K-State Research and Extension

Grill Time
      It grilling time and it all starts with selecting the proper cut and preparing it correctly for the grill. The more tender cuts, Porterhouse, T-Bone, top loin, tenderloin, rib eye, 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 a 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 meat patties just before grilling. Less tender cuts such as flank, skirt, top round and chuck 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 reuse a marinade.
★     Allow ¼ to ½ cup marinade for each 1 to 2 lbs. of meat.
★     Marinate in a food-safe plastic bag or non-reactive container, such as a glass utility dish.
Tips From The Pros
★     Grilling at medium to medium-low temperatures ensures even cooking. If the temperature is too high, meat can char and become overcooked on the outside before the interior reaches the desired doneness.
★     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 meat causing loss of flavorful juices.
★     For best results, use an instant-read thermometer to determine doneness. Insert the thermometer horizontally into the side (not the top) to check the internal temperature.
★     Cook burgers to at least 160°F (medium doneness).
★     Cook steaks to at least 140°F (medium rare doneness).
★     Cook pork to at least 145°F.
★     Cook poultry to at least 165°F.
Play It Safe
★     When using frozen meat, defrost overnight in the refrigerator, never at room temperature.
★     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 cooked meat off the grill and return it to the same platter that held raw meat, unless the platter has been washed in hot, soapy water.
★     Refrigerate leftovers promptly after serving. Use refrigerated leftovers within 3 to 4 days.
Fire Temperature
      Three different terms are commonly used to indicate desired fire temperature at the start of cooking.
      HOT – describes coals that are barely covered with gray ash. You can hold your hand near the grill for only 2 or 3 seconds.
      MEDIUM – describes coals that glow through a layer of gray ash. You can hold your hand near the grill for only 4 to 5 seconds.
      LOW – describes coals covered with a thick layer of gray ash. You should be able to hold your hand near the grill for 6 to 7 seconds.
      Now you have all the information you need to grill like the pros. Fire up your grill and enjoy a great grilled meal!