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Everyday Grilling Mistakes

Everyday Grilling Mistakes


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Incinerated (or raw) meat, lighter fluid-spiked food, and falling-apart fish can really put a damper on a summer barbecue. Our tips will help get things in order.

Grilling Problems

Grilling faux pas are just like other kitchen mistakes, except fire is involved—meaning burnt burgers and singed arm hair, too. Follow our grilling tips to make sure you don’t make these mistakes.

Our first grilling oops is: You coat grill racks with cooking spray while they're over the fire.

THE RESULT: Torched food

THE FIX: Just don’t do it. Sudden flare-ups will not only scorch the food, but they’ll also put you at risk for getting burned. For safe grilling, carefully remove the grill racks from the fire, and then coat them with cooking spray or use a paper towel coated in oil to easily grease them without leaving behind an oily mess. Coating the food with cooking spray or oil will also help keep it from sticking to the grates without causing any safety hazards. Choose an oil with a high smoke point (such as peanut oil).

You don't preheat the grill

THE RESULT: You incinerate the food.

THE FIX: Whether you’re grilling with gas or charcoal, a steady, hot fire is crucial. Once the grill is turned on (or the coals are dumped beneath the grate), always close the lid and allow the grill to get hot. An eager griller may be tempted to skip this step, but if the heat doesn’t have time to stabilize at the correct temperature, food will burn before it cooks through. As a general rule, allow about 10 minutes for a gas grill to heat up and about 30 to 40 minutes for charcoal.

You skip adding more coals

THE RESULT: The fire fizzles out.

THE FIX: With larger cuts of meat that require hours over indirect heat, maintaining the coals is crucial. To keep the fire at a steady temperature over a long period of time, you’ll need to add new coals while cooking. It depends on the grill and the type of charcoal, but in general, you’ll need to add about 10 to 15 briquettes every 45 minutes to an hour. Standard briquettes take about 20 minutes to heat up, so plan ahead and add them 20 minutes before you need them. Or try using lump charcoal instead of more common briquettes. Lump charcoal burns hotter and faster, and as a bonus, you’ll avoid the fillers and binders used in briquettes. Of course, with gas grills, none of this is an issue.

You use lighter fluid to get charcoal going

THE RESULT: Food that’s flavored with a hint of chemicals.

THE FIX: When stomachs are rumbling, a hit of lighter fluid on the coals to give them a jump start can seem like an easy shortcut. Resist. The time you save with lighter fluid isn’t worth the bitter taste it leaves behind, and no sauce, marinade, or rub can hide it. To start a charcoal fire, all you need is a chimney starter and some newspaper. Stuff the newspaper in the bottom of the chimney starter, place charcoal in the top, and light the paper. The coals will be ready in about 30 minutes.

You grill over flames

THE RESULT: Meat that’s both charred and undercooked, with a sooty residue to boot.

THE FIX: Maintaining an even, powerful heat is important for great grilling, and cooking over embers is the key to an even heat. As a rule, charcoal and wood fires should be burned down to glowing embers before food ever touches the grate. Allow about 30 minutes from the time you light the fire, and wait until the coals have a bright-red glow with a gray, ashy look. It may take some time, but don’t rush: Cooking over flames will scorch food quickly and unevenly, leaving you with charred and inedible results.

You don't clean the grate every time

THE RESULT: The food sticks.

THE FIX: If you’re prying food off the grill every time, chances are there’s one crucial thing you aren’t doing: cleaning that grill. Before and after each grill session, clean the grates thoroughly with a wire brush. (A brass-bristle brush is best, since steel bristles can damage the enamel finish of some grates. Make sure the bristles are in good repair—you don’t want wayward bristles making their way into the food.) Each time you grill, preheat the rack with all burners on high for 10 to 15 minutes to incinerate any remaining residue from the last cookout, making it easy to clean off. Then, brush the grates vigorously with a grill brush so they’re smooth and free from any stuck-on food. Finally, make sure to oil both the grates and the food. Cleaning the grill isn’t just to prevent sticking. You’ll also get the best flavors when you’re not incorporating leftover bits from previous cookouts.

You pack the grate

THE RESULT: You can’t manipulate the heat.

THE FIX: Most food cooks best with a combination of direct and indirect heat—but even when you plan on cooking over direct heat only, don’t cover 100% of the grill. It’s always a good idea to leave yourself an open space so you can reposition food if flare-ups occur. You should aim to have no more than two-thirds of the grill covered.

You forget about the fat in meats

THE RESULT: Flare-ups.

THE FIX: Most flare-ups are caused by fat dripping onto the fire, which makes them easy to avoid. Carefully trimming all excess fat from the outside of meats before putting them on the grill or opting for leaner cuts of ground beef when making burgers will prevent most flare-ups. Flames are inevitable, however, so when cooking fattier cuts or burgers made with ground meat higher in fat, be prepared with an area of indirect heat where you can move food to safety. Kill a flare-up with a quick spritz of water. Be sparing: Anything more than a mist could cause ashes to float onto the food.

You use short tongs

THE RESULT: Singed arm hairs—or worse.

THE FIX: A good pair of long-handled tongs will be the hardest-working tool in your grilling arsenal, so invest in a pair that’s comfortable and sturdy. The long handles are key: Grills can be deceptively hot, so you’ll want to keep a safe distance. Short tongs leave your hands vulnerable to sudden flare-ups. And never use forks or utensils with sharp edges—piercing meats allows flavorful juices to escape.

You grill with dry wooden skewers

THE RESULT: The skewers blacken and burn.

THE FIX: The kebabs may be perfectly cooked masterpieces, but the presentation is less than stellar when the skewers are blackened, sooty sticks. This is an easy fix: Soak the skewers in water for about 30 minutes before assembling the kebabs for beautiful results. You can also freeze the skewers in a bag after soaking them so they’re ready to go when you are.

You thoroughly mix burger patties

THE RESULT: Tough, dense burgers.

THE FIX: Your own two hands are the ideal tools for shaping burgers, but too much manhandling will leave you with a finished product that’s tough, not tender. For perfect patties, use a light touch and be careful not to compact the meat as you shape the patties. Work the ingredients evenly and lightly, enough to form a sturdy patty but no longer than necessary. Use your thumb to make a small indentation in the center of each patty before tossing it on the grill. Burgers swell in the middle as they heat up, so this trick will help them hold their shape and cook evenly.

You grill large cuts of meat quickly

THE RESULT: A raw center.

THE FIX: Choosing the best cut of meat depends on many factors: the recipe, your price range, the occasion. One major factor is your dinner deadline. If you want to get a meal on the table quickly, then a pork shoulder isn’t the ideal cut. It’s a thick piece of meat that takes hours to cook properly. If time isn’t on your side, opt for smaller cuts like pork tenderloin, pork chops, chicken breasts and thighs, and fish fillets that will cook quickly over medium-high to high heat.

You always marinate meats overnight

THE RESULT: Fish and seafood are overly salty and tough; meats are mushy and grainy.

THE FIX: Marinating is a simple and effective way to impart all kinds of flavors. But like many things, it’s best in moderation. Acidic marinades made with citrus, wine, and vinegar can compromise the texture and overwhelm the subtle flavors of the meat if left on too long. In general, small or delicate foods need only 15 to 30 minutes to soak up the flavors, and even the toughest cuts of meat don’t need more than 12 hours. Salt and other delicate seasonings tend to get lost in a strong marinade. Get the most out of seasonings by adding them directly to the meat after marinating, not to the marinade. Plan ahead (but not too far ahead) to avoid an overmarinated mess.

You flip meat frequently

THE RESULT: Dried-out, tough meat with barely-there grill marks.

THE FIX: It’s hard to resist poking and prodding meat to try to check on how it’s doing. But when the fire is good and hot and the food is cooking, step away: Once a piece of meat is on the grill, avoid moving it before it’s ready so the outside develops a good char. To test when a burger is ready to flip, slip the edge of a spatula under the edge of the burger and lift up gently. If the meat is sticking to the grate, let it be and try again a minute later. If the grate is properly cleaned and oiled, the food should lift up easily when it’s ready to flip.

You check the doneness of the meats by cutting into them

THE RESULT: Unattractive presentation (who wants a steak with a big slice down the middle?) and dry meat.

THE FIX: Put down that knife! Juices settle in the center of a piece of meat as it cooks, and they need time to redistribute after coming off the grill. When you slice into meat to check doneness, all those yummy juices seep right out. Allow at least 5 to 10 minutes for meat to rest before cutting into it, and test for doneness with a meat thermometer instead of a knife. Place the thermometer in the thickest part of the meat, and for an accurate reading, make sure you’re not touching bone, fat, gristle, or the filling in stuffed meat. Always err on the side of undercooking. You can easily throw it back on the grill for a few minutes, but once it’s overcooked, there’s no going back.

You start basting with barbecue sauce immediately

THE RESULT: Sugary sauces scorch.

THE FIX: Sugar burns very quickly over high heat. When grilling with sweet, sugar-based sauces (several kinds of barbecue sauces fall into this category), always add them at the end of the cooking time (within the last 15 to 20 minutes), or use them when cooking over indirect heat. When using leftover marinade, don’t baste during the last 5 minutes of grill time, or you might not allow enough time for the heat to kill any bacteria that may be present.

You put all vegetables directly on the grate

THE RESULT: Small items fall through the grate.

THE FIX: Grilling isn’t just for hefty hunks of meat. Everything from asparagus to scallops can benefit from time on the grill, so don’t let the grate hold you back. Skewers are often helpful, but they aren’t your only option. A grill basket is the easiest way to infuse small bites with smoky flavor. Choose a nonstick version, and you can simply toss in smaller or more delicate food for hassle-free grilling.

You don't soak wood chips

THE RESULT: Smoked meats that aren’t that smoky.

THE FIX: Smoking meat requires cooking over a lower temperature (200° to 225°) for a longer period of time, giving the food time to absorb all those delicious, smoky flavors. On a gas grill, it can be impossible to get the heat down to the ideal smoking temperature range. In that case, smoke on the lowest heat level the grill can maintain, and reduce the cooking time. To get the most smoke, soak wood chips in water for 30 minutes, and then place the drained chips on the hot coals. Heat the wood chips for 10 minutes or until they start letting off smoke before putting food on the grill. On a gas grill, place the soaked chips in a smoker box or on a piece of heavy-duty foil, loosely fold it up, and then poke about six holes in the top to allow smoke to escape. Turn on the burner at one end of the grill, and arrange the pouch close to that burner. Place an aluminum foil pan filled with water on the unheated side of the grill, replace the grill racks and arrange the food on the rack directly above the aluminum foil pan. Still not smoky enough? Try experimenting with stronger-flavored woods such as oak or mesquite. Avoid soft woods like pine, spruce, or other evergreens, which will produce a sooty, unpleasant smoke.

You cook chicken over direct heat

The Result: Charred skin and rare meat in the thickest part of the breast.

The Fix: Prevent flare-ups that char the skin by manipulating heat. First, establish two temperature zones: Set one side of a gas grill to medium-high and the other to low, or build a fire on one side of a charcoal grill. (Make sure your grate is clean and oiled to prevent sticking.) Start the chicken, skin-side up, on the low- or no-heat side, and cover the grill. After a few minutes, when the fat starts to render, flip the meat, skin-side down. Point the breasts' thicker ends toward the hot side to help them cook evenly. Cover and grill for about 25 minutes. When the meat is done (165° at the thickest part of the breast), crisp the skin on the hot side for a minute or two, moving it as needed to avoid flare-ups. Wait until the last few minutes to brush on barbecue sauce: The sugars in the sauce will char quickly.

You don't prep the grill for fish

The Result: Fillets that cling to the grill rack and break into little pieces when you try to flip them.

The Fix: Stickage prevention is a process, and it starts at the store. Skip delicate, flaky fish like tilapia, cod, or flounder, and go with firmer-fleshed fish, such as salmon, tuna, or swordfish. Pat the fillets dry with paper towels before grill time.

Now prep the grill. Set the rack over a hot fire for five minutes to burn away lingering debris, then scrub thoroughly with a grill brush. Carefully lift the rack and coat with cooking spray. Don't spray into the fire; if you can't remove the rack, swab it with oil using wadded paper towels held with tongs. But don't use the tongs for the fish: A spatula is less likely to tear the fillets. Let the fillets cook undisturbed for a few minutes. When they're ready to flip, they'll release cleanly.

You cook turkey burgers like regular hamburgers

The Result: A dried out burger that sticks to the grill.

The Fix: A well-made turkey burger is a delicious, lower-fat backyard grill treat, but if you don't compensate for the leanness of the meat, you could be eating turkey-flavored particleboard. Mostly it's a matter of getting the patty off the grill before it dries out (or sticks and falls apart)—a job made trickier by the need to cook poultry to 165°. So, to avoid sawdust syndrome, add a little fat to the meat. Yes, add fat. This might seem counterproductive, but it's not if you use a fat that's heart-healthy.

The fat in question? Olive oil. Stirring in two tablespoons olive oil per pound of ground turkey keeps the burgers moist and juicy and also helps them form a nicely browned crust on the outside that won't stick to the grill.


Eight Common Grilling Mistakes, and How to Avoid Them

A food safety specialist shares her tips for keeping grilling safe and healthy all season long.

Like most of summer, grilling is supposed to be stress-free, easy, and fun. You can prepare big-batch recipes for the week on the grill while also enjoying the backyard. And since most grilled meals are casual and share-friendly, grilling is perfect for friends and family in the park on a warm afternoon, or at the beach after a long sunny day. But grilling can go wrong. Mary Ellen Camire, Ph.D., CFS, a professor of food science at the University of Maine and a fellow in the Institute of Food Technologists, says that the most common grilling mistakes are innocuous and can happen very quickly. They can lead to foodborne illnesses, injuries, or adverse effects to your health over a long period of time.

"There&aposs a lot of miscommunication out there about even the simplest of grilling safety tips, including the best way to measure if your grill is hot enough to get cooking," Camire says. "How long you can hold your hand over the grill before feeling the urge to pull it away isn&apost good enough after all, after a couple of beers, who knows if you&aposll really feel the heat."

Cooks who are committed to safety as well as the best quality possible know to insert a thermometer into meat to check for doneness before serving, but the essential information here goes beyond checking the temperature of beef, pork, poultry, and fish. Some of it isn&apost related to cooking at all. Make room in your grilling routine for these tips and rest easy knowing your alfresco meal is as harmless as it seems.


Increased risk for certain cancers

Shutterstock

When certain foods are cooked at very high temperatures, they form natural chemicals called polycystic aromatic hydrocarbons (PAH). These chemicals are linked to developing certain cancers, including esophageal and colorectal. They are formed when the food is charred or burnt, so avoiding direct exposure of meat to an open flame is advised.

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11 Quick and Clever Fixes for Common Kitchen Fails

Sometimes that dish you’ve painstakingly planned can go from perfect to "Pinterest fail" right before your eyes. But instead of crying over burnt cookies, too-salty dinners or crumbly breads, accept the challenge of remedying these kitchen mishaps.

The Gravy Came Out Lumpy

If your turkey sidekick (or other pan sauce) isn’t silky-smooth, reach for the immersion blender. In just a few seconds, you can blitz away any unwanted bumps.

The Chili Is Too Spicy

Dairy mellows spice, so serve this hearty dish with lots of sour cream and cheese — and warn your guests that the party is about to heat up.

The Mac and Cheese Didn't Brown

When you make this classic dish casserole-style, you want a crispy and golden top. But if it’s cooked through and hasn’t browned yet, just pop it under the broiler to get it there.

The Lasagna Layers Are Sliding

This slippery dish gets excited if you slice into it too soon. Wait 10 minutes before cutting any more, to let the layers firm up (but remember that a slightly sloppy plate will taste just as good).

The Fries Are Limp and Greasy

If you’ve taken the time to fry your own potatoes, they'd better satisfy! Hotter oil should help, so boost the heat on your burner and toss the fries in again until they are golden brown.

The Cake Layers Came Out in Pieces

Don’t fret if a birthday cake breaks when you try to free it from the pan — the fix is literally built into the recipe. Just use frosting to “glue” the pieces together and camouflage any not-so-pretty spots.

The Spaghetti Sauce Is Too Salty

Add more tomatoes or a splash of lemon juice to brighten the flavor and balance out the salt.

The Cookies Burned

This isn’t a problem — it’s an opportunity. Grate off the burnt bottoms with a rasp, and spread on frosting, ice cream or whipped cream. Then make a sandwich with another cookie on top: The wet filling will soften the cookies and blunt the burnt flavor (and make dessert a lot more fun!).

The Dip Is Too Thick

There’s nothing that disappoints quite like breaking a chip halfway into delicious onion dip. Whisk the dip to loosen it up, and add a little water if necessary.

The Banana Bread Won't Leave the Loaf Pan

If your pound cake or quick bread is stubborn, start by cutting and prying out one slice from the end. Then use an offset spatula as a lever to boost remaining cake out. Or, throw caution to the wind and cut the whole cake into cubes — just tell everyone you really meant to make trifle.

The Pie Crust Burned

If your perfectly crimped edge turned black instead of golden (oops!), just trim it off and pretend it never existed — there will still be plenty of crust to eat on the sides and bottom, and you can call the presentation “rustic.”


Mistake #6: Not oiling the cooking grate

Applies to: Charcoal and gas grills

Why It's a Bad Idea: Most cooking grates are made of steel or cast iron and must be oiled before grilling to keep food from sticking.

Best Practice: Using tongs, dip a wad of paper towels in vegetable oil and thoroughly wipe the preheated, scrubbed cooking grate before adding food.

Equipment Review Grill Tongs

What qualities separate the best grill tongs from the pretenders?


Everyday Grilling Mistakes - Recipes

This Memorial Day weekend, amp up your everyday burger by adding a little something special to your ground beef blend. The secret ingredient that? Bacon.

Bacon makes everything better, including cheeseburgers. And while plenty of burgers have bacon on top of them, this recipe uses that salty, crispy iconic breakfast food and adds it into the meat before cooking.

To make the recipe you'll need ground beef, bacon, onion, garlic and Worcestershire sauce. Combine the ingredients and mix them together in a bowl. Then, form the ground beef into patties. Grill the burgers for four to five minutes on each side. Then add all your favorite burger fixings. We recommend some red onion, summertime tomatoes, cheese and more bacon. Because if you're going to go for it, you may as well go all in.

While making this burger is easy, it takes skill. If you're a beginner griller, or even if your technique got a little rusty during the cold months, avoid common grilling mistakes with this handy guide. But why stop there? While you have the grill fired up, you may as well make these other great grill recipes for chicken, steak, pizza and more.

Ingredients:

1 pound ground beef
5 strips bacon, cooked crisp and chopped very small
½ small yellow onion, diced small
1 clove garlic, minced
1 teaspoon Worcestershire sauce
Salt, to taste
Pepper, to taste
4 hamburger buns, toasted

Combine the ground beef, bacon, onion, garlic, and Worcestershire sauce in a bowl. Stir just until combined. Then, gently form the ground beef into 4 patties. Season each patty with salt and pepper, to taste.
Grill the burgers over medium-high heat until cooked through, about 4 to 5 minutes per side.
Serve the burgers on the toasted buns, topped with your choice of toppings.


You waited until there was a problem.

Training your dog can take a lot of work, but you should take the time to work with your dog on his behavior. Don&apost wait until there is a major problem before you address it. "Pet parents often seek out a behaviorist as a &aposlast resort,&apos but an early consultation with a qualified behaviorist to discuss normal behavior, early behavioral warning signs to looks for, and ways to increase the odds of a happy, well-adjusted pet can save a caretaker emotional and financial stress in the future," says Rehner-Fleurant. Educated about dog behavior and what you can do to ensure that the experience is good for both your dog and for you.

It&aposs also helpful to know what is considered normal for your dog. If your dog is exhibiting a behavior change or showing fear or aggression, Rehner-Fleurant says to contact a veterinarian or behaviorist who can rule out physical causes and work with your animal to address the issue from the right angle.


How to Avoid The Top 5 Grilling Mistakes

1. Running out of fuel! Before you even get started this can kill your BBQ dreams. This is one of the easiest mistakes to avoid, but one that will leave you not only disgraced in the backyard, but more important hungry. So always check your tank level and have a back up. And if you are a habitual BBQ’er that consistently runs low, have a back up to the back up!

2. Using BBQ tools the wrong way and at the wrong times. Too many times grillers try to flip fish, pizza, burgers, and brisket with tongs. This is one of the worst things you can do because it will pull the bark off of your brisket, split your burger in two, shred your fish, or leave your pizza with holes. Use a spatula instead. Tongs are best for hot dogs, chicken, steak, pork chops, ribs and skewers. So please, use the right tool for the right food. Trust me your friends and family will thank you.

3. Grilling at temperatures that are too high. This is one that I see almost everyday. People have the grill too high and wonder why the food comes out burnt, tasting like char, is over cooked on the outside and undercooked on the inside, or sticks to the grates. My ideal grilling temperature zone is 450-500 degrees, if not a little hotter. Anything more can cause the above and leave your grilled food a disaster. #turndowntheheatandturnuptheflavor

4. Using a meat thermometer the wrong way. I have seen people use the meat thermometer from top to bottom. This makes finding the actual internal temperature almost impossible. I like going in from the side. This allows you to find the true middle of the meat, and also a better and truer measurement of your meat temps. So, next time you use yours, try going in from the sides. This also makes it easier if you are using a wireless thermometer when flipping food.

5. Not asking for advice until it is too late. At Weber, we are always here to help, but that can be a challenge when time is running out. Ask first and enjoy BBQ second. An easy thing to do is get a grilling game plan set for your next cook. Focus on what you are cooking, how long it will cook, the time it will cook, and the temperature at which you will be cooking. If you have questions, ask early and often so when your game day grilling comes, you can grill the best meal ever.


A brief explanation of each cut of meat:

Before we can figure out what your perfect steak is, we must first learn where each cut comes from.

Sirloin

The sirloin is sandwiched between the round and the short loin, and above the flank.

There are actually a few different portions of the sirloin that serve different purposes.

As you can see above, the top sirloin is the biggest section of the sirloin. This is the part where most sirloin steaks are cut from (ours included). The sirloin actually wraps around the beef tenderloin which can tell you that the sirloin is a mostly tender steak. On the very bottom we have the tri-tip, which could be considered its own cut in the western United States. Not pictured is the sirloin tip roast which is a lean slow cooked meat.

So… what does this tell us?

The sirloin is a lean cut of meat that is great for grilling and the most tender of the economical steaks.

This steak is perfect for big eaters on a budget.

Short Loin

The short loin is perhaps the most confusing of the bunch because it encompasses so many different cuts.

Included in this section of beef is the porterhouse, t-bone, New York Strip/Kansas City Strip, and the tenderloin itself (although it is technically it’s own section).

The short loin runs along the spine of the cow and is directly between the sirloin and the rib, making this the most tender area.

Back Side

Front Side

Above you can see the cross-section of a short loin, as well as the length of it (about 1.5 feet)

If you look on the back side, you might see a familiar cut, the porterhouse. What’s great about this cut is that it includes both the New York Strip and the Filet Mignon (tenderloin).

On the front you see the Kansas City Strip, which is essentially a bone-in New York Strip.

Right in the middle of the short loin is where your t-bone comes from.

What’s the difference between the three?

A porterhouse has the strip and the entire filet attached to it.

The t-bone has the strip and a smaller portion of the filet attached to it.

The Kansas City Strip is just the strip with no filet attached to it.

The three share two things in common: the New York Strip and they are all bone-in.

This is one of the more expensive sections of meat available because of the leanness, tenderness and demand of it.

If you’re looking to entertain many big eaters, want to eat a leaner cut of meat, and have a little more money to spend, then any steak from this section is perfect for you.

Located in front of the short loin and behind the chuck (shoulder), the rib is another fantastic cut.

The rib is also a whole different beast because of its versatility. I’m sure many of you have eaten both prime rib and a ribeye steak.

These are the exact same cut of meat prepared two vastly different ways.

A prime rib is a roast, cooked at a generally slow temperature in the oven, whereas a ribeye steak is cooked quickly on the grill.

Above you can see the two of them. It should be noted that this is a very fatty steak compared to the last two sections.

This is one of the “tastier” cuts to be served because of the fat, which will cook into the meat when grilled properly.

The ribeye does have a few different stage names that you should be on the lookout for, because butcher shops tend to use different terms.

Delmonico (ours at Colony’s Quality Meats), Saratoga, Cowboy, and Spencer are all names this could potentially be sold as.

This steak is perfect for those on a high fat diet, are big eaters, and have a little money to spend.

Tenderloin

Like I said before, the tenderloin is technically it’s own category, even though it was briefly included in the short loin.

The tenderloin is the most tender portion of a cow, it’s in the name, silly.

Not only is it the most tender, it’s also the most expensive, and rightfully so.

The tenderloin can be served as both a steak and a roast.

When moonlighting as a steak, it goes by the name Filet Mignon. This is French for “delicate filet.”

As you can see above, this is a very lean cut. This combined with the positioning of the steak makes it the most tender cut you can buy.

So, if you have quite the budget and aren’t looking to devour 12-16oz of meat, the filet is perfect for you.


Now, Get Cooking

No matter what type of grill you go for, here are just a few of our favorite grilling recipes:

Grilled Chicken with Nectarine BBQ Sauce

This fruity twist on standard barbecue sauce is great with pork tenderloin or chops, or—as you see it here—slathered on grilled chicken. Get our Grilled Chicken with Nectarine BBQ Sauce recipe.

Grilled Corn with Soy and Mirin

For a healthier option with some Japanese flair, try a simple mixture of soy sauce and mirin: It adds a hint of savory flavor while letting the sweet, smoky intensity of the grilled corn come through. Get our Grilled Corn with Soy and Mirin recipe.

Grilled Shishito Peppers

Delicately sweet and usually mild, they are an easy snack to throw on the grill. Simply toss with olive oil, cook on a hot grill, and sprinkle with togarashi (a Japanese spice mix) and coarse salt. Get our Grilled Shishito Peppers recipe.

Mexican BBQ Chicken

A recipe inspired by Mexico’s pollo al carbon, chickens marinated and cooked on huge charcoal grills. The marinade contains achiote paste, chopped cilantro, jalapeños, garlic, lime, and orange juice. Get our Mexican BBQ Chicken recipe.

Thai Grilled Chicken Breasts

Fish sauce, soy sauce, garlic, and brown sugar make for fantastic flavor, but a side of sweet chili sauce for dipping doesn’t hurt. Get our Thai Grilled Chicken Breasts recipe.

Everything Else You Need to Know

Our Top Grilling Tips, Techniques, Tricks, and Tools for the Best BBQ Ever

Roxanne Webber wrote the original version of this post. It has been updated with additional links, text, and images.



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