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Grilling Tips for the Home Pit Master
High heat is your friend. Preheat your grill until it is very hot in order to prevent food from sticking. Avoid the common misconception that high heat makes food stick – it is just the opposite. Can the starter fluid. Besides being dangerous, it also pollutes the air and makes your food taste like a Zippo lighter. Use kindling wood, a chimney style charcoal starter, or a gas grill. Safety first. Make sure to boil any marinade that you plan to brush in the meat after it is cooked for at least 3 minutes in order to kill the bacteria from the raw meat. Never use the same platter that you used to bring the raw meat to the grill for the cooked meat without thoroughly washing it. Never ever attempt a BBQ event without a bottle (or two) of your favorite St. Supery wine. It just makes sense. The marinade for the following recipe can also be used for fish, chicken or pork. Be creative and substitute your favorite herbs for the ones called for here. • • • • • HERB MARINATED GRILLED STEAK The secret to preparing perfectly cooked meat is to take it out of the refrigerator and season it about 30 to 60 minutes before cooking - enjoying a glass of wine while grilling also helps.
Combine the herbs, olive oil and garlic in a medium bowl. Add the steaks and rub the marinade on both sides. Cover and refrigerate overnight. Rub off as much of the herbs as possible and season with salt and pepper. Allow the meat to sit at room temperature for one hour prior to grilling. Prepare a charcoal or gas barbeque and grill the steaks over high heat, turning once, until desired doneness. Serves 4
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A clean grill is a happy grill. Make sure that your grill surface is squeaky clean and you will avoid having your steak taste like the salmon you cooked last week! You can use a wire brush to clean your grill or just wad up some aluminum foil and rub the grates with it. 