9
oil the surface with canola or other high
smoke-point oil.
• Set Quantum to HIGH and place the
steaks on the grate, lined up in the same
direction.
• Cook steaks on each side 2 to 3 minutes
for a steak 1/2 inch thick, 3 to 4 minutes
for a steak 1 inch thick, 4 to 6 minutes
when 1-1/2 to 2 inches thick.
• Always turn the steak with tongs or a
spatula; never use a fork. The holes made
by a fork allow the juices to escape.
• To check for doneness you can use your nger pressed on the meat:
rare meat moves easily when pressed with your nger while a well done
steak is stiff; medium-rare is right in the middle. This is a skill that will
develop with practice. You can also use an instant read thermometer in-
serted from the side of the steak, preferably through any fat on the edge
and only when your experience suggests they are nearly done. [R=130˚F
M=140˚-150˚F W=165˚F]
• Don’t overlook the last, most important step. Let the steaks rest for 2
to 3 minutes before you serve them. This allows the juices to ow back
from the center of the meat to the exterior, giving you a juicer steak.
• Always cut meat across the grain to preserve tenderness.
There are more beef recipes at www.charbroil.com
How to Grill Tender & Moist Pork
Cooking pork to 160˚F. is considered safe and yields a much juicier piece of
meat. One way to determine this, of course, is by using a meat thermometer.
Depending on the thickness, cut, grain of the meat and the amount of fat,
muscle and bone, the cooking time for pork can vary considerably. Final cook-
ing time to generate the proper internal temperature depends on the thickness
of the meat and the heat of the grill.
Brining
Brining is a process similar to marination in which meat (most often pork
or chicken) is soaked in a salt solution (the brine) before cooking. Brining
makes cooked meat more moist by hydrating the cells of the muscle tissue
before cooking, and traps water molecules and holds them during cooking.
This prevents the meat from drying out, or dehydrating.
Brine larger cuts of pork like shoulders, racks, roasts and even pork chops.
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