4th of July Grilling Tips

JOHNSON CITY (WJHL) – Today on What’s Cooking Brian Krueger joined us from LongHorn Steakhouse in Kingsport.

If you would like more grilling tips then what is listed below you can call 1-855-LH-GRILL, or text LHGRILL to 40679.

  1. Prep your surface. Your grill should be hot (about 500 degrees) and cleaned with a wire brush. Place your hand three inches above the grates, and count to three. If you need to pull your hand away before you hit “three,” it’s ready
  2. Prevent sticking. Before you put anything on your grill, rub the grates with an old wash cloth dipped in a small amount of oil. Use your tongs to handle the washcloth so that you don’t risk burning your hand.
  3. Get in the zone. If you’re working with a large gas grill, create cooking “zones” by keeping one section at a lower temperature. As your meat and vegetables start to cook through, you can move them to a cooler area to slow down the process.
  4. Tools of the trade. Keep everything you need within reach: metal spatula, heavy duty metal tongs, a good grill brush and a small squirt bottle (used to douse any flare-ups).
  5. Select fresh proteins and vegetables. If you’re planning to serve steak, filets, sirloins and ribeyes are best on the grill – just be sure they’re fresh, never frozen, like we use at LongHorn Steakhouse. Chicken, fish and vegetables, like zucchini, onions, artichokes and cauliflower, are also great for summer grilling.
  6. Boldly season. Don’t be shy when seasoning your steak! Go bold, like we do at LongHorn. For an at-home rub, try “The Big 4” – salt, pepper, granulated onion powder and granulated garlic powder.
  7. Sear-in diamond marks. Searing locks in flavor, as well as creates those great grill marks synonymous with summer. Grill your steak for 2-3 minutes on one side, then give it a quarter turn. Flip and repeat.
  8. Test for doneness. You can test for doneness two ways. First, with a meat thermometer. Steaks should be at minimum 120-130 degrees if you like it rare, and up to 170 degrees, if you prefer your steak well-done. If you don’t have a meat thermometer, you can estimate doneness with your hand. Start with an open, relaxed palm. Using your other hand, touch the smooth area directly under your thumb. That’s how a rare steak should feel when you touch it with your tongs. Touch your thumb and forefinger; that’s medium. Thumb and middle finger is medium-well and thumb and pinky is well-done.
  9. Handle with tongs. Only use tongs to touch your meat. Poking with a fork to rotate or pull it from the grill will let the juices and flavor out.
  10. Give it a rest. Make sure you let your steaks and other proteins rest for 2-3 min utes before serving. This will allow the juices to settle back into the meat, resulting in optimal flavor.


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