The Fantastic 4 of Summer Grilling

Here are a few tips from a butcher and two chefs – read carefully – because summer is too short for grilling mistakes! 

Tip #1  You Get What You Pay For

Not all beef is created equal. You can’t compare a AA to a top-end prime to a dry-aged steak. They have very different parameters for grading and sizing. You don’t have to buy top end all the time, just adjust your method of cooking!

Tip #2  Make Sure Your Grill Is Hot Before You Put Your Meat.

This goes for all meat and vegetables! I like to make sure the grates are HOT and CLEAN before I put anything on the grill. A little oil on the surface helps too, and if you let the contact surface of the product on the grill caramelize before trying to flip, it will release with ease – no more sticking!

Tip #3  Use A Thermometer

We never give exact times for steaks and other meats, everyone has a different grill or oven, and they can vary in temperature. The only way to be sure something is truly done? Take the internal temp – remember: always at the thickest part of the meat!

Tip #4  Rest Your Meat

When you are cooking meat, you create pressure in it with heat. Let it rest after the grill for a few minutes, it equalizes the internal pressure and allows the moisture to redistribute throughout the piece. Smaller pieces such as steak, can take only a couple of minutes to rest while larger pieces can rest up to 30-45 minutes.

If you have anymore questions, or you are looking for the perfect piece of meat for your grill, feel free to contact us, or drop into the shop! 

Bridgenorth Butcher Block   822 Ward Street, Bridgenorth  www.bridgenorthbutcher.ca   705-296-4304