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BBQ Tips From Our Friends At The Meat House Just in Time For The Holiday

Image: Meat House Facebook Page

So the other day I asked our sales rep. if she could see if the boys at “The Meat House” could give me a few tips on barbecuing to pass along before the fourth. Wouldn’t you know it she came through! Yay Chantel.
Here is a quick question and answer session that may help you with the bbq season.

1) What temperature is best for different meats.

* Best way to cook steaks and chops is to leave the meat on the counter at room temp for 15-30 minutes prior to cooking, ensuring that the meat is cooked evenly throughout. The grill should be on high heat to start, and then hit the steaks or chops on high heat for 1-2 minutes per side. This sear should lock the juices into the meat. The heat should then be reduced to medium and cooked to preferred wellness (approx 5-10 minutes per side).

* Best way to cook ribs and tougher cuts is “low n slow.” Try dry-rubbing the ribs or roast with garlic, cracked pepper, and kosher salt, then wrap in foil and slow roast for approximately 30 minutes per pound at around 275* – 300*. When the meat is tender and cooked to desired wellness, finish on direct heat with your favorite barbecue sauce.

Image: Facebook Meat House Page

 

2) How often should you clean the grill and what should you use?

* It’s recommended by most grill manufacturers to deep clean propane grills once a year. The heat elements should be pulled out and each burner cleaned. It is not recommended to use chemicals on the grill. The important thing is to clean the burners and heating elements (typically tubes that sit inside the grill, with many holes on them that disperse flame). A great tool to use is a toothpick or wooden skewer. It’s always important to remember to track which pieces belong where on the grill, and if bolts or screws are removed during cleaning, so that they don’t get lost!

 

3) What’s a good steak recipe for summer?

USDA Prime NY Strip Steak coated in garlic powder, fresh ground pepper, kosher salt, cumin and cayene, on the grill, smothered in grilled caramelized onions, topped with the Roaring Forties Blue cheese. Delicious!

 

4) What marinades are best for different meats?

The best, and most potent marinades, have soy as the main ingredient. Soy is the best natural tenderizer for proteins. Oil and vinegar-based marinades work well also, but will need a little more time to tenderize and penetrate the meat. For healthier alternatives, citrus (lemon, lime, or orange) works as a great tenderizer/flavor enhancer. Try combinations of orange, soy and sesame for an Asian theme, or soy sauce, mushrooms, garlic, and onions for a more rich savory flavor. Experimenting with your favorite alcohols and wines in your marinades can add flavor, depth, and tenderness to proteins.

There you have it, just in time for the holiday. I know I liked the tips and I’m pretty sure if you did as well and have some other questions to ask, I can get them to do it again. Remember to comment at the end of the blog with any feedback or questions. Thanks to our friends at The Meat House for their great expertise here! You should totally visit one of their great stores in Saratoga and Clifton Park. I love them. Enjoy your Holiday and God Bless.

 

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