July 15th, 2014

Grilling on the Go

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Taking your show on the road? At the beach, lake or campsite?

Don’t get caught up in making your grilling on the go experience too complicated. Keep it simple with this advice!

1. Marinade/rub ahead of time. Pack it up in a cooler, then just throw it on the grill when you get there. Prep before.

2. Bring seasoning (salt, pepper, etc.) that you can throw away. The less you come back with, the better.

3. Expanding on that theory, pack everything in things you can throw away – ziplock bags, foil.

4. Be sure to pack paper plates that are sturdy enough to withstand your meal. Nothing worse than looking forward to a beautiful steak, then trying to figure out how to cut it on a flimsy plate. Yick.

5. Bring trash bags!

6. Whatever power source you use for your grill, make sure to check that you have enough charcoal/propane/other BEFORE you leave.

7. Have lots of fun! Grilling in the great outdoors is one of the greatest joys in the world! :)

Photo courtesy of KansasCitySteaks.com


July 3rd, 2014

Common Grilling Misconceptions

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It’s National Grilling Month, so let’s dispel some common misconceptions about our favorite pastime, shall we?

Okay, you’ve got your gourmet steaks ready, the grill is lit – should you leave the cover open or shut?

That depends on how quickly you want them finished. Thicker steaks should probably be grilled with the lid shut – especially USDA prime steaks. And if you are concerned about charred food you may want to leave the lid open so you can put out flare-ups quickly. They can happen with the lid closed and you won’t even know it.

So how often should the grill be cleaned?

The answer is simple. Before every new grilling session. Leftover particles may contain bacteria – and we don’t want any of that! Be sure to let the grill heat up nice and hot before putting your meat on to let the heat burn off anything you didn’t get with the brush.

Should you coat your grill with oil to avoid sticking?

That depends on your personal preference. But many of us don’t want the fat content associated with oils so layering with foil is a great alternative or use a grill basket. Baskets are fun to use, too!

Want more answers to your “burning” questions about grilling? Check out our friends over BBQMyths.com‘s advice. You’ll be glad you did!

Photo courtesy of KansasCitySteaks.com.


June 23rd, 2014

A Guide to Grill Marks

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The number one rule of grilling a steak is don’t overcook it. It’s got to taste good or else what’s the point?

But the number two rule?

Make it pretty.

Presentation is a very, very close second to taste. If it doesn’t LOOK appetizing it simply won’t taste good.

And as far as steaks are concerned, grill marks are of utmost importance. So we’ve got to spend some time making sure they’re absolutely gorgeous.

Now, you could just go for the horizontal look (see above) and just give your steak a good diagonal placement across the grill, then flip and create the same effect on the other side.

That’s beautiful, but many chefs prefer this method as described in this “Top 10 Steak Grilling Tips” list compiled by a true chef:

“Use the hot grill to create ‘cross-hatch’ grill marks. Set your steak down at a 45-degree angle from your grill lines. About a quarter of the way through cooking, give it a quarter turn. Half-way through cooking, flip it once. Give it a final quarter turn for the last bit of cooking. When finished you should have a steak that looks like it belongs on a commercial. This might not be the most important thing in your day, but if you’re on a first date or trying to impress then try this!”

And I totally agree. If you’re gonna do it, do it right! Don’t haphazardly flip your steak twelve times. You’ll have crazy lines that have NO uniformity. And what’s the fun in that?

Have a blast perfecting your grill mark technique the next time you’re at the grill and check out that Top 10 list here for other great steak grilling tips!

Photo courtesy of KansasCitySteaks.com.


June 20th, 2014

Guide to Grilling Summer Ingredients

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We’re all out there grilling up a storm. After all, it’s summertime!

Delicious beef is a given, but what else are you complementing it with? We’ve got to take advantage of summery favorites at this time of year – things like summer squash, zucchini and corn on the cob.

To die for.

When putting these delicate veggies on the grill, we’ve got to be careful to treat them just right. For instance, cutting the SQUASH into 1/4-inch to 1/2-inch thick horizontal slices will ensure they don’t fall through the grill. Start them off in a pan with olive oil, garlic cloves and salt and pepper. Then finish them off on the grill – about 5-10 minutes per side until they’re YOUR desired tenderness. Be sure to brush them occasionally with the oil mixture for great flavor.

On the ZUCCHINI, this recipe is a must for perfection every time:

Grilled Zucchini Medley

Ingredients:
1 lb. zucchini
1/2 lb. yellow squash
1 red pepper
1 medium onion, sliced vertically into thin strips
1 clove of garlic, minced
1/4 tsp. pepper
1/4 tsp. salt
2 tbsp. vegetable oil
Directions: Cut zucchini, yellow squash and red pepper in matchstick size pieces. On one half of a 22” x 18” sheet of heavy-duty foil, layer vegetables in order listed. Sprinkle with salt & pepper and drizzle with oil. Fold top half of foil over vegetables to meet bottom edge. Grill over hot coals for approximately 15 minutes, turning every 5 minutes.
Source: KC Steak Company

 

For great CORN ON THE COB, remove husks and silk, rinse with cold water and wrap in foil. Place on the grill for about 15-20 minutes until tender, turning occasionally. Create a butter mixture to your taste – add garlic, salt and pepper, Parmesan cheese, parsley – whatever your fancy. Then spread liberally on each ear of corn after grilling. YUM!

And then try these VEGGIE KABOBS…

Vegetable Kabobs

Ingredients:
Marinade:
1/2 cup light corn syrup
1/4 cup oil
1/4 cup cider vinegar
1 tbsp. minced parsley
1 tsp. salt
1 tsp. dried basil
1/8 tsp. pepper
1 clove garlic, mincedKabobs:
2 large green peppers
3 small zucchini, sliced 3/8 inch thick
1 qt. fresh mushrooms
1 large red onion
Can of potatoes
Directions:Stir together marinade ingredients and pour over vegetables. Toss to coat. Cover and marinade several hours or overnight. Soak skewers in water for 30 minutes. Put vegetables on skewers and broil 6 inches from source of heat for 10 minutes, turning and brushing occasionally with marinadeServes 8-10 skewers.
Source: KC Steak Company

 

With these tips and recipes at your fingertips, you CANNOT go wrong at the grillside this summer! Enjoy!

Photo and recipes courtesy of KansasCitySteaks.com.


June 18th, 2014

Planning a Cookout? Use This Checklist

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It’s COOKOUT time of year!!!

You want to invite the whole gang over to beat the heat and share some good, grilled grub.

With a little planning, your cookout can be the Greatest Cookout of All Time. And everyone – including you – will have lots of fun.

How does this happen? Follow this simple checklist for a fantastic cookout!

1. INVITATIONS

You can obviously just verbally invite folks over but if you do that you don’t have a concrete RSVP list. And that makes food and supplies hard to judge. My advice is good, old-fashioned invitations in the mailbox. Guests can RSVP by e-mail, but go all out and send ‘em some paper!

2. MENU PLANNING

Think about the number of people who’ll be there, but also WHO will be there. Does everyone like filets? Burgers? Chicken? Seafood? Make sure there is something for everyone to enjoy. And load up on sides and desserts, too, like gourmet mac ‘n cheese and red velvet cake. Check out these recipes for inspiration. Hey, variety is the spice of life!

DRINKS

Don’t forget to quench their thirst! Make sure if you’re going to have alcoholic drinks, you also have non-alcoholic drinks. And have lots of water on hand. It’s hot out there!

DECORATIONS

You can really give your cookout a special feel if you decorate just for the occasion. Go Hawaiian or decorate with a down-home Southern twist. Really make it special!

ENTERTAINMENT

This can be as simple as setting out a game of horseshoes or croquet to play while the food is grilling. Or, even designating a DJ. Just give ‘em something to focus on before, during and after the food makes its grand entrance!

 

If you plan it all out ahead of time, you can just go with the flow and enjoy your friends and family at your cookout. And THAT is what summer’s all about!

Photo courtesy of KansasCitySteaks.com.


June 13th, 2014

Grilling Tools For Different Meats

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You consider yourself a grillmaster. You have immediately earned my respect and admiration.

But as a grillmaster do you have all of the important tools of the trade? Do you have different tools for different types of meat?

Let me explain.

STEAK

It’s heavy and needs to be flipped without steak juices escaping all over the place. A SPATULA is the tool you need at grillside for this delicious dish.

STEAKBURGERS

Lighter than steak, but still substantial, burgers need proper flipping as well. But these babies require a SMALL SIZE SPATULA just large enough for the patty.

HOT DOGS

Hot dogs have a distinctive shape and require a tool to match. TONGS are your best bet for turning and grilling these to perfection.

BONELESS CHICKEN BREASTS

Yum! Boneless, skinless chicken breasts are a favorite around our house as well. Use a PRONGED FORK to do right by this healthy meat.

SALMON

Seafood, especially salmon, is very delicate so it requires extra care and attention. Use ALUMINUM FOIL to wrap this meat before placing it on the grill. It’ll help it cook evenly and keep it all in one piece!

 

Now that you know all the tools of the trade, make sure you’re locked and loaded for grilling season. The right tool makes all the difference!

Photos courtesy of KansasCitySteaks.com.


May 30th, 2014

Father’s Day Grilling at Home

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It’s almost time to celebrate all the dads in our lives.

And you know what Dad likes most of all? You!

But sitting around staring at you isn’t much of a gesture, so why not treat Dad to a meal at home made by YOU?

Click here for some fantastic grilling ideas like smoked pork shoulder tacos, burgers and much more.

You’re sure to find some of Dad’s faves on this list. And THAT will be the best gift of all.

Check out those summer grilling ideas for Dad here!

Photo courtesy of KansasCitySteaks.com.


April 23rd, 2014

Perfect Bone-In Ribeye At Home

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Hopefully things are thawing out where you are and you’ve started to get out there and grill up some steaks!

Next time, try your hand at some bone-in ribeyes to delight and titillate the senses.

Our friends at the TT Culinary Institute have put together a little primer on grilling up some really special steaks at home.

So click here to follow their step-by-step instructions for fool-proof bone-in ribeyes. Then, try their recipe for Bone-In Ribeye with Rosemary, Garlic and Thyme.

Yum!

Have fun conquering this one, folks!!!

Photo courtesy of TastingTable.com.


April 21st, 2014

Time for Grill Spring Cleaning!

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It’s time to get out there and fire up that grill for some delicious burgers, steaks, dogs – you name it!

But you don’t want to put that beautiful beef on grates gunked up with last year’s barbecue.

Gross.

So before you curse the gods of BBQs past, just follow these easy instructions for spring cleaning your grill.

An artist must start with a clean canvas, right? So don’t skip this important step, my grillmaster friends.

Click here for those step-by-step instructions. Let’s all clean ‘em up and get out there and grill!

Photo courtesy of MensHealth.com.


February 7th, 2014

Tasty Top Sirloin

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Today, class, we are going to focus on that beautiful cut we call the Top Sirloin.

Why?

A) It’s tasty.

B) It’s on sale here.

C) It’s a great Valentine’s Day meal idea.

D) All of the above.

Okay, you know the answer, but in case you’re running a little slow today – it’s D. :)

This cut is lean, firm and really flavorful. Plus, it’s GREAT for grilling.

You can check out more information about Top Sirloin here, plus info about every other cut of beef you could imagine.

Class dismissed, but your homework is to grill up a Top Sirloin and report back. Think you can do it?

Photo courtesy of KansasCitySteaks.com.


January 31st, 2014

Meat Popsicle

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Now why didn’t I think of this?

Meat . . . a refreshing treat – any time! :)

Grill it, flip it, enjoy!

Happy Friday, everyone!

Photo courtesy of showslow.tumblr.com.


January 23rd, 2014

Angry BBQ

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Does your grill feel this way? It’s cold. It’s dreary. It’s winter.

Give it a pep talk! There’s no reason for it to lie dormant during the winter months.

Heat it up, melt that snow and let’s grill us some BBQ! That’ll cheer him up!

Winter can’t hold us back!!! Let’s put some meat on!

Photo courtesy of MemeCenter.com.


December 18th, 2013

Patriotic BBQ

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This hilarious poster was done for something called Australia Day in, obviously, Australia.

And aside from the U.S., Australia with its “barbie” culture is at the top of the list of greatest BBQ spots.

I can’t help but feel patriotic every time I put a great piece of meat on my grill, too. I feel like I’m doing my country proud as well when I grill up something divine.

My love for the Aussies just grew exponentially.

But they still can’t beat Kansas City, all of Texas, Memphis, etc., etc., etc. for the top prize. Sorry, mates. :)

Photo courtesy of CreativeRoots.org.


September 11th, 2013

Can Anyone Grill a Great Steak?

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According to this article, the answer is YES!

And thank goodness, because a great steak is at the top of my list of enjoyable things.

Need a few pointers on how to make your steak come out juicier? Read on.

Need some good recipes for flank steaks and ribeyes? Check it out.

We all need a little good advice every now and then. So go on, conquer that steak!

Photo courtesy of KansasCitySteaks.com.


August 9th, 2013

5 Rules For a Perfect Grilled Steak Video

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So many folks have thoughts about how to achieve the “perfect steak.”

This video shows us Dave’s ideas on the matter. And I tend to agree. This strip steak looks absolutely perfect.

I like mine a bit more cooked, but take a gander and see what you think. Try his tips and grill YOUR perfect steak this weekend!


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About Me

Hi! My name is Dena P., and I love steak. In fact, I’ve been on a quest for the perfect steak for a few years now.

I love experimenting with food and I like to get my family, friends and neighbors involved. They add a lot to my cooking experience by helping me perfect techniques and sharing recipes.

Read More About Me »

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