Tag Archives: grilling tips

Crazy About Grilled Meat? So Are We! Check Out Our Favorites!

favorite grilled meatsWho doesn’t love the smell and taste of tender, mouthwatering meat cooked on the grill?

Here at Dressler’s Restaurant, we are crazy about meat that’s cooked on the grill.

Of all the amazing foods to cook on the grill, our all-time favorites include flat irons, skirt steaks, and ribs.


Hanger: also known as butcher’s steak; rich and full of flavor; marinate, grill, and serve rare to medium rare to avoid toughness; check out the Food Network’s Marinated Grilled Hanger Steak Recipe

T-Bone/Porterhouse: a strip loin and tenderloin connected by a T-shaped bone; have it cut 1-2 inches thick

New York Strip: this steak comes from the short loin; moderately tender with good marbling and rich beef flavor; check out The Best Way to Cook New York Strip Steaks on a Grill

Ribeye: taken from the rib section of beef; high marbling; tender, juicy steak with rib bone still attached; because of the high-fat content, grilling can be difficult due to flare-ups; pan searing is another option; see How to Cook a Perfect Ribeye Steak

Flat iron: this well-marbled steak cut from the steer’s shoulder makes for great grilling whether marinated or seasoned simply with coarse salt and pepper; take a look at this Flat Iron Steak With Red Wine recipe

Skirt steak: thin, long strip of beef cut from the plate; not as tender as other cuts because it is lean, but loaded with flavor

Tips for Grilling Steak

  • season with coarse salt, olive oil
  • get the fire hot
  • let meat rest for several minutes after cooking to redistribute juices
  • serve thinly sliced across the grain (which shortens those tough stringy meat fibers)
  • when buying steaks, remember to look for generous marbling throughout (this fat is what gives the steak its flavor)
  • have steaks cut 1-2 inches thick

CHICKEN–a tasty and economical crowd-pleaser; see Barbecued Chicken on the Grill and the Food Network’s Great Grilled Chicken

RIBS–cook low and slow on the grill for mouthwatering ribs; see Southern Living’s How to Grill Baby Back Ribs, Mastering Ribs, and Taste of Home’s Top 10 Recipes for Grilling Ribs

FISH–done right, fish on the grill should be moist, tender, and flaky; How to Grill Fish on a Gas Grill, Fish on the Grill-It’s Easier Than You Think, and The Only Technique You Need to Know for Grilled Fish

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Top 10 Inexpensive Cuts of Meat

The Best Cheap Cuts of Meat

The 4 High-End Steaks You Should Know

How to Grill the Perfect Steak

Smokin’ Hot Tips for Your Summer Cookouts

Ask people their favorite thing about summer and you will hear the same answer over and over—food from the grill! Nothing compares to a great barbecue!

Chef Scott, a.k.a “the Bear,” loves grilling all delicious meats, but his favorites include Heritage Farms pork chops, ribeye, and ribs. In the great chicken wing debate, the Bear favors grilled and slathered wings to all others.

While we all love the taste of grilled food, our opinions differ as to how that food should be cooked. The type of grill you choose to cook on is completely up to you. It all depends on how much money and time you want to spend, how many people you plan to feed, and what types of food you plan to grill.

CHARCOAL GRILL–grill and smoke food; fuel includes charcoal briquettes and lighter fluid; many people prefer the smoke flavor of food cooked on a charcoal grill; heat is hard to control; not as convenient as other methods (you need to arrange the coals and coat them with lighter fluid before you light, then wait 20-30 minutes before cooking)

GAS GRILLgrill, roast, and bake; fuel includes natural gas or propane; convenient for year-round cooking; refillable fuel tank; quick startup with electronic ignition (takes 10 minutes to heat up); more heat control than charcoal grill; produces less smoke flavor

KAMADO STYLE GRILLgrill, roast, bake, and smoke; fuel consists of hardwood lump charcoal, which adds more flavor to your food; no lighter fluid needed; excellent heat control; ready to cook in 10 minutes; grills at both low and high temperatures; great for smoking food at very low temperatures over a long period of time; expensive (prices can reach more than $4,000)

Follow Chef Scott’s grilling tips and enjoy a safe and delicious barbecue season.

  • Heat your grill, then clean before and after using.
  • Simple is best.
  • Use lots of good olive oil and fresh herbs.
  • Use separate cutting boards for meat and veggies. Disinfect thoroughly.
  • Clean your grill. Did we mention that already?
  • Don’t turn food more than once or twice while grilling.
  • Use a meat thermometer to test for doneness.
  • Let meat rest after taking it off the grill to redistribute juices.
  • Remember to keep your grill clean!
  • Most importantly, treat the person “manning the grill” with great reverence and reward with numerous ice cold beverages of his/her choice.

Grilling Tips-Bobby Flay

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