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- Keep beef refrigerated. Grilling times are based on beef being
taken directly from the refrigerator to the grill – not at room temperature.
Shape burgers in advance, cover and refrigerate until the grill is ready.
- Trim, if necessary. Remove visible fat from meat and poultry
before grilling to help prevent flare-ups and excess smoke formation.
- Marinating mantra. Always marinate in the refrigerator. Tender
beef cuts can be marinated for 15 minutes to 2 hours for flavor. Less tender
beef cuts should be marinated at least 6 hours –but no more than 24 hours–
in a mixture containing an acidic ingredient or a natural tenderizing
enzyme. Pat beef dry after removing from marinade to promote even browning
and prevent steaming. Do not save marinade for reuse. If a marinade has been
in contact with uncooked beef, it must be brought to a full rolling boil
before it can be eaten as a sauce.
- Grilling temperature matters. Grilling over medium heat ensures
even cooking and flavorful, juicy meat. If beef is grilled over too high
heat, the exterior can become overcooked or charred before the interior
reaches the desired doneness. Charring meat, poultry or fish is not
recommended.
- Watch the charcoal. Never grill while the coals are still
flaming. Wait until the coals are covered with gray ash (approximately 30
minutes), spread in single layer. To check cooking temperature, cautiously
hold the palm of your hand above the coals at cooking height. Count the
number of seconds you can hold your hand in that position before the heat
forces you to pull it away; approximately 4 seconds for medium heat.
- Know your gas grill. Since gas grill brands vary greatly, consult
the owner’s manual for information about preparing the grill for medium
heat.
- Turn properly. Use long-handled tongs for turning steaks;
spatulas for burgers. A fork will pierce the beef causing loss of flavorful
juices. And don’t be tempted to press down on burgers – it only releases the
juices and creates flare-ups.
- Use a thermometer. The best way to determine doneness of burgers
and steaks is to use an instant-read meat thermometer, inserted horizontally
from the side to penetrate the center of the meat. Allow 10 to 15 seconds
for the thermometer to register the internal temperature.
- Internal temperature matters. Cook burgers to at least 160°F.
The color of cooked ground beef is not a reliable indicator of doneness.
Cook steaks to at least 145°F (medium
rare doneness). The color will be very pink in the center and slightly brown
toward the exterior.
- Practice food safety. Keep raw meat separate from other foods
both in the refrigerator and during preparation. Wash hands, all utensils
and surfaces in hot soapy water after contact with raw meat. Never place
cooked meat on platters that held raw meat. Use clean serving platters and
utensils. Serve cooked food promptly and refrigerate immediately after
serving (within two hours after cooking).
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