ARTICLES

MEAT SELECTION

Beef is generally sold to consumers in three quality grades. The term ‘grade’ is a USDA designation indicating the quality or palatability of the meat. It is based on the amount of marbling and age of the meat. Prime is well marbled, that is, has the most fat and is usually available only at high-end butcher shops and restaurants. The next grade is Choice – choice is sold in supermarkets. Leaner than prime but still tender, choice steaks are a good value for grilling. Select grade beef is the leanest and least tender of these grades.

To learn more about great steaks for grilling click here.

GRILLING TIPS – Prepare the grill:

Always start with a clean grill: to clean - preheat the grill with the cover closed. Shut off heat. Then use a brass bristle brush to scrub off charred bits of food and sauce.

Lightly grease the grill rack off heat using a heavy-duty pastry brush dipped in vegetable oil. Do not use too much oil or the oil may cause flare-ups.

You may also reduce sticking by rubbing a hot grill with an oil-soaked (not dripping!) kitchen towel or paper towel. Never use vegetable cooking spray on a hot grill or open flame!

COOKING TIPS

Preheat grill or prepare charcoals to medium-high. Cook steaks on an uncovered grill over direct heat (see below).

Trim excess fat from steak to prevent flare-ups but maintain juiciness.

Excess moisture will prevent browning so be sure to pat the steaks dry, especially when using a marinade. A dry surface results in better searing and caramelization.

1 inch steaks – Grill steaks 5 to 6 minutes per side for medium rare to medium doneness.

1 1/2 inch steaks – Grill steaks 7 to 8 minutes per side for medium to medium doneness, turning once.

Thinner steaks can be cooked over high heat, quickly searing both sides.

Turn steaks only once using long-handled tongs or a spatula. Do not use a fork or knife as piercing the steak will cause it to loose juices.

Steak doneness: Medium-rare - 145°F; color is pink in center. Medium - 160°F; light pink in center but brown toward exterior. Well-done - 170°F; color is fairly brown in center with very little pink remaining.

Always check for doneness about 5 minutes before the end of cooking time. Allow steaks to rest about 10 minutes before cutting. The temperature of the meat will continue to rise as the meat stands. Letting the meat rest before slicing permits the meat juices to redistribute themselves within the steak resulting in moist, juicy slices when cut.

To salt or not? Many cookbooks and recipes call for seasoning steak with salt and pepper before cooking. Marinades and rubs also contain salt. However, salting meat before cooking causes moisture loss and prevents browning. Our recommendation: experiment grilling steaks with and without salt before cooking and determine which you prefer. If you do season with salt, salt the meat just before cooking so that the juices will not be drawn out too soon.

CHECKING FOR DONENESS

• Chef’s Touch Test – Using your index finger press the muscle of the meat. Well-done meat will feel very hard. Raw or undercooked meat will feel very soft. Meat that is cooked to medium-doneness will feel somewhat in between.
• Another way to gauge the firmness of meat at different cooked stages is by comparing the firmness of the muscle in your hand when making a fist. Clench your fist tightly. Now using your index finger of your other hand, press the muscle at the base of your thumb. This is the texture of well done meat. Relax your hand slightly and press the muscle. It should feel softer or like the texture of meat at medium-doneness. Relax your hand totally and press the muscle. When relaxed, this muscle will feel very soft – or like the texture of rare/raw meat.
• Instant read thermometers – gives an internal temperature reading within seconds. The temperature gauge may have either a digital or dial type head. Insert the probe of a digital instant read thermometer 1/2-inch into the food. The internal temperature will register within 10 seconds. For a dial type head, insert the probe horizontally into the meat at least 2 inches deep, away from any bone. The internal temperature will register within 15 to 20 seconds. Never leave an instant read thermometer in the meat during cooking. Instant read thermometers are meant to be inserted into the meat toward the end of cooking.

SEASONING: MARINADES & RUBS

Marinades are a seasoned liquid used to impart flavor to meat, poultry, pork, fish, even vegetables. The food item is ‘soaked’ or marinated in the liquid and allowed to absorb the flavor.

Marinades may contain oil to add moisture, and an acid ingredient to help tenderize.

• Some acid ingredients include mustard, Worcestershire, vinegar, lemon juice, wine, yogurt, salad dressings, tomatoes, fruit juice or diluted barbecue sauce.
• Cattlemen’s Barbecue Sauces can be used as marinades if mixed with fruit juice, wine, or other seasoned liquids. Combine 1/4 cup Cattlemen’s Barbecue Sauce with 1/4 cup fruit juice such as orange, apple or pineapple juice. Use to marinate 1 pound meat.
• For an Asian-style marinade, mix 1/4 cup Cattlemen’s Barbecue Sauce with 1/4 cup soy sauce or teriyaki sauce.
• Baste steaks with Cattlemen’s Barbecue Sauce during last 5 minutes of cooking for a beautiful glaze.
• Serve additional Cattlemen’s Barbecue Sauce on the side for dipping.
• Marinades penetrate the protein about ¼-inch deep unless the meat is commercially manipulated via vacuum-tumbling, pounding, injection, or with the use of phosphates.
• Allow 20 to 30 minutes marinade time or up to 3 hours.
• Allow about ½ cup marinade per pound of meat to coat evenly.
• Always marinate meat in the refrigerator.
• Use a non-reactive container such as glass, stainless steel or food-grade plastic bags.
• Discard the marinade after use. Never use the ‘raw’ marinade for basting the meat.
• Boil ‘raw’ marinades for a full minute before using as a baste.

Rubs are dry mixtures of spices, seasonings and herbs. Sugar is often added to help ‘caramelize’ – brown – the meat. Salt and pepper add flavor and heat, and paprika adds color.

Rubs may be mixed with a wet ingredient to form a paste including oil, vinegar, minced garlic, barbecue sauce, mustard, Worcestershire or soy sauce.

Rubs impart flavor as well as help form a ‘crust’ that offers textual contrast, especially when used in cooking ribs.

Experiment with different herbs and spices, add some salt and pepper and a small amount of sugar.

Generously apply rub into meat and allow to stand 30 minutes for flavors to develop.

Cattlemen’s Test Kitchen Rub: ½ cup brown sugar, 3 Tbsp. Kosher salt, 2 Tbsp. ground cumin, 1 Tbsp. ground coriander, 1 tsp. ground black pepper, 1 tsp. ground red pepper.

Not sure what to combine? Search the spice aisles in the supermarket. Spice companies have done the work for you. Start with a spice/herb blend, add a little salt and sugar, if necessary.

DIRECT HEAT

Food is placed directly over hot coals or gas flames with the grill top open. Direct heat is great for cooking quick-cooking cuts of meat such as steaks, chops, burgers, chicken and fish. Bone-in meat may be cooked over direct heat when the grilling temperature is medium to low.

Direct heat is beneficial for searing and achieving a flavorful exterior crust on the meat.

INDIRECT HEAT

In indirect grilling, the food is not placed directly over the fire – that is – the charcoal or gas flames. If using charcoal - set a drip pan filled halfway with water under the grilling rack. Arrange coals around drip pan. Place food on the rack over the drip pan. Cover the grill.

If using a gas grill, set a drip pan in the center of grill or to one side of grill under the grilling rack. Fill the drip pan halfway with water. Turn the gas burners off under the drip pan. Turn burners on around the drip pan or adjust burners to burn only on one side of grill. Cover grill.

Use indirect heat for slow-cooking foods such as ribs, large roasts, whole poultry, bone-in meat, and brisket.

BASIC FOOD SAFETY

Avoid cross-contamination. Use clean tongs to turn and handle the steak/meat on the grill.

Never return cooked meat to the platter it was prepared on.

Use separate cutting boards for preparing vegetables and meat.

Wash boards in soapy water using a scrub brush. Rinse well and dry with paper towels before reusing.

FISH GRILLING TIPS

Start with a clean grill

Always start with a clean grill: to clean - preheat the grill with the cover closed. Shut off heat. Then use a brass bristle brush to scrub off charred bits of food and sauce.

Lightly grease the grill rack off the heat using a heavy-duty pastry brush dipped in vegetable oil. Do not use too much oil or the oil may cause flare-ups. You may also reduce sticking by rubbing a hot grill with an oil-soaked (not dripping!) kitchen towel or paper towel. Never use vegetable cooking spray on a hot grill or open flame!

When grilling fish, lightly oil or coat fish with vegetable cooking spray before placing on a hot grill. Do not remove the skin from fish. The skin helps hold the fish together and prevents fillets from curling. Grill skin-side down first. Turn only once! Use the tines of a fork to gently lift the fish and turn over onto a clean area of grill.

Checking for doneness

The rule of thumb is to cook fish steaks and fillets about 8 minutes per 1-inch thickness. Check fish before the end of cooking time, as the fish will continue to cook from the residual heat.

Use a fork to determine when fish is cooked. Insert the fork tines into thickest portion of fish and gently twist. Fish is cooked when it flakes easily and is barely opaque.

Rich, fatty fish such as salmon and tuna can be cooked while still rare or translucent on the inside and seared on the outside.

Swordfish are fairly firm fish that will not ‘flake’. It’s best to cut into them with the point of a knife.

Thicker pieces of fish can also be checked with an instant read thermometer. Fish is cooked when the internal temperature reaches 145°F.

Seasoning the Fish

Use a simple seasoning of salt, pepper and oil. You can experiment with various sea salts, and spice rubs. If using a sweet sauce, apply as a glaze to the top of fish after turning or fish will stick to the grill.

Fish Grilling Chart

GRILLING EQUIPMENT FOR FISH & COOKING METHODS

There are many grilling gadgets for fish. Fish baskets and whole fish baskets, wide spatulas, wooden cedar planks, aluminum foil bags, and silicone grill mats with holes are just some of the equipment available.

GRILLING BASKETS

Wire mesh grilling baskets are square or rectangular in shape. They are adjustable and hinged on one side that permit you to enclose the food in the center of the basket, then close it shut.

Whole Fish Baskets: These are wire mesh metal baskets shaped like a whole fish. Measure the length, width and thickness of the fish to make sure it will fit inside the basket. The handle of the basket should extend outside of the grill area. The grill cover will not close all the way but can still be used in this position.

To cook a whole fish in a fish-shaped basket: Rinse cleaned fish with cold water. Drain and pat dry with paper towels. Season inside and out with salt and pepper to taste. Baste fish with vegetable oil. If desired, season with fresh herbs such as dill, thyme or parsley. Sprinkle with lemon juice or place slices of lemon inside fish. Score fish through meatiest portion about 2 inches apart. Repeat on other side. Place fish in basket and set on grill with handle extending outside of grill. Grill the fish, covered, over indirect medium heat until fish begins to flake.

Cake Racks: You can create your own grilling basket by using two well-greased cake racks. Place the fish in between the racks and use tongs to help turn the fish.

Grilling Grates are perforated metal plates or pans that go directly on the grill racks. Check manufacturers’ instructions. Some grilling grates can only be used over indirect heat. Grilling grates are ideal for cooking thin delicate fish fillets or small pieces of fish and seafood that might fall through the grill racks. Grease the grilling grate with non-stick cooking spray before placing it onto the grill.

ALUMINUM FOIL PRODUCTS

Heavy-duty foil and non-stick foil are very useful. Fold the foil into several layers thick, then punch holds into foil to allow juices to drip through. Place fish fillets on foil set over medium direct heat. Whole fish and fish fillets can also be wrapped in foil and cooked directly on the grill. Close the grill, but watch carefully so fish does not overcook.

Disposable foil pans make cooking fish easy – no pans to wash. Place fish, seasonings and desired liquid such as wine, broth or juice into pan. Place pan over indirect medium heat and close grill. Disposable pans can also be used as drip pans in indirect grilling.

Heavy-duty aluminum foil hot bags are foil bags opened on one side. Fish and vegetables can be layered in bag. Season or add sauce as desired. Seal bag. Place bag onto baking sheet and use to transfer to grill. Place fish over medium-high direct heat, and grill covered, until fish just flakes. Use baking sheet to transfer hot bag to serving area. Carefully open bags to allow steam to escape.

Smoker Bags are unique aluminum foil bags filled with wood chips that impart a smoky flavor to fish and other foods. The wood chips are sandwiched in between heavy foil so the food does not come in direct contact with the chips. Refer to manufacturer’s package instructions for complete usage information.

MISCELLANEOUS EQUIPMENT

Long Handled Tongs are best for turning food on the grill. Spring-loaded tongs hold food items securely. Always keep several pairs of tongs handy – 1 pair for handling raw foods, and 1 pair for handling cooked foods.

Extra Wide Metal Spatulas are available that make removing fish from the grill easy. The spatula portion is about 10 x 4-inches in dimension.

Silicone basting brushes with long handles help baste fish and other foods over high heat. The silicone bristles hold more sauce and can handle higher temperatures than natural bristles. They are also easier to clean and can go in the dishwasher.

Wooden or metal skewersWooden or metal skewers

Platters – To avoid cross-contamination, have at least 2 platters or dishes on hand – one to hold raw food, and one to hold cooked food.

Instant Read Thermometers give an internal temperature reading within seconds. The temperature gauge may have either a digital or dial type head. Insert the probe of a digital instant read thermometer 1/2-inch into the food. The internal temperature will register within 10 seconds.

For a dial type head, insert the probe horizontally into the food item at least 2 inches deep, away from any bones. The internal temperature will register within 15 to 20 seconds. Never leave an instant read thermometer in the food during cooking. Instant read thermometers are meant to be inserted toward the end of cooking.

Fire Extinguisher: Always be safe when grilling or barbecuing foods. Spray bottles filled with water may be used to put out small flare-ups, but keep a fire extinguisher available to put out any large fires.

COOKING WITH WOODEN PLANKS

Cedar Planks: Cedar planks can be found in the supermarket fish department or gourmet food and kitchen supply stores. Use only untreated cedar. Select a plank that is about 1 1/2 inches larger all around than the size of the fillet. Be sure that the plank will fit on your grill.

Other types of wood may be used such as fruitwood (apple, apricot or peach), alder, cherry, hickory or mesquite. Avoid resinous woods such as pine, spruce or fir. Their resin will impart an unpleasant taste and they are too smoky. When purchasing wooden planks, be sure that they are marked untreated and ‘food-grade’.

Soak the plank in cold water for at least1 hour or overnight. Place the plank in a deep roasting pan filled with water. Weigh the plank down using a container of water or heavy glass jar. Grease the plank with vegetable oil before placing the fish on top. Discard the plank after using on the grill.

Place the plank with the fish over indirect medium heat. Grill the fish covered until fish is opaque in center.

Remove the hot plank from the grill using a large baking pan or cookie sheet, or two large wide metal spatulas.

GRILLING METHODS

Direct Heat

Food is placed directly over hot coals or gas flames. The grill cover may be used closed or open depending on the thickness of the food to be cooked. Closing the grill cover helps retain the heat allowing foods will cook more quickly. Direct heat is great for cooking quick-cooking cuts of meat such as steaks, chops, burgers, and chicken, fish and seafood. Bone-in meat may be cooked over direct heat when the grilling temperature is medium to low.

Direct heat is beneficial for searing and achieving a flavorful exterior crust on the meat.

Indirect Heat

In indirect grilling, the food is placed offside of the hot charcoal or gas flames. A disposable aluminum foil pan can be used as a drip pan. If using charcoal, set the drip pan under the grilling rack. Fill the drip pan halfway with water. Arrange hot coals around drip pan. Place food on the rack over the drip pan. Cover the grill.

If using a gas grill, set a drip pan in the center of grill or to one side of grill under the grilling rack. Fill the drip pan halfway with water. Turn the gas burners off under the drip pan. Turn burners on around the drip pan or adjust burners to burn only on one side of grill. Cover the grill.

SPECIAL PREPARATION TECHNIQUES & GRILLING TIPS

Butterflying Chicken – also referred to as ‘spatchcock’. Butterflying chicken involves removing the backbone of the chicken so that the chicken can be opened up and laid flat. This is usually done with small chickens or game hens. Butterflied chicken cooks quicker and more evenly than whole. It can also be grilled over direct heat without becoming overcooked.

To Butterfly poultry: place chicken, breast side down, on cutting board. Using kitchen shears or sharp knife, cut along one side of backbone, cutting as close to the bone as possible. Cut down the other side of backbone; remove backbone. Spread bird open and turn breast side up, pressing to flatten. To help the bird lay flat, thread 2 metal skewers across the flattened bird through the breast and thigh areas.

Beer-can Chicken – A half full can of beer is inserted into the cavity of the chicken. The legs are arranged forward so that the chicken can stand upright over the beer can. The beer can is then placed on the grill over indirect heat, in a smoker, or on a roasting pan in the oven. The beer adds moisture and flavor to the chicken while it cooks. Nonalcoholic beer or soft drinks can also be used. Sprigs of herbs such as thyme and rosemary can be placed inside the beer can.

Flavor Injection – Meat marinade injector needles are available at kitchen supply stores. Marinades, thin sauces without particulates, and thinned barbecue sauce can be injected into the thick portions of the poultry. The flavor is infused throughout the meat as the meat cooks. To thin barbecue sauce, mix barbecue sauce with equal parts of broth, juice, wine, seasoned liquids or water.

Grill Tips

Trim chicken of excess fat. Cook with the skin on for moister chicken. Remove before eating if desired.

Brush oil on the surface of the chicken before grilling to help prevent sticking. You may also coat the chicken with vegetable cooking spray.

Place chicken thighs, drumsticks or quarters on the grill first because they take longer to cook than the breast meat. Place chicken pieces skin-side down first.

Turn chicken pieces only once during cooking using tongs or spatulas. Do not use a fork as piercing allows juices to escape.

Always baste with barbecue sauce during the last 10 to 15 minutes of direct grilling. Chicken that is slow-cooked over indirect heat can be basted more frequently with barbecue sauce as it cooks.

Let chicken rest at least 5 minutes before eating for juicier meat.

Medium heat is best for chicken. Chicken can be seared over direct heat, and then moved to indirect heat to finish cooking.

How hot is your grill?

To judge the temperature of charcoal grills, use the palm of your hand for testing.

Hold your palm about 3 inches above the grill grate. The amount of time you can hold your hand comfortably over the grate before being forced to remove it indicates the temperature of the coals.

1 to 2 seconds – very hot fire, good for searing steak or cooking shrimp
3 seconds – medium-high heat, good for most fish
4 to 5 seconds – medium heat – about 350°F, good for chicken and vegetables
7 to 8 seconds – low heat, good for delicate vegetables and fruit

Cooking times are just guidelines. The temperature of your grill may vary based on the type of grill used or conditions of the weather.

The temperature of gas grills can be regulated by turning the burners from low to high.

GRILLING METHODS

Direct Heat

Food is placed directly over hot coals or gas flames. The grill cover may be used closed or open depending on the thickness of the food to be cooked. Closing the grill cover helps retain the heat allowing foods to cook more quickly. Direct heat is great for grilling thin cuts of meat such as steaks, chops, burgers, and boneless chicken, fish and seafood.

Direct heat is beneficial for searing and achieving a flavorful exterior crust on meat or chicken. Transfer thick bone-in pieces of chicken to indirect heat to finish cooking.

Indirect Heat

In indirect grilling, the food is placed offside of the hot charcoal or gas flames. A disposable aluminum foil pan can be used as a drip pan. If using charcoal, set the drip pan under the grilling rack. Fill the drip pan halfway with water. Arrange hot coals around drip pan. Place food on the rack over the drip pan. Cover the grill.

If using a gas grill, set a drip pan in the center of grill or to one side of grill under the grilling rack. Fill the drip pan halfway with water. Turn the gas burners off under the drip pan. Turn burners on around the drip pan or adjust burners to burn only on one side of grill. Cover the grill.

SAFE HANDLING TIPS FOR POULTRY

• Thoroughly wash hands, cutting boards, utensils and work surfaces in hot soapy water after handling raw poultry.
• Be careful of cross-contamination, i.e., handling or preparing other foods on the same cutting board or work surface that has been used for raw poultry, meat or fish.
• Do not use the same plate for uncooked and cooked poultry.
• When grilling, transfer raw poultry to grill, then wash plate, platter or utensils that have been used for handling raw poultry.
• Marinate raw poultry or meat in the refrigerator. Do not reuse raw marinade for basting or serving as a sauce unless the marinade has been boiled for 2 minutes.
• Refrigerate raw poultry below 40˚F. Use within 2 days or freeze.
• Cooked poultry should be kept in the refrigerator and used within 4 days.
• Do not let cooked poultry stand at room temperature longer than 2 hours.
• Thaw frozen food in the refrigerator – never on the kitchen counter at room temperature.
• Cook to the proper temperatures. A thermometer inserted into the thickest portion of the thigh or breast away from bone should register 170˚F for breast meat and 180˚F for thigh meat. Juices should run clear with no pink coloring.

Chicken Grilling Chart