Applying Marinade and Rubs
OK, the first thing I would like to cover is applying a marinade to your meat before grilling. By applying a marinade it adds that extra flavor and makes the
meat you’re cooking even juicier. Always marinate in the refrigerator, never
at room temperature. Never save and reuse a marinade. If a marinade is to be
used later for basting or served as a sauce, reserve a portion of it before
adding the beef, pork or chicken. · To marinate or not to marinate? Whether you
have one hour or 12, marinades or rubs not only infuse flavor but also help the
meat hold in moisture so it comes out tender and juicy.
Most people don’t marinate long enough. To do it right, soak the meat in a marinade for 12 to 24 hours, and keep it in the refrigerator. The general rule is to use one to two cups of marinade for every one-and-a-half to two pounds of meat.
After marinating, you can add a step, to apply some barbeque rub on the meat. Rubs are seasoning mixtures rubbed on meats before grilling to add some extra flavor. My good friend Stewart McCane has a great general use rub he calls “MoonDust” which I use a lot. There are many rubs on the market; or you can make your own. Hey, if you want a basic rub recipe send me an email I will reply with a good one. colin@FlaPanhandleBBQ.com
Trimming the Meat
here is another good tip that I recommend. You should remove excess fat on
steaks, chops, and chicken pieces. The reason for trimming your meat is due to
the fact that excess fat is prone to burning and causing flair-ups while on the
grill. The meat and remaining fat will provide more than enough juices during
cooking to flavor the food.
Grilling Process
Once your meat is marinated and the excess fat is trimmed off; the next step is
to make sure you cook the meat properly. A common mistake that people with
little grilling knowledge make is over-cooking their food and drying it out,
losing much of the flavor and tenderness of the meat.
When grilling steaks, I recommend searing the meat. The process of searing
requires you to place the meat directly on a very hot grill (approximately 500
degrees). When you sear a steak, you are removing the outer layer of water that
is present in the meat while sealing the rest of the juices in the steak. Begin
by placing the steak (1 ¼” to 1 ½” thick) on the grill surface and allow it to cook for 3 to 4 minutes. Next, rotate the meat 90-degrees, to obtain professional looking grill marks, and cook for an additional 1 to 2 minutes. Finish by turning the steak over and cook for another 2 to 4 minutes.
Another important thing to keep in mind is to determine how long to cook the
meat based on its texture. Naturally tender cut meats, such as steaks and chops, should be cooked faster, at a higher temperature. Meats that are thinner, such as flank steak and brisket, should be cooked longer at a lower heat in order to prevent dryness.
In order to make sure that the meat is fully cooked, an instant read thermometer is an essential tool to have while grilling. Insert your thermometer into the thickest part of the meat for the best results. An internal temperature of a steak should be 140-degrees and a chicken breast should be 160-degrees.
The last critical step in grilling is to remove the steak from the grill and
place a loose fitting foil tent over the steak. Allow the steak to rest for 4
to 8 minutes, depending on size. This process allows the meat to release the
juices throughout the steak.
Fla Panhandle BBQ Society 