Tips; Grilling Tips - Sage the Smart Grill Guía Rápida

Tips

GRILLING TIPS

Meats
Recommended cuts:
• Beef - sirloin (New York), rump, rib eye
(scotch fillet), fillet.
• Lamb - trim lamb leg steaks, fillet eye of
loin, cutlets and diced lamb.
• Pork – butterfly loin steaks, spareribs, leg
steaks, fillets, diced pork.
• It is not recommended to cook items with
thick bones such as T-bone steaks.
• Tougher cuts such as beef blade, topside
steak, lamb forequarter or neck chops can
be used. To tenderize these cuts, marinate
them for a few hours or overnight in a
marinade with wine or vinegar to help break
down the connective tissue.
• If using a marinade recipe or pre-marinated
meats from your meat retailer, drain excess
marinade off and dab the meat with paper
towels before placing on the grill. Some
marinades contain high sugar levels which
can scorch on the cooking plate.
• Do not salt meat before cooking. Salt will
draw out the juices, toughening the meat.
• Do not pierce meat with a fork or cut meat
while cooking, this will let the juices escape,
resulting in a tougher, dry steak. Use tongs
instead.
• Do not over-cook meat. Some meats are
better served pink and juicy.
• Parboiling sausages can alleviate the need
to pierce sausages before cooking.
• When removing fish pieces from the grill,
use a flat heat resistant plastic spatula to
support the food.
12
JUDGING DONENESS
There is an art to determining when your
steak, lamb chop or cutlet is cooked to the
correct degree of doneness – rare, medium
rare, medium, medium well or well done - but
it is easily mastered with these handy hints
and tips.
Rare
Cook for a few minutes per side, depending
on thickness. Turn once on1y. Cook until
steak feels very soft with back of tongs.
A meat thermometer will show the internal
temperature or a rare steak as 50-60°C
Medium rare
Cook on one side until moisture is just visible
on top surface. Tum once only. Cook on the
other side until surface moisture is visible.
Steak will be cooked to medium rare when it
feels soft with back of tongs.
A meat thermometer will slow the internal
temperature or a medium rare steak as 60-
65°C.
Medium
Cook on one side until moisture is pooling on
top surface. Turn once only. Cook on second
side until moisture is visible. Steak will be
cooked to medium when it feels springy with
back of tongs.
A meat thermometer will show the internal
temperature or a medium steak as 65-70°C.
Medium well
Cook on one side until moisture is pooling on
top surface. Turn and cook on second side
until moisture is pooling on top. Reduce heat
slightly and continue to cook until steak feels
firm with back of tongs.
A meat thermometer will show the internal
temperature or a medium well steak as
70-75°C