It’s the perfect time of year to fire up your grill and do some outside entertaining. Here are some pro tips from Brennus Moody, the Co-op’s Fresh Department Manager, for grilling the perfect piece of meat.
·Let steaks and pork chops come to room temperature before grilling; keep chicken refrigerated.
·Season foods generously on both sides with salt and pepper, rub with seasoning mixture or marinate in the refrigerator.
·When grilling fish, it’s best to grill it by itself, not with other kinds of meat. Meat will easily take on the flavor of seafood if cooked at the same time on the grill.
·Brush the rack with oil prior to heating to prevent sticking.
·Preheat the grill to medium-high. For gas this will take about 15 minutes, 30 for charcoal.
·When searing foods, always keep the lid open.
·Be sure not to flip food too often or move it around (unless you're doing so to avoid flare-ups).
·Let steaks, chops, and chicken rest for 10 minutes before serving. We know how tempting it smells, but trust us on this one!
*Did you know the Co-op's Meat Department makes all our own bratwurst and sausages by hand, carefully developing the perfect mixture of seasonings, cheeses, and other special additions? And our bakery makes all our buns from scratch!
