Grilling steak to perfection requires mastering temperatures and searing techniques. From gas-grilled BBQ wings to electric-grilled ribs, discover how to finish meat in the oven for restaurant-quality results.
The gyro is a Greek-American sandwich composed of a lamb-based meat served on grilled pita bread with lettuce, tomato and a yogurt-cucumber sauce called tzatziki. The sandwich closely resembles the Arabic schwarma or the Turkish doner kebab.
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Veal is juiciest when it is grilled. Unlike beef, most cuts of veal are appropriate for the grill; however, veal chops are the most commonly used for the grill because they are among the thickest and most tender of all the veal cuts.
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Pork steak is a specialty in St. Louis, Missouri, where pork steaks are grilled and basted with barbecue sauce. Pork steaks may be sold as pork shoulder steaks or you may purchase a pork shoulder roast or Boston butt roast and carve it into individual steaks.
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Tilapia is a soft, white fish with a delicate, light taste that will assume the flavor of any herbs and spices used to season it, as well as any marinades used beforehand. Tilapia is widely available in frozen form in many different venues, and can commonly be found fresh in fish markets and in some grocery stores.
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The George Foreman grill works as a contact grill. This means that the machine's hot metal parts grill the food from both sides, much like a sandwich toaster. Vegetables can be cooked in the George Foreman machine. However, as Andrea Chesman points out in "The New Vegetarian Grill,"
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Grilled lamb ribs fall into that category of foods which look elegant but require only basic outdoor cooking skills. Because grilling brings out lamb's smoky, succulent side, you won't need much more than a salt rub to tenderize the ribs and release their juices.
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Chicken may be traditionally grilled using a conventional oven, but you can cook it in a microwave oven quicker. To do so, the chicken must be thawed because frozen meat takes much longer to cook.
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A beautiful day almost requires throwing some steaks on the grill. A thick, juicy steak can be quite the trick to prepare properly though. Overcooking your steak will turn it into something resembling beef jerky; and if you undercook it, the fat won't melt and your steak will be chewy and gristly.
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Some of the most popular cuts of pork are boneless. The pork tenderloin, for example, is often sold boneless, since the ribs connected to the loin are often removed and sold as their own product. Many pork chops are also prepared boneless, although bone-in options are available.
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George Foreman grills are known to cook flavorful, healthy meals in a short amount of time. The exclusive design of a George Foreman grill helps reduce fat content, and the nonstick grilling plates prevent the need for butter or cooking spray, which may add calories, sodium and fat per meal.
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Ribs require a slow, long cooking process to be flavorful and tender. Grilling them on your electric grill is not only an effective way to do this, it also imparts a smoky flavor into the meat and allows the ribs to develop a brown crust without overbrowning or charring.
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Shell steak is a boneless and elongated cut also called New York strip steak, Kansas City strip steak or simply strip steak. Shell steak usually has about a 1-inch thickness. This steak is cut from the steerβs hindquarter or middle section of its back.
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There is nothing better than a perfectly grilled, juicy Italian sausage to go with a glass of Sangiovese and your favorite pasta. You cut into the sausage feeling that "snap" of your knife, then the juices flow out onto the pasta, mingling with the sauce.
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Vaqueros -- ranch hands and cowboys from the north of Mexico -- created fajitas as a way to use the flavorful and inexpensive cut of meat known as skirt steak, and Tex-Mex food enthusiasts have been grateful ever since.
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The sounds and smells of grilling are synonymous with summer months, though there are plenty of people who grill year-round. For many individuals, everything tastes better when cooked on the grill. Chicken leg quarters are a popular cut of chicken to grill because they do not dry out as quickly as chicken breasts can.
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Timing and technique are the keys to grilling a 1-inch-thick T-bone steak to perfection. This thicker cut requires different treatment from a T-bone, for example, 1/2- to 3/4-inch thick.
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Thick, juicy pork chops are a summer favorite. Grilling thick pork chops can be challenging, however, because you must get the temperature just right without charring the meat's edges. The key to successfully grilling thick-cut pork is the keep the temperature of the grill low and to grill them slowly.
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Raw onions may make you cry, but an onion on the grill has a totally different effect. An onion's flavor changes drastically as it is cooked at high heats. The sugars in the vegetable caramelize, causing the vegetable to become much sweeter.
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With spring in the air and summer looming on the horizon, the smokers and grills are out in force. While the traditional fare of burgers, brats, dogs and barbecue create mouthwatering meals, there is a less traditional, albeit no less tasty barbecuing option.
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Grilled steak is the king of backyard barbecue cooking, and one of the best cuts of beef to use for turning out the juiciest, most flavorful steaks off the grill is boneless rib eye.
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