So on his day, let's give him what he really wants: the chance to relax, have fun and, to top it all off, enjoy a great dinner. According to an informal poll conducted by Chef Nancy Waldeck, Dads want a big juicy steak that they cook themselves (to ensure that it is cooked to his exact taste.) So in honor of all Dads on Father’s Day, we are including grilling tips and advice for Dads everywhere to enjoy their meaty treasures:
Grilled steaks require glowing coals. No flame. Let the fire burn down till a gray-ash film covers the charcoal. If the fire's too hot, you dry the meat, lose good juices. A well-made fire is the essential first step in outdoor cooking. The right fire makes barbecuing smooth and simple.
The temperature of the fire needed depends on the type of meat you are going to cook. For cuts of meat such as steaks, burgers, and kabobs which you intend to cook rapidly, use a relatively hot fire. A moderate fire is fine for roasts and larger pieces of meat. For slower cooking cuts of meat such as pork chops and spareribs, use a slow fire.
Charcoal comes in two forms: lump charcoal and briquettes. Lump charcoal is in odd-sized pieces just as they come from the charcoal kiln. It is less uniform in burning quality and more difficult to handle. Briquets are ground, lump charcoal pressed into uniform blocks. They are easier to use, burn evenly, and produce a more uniform heat. They are easier to control and burn longer than lump charcoal.
Pile the charcoal in a pyramid on the firebox of the grill. You don't need much charcoal. Beginner chefs are often too ambitious, build too big a fire. After you've built several barbecue fires, you'll be able to gauge the amount easily. Add liquid lighter to charcoal; wait a minute, then light. Do not use gasoline or kerosene. Let the charcoal burn for 15 to 20 minutes until the briquets are about two-thirds covered with gray-ash. Spread the briquets evenly throughout the grill. The bed of coals should be shallow (easy to control) and just a little larger than the area of food you are cooking.
The fastest way to get a bed of cooking coals (about 15 minutes) is with an electric fire starter. Most other methods of fire starting take approximately 45 minutes. A chimney is another secret for fast take-off. Make your own from a tall juice can or a 2-pound coffee can. Remove ends from the can. Using tin snips, cut out triangles or circles around the bottom, 1 inch apart, to allow draft. Or punch triangular holes with a church-key bottle opener and bend down for legs. (While the bottle opener is out, be sure to use it to open an icy cold beverage for Dad while he labors over the hot flames.)
Place a wad of newspaper in the base of the chimney, add 6 to 8 charcoal briquets, and then light the paper from the bottom of the chimney. When the briquets are burning, add more to the top. Allow to burn for about 15 minutes, and then lift off the chimney (with tongs!) and rake coals where you want them.
If you are cooking a large piece of meat that requires a long cooking time, plan to replenish the coals from time to time. Add a little extra charcoal around the edges after your fire is ready for cooking. Don't top your cooking fire with cold coals; this will lower the temperature more than you think. To increase heat, add warm coals from the reserve around the fire's edge.
To slow down the fire, move hot coals out to make a larger oval; to increase heat, move hot coals in to make a narrower oval. This technique helps maintain even cooking. Fire is ready only when flames die down. In broad daylight, the coals will look ash-gray and after dark, they'll have a red glow (they burn from outside in).
Orders for "rare" go on the grill last. When you see little bubbles on the top surface of the steaks, they are ready to turn (heat forces the juices to the uncooked surface). Flip steaks with tongs and a spatula; piercing with a fork wastes good meat juices. Cook the second side a few minutes less than the first since the second side has a head start on heating. Turn only once. For 1-inch steaks, cooked medium-rare, allow 13 to 15 min¬utes total grilling time. It is always a good idea to use a meat thermometer when grilling. Insert thermometer so tip is in center of the meat. The tip must not touch bone, fat, or the metal spit.
For a charred crusty coat, try this: Sear one side by lowering the grill top close to coals for 2 to 3 minutes, then raise the grill to finish the same side. Turn steak, and sear the second side; again raise the grill and complete the cooking.
Wait until you turn steak to salt it (same for burgers and chops.) Salt and pepper the browned side and then season the other side as you take it off the grill. If you salt uncooked meat, the juices will be drawn out and you'll lose good flavor.
It is important to know how to carve a big steak, like a porterhouse or a sirloin, so that one person doesn't rate most of the choice portions, and another person gets the tag ends. First remove the bone, cutting very close to it. Now cut across the full width of the steak, making 1-inch slices and narrowing them a little on the tenderloin side. Be sure everyone gets a section of the tenderloin. If steak has a tailpiece slice it last to serve for second helpings.
When the steaks are grilled to perfection, serve them sputtering hot with a pat of butter and a squeeze of lemon. With the grill already “fired” up, it's a cinch to grill a few ears of fresh corn and some thick slices of red onion that have been brushed with olive oil. With some of Dom's potato salad, peach and mozzarella salad, and delicious grilled watermelon for dessert, you will have a well-rounded and must-deserved treat for Dad on his big day!
father's day, dad, steak, grill, dad's day
June 19, 2011
June 19, 2011