How’s Your Grilling IQ?

          Summer and grilling. The two go together like Bonnie and Clyde , or ketchup and burgers. But if you’re one of many who would like to be more confident when it comes to placing that steak on the coals, you’re not alone.

            “A lot of people have basic questions when it comes to grilling, or knowing the difference between barbecuing (slow, indirect heat) and grilling (fast, hot, direct heat),” says South Dakota State University (SDSU)Extension Meat Specialist Dr. Rob Maddock.

In order to handle some of those questions, Maddock and Dr. Duane Wulf, Associate Professor of Meat Science, recently put on a BBQ Boot Camp at SDSU. The five-hour intensive workshop was partially funded with beef checkoff dollars.

            If you couldn’t attend the BBQ Boot Camp, but have some “how to” questions about grilling great beef, Dr. Maddock shares a few basic, but important pointers. Following these simple steps will help ensure a success at the grill each and every time:

·        Buy a meat thermometer and use it! One of the biggest problems, says Maddock, is that people incorrectly judge the degree of doneness. “You can do everything else right, but if you overcook a steak, it simply won’t be as good,” he says. It’s not a big investment--$2 to $3 will get you a metal meat thermometer that will do the trick. Using a thermometer also eliminates the need to cut into the steak (losing those delicious juices) to check doneness.

·        Think side to center. According to Maddock, many use the thermometer incorrectly when grilling. Instead of inserting the thermometer through the top of the meat while on the grill, pick up the steak with tongs and insert the thermometer into the side of the steak until it is in the center of the cut. If grilling a ground beef patty, hold the top with a grilling flipper and insert the thermometer into the side to the center.

·        What degree was that? Get familiar with degrees of doneness. If you’re looking for medium-rare, Maddock recommends removing the steak at 125 to 130 degrees internal temperature. Medium? When the thermometer hits 140 to 145 degrees, take it off. A medium-well steak will go off at 150 to 155 degrees. And always keep your burger on until that internal temperature is 160 degrees. Remember, internal temperatures will continue to rise—sometimes several degrees—once you remove the meat from the grill.

·        Cut, cut, cut! Getting the right cut of meat is essential to a great eating experience. Because grilling uses high, direct heat, you need a tender cut. Think of cuts from the rib (rib steak, rib eye) or loin ( New York strip, T-bone, tenderloin or sirloin). There are also some value cuts that are great on the grill. If you can’t find the flat iron or ranch cut in your retail outlet, check with your local butcher shop. Steaks should be at least one-inch thick.

·        Thaw it first. Research at SDSU has shown steaks put on the grill in a frozen or partially frozen state were tougher and drier than those thawed before grilling. In fact, Maddock recommends removing steaks from the refrigerator about one-half hour before grilling.

·        Want a rub? Some beef eaters are purists who strictly enjoy the pure taste of a steak off the grill. However, if you prefer some additional flavor, try a seasoned rub. One great combination, says Maddock, is kosher salt and fresh ground pepper. Rub it into the meat approximately two hours before placing it on the grill. And contrary to popular thinking that salting meat prior to grilling will draw moisture and make the meat drier, Maddock says their research has found the opposite. “The truth is,” he insists, “that the salt will go into the meat and hold the moisture.” Unless, that is, you salt the meat a couple of days prior to grilling. That process will extract protein and result in a ‘chewy’ piece of meat.

·        Don’t stack your steaks. There’s nothing wrong with taking several steaks off the grill and stacking them in a cake pan to stay warm, right? Wrong. When you stack five or six big steaks in a pan, the internal temperature of those steaks can rise 20 degrees in a short period of time. That means medium-rare steaks can become medium well. Instead, lay them single file and place a piece of foil loosely over the top to keep them warm until you’re ready to eat.

·        Charcoal, gas or electric? Whatever your grilling method of preference, understand how your grill operates. Generally, when grilling steaks on a gas or electric grill, use a consistent medium heat. If you’re a charcoal aficionado, be a patient one. Let coals reach the right temperature—an ash grey color—before putting the steaks or burgers on to cook. Use a chimney lighter to light the grill more quickly and without the need for lighter fluid. And, throw in some chunks of hardwood—oak, hickory or fruit wood—for a nice flavor.

·        Enjoy. There’s nothing quite like a grilled beef steak or burger to compliment the summer—especially if it turns out just right. For additional information on grilling beef—or for some scrumptious recipes—go to www.sdbeef.org, or www.beefitswhatsfordinner.com

The South Dakota Beef Industry Council collects the $1-per-head beef checkoff on cattle sold in South Dakota . Checkoff dollars are utilized strictly for promotion, education, or research programs. At least 50 cents of every dollar is directed to the Cattlemen’s Beef Board for programs on the national level. The SDBIC can retain up to one-half for in-state programs.