some solid grilling on the subject of product quality and customer service. Right now, you’ve got fresh meat, fresh produce and fresh cashiers, too.

        1. tee langton

          for a teacher you are pretty stupid in my opinion if you don’t bring back the product how is she to believe you, it’s really naive of you,
          really would you give money back or replace something if you didn’t see it , and she was just doing her job, what if it was a expensive item, does she believe you then, maybe be you should check yourself what you are buying,
          I hope you are not a real teacher or we are in big trouble in this country if you are,
          Tee.

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