As Americans re-ignite their passion for grilled burgers and steaks with the start of barbecue season, now is the time to brush up on the steps to delicious and healthy grilling.
Who better to offer some tips and advice regarding summer grilling than Dean Schrage, owner of Dean’s Market in Elgin.
Known for having one of the best meat selections for customers to choose from, not only does Schrage serve the local market, customers come hundreds of miles to purchase beef.
On Friday, Schrage took time out of his busy schedule to talk about grilling.
He said Traeger grills provide a perfect way to grill beef and other forms of meat during the summer season. Having sold Traegers for a number of years, he said the newer models now have a meat thermometer as part of the unit to make grilling that perfect steak or burger easier than ever.
“Ribeyes, New York Strips are the most popular steaks on the grill in the summer,” Schrage said. A wide array of seasonings, available at the store, can bring out the best taste in beef.
Another favorite, he said, is brats. The store carries a wide selection of brats, both in casings and as patties. While the brats in casing remain a favorite year round, he said the patties are a big seller in the summer months as they’re easy to put on the grill and have done in a few minutes. The most popular brats? “The ones with cheese,” he said.
There are very few days one can walk by the front of the store and not smell meet cooking on the Traeger grill. The supermarket offers a catering service which people utilize from far away, in large part due to the reputation for fine meat prepared by Dean through the years. He said, in most cases, people interested in catering just need to give him a few days advance notice to make those gatherings, family reunions, something to remember with meat from Dean’s Market.
The “Low Down” On Grilling
Outdoor grilling is a favorite spring and summer pastime that brings together family and friends to make new memories while enjoying delicious food. From flavorful beef kabobs and T-bone steak to farm-fresh fruits and vegetables–everything tastes better on the grill.
“Grilling is a lowfat and healthy way to cook picnic staples like juicy top sirloin steak,” Dave Zino, Executive Director of the Culinary Center for the National Cattlemen’s Beef Association, said. “The most important thing is to avoid charring or burning the food you grill.”
Whatever the occasion, as you and yours gather ‘round the grill this season, keep these simple tips in mind to get the most out of your next grilling experience:
• Opt for lean, well-trimmed cuts of meat and poultry to prevent fire flare-ups and excess smoke formation.
• Trim any remaining visible fat, and choose lean cuts of meat, such as one of the 29 beef cuts that meet government guidelines for “lean.”
• Traditional favorites like flank steak, tenderloin, 95 percent lean ground beef burgers and T-bone steak are all lean cuts, meaning they have less than 10 grams of total fat, 4.5 grams or less of saturated fat and less than 95 milligrams of cholesterol per 31/2 -ounce serving.
• Marinate meat for added flavor and tenderness.
• Less-tender beef cuts such as shoulder steak, eye round steak, top round steak, skirt steak and flank steak are more affordable, but require a tenderizing marinade before cooking.
• To make a taste bud-tantalizing, yet simple and tenderizing marinade, use an acidic ingredient like lemon or lime juice, vinegar or wine or a natural tenderizing enzyme found in fresh ginger, pineapple, papaya, kiwi and figs. Many store-bought marinades include a variety of delicious flavors such as teriyaki, jerk, chipotle and mesquite.
• Note that using marinades with little or no sugar may help protect meat from charring and reduce the formation of potentially carcinogenic compounds
• Before grilling, remove meat from marinade and pat dry with a paper towel to promote even browning and prevent steaming.
• For best results when using a glaze or sauce that contains sugar, baste during the last few minutes of grilling to obtain the best flavor and avoid burning or charring.
• Turn beef occasionally for even cooking and browning.
• Use a spatula to turn burgers and tongs to turn steaks and kabobs.
• Do not press, flatten or pierce the meat–flavorful juices will be lost, which can also lead to fire flare-ups.
• Cut off any burnt or charred pieces before eating should minimal overcooking occur.
