What cut of steak you should be grilling will depend on two factors.
How do you like you steak cooked?
If you prefer a rare or medium-rare steak you should be looking for a leaner cut of beef. The leaner the cut the better the steak will take to being grilled rare. A cut with more fat is less likely to render that fat in the shorter cooking time given to a rare steak.
Cuts of steak that should be cooked rare or medium-rare include: Sirloin, Top Round Steaks, and the Filet. These steaks should never be grilled past medium as they will get tough and dry out.
If you prefer your steaks cooked medium to well-done you should be grilling steaks that have more fat and preferably are bone in. The fat and bone help keep the steak from drying out on the grill while adding flavor. If unsure about your temperatures here is the page with that information.
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All Hail the Almighty Burger: Everyone loves a good burger, not only is it the most American of all foods, when done properly it is one of the most delicious foods you will ever eat. Widely available in every shape, size, and price range imaginable, it is the most versatile of all of the grilled meats. You can make the humble hamburger into a gourmet meal in a few easy steps.
It’s all about the meat: Remember when selecting ground beef, in most cases you do get what you pay for. Hamburger can be made from almost any cut of meat as long as it has the proper percentage of fat in it. One time I made burgers from Rib Eye, while they were excellent burgers they still tasted like burgers. So we do not suggest wasting your money on high-end beef for burger making, when a good ground chuck will turn out just as well. Here is an entire article on this subject.
A word on Turkey burgers: Yuck! No seriously, we are well aware that everyone is trying to eat healthier these days. While turkey burgers are a healthier hamburger alternative, however they lack some serious flavor. All the techniques listed will work with turkey as well, and may we also suggest a 50/50 turkey to ground beef mixture for added flavor.
Mixing your meat: When prepping Hamburgers you may add just about anything into the meat before forming your patties, in limited quantities of course. For spices we suggest a pinch per pound, liquids a tablespoon per pound of meat.
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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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