|It's really not that hard to do. Trust me.|
After about 15 minutes your grill should be hot enough (550°F) to start the process of making steakhouse grill marks in your very own backyard. Oil the grill grates using a set of tongs and an oil dipped paper towel. I have superimposed a clock on the grill hood to make the concept easier to understand. Lay your protein on the grill in the 10:00 o'clock position and close the hood for about 4 minutes.
To be quite honest, I almost never put any emphasis on grill marks. First, they don't have much effect on taste, and second, the supplied steel grate that comes with most charcoal kettles just doesn't get the job done very well. If you have a gas grill or ceramic cooker, you're probably good to go, but for us kettle owners, it's nice to have the replacement heavy duty cast iron grates or the aluminum raised rail grill grates. Both will get hotter than the regular grate and retain heat longer, which is helpful in getting that deep sear. Always buy a steak that is 1 inch thick when going for grill marks.
If you did it right, when you flip the steaks to side two, you will see it. Those fancy, schmancy grill marks. See, that wasn't that hard. Cook side two for another for another 3-4 minutes until it is medium rare 135°F), or medium (140°F). If you like it medium well, or well done you should be ashamed. When your steaks are done, remove them to a warm platter, cover with foil and let rest for five minutes. During this time the steaks will continue to cook about 5 degrees and the juices will redistribute in the steak, or other protein.
Let's chew the fat! In my family the fat on a steak was called "grizzle". We didn't eat the grizzle because it looked bad and it was grizzle. Always trim your steaks, leaving a small amount of fat on them. Once you cook side one of a steak, using metal tongs, hold the steak up on the side and cook the fat on the edges. When the fat is cooked all around the steak, cook side two of the steak. The crispy thin layer of fat becomes like crispy bacon. Yummy.
Plump, juicy chicken! When cooking chicken or pork chops, you can use a brine to make them juicy and tender. While there are many brine recipes out there, a good all-purpose recipe is to use 1 gallon of water, 1 cup of Kosher salt, and a half cup of sugar. I like to use brown sugar over granulated sugar. You could also replace the water with buttermilk if you like. Refrigerate the brining chicken or pork for at least 1-2 hours before using. Pour out the brining liquid.
|Oh! There it is.|
Please send me pictures if you tried to make anything that was grilled or marked on the 4th. Why not sign up to follow the blog on the upper right corner, or leave a comment below. Is anybody out there?