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Grilling Up Summer Fun

Summer and Grilling -- the words are almost synonymous. Summer just isn’t the same without at least one barbeque, on the 4th of July, for example. Summer always conjures up the memory of long days by the community pool. In the evenings the dad’s would come from work bringing grilling supplies. The air would permeate with the aroma of coals burning as the scent of beef and chicken would fill the air, making our stomachs growl in the water! Nothing was better than a dinner of steak and watermelon outside with our family and friends.
Grilling is the quintessential summer activity. All you need is a grill, some choice cut meat or fish and you’ll have the whole neighborhood swarming for some good old- fashioned summer fun!
Steak-Grilling Tips
• When grilling your favorite steak, always season it with salt and pepper before putting it on the grill. Some chefs say that the salt will start to cure the meat by bringing the juices out before it's cooked. This is true, but only to a certain extent. It takes hours for this process to cause any noticeable effect. Give your steak a generous seasoning with salt and pepper at room temperature about 30 minutes before you grill it and you will have a nicely seasoned steak when all is said and done.
• The trick to getting those beautiful grill marks is simple: DON'T MESS WITH IT! The temptation is overpowering at times to move your steaks around on the grill. Just put them down and let the grill do the work. If you start getting one of those pesky flare ups, turn the heat down a little or move the steak to another part of the grill to get your grill marks, and finish your steaks in your oven at 450 degrees. Many restaurants cook this way. They mark the steaks on the high heat grill, and finish them in the oven on high heat. This prevents the outsides from burning and allows the steak to cook more evenly.
• How do I know when the steak is done? The only SURE method is to use a thermometer. Those aren't always handy. Here is a simple meter test system that gives you a pretty good idea of where your steak is in the cooking process. Looking at the palm of your right hand, bring the tip of your index finger and the tip of your thumb together until they touch. Don't press them hard together; just make them touch. Using the index finger of your other hand, press into the fleshy part of your right palm just beside the thumb. This is roughly the texture of rare- to medium-rare beef. Now, one at a time, touch your right thumb tip to the middle finger on the right hand and test the same fleshy area by your thumb with your left index finger. You'll notice that the texture of this area gets firmer as you work towards your pinky. These are successive temperatures of the beef as it cooks. Thumb and middle finger make medium, thumb and pinky make well done. So, with a little practice, you can just touch a piece of steak to tell what temperature it is. You can practice with the first recipe for Flank Steak.
Aside from steaks and hamburgers people enjoy grilling chicken and fish, which can be marintated beforehand and grilled quickly for a tasty summer meal. Veggies are great on the grill. You can make shish kabobs, skewering your favorite vegetables and grilling them for a few minutes or you can wrap veggies in aluminum foil sprinkling with lemon juice.

 

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