How to Grill the Perfect Steak on a Gas Grill For Superb Taste and Flavor

!±8± How to Grill the Perfect Steak on a Gas Grill For Superb Taste and Flavor

Learning the art of How to Grill the Perfect Steak on a Gas Grill requires patience and practice. Most people tend to either end up with overcooked or undercooked meat when grilling steaks. But once you get around to it, you'll find that it is very easy to do. When you've mastered How to Grill the Perfect Steak on a Gas Grill, you can easily cook one up at home and season it to your liking.

Here are detailed instructions on How to Grill the Perfect Steak on a Gas Grill:

1. Choose the right kind of steak. Pick a cut of meat that is thick and well marbled. A well-marbled steak has some fat throughout the meat that gives it a richer flavor and makes it juicy. An example of this is the prime steak, which is more expensive but definitely worth it. Popular steaks for grilling are T-Bone, Porterhouse, and Rib eye.

2. Let the steak reach room temperature before putting it on the grill. This will take about 30-60 minutes, depending on the size of the steak.

3. Preheat the grill. A useful tip on How to Grill the Perfect Steak on a Gas Grill is to wrap small wood chips in aluminum foil and put it as close as you can get to the fire. If the grill is between 600 and 700 degrees and you notice that the wood chips are smoking, then the grill is ready.

4. Season one side of your steak with generous amounts of salt and pepper. Using coarse kosher salt and fresh cracked black peppercorns are highly recommended.

5. Oil the grate using a piece of trimmed fat and rub it over the bars of the grill grate.

6. Put the seasoned side of the steak down on the grill over direct heat. This might take about 2-4 minutes before it is nicely seared. Season the top with salt and pepper just as you did the first time and flip it to sear the other side. Use tongs or a spatula. Never use a fork for the holes allow the juices to escape.

7. Move the steak over on indirect heat and lightly brush it with olive oil for a rich glazed surface.

8. Put a lid over the grill and let the steak bring its internal temperature up to your desired doneness. Press the meat with your finger to test for firmness.

9. Remove the steak from the grill and let it rest for about five minutes to allow the juices to redistribute.

10. The final step on How to Grill the Perfect Steak on a Gas Grill is to enjoy!

How to Grill the Perfect Steak on a Gas Grill For Superb Taste and Flavor

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Make Your Gas Grill Safe

!±8± Make Your Gas Grill Safe

Picnics and BBQ parties are always an occasion when everyone is in a happy and relaxed mood. This is one activity which is undertaken when you are really in the holiday mood. You will be surprised to learn that the percentage of gas grill accidents is pretty high. This makes a happy occasion turn to a serious disaster in a flash.

The reason is simply the fact that gas grills spend most of their time lying unattended and then all of a sudden they are taken out to be operated on a bright sunny day. On that day people are usually too busy to think that this period of inactivity for that gas grill might have made it unsafe.

For many users checking and repairing a gas grill may seem like a tedious job, but believe me it saves a lot of inconvenience and in many cases saves precious live, mainly yours and your loved ones.

All that needs to be done is simply visually inspect the gas grill. Look for any cracks or brittleness in the gas line. If you find it cracked or stiff the best is to replace it.

If you find the hose in good condition then you can check for leakages with the help of some soap water this will eliminate all risks of leakage of propane and will be a much safer party for you.

Under no circumstances try to repair the on the gas tank. Remember it is a sitting bomb which can cause a lot of damage. Best is to get a professional to do it for you. This will ensure proper repair and eliminate any danger for you and your family.

One thing that we all miss out is cleaning the grease pan. This is what adds fuel to the fire. Any leftover grease from your previous BBQ activity should be cleaned to ensure that it is free of grease. Besides, leftover grease is very unhygienic and gross.

A few minutes spent on safety can save you from lot of inconvenience later.

Make Your Gas Grill Safe

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Pete Calderone and Jim Crowley talk about Bradley Smokers. If you want great smoke flavor without the aftertaste, you have to try one of these. And they sell 10 kinds of wood bisquettes for the taste you want. Their bisquette delivery system allows you to set it and walk away. Give them a shot, and your mouth will be watering.

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Tenderized Meat - What are You Really Paying For?

!±8± Tenderized Meat - What are You Really Paying For?

Americans want tender meat. Minnesota-based Hormel Foods responded to this want and produced its "Always Tender" line of products. Consumers have responded so favorably to these products that Hormel is adding more. How is meat tenderized?

The two main tenderizers are Bromelain and Papain, according to the Enzyme Development Corporation. Bromelain comes from pineapple stumps and roots. Papain comes from papaya trees. "The major application of tenderizer in today's market is beef," the corporation says. "A newer area is seafood. The products being treated are squid (calamari), clams, and other very tough and chewy seafood."

Food labels tell whether the product has been tenderized. The U.S. Department of Agriculture (USDA) established label regulations and they are detailed on its Web site. The word "fresh" may not be used to describe "any injected, basted, marinated poultry, poultry part or any edible portion thereof whose whose internal temperature has ever been below 25 degrees Fahrenheit."

During the freezing process many products are coated with ice. The question is, how much? Some frozen chicken breasts are 25% water, a high percentage. Think about this before you buy them. The chicken breasts will shrink as they cook and one fourth of your purchase price will disappear. Check the water content of ham, too, and avoid packages with pooling water.

The USDA defines basted and self-basting products as those that are "injected or marinated with butter, edible fat, broth, stock, water, spices, and 'other approved substances.'" Wow, that's a lot of stuff. What are the other approved substances, you ask? The processor is not required to tell you.

Interestingly, the term "chemical free" may not be used on any label. Most of the labeling terms are easy to understand. Not so with "Meat Derived by Advance Meat/Bone Separation and Meat Recovery Systems." In 1994 the USDA modified its definition of meat to include products "derived from advanced meat/bone separation machinery."

This may have been when the USDA approved the addition of bone material to hot dogs. But the USDA says the meat and bone separation machinery can't grind, crush or pulverize bones and "edible tissue and bones must emerge essentially intact." Say again?

When you buy tenderized meat you are paying for enzymes, flavoring, salt, and often, MSG and soy protein. Even consumers who love tenderized meat may need to be wary. If you are salt-sensitive, are allergic to soy, or have a violent reaction to MSG you must protect yourself.

1. Read every word on every label.

2. Buy "minimally processed" foods.

3. Check the serving size. Is it a "normal" size or would you eat more?

4. How much salt is in a serving?

5. What is the percentage of added water?

Wise consumers should also buy products that do not contain artificial ingredients or added color. Call the USDA Meat and Poultry Hotline at 1-888-674-6854 for more information or email your questions to http://www.fsis.usda.gov.

Copyright 2007 by Harriet Hodgson

Tenderized Meat - What are You Really Paying For?

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Thumb Or Meat Thermometer? - Grilling Steak Perfectly

!±8± Thumb Or Meat Thermometer? - Grilling Steak Perfectly

I love a freshly grilled rare steak. Emphasis on the the rare. Just past mooing! Blood red and juicy! "Oh, Yuck" (that was the peanut gallery looking over my shoulder who obviously doesn't like her steaks the same way).

When grilling steaks one of the hardest things to get right is the desired steak doneness for your dinner companions. No pink, just a little pink, medium rare, rare, black and blue, all just as picky as me and how can I be sure it will be spot on without slicing into the soon to be juiceless steak?

Stop! Step back with that steak knife! Let's try some less invasive techniques, shall we. You can use the time tested manual method or today's modern digital meat thermometer.

For the past few weeks we have been receiving payback steak nights with a group of friends. (I love to entertain by steak) Now, THEY have to worry about getting it right. I know how. I've been grilling steaks for a long time. (and I sometimes cheat)

Well, William and Mary (really, I call them my college friends) had the group over for some beautiful looking thick boneless ribeyes. It also included some great dark brown Belgian Ale so it looked like a great feed.

Willy was grilling a couple of these ribeye steaks for the kids who were soon off to the movies. So I kept him company at the grill. Willy asked exactly how I got my steaks medium rare because that's how the young crew wanted it.

Now these ribeye steaks were well marbled with tasty ribbons of fat and way over an inch thick and he had no meat thermometer so I said grill these steaks 3 minutes on each side on a very hot grill that is covered.

As I finished my ale, the rib eyes were done the required 6 minutes and they honestly looked great. OK Will, just take your thumb or the back of a tablespoon and press down lightly while moving in small circles to see how much side to side resistance there is. If it is soft and spongy and easy to wiggle it is at the rare stage. At six minutes that's what I would expect.

Reduce the grill heat to medium and cook another 2 minutes per side and test it again. If there is a bit of firmness when you press down and the side to side resistance is also a bit firm it should be medium rare. Pink but not red.

For medium just cook another 2 minutes per side and when you check this time, if it is pretty firm with little side to side movement it is in the no pink zone.

This step by step process is the easiest way to check the doneness in a non-technical way and come out with a steak that is done just about right for each desire. But that is for ribeyes that were fresh cut and thick, on a 500 degree gas grill.

A quick story here. In a past lifetime I ran a small budget race team. I was also the suspension guy, the tire guy, sometimes the driving guy, the timing guy and the chuckwagon guy. We had enough to race but no luxury hotels or weekend nightlife, it was the camping life for us and the grill was my weapon of choice.

To make a point here, you test suspension by tire temperatures across the tire after a practice session using an instant read thermocouple thermometer probe. It tells you the effectiveness of your suspension settings and you can adjust the caster, camber, toe-in, tire inflation, etc..., to get the most contact patch for adhesion (you go faster and smoother). Well there were several thermocouplers with thin one and a half inch probes that I cleaned up a bit and stuck it into the center of a fat NY strip steak we were grilling and it told me the temperature exactly, digitally, and almost immediately.

I had an A'HA moment. The probe was thin so although piercing the meat it wasn't letting a gob of juices out of the steak. If I knew the different recommended temperatures for a rare, medium rare, or medium steak, I could always cook a steak perfectly. All I had to do was practice my timing. Cool. I like to practice.

This was 1987, and I was using an industrial thermometer used for medical and industrial applications and adapted to checking tire temperatures and the doneness of my steak. Since then the manufacture of bbq meat thermometers have taken off. Instant read digital meat thermometers, wireless meat thermometers, remote meat thermometers-some with alarms, some that will talk at you, and all available to help you with how to cook a steak and have it come out just right. The benefit of course is grilling the perfect steak every time.

In my way of thinking, grilling steak using a meat thermometer mostly takes the guessing out of how long to cook a steak. A little more practice with grill temperatures and timing your searing just right and bingo, you are good to go.

Thumb Or Meat Thermometer? - Grilling Steak Perfectly

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Good Cook Can Opener - Safe Cut Technology Enabled

!±8± Good Cook Can Opener - Safe Cut Technology Enabled

When the can opener was first introduced into the market, it was considered this device is difficult to operate since there is a need to apply great level of stress for opening. With progress of time there is a great development in the design of these can openers. Nowadays there are various kinds of can openers that are being introduced in the market.

These devices makes it possible to open cans in an extremely easy manner. also the new products makes it easier for both right handed and left handed people to operate. Many new technologies are being introduced such as the safe cut technology.

This makes it possible to apply force in a very easy and comfortable manner. There is an excellent model called as good cook can opener that makes it possible to open cans with minimal amount of force. Various aspects of these products are described below

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With greater technological advancements the products are becoming more compact than ever before. There are many advantages in using a product that is smaller in size since it can be stored easily in the kitchen shelves. Also the product can be maintained in a much easier manner.

There are many people who are greatly satisfied by the compact design of this product.this good cook product comes with very less size but this does not mean that the working efficiency of the product will be reduced. The importance feature of this product is that hands can be aligned in an easy manner with the usage of this product. There is also another advantage since this device incorporates safe cut technology that makes it extremely simple to open various kinds of cans.

Smooth cutting

The cutting wheel that is attached with this device penetrates in such a manner that both the lid and can remains smooth after the cutting process. There is also another benefit since there will be no contact established between the device and food that avoids any chance of food contamination.

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!±8±Bradley Digital 6-Rack Smoker

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!±8± The Bradley Smoker Review

The Bradley Smoker is a fully featured smoking. This gives smokers and makes everything very well indeed. It can be hot or cold smoke, offer the possibility to slow roasted at low temperature. You can smoke your favorite foods unattended for up to 8 hours. He does this using an automatic generator of smoke, which is exclusively for the Bradley Smoker. Just load the feeder and start loading bisquettes bisquettes these smokers, about one every 20 minutes, then add a new andDelete the original by using it in a pot with water. It will continue to smoke or cook, as long as you keep the original power supply. This process works without error because of the quality in the development of people in the company Bradley Smoker.

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This smoker has a quality fully insulated steel exterior, powder-coated, and that is not pictured. This means no rust or fade and the color is not separated from service provision. The interior of theThe insulating body is made of aluminum, which makes it immune to oxidation, rust and corrosion. It comes with four nickel-plated rack kitchen, a large 11 inches by 15 inches, which are never rust and a lifetime warranty. Never seen a penny rusted? The Bradley Smoker has 572 square inches of cooking leaves the area, the room to smoke large quantities of food. He has a herd of 140 ° C. for up to 320 degrees. Temperatures are controlled by an infiniteHead slider switch that allows you to handle any cooking temperature, which can be monitored via the temperature sensor. Gauge.

The Bradley Smoker makes use bisquettes provided all the essences and the most popular flavors such as hickory, mesquite and apple. This offers the possibility of a wide range of flavors they smoke. This bisquettes usually in packs of 48, are from about $ 15. On the package offers more than 15 hours total cooking time.

This smoker is as versatile as reliable.Some important notes in this review Bradley Smoker is that these cold-smoking and smoking as a drier, which works very well in meat, vegetables and fruit may be used. These smokers can easily find some very tasty jerky. The function of cold smoke, you can smoke your favorite cheese. The Bradley Smoker not only provides years of quality service, but also save a lot of money.

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New Bradley Technologies Digital 6 Rack Smoker Includes All The Features Of Original Bradley Smoker

!±8± New Bradley Technologies Digital 6 Rack Smoker Includes All The Features Of Original Bradley Smoker

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New Bradley Technologies Digital 6 Rack Smoker Includes All The Features Of Original Bradley Smoker

The new 6-rack Digital Smoker includes all the features of the Original Bradley Smoker, along with the benefits of digital technology.Temperature, time, and smoke are now completely controllable so you can decide how much smoke you want, how long your food is going to be smoked for, and at what temperature.

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!±8± Jim Beam BTDS76JB Bradley Smoker 4-Rack Digital Outdoor Smoker

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Jim Beam BTDS76JB Bradley Smoker 4-Rack Digital Outdoor Smoker

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!±8± Roger Moore "I married a beautiful woman," James Bond, says Sam Botta Live Fearless

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Jim Beam BTDS76JB Bradley Smoker 4-Rack Digital Outdoor Smoker

!±8± Jim Beam BTDS76JB Bradley Smoker 4-Rack Digital Outdoor Smoker

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The new Jim Beam 4-rack Digital Smoker includes all the features of the Original Bradley Smoker, along with the benefits of digital technology. Temperature, time and smoke are now completely controllable so you can decide how much smoke you want, how long your food is going to be smoked for and at what temperature. Perfect for entertaining, creating gourmet foods in your own home, or just enjoying the flavor that smoking brings. The new Bradley Digital Smokers offer an easier and better way to automatically roast, smoke and barbecue outdoors.

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