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Grilling Secrets

The differences between a superb and sub-par grilled meal can be subtle. Overlooked attributes like the temperature of the grill or your tools can make all the difference. Read on to learn techniques and recipes used by the best backyard grill masters.

Beef

Always start with a hot grill, between 500 and 550 degrees. Placing the steak on a hot grill sears the beef, sealing in all the juices. Be sure to use tongs to turn your steak, rather than piercing with a fork. Piercing the steak will cause the juices to leak, making your steak drier. For ideal juiciness, select a steak with superior marbling. Marbling, the white flecks of fat found in beef, melt during the cooking process and ensure that moist, meaty flavor you love. Certified Angus Beef, known for its plentiful marbling, is a supreme grilling steak. A top cut above prime, Caraluzzi’s sells CAB at prices hotter than your grill.

A tender steak is great on its own with grilled vegetables and a cold beer! For a creative spin on this classic, try a tender marinated steak kabob with grilled vegetables, served over rice.  Unexpected yet delicious, a juicy grilled pizza could be another summer-time special. Create by combining thin cut marinated sirloin with fresh mozzarella and tomato sauce on grilled pizza dough. For bite sized snacks of juicy sirloin, make some summer sliders. As an appetizer or entrée, fold seared thin cut steak strips on slider buns. Top with your favorite cheese and vegetables. We recommend combining Swiss with grilled mushroom caps, or sharp yellow cheddar and onions.

Fish

Fish is also a fun and flavorful grilling option. The key to grilling fish is choosing the right fillet. Select large steaks such as tuna, swordfish or salmon. Tender fish such as sole, flounder and tilapia will most likely fall apart when grilled. If you do want to cook a flaky fillet, place in a foil packet, which will hold the fish together and prevent pieces from falling into the grill.

Like when cooking steak, make sure your grill is hot before placing fish on the grate. Searing fish keeps it tender while also firming the flesh of the fish, making it easier to flip while grilling. Cook about 8 to 10 minutes for every inch of thickness. Grilled fish is a light and healthy grilling option. Play up the fish’s natural flavor by serving over a salad or compliment with a citrusy mango salsa.

What are you waiting for? Get Grilling! Kick-off the season with these great recipes.

FEATURED RECIPE

THE CHEESY JUICY LUCY BURGER.

Certifield Angus Beef logo Courtesy of Certified Angus Beef

Jucy Lucy Burger
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Cheesy Juicy Lucy Burger

Course Main Course
Prep Time 10 minutes
Cook Time 14 minutes
Resting time 3 minutes
Total Time 24 minutes
Servings 4

Ingredients

  • 1 1/2 pounds Certified Angus Beef ® ground beef 80/20 blend ideal
  • 6 slices American cheese
  • 3 cloves fresh garlic finely chopped (or substitute 1 teaspoon garlic powder)
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon coarse kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • Canola cooking spray
  • 4 buns
  • Grill pan or cast iron pan optional

Instructions

  1. Cut each cheese slice evenly into 4 squares; arrange in 4 stacks with 6 slices each.
  2. In a large mixing bowl combine ground beef, garlic, Worcestershire, salt and pepper; mix by hand.
  3. Form beef mixture into 8 thin patties on a large sheet pan. With your thumb, press an indented well in the center of 4 patties and put the portioned cheese in the wells. Encase the cheese with the remaining 4 patties, hand forming your burger to a uniform shape with sealed edges. Refrigerate at least 30 minutes before grilling.
  4. Spray burgers with a light coat of cooking spray. Grill or pan sear over high heat 3 minutes per side. Transfer to cool side of grill or 375°F oven to finish cooking to an internal doneness of 160°F (5 to 8 minutes). Remove from grill and rest at least 3 minutes for cheese to set.

Recipe Notes

Recipe and photo courtesy of Certified Angus Beef.