Don't forget our Recipe Pages for some good cooking ideas. And send us some of your recipes, ideas and kitchen help.

********

A Measure Equilevant Chart and Susbstitution Page.

********

With summer in full swing the cook-outs are going big so let me remind you of our 101 ways to fix burgers, Steak Cooking Chart, Chicken, Fish and Our Beef Pages, (starting just below), How to Buy Beef Here, Beef Cooking Tips here.

*Grilling Beef*

Click here for some grilling basics.

Definition: A quick dry-heat method over charcoal, wood or gas flames. Use for more tender cuts. Or less tender cuts can be used if marinated.

Appropriate cuts: Ribeye steak, top loin steak, T-bone steak, top sirloin steak, tenderloin, top blade steak, k-bobs and hamburger patties

Appropriate cuts if marinated: Flank steak, shoulder steak, blade steak (7-bone steak), and skirt steak

Step by Step:
1. Preheat gas grill or prepare charcoal by allowing coals to burn down to medium heat (ash covered). It typically takes charcoals 30 minutes to reach medium heat.
2. Season beef as desired. Place beef on cooking grate.
3. Grill according to grilling timetable until desired doneness is reached turning meat only once.

Grilling Timetable

**Ground beef must be cooked to 160ºF internal temperature checked with a meat thermometer.**

Grilling Timetable
Marinate & Grill Steaks: Marinate in tenderizing marinade 6 to 24 hours before grilling. Grill, uncovered, over medium, ash-covered coals per chart for medium rare to medium, turning occasionally.
Beef Cut	Thickness/Weight	Total Cooking Time
Top Round	3/4 in.	8 to 9 minutes
	1 in.	16 to 18 minutes
	1 1/2 in.	25 to 28 minutes (covered)
Chuck Shoulder	3/4 in.	14 to 17 minutes
	1 in.	16 to 20 minutes
Chuck Blade	3/4 to 1 in.	15 to 18 minutes
Flank	1 1/2 to 2 lbs.	17 to 21 minutes
Skirt	1 to 1 1/2 lbs.	6 to 8 minutes
Grilling Steaks: Grill, uncovered, over medium, ash-covered coals per chart for medium rare to medium, turning occasionally.
Beef Cut	Thickness	Total Cooking Time
Tenderloin	1 in.	13 to 15 minutes
Ribeye, Boneless	3/4 in.	6 to 8 minutes
	1 in.	11 to 14 minutes
Ribeye, Bone-In	3/4 in.	6 to 8 minutes
	1 in.	9 to 12 minutes
T-Bone/Porterhouse	3/4 in.	10 to 12 minutes
	1 in.	14 to 16 minutes
Top Loin (Strip)	3/4 in.	10 to 12 minutes
	1 in.	14 to 16 minutes
Top Sirloin	3/4 in.	13 to 16 minutes
	1 in.	17 to 21 minutes
Sirloin Kabobs	1 to 1 1/2 in.	8 to 11 minutes
	2 in.	34 to 40 minutes
Top Blade	3/4 in.	8 minutes
Ground Beef Patties	1/2 x 4 in.	10 to 12 minutes**
	3/4 x 4 in.	12 to 13 minutes
**Ground beef must be cooked to 160ºF internal temperature checked with a meat thermometer.

How to use a thermometer? Click here.

LE FastCounter