Nothing tastes better than freshly caught fish, grilled to perfection out in the open air. The following is a quick guide to grilling common cuts of Fish and Seafood. Direct Grilling Some firm-fleshed fish steaks like swordfish, tuna, salmon and halibut can be directly grilled with Perfect Grill Marks. CUT OF MEAT MEAT THICKNESS HEAT …
Grilling adds a smoky, delicious dimension to most vegetables. We always grill extra so that we can use leftovers in soups, salads, sandwiches and on pizzas and pasta. If the vegetables have a large surface area, use the technique for Perfect Grill Marks. VEGETABLE PREPARATION TOTAL TIME ASPARAGUS Wash and snap off ends. Drizzle with …
A unique and delicious way to grill food is by using a wooden plank. This is a surefire way to get delicious results and wow your dinner guests. The smoke created from the plank sitting directly above a lit burner infuses the meat with unsurpassed grilled flavour. Using a plank is simple Soak it in …
Using wood smoke to enhance barbecued meals may seem like an over-and-above addition to modern barbecue cooking; however, many cultures have used wood smoke for centuries to preserve and flavour meats. Think of smoking as another seasoning to add to grilled favourites. Like any seasoning, it is important to balance it with the existing flavours …
Marinades can be used to create interesting dishes full of flavour. Marinades are used to tenderize cuts of meat that are a little tough and help increase their juiciness. Most marinades include an acidic component such as lemon juice, wine or vinegar in addition to herbs, condiments, oils and spices. The acidic component is what …
With Father’s Day right around the corner, you can go back to the old stand-by tie and golf tees package, or you can step up to something that will come in handy every time Dad (or anyone else) fires up the grill. Here are some gift suggestions for every type of grill master. The Neat …
If you’ve been in the supermarket or butcher shop before you’ve probably seen or heard some, or all, of the types of steak listed below. However, you might not know what any of the terms actually mean. We’re here to help you differentiate the most popular cuts of beef, from the T-Bone to the Sirloin. A. Strip Loin: Cut …
If you’ve been in the supermarket or butcher shop before you’ve probably seen or heard some, or all, of the types of steak listed below.
However, you might not know what any of the terms actually mean. We’re here to help you differentiate the most popular cuts of beef, from the T-Bone to the Sirloin.
A. Strip Loin: Cut from the short loin the strip loin offers a tender, well marbled, and flavourful cut of beef perfect for grilling. Because it is cut from a single muscle, the strip loin cooks evenly and can be cut from 1/2″ to 2″ thick or more.
B. Tenderloin: The tenderloin is a cut of meat that is exceptionally tender, and very low in fat. Found in the middle of the back between the sirloin and the rib. Served whole, or portioned into filet mignon, the tenderloin offers superior tenderness, but often less marbling than other cuts.
C. T-Bone: The T-bone is a bone-in steak from the short loin. This cut has a T-shaped bone that separates the tenderloin section from the larger portion of the top loin. These steaks are not as tender as the porterhouse steak but are still very tasty.
D. Porterhouse: The porterhouse is typically a thicker, larger cut than a T-bone and shares the same characteristics. The short loin or ‘strip’ makes up one side, and the other side of the T-bone is the filet.
E. Ribeye: The prime rib is the most sought after roast. When cut into steaks, the rib eye is one of the most popular and juicy steaks on the market. Meat from the rib section is tender and fattier than other cuts of beef. This extra fat makes rib-eye steaks exceptionally tender and full of flavour.
F. Flank: Flank steak is cut from the belly muscles of the cow. The flank steak gives best results when marinated, grilled at high heat for 2-3 minutes per side, and then finished at a lower temperature (350ºf) for 10-15 minutes or to desired doneness.
G. Sirloin: Typically served as Top Sirloin or Sirloin Medallions, these steaks offer an excellent combination of marbling, tenderness, and value.
Happy Grilling!
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