Nortex Times

Purdue University recently issued the following announcement.

With July 4 fast approaching, Americans will be firing up their grills to celebrate the season.  From novices to experts, anyone can enjoy grilling. 

“The more you practice, the more you improve in the things you like,” says Stacy Zuelly, an assistant professor of animal sciences at Purdue University and an expert in meat science. “I don’t think grilling is something people should be intimidated to do because they think they have to be a chef to do it right.”

To get you started, Zuelly shares several tips to make your cookout a success.

Buy a meat thermometer … and use it

A meat thermometer (digital style recommended) will ensure your meat reaches a safe temperature while also preventing overcooking. Always lift your meat off the grill (tongs help) and insert your thermometer into the side, measuring the very center of the product.

For ground meat like burgers and fresh brats, always cook them to 160-165 F to avoid possible contamination. Also remember that thin cuts cook fast, so closely watch the temperature.

Shop around for the best meat

When it comes to choosing meat, price can be a good indicator of grilling ease. “Cuts like rib-eyes and strip loins are generally more expensive because they are more tender and therefore easier to cook,” Zuelly says. “But that is not to say you can’t get a great product for less. Sirloins are generally a pretty good compromise.” Selecting meat with consistent thickness will ensure everything cooks similarly. 

More inexpensive steaks, like round steaks, generally are less tender and require more attention to improve flavor and tenderness. Cuts from limbs (round, chuck, shoulder, etc.) tend to be less consistent in tenderness; cuts from the rib/rack and loin are more consistently tender. “These will tend to cost a bit more, but it is because they are more user-friendly,” Zuelly says. 

Add flavor as desired

For dry rubs, always start with salt, pepper, garlic and onion. Salt helps with flavor and also will extract protein, so if you mix it in when making patties, your burgers stay together better. Pepper adds depth to your flavor, while garlic and onion improve meat’s savoriness. “After that, have fun with seasoning to your own tastes,” Zuelly says. “I recommend applying seasoning when you are making patties (mix it in), and for steaks, adding it at least a few minutes before placing on the grill.”

Besides adding flavor, marinades can improve tenderness for small pieces, such as for stir fry or kabobs. Those that improve tenderness generally have a strong acid base (citrus or vinegar) or include tropical fruit (such as pineapple). While you can marinate with a strong acid for hours to even overnight, marinating tropical fruits for more than four hours can cause a mushy texture.

Finally, rubs and marinades high in sugar tend to burn before your meat is done when cooking on a grill. Consider adding sweet flavoring during the last few minutes of cooking or reserve sweeter rubs and marinades for low cooking methods like smokers. 

Cook for diverse tastes

Do some of your guests like meat well done while others prefer it rare? If so, stagger your start times so the meat you want well done goes on first; then wait a few minutes to put on meat you want to end up rarer. Also, don’t forget that if there is variation in the thickness of your steaks or chops, the thinner ones will cook faster.

“Remember that the temperature will continue to rise after you pull your product off the grill, so I recommend pulling it off about 5-10 degrees lower than you want and allow the product to rest for about five minutes before serving,” Zuelly says.  

Learn more at BBQ Boot Camp

Enhance your meat preparation skills at one of Purdue’s BBQ Boot Camps where you will rotate through hands-on learning stations and enjoy a buffet-style dinner. Although the coronavirus prevented events from taking place this summer, Zuelly hopes to schedule one in the fall or at least by next spring. Check out these videos covering topics discussed.  

Original source can be found here.

Source: Purdue University