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Grill Master

 

 

 

Grilling Secrets

 

The differences between a superb and sub-par grilled meal can be subtle. Overlooked attributes like the temperature of the grill or your tools can make all the difference. Read on to learn techniques and recipes used by the best backyard grill masters.

 

Beef

 

Always start with a hot grill, between 500 and 550 degrees. Placing the steak on a hot grill sears the beef, sealing in all the juices. Be sure to use tongs to turn your steak, rather than piercing with a fork. Piercing the steak will cause the juices to leak, making your steak dryer.  For ideal juiciness, select a steak with superior marbling. Marbling, the white flecks of fat found in beef, melt during the cooking process and ensure that moist, meaty flavor you love. Certified Angus Beef, known for its plentiful marbling, is a supreme grilling steak. A top cut above prime, Caraluzzi’s sells CAB at prices hotter than your grill.

 

A tender steak is great on its own with grilled vegetables and a cold beer! For a creative spin on this classic, try a tender marinated steak kabob with grilled vegetables, served over rice.  Unexpected yet delicious, a juicy grilled pizza could be another summer-time special. Create by combining thin cut marinated sirloin with fresh mozzarella and tomato sauce on grilled pizza dough. For bite sized snacks of juicy sirloin, make some summer sliders. As an appetizer or entrée, fold seared thin cut steak strips on slider buns. Top with your favorite cheese and vegetables. We recommend combining Swiss with grilled mushroom caps, or sharp yellow cheddar and onions.

 

 

Fish

 

Fish is also a fun and flavorful grilling option. The key to grilling fish is choosing the right fillet. Select large steaks such as tuna, swordfish or salmon. Tender fish such as sole, flounder and tilapia will most likely fall apart when grilled. If you do want to cook a flaky fillet, place in a foil packet, which will hold the fish together and prevent pieces from falling into the grill.

 

Like when cooking steak, make sure your grill is hot before placing fish on the grate. Searing fish keeps it tender while also firming the flesh of the fish, making it easier to flip while grilling. Cook about 8 to 10 minutes for every inch of thickness. Grilled fish is a light and healthy grilling option. Play up the fish’s natural flavor by serving over a salad or compliment with a citrusy mango salsa.

 

What are you waiting for? Get Grilling! Kick-off the season with the recipes below.

 

Steak Kabobs
Mini Steak Sandwiches
Grilled Pizza
Bacon Mushroom Burger
Sirloin and Peach Pizza
BBQ Chicken Pizza
Grilled Jerk Chicken
Grilled Chicken Breast with Summer Squash and Lemon Mustard Dressing

 

Recipes and pictures provided by Certified Angus Beef