The Tink's Beef Blog (sooo meaty!)

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Tips for Grilling

Posted by Carissa Team Tink Staffer    0 Comment(s)    Add a Comment  comment-icon.png
04/20/2014 08:30 PM

Greetings from Tink World!

So, at markets we get asked a lot of questions. One question is, “How do I cook this?” I thought I would share with you some secrets from the grill, because that’s my favorite way to cook meat. Well, unless I want to be lazy, then I use a crock pot!

I’m sure many of you are fabulous cooks. You may not need any help when it comes to cooking a great burger or steak on the grill. But, some of you, like me, have struggled a little and have done some experimenting. I’m not saying that I’m a great cook, I get by. I am saying that I have done some experimenting and would like to share with you some tried and true “secrets” of cooking Tink’s Beef on the grill.

First thing is first, plan ahead. If at all possible, take a little extra time when grilling. Put your ground beef or steak in the fridge the night before. If you forget or are decide last minute to grill, simply thaw the meat in the sink in cool water. Don’t use hot water as this will start to cook the meat a little. If you like to marinate overnight, you can put your frozen steak in a marinade and pop it in the fridge. I usually just marinate my steak for an hour or so.

The most important “secret” I can pass on to you is this…bring the meat to room temperature before putting it on the grill, especially ground beef. When cold meat and a hot grill come together, it causes shrinkage and sticking. The hamburgers will turn into burger balls. Then, you may have to squish the juice out to flatten them or be forced to eat something that looks like a meatball on a bun. And it’s no fun having to scrape the meat off of the hot grill. So, lay your meat out well ahead of time, like hours before you are ready to cook.

Also, the best steaks and burgers, at least in my experience, come when you are patient. When done right, the meat is flipped only once. I tend to sear the meat on one side and after two minutes I move it, without flipping, to a colder part of the grill. When it’s time to flip, the meat will be a brown on top because it has already started to cook a little.

Lastly, when cooking a steak, I like to tenderize mine just to be safe. You can use just about anything to accomplish this. I use a small plate and hit the steak horizontally and vertically on each side with the edge of the plate. This may not be necessary, for all steaks, but I like to do it just for fun.

As for markets, Team Tink will be at the Evans Towne Farmers Market on Thursday, April 24 from 4:30 to 7:00 p.m. Then, on Saturday, April 26, Team Tink will be back at the Decatur Farmers Market from 9 a.m. to 1 p.m. Don’t forget that if you would like to pick up at the Washington Farmers Market you can send us an email with your order and pick up any weekend from Sandy.

Well, that’s all for now. Have a great week! We’ll see you at the market. 

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