Searing meat seals in the juices and it is highly recommended for almost every piece of meat that you will grill. The basics of searing are fairly easy: you place your meat over high heat for a very short period of time to sear it sealing the juices inside. Then you flip it to the other side and repeat.
This is also the part that will get you those professional looking grill marks.
To sear properly you must first pre-heat your grill. This usually takes between 5 to 15 minutes depending on your grill and the outside temperature. Also be sure those grates are nice and clean, dirty grates will cause the food to stick. Run a wet grill brush over the area and allow it to get back up to temperature for best results.
Once the grill is preheated be sure to place the meat on the hottest part of your grill close the grill cover and wait 1 to 2 minutes. The first time you do this check the meat after one minute, the trick here is if it is still stuck your cooking grates, it’s not ready to flip.
Use only dry spices to season any meat to be seared. While you can sear any meat however, large cuts typically benefit more from the low and slow method. Dry rubs will also help you get a great crust.
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The USDA has set standards to establish the safe minimum cooking temperatures for most meats to prevent food borne illness. With all the product recalls recently and the E. coli concerns nowadays, most people prefer their food thoroughly cooked.
The only way to be 100% sure that the food is done thoroughly is to use a good thermometer. With that in mind here are the temperatures recommended for each type of food that you may grill.
It is important to note here that these temperatures need to be held for at least 15 seconds to kill all harmful bacteria.
USDA Food Temperature Guidelines
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When I began to write this page I thought how am I going to write a whole page on how to grill hot dogs? Not only is this page a lot longer then I ever thought it would be I could probably write another entire page on the subject.
While everyday pre-packaged dogs may be fine for the kids they just don’t cut it for the adult tastes. We always recommend 100% all beef hot dogs they just taste better. Look in your butcher’s meat case for higher grade dog’s. Some brands we love are Chicago Red Hots and Pushcart.
Cooking kid friendly Hot Dogs: Generally speaking children do not like dogs that have any grill marks them. The younger they are the more this seems to hold true. To achieve the perfect Kiddie Dog, keep them away from the flames. There are several ways to accomplish this: If your grill has multiple burners or heat zones turn 1 off and make sure that the area next to it is on low, or use an upper rack if available, and if neither of those options are available use the outer edges of your grill. Then rotate often to prevent grill marks.
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