I love grills. They are supposed to be boy toys, but I have the best boy toy grill of all and it’s all mine! It is called the EVO Grill. It is big, stainless steel, shiny and has a flat top with two separate burners. And I am the only caterer in Maine with one! Oh, this is not about grills… It’s all about grilling meats. Sorry I diverted, but you do need the grill to grill meats!
I think the only grilled meat that stands on its own without extra flavoring is a rib eye steak. I believe all other meats need a little help; that is where marinades and rubs enter the picture. Grilled meats are perfect after bathing in a liquid marinade or patted down with a flavorful rub.
Marinating tenderizes the meat and can pack tons of flavor. I use 2 cups of marinade for 2 pounds of meat. I like to marinade in a plastic bag so that I am sure to cover the entire piece of meat. Just remember when you are finished with the marinade in the raw meat, throw the marinade away. Refrigerate the bag and the meat while marinating.
The secrets to tender, moist, and tasty meat is the cut you use and the method in which you cook, how long you cook it, and finally, letting the meat rest so the juices stay in the meat.
The best cut for grilling steaks is one inch thick. The best cut for pork chops is 1 ½ inches thick. If you prefer juicy hamburgers, it is best to choose 20% fat ground beef.
The method of cooking is important as well. You should only turn the meat once. When using sweet sauces such as barbecue it is wise to apply it only towards the end of cooking because the meat could burn. There is nothing better than the fragrance of grilled meat!
You do not need exotic ingredients to be a good cook. Good marinades and rubs are all ready in your cabinet! For marinades, consider using a bottle of Italian salad dressing or just garlic and olive oil, lemon juice, and dried or fresh herbs. Maybe you make a basic grill rub that I have given you here. Surely these items are in your pantry.
Marinades need some oil, acid, and flavoring. The acids you could use are vinegar, citrus juice, or wine – or even yogurt. The acid works on tenderizing the protein and enhances the other flavors. Therefore, a marinade is a really good idea for a tougher cut of meat, such as flank steak. I usually marinate my meats around 4 hours or so. Who has time to plan any farther in advance?
Rubs are great! You can change the total flavor of the meat with different herbs and spices. Try Latin or Cajun, Spanish or Italian, or Chinese rubs. The possibilities are endless. Just rub the “rub” all over the meat. Let it rest at least 30 minutes. You can create a restaurant taste without the fuss of specialty sauces. Plus, your family and friends will love what you have presented to them to eat!
The age old problem is how long do you cook the meat? How do I know when it is done? The first piece of advice that I can give you is do not move the meat around. Put it on the grill and give it a chance to sear so that when you do turn it, it will not stick to the grill. Do not cut the meat to see if it is done. Also, this means do not use a fork to pierce the meat while grilling. Use a tong. If you cut or pierce the meat you will release all of the great juices of the meat and it will be very dry. The finger test is the best way to test your meat. A rare meat will feel squishy when you use your index finger to test it. A medium rare meat will feel a little firmer like springy and a well done steak feels really firm and taut like a balloon. Don’t worry; you will learn in time.
Remember to let your meat rest 5 minutes before you serve it or cut into it. Cover it with foil and it will stay hot enough to serve. The meat continues to cook and it will also allow time to re-gather the juices that give it the moist good flavor you want.
From my pantry to yours — try these recipes when you dust off your grill. Happy Grilling!
General Barbecue Rub
- 1 tablespoon garlic powder
- 2 tablespoons ground black pepper
- 1 tablespoon ground mustard powder
- 1 tablespoon chili powder
- 1 tablespoon ground cumin
- 1 tablespoon brown sugar
- 4 tablespoons paprika
- ½ teaspoon dried oregano
Mix well and rub onto meat.
Caribbean Marinade
- 1 cup pineapple juice
- 1/3 cup rum
- 1/3 cup soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon grated ginger
- 2 cloves garlic smashed
- ½ teaspoon crushed red pepper
Mix well to marinate.
In the past, we have participated in Kitchen Tours in the Southern Maine area, most recently in Falmouth. Last year, we were honored to cook in Prospect Design’s fabulously designed kitchen at 308 Foreside Road. There, we made Lobster Salad Cucumber Canapes, and they were a hit! We loved participating in this event and decided that, if the opportunity arose, we would definitely do it again.
Culinary Capers At CVC 