When i grill any meat, i screw it up, what am i doing wrong?!
When i grill any meat, i screw it up, what am i doing wrong?
i grill it at the temp advised, for the time advised, then i cover tightly for the resting time, the meat still turns out tough (when i uncover after resting there is quite a bit of juice under meat)
Answers:
I have never heard of resting meat.
I like high temp, less time.
Pound the meat befroe you grill it, and grill it for a little less time.
=]
Don't poke. For god's sake don't ever poke the meat.
well im a vegetarian, but
maybe you should try basting it several times throughout cooking it
Well are you putting the temperature for what it needs or you just need practice?
It still sounds like you are over cooking it. And maybe a little too hot. Maybe your grill is off a little? Next time cook it a little lower and a little shorter than it says. Also...if you marinate the meat for 20 minutes or so before you BBQ it will be a lot more tender.
I was playing Cooking Mama on my Nintendo DS, but I didnt get to the meat level yet, so I cant help you. But keep trying, its not like youre actually buying and cooking the real thing, ya know!?
Try a rotisserie, it will lock in the juices, or marinate it overnight!
If the meat is cooked, then you aren't doing anything wrong with grilling. It could be the cut of the meat you are using. Try marinating the meat for at least 30 minutes before you cook it. Citric acid (lemon, lime and orange juices) are good at tenderizing the meat. Salt also works well, the longer you let the marinade work on the meat the more flavor it will have and more tender it will be.
For steak try:
Worstechire Sauce
Lime Juice
Salt
Pepper
Garlic powder
steak seasoning
Put all the marinade ingredients in a zip top bag, mix them up and then add the steaks. You just need enough liquid to coat all the meat.
It may be the cut of meat you are using.
Try marinating 2 to 3 hours before grilling.
Ask your grocer or butcher the best Steaks for grilling.
In my opinion.
Rib eyes grill the best.
Then Filet's
Then Strips
Then Sirloin
The last two need the most marinating time.
Start simple. Try a 8oz sirloin. What temp. do you like it. (rare, Med/rare,med...)
Remember if your unsure cook it less because you can always put it back on the grill.
Meat will cook differently between gas and charcoal.
This is how I tell when my meat is done!
How to tell when steak is done
Posted May 30th 2006 7:01AM by Nicole Weston
Filed under: How To, Steak Day
It is difficult to tell when a steak is done simply by looking at it unless you like your meat very, very rare or very, very well-done. The cooking times given in recipes, if given at all, tend to be vague because the temperatures that our grills and stoves work at can vary so widely. For example, a dial set to "medium heat" on one stove might actually produce as large a flame as "high heat" in another kitchen. Cutting meat open once at the end of cooking isn't a big deal, but if you need to keep checking the interior of the meat, you can lose a lot of the cooking juices. The best way to check if the meat is done is by using a meat thermometer (125F for rare, 135F for medium, and 155F for well-done, according to Real Simple), but you can also use your hand as a reference and determine the doneness from the firmness of the meat.
I labeled a diagram of a hand, above, to identify the reference points. Simply press the labeled spots on your hand. They correspond with the following levels of doneness:
Rare meat should feel soft and offer little resistance to pressure.
Medium meat should feel firm, but with a little bit of give to it. The less give, the more well-done the piece will be.
Well done meat should also feel firm, but will have only minimal give to it.
make sure the meat is COMPLETELY room temperature before you begin to cook it. It isn't necessary to cover it tightly while it rests (that is probably what is producing all the juice--condensation/steam).
Try ribeyes.
There could be a lot of different reasons. My friend asked me the same question about a month ago. I watched him one time and noticed that he didn't let the meat come to room temperature first. The meat had thawed (some times partially) but never got to room temp throughout. It makes the meat tough when cooking.
Thats just one hint.
Good Luck.
Here's how to grill meat: (steak)
Poor a bit of olive oil/extra virgin olive oil on the steaks, very lightly coating, then use the seasoning of your choice. A grill seasoning works just fine, or just salt and pepper. There's many ways to season, so find one that you like. Seasoning amount is determined by thickness, so be more liberal with thick steaks, and much less with thin. Use a steak that is meant to be grilled, avoiding braising meats like round, chuck, etc. Personally, I use tri-tip (not ball tip), Sirloin, rib eye, or cuts like NY strip, or even fillets (tenderloin cuts) if you can afford it.
Prep the grill when nice and hot with a brush, then a bit of vegetable oil on a rag/paper towel (don't let it catch on fire!)
With coals, let them cook for about 30-40 minutes, cooking off the lighter fluid, while also tempering the coals (cooking off impurities, burning them off to a good even cooking temperature). Begin cooking when there is very little flame, but good hot smoldering coals.
For steaks, place on the grill at a 10 o' clock position when it's good and hot, searing on grill marks for about 2-3 minutes. Then place the steak at a 2 o' clock position for about the same amount of time on the same side. This will achieve your crosshatch grill marks, which will be your "presentation side," or the side that will be facing up.
Flip over. This side does not need crosshatch marks, so place on in any position you like, like 10, 11, or 12 o' clock positions, whichever works best with the room you have available. For rare to med. rare, cook about another 4-6 minutes, for medium, about 7-10 minutes, for well-done, well, forget it. No good steak deserves such punishment!
Slap onto a plate and enjoy. Melt bleu cheese or gorgonzola butter (butter and said cheese blended together in equal parts) on top, or use a good salsa or good steak sauce if you wish. But remember a good steak needs no disguises.
probably drinkin to much.