The Tink's Beef Blog (sooo meaty!)

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Grilling Tips

Posted by Carissa Team Tink Staffer    0 Comment(s)    Add a Comment  comment-icon.png
07/23/2017 07:15 PM

Greetings from Tink World!

First off, we will not be attending the Decatur Farmers Market this weekend. We will be back on Saturday, August 5. If you need our products in the meantime, try Nature’s Garden Express and Candler Park Market. They both carry a variety of our meats! 

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 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 decide last minute to grill, 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. Sear one side 0f the meat on a hot grill. After 2-3 minutes, move it, without flipping, to a colder part of the grill and turn down the heat (if cooking on gas). When it’s time to flip, the meat will be gray or slightly brown on top because it has already started to cook through a little.

Lastly, when cooking a steak, 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. Meat mallets or jaccards work great too!

When grilling skirt or butcher steaks, it’s very important to marinate. These cuts have a membrane on the outside. It will be chewy if you don’t take this simple step. Also, this steak is more enjoyable if tenderized.

Well, that’s all I have for you. I’m not an expert, but I thoroughly enjoy grilling. Let us know if you have any tips for us!

 

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