Grilling Meat
Meat suitable for grilling: chops, cutlets, kidneys, fillet steak, rump steak and sausage.
Rules for Grilling Meat
- Have a fire stared with glowing coals, free from smoke, on the grill. If using a gas or electric stove, see that the griller is red-hot to keep in the juices.
- Wipe and trim the meat and cut off unnecessary fat, split kidneys half-way through, prick sausages.
- Beat steak with a beater to make it tender. The steak should be about 2½ cm thick.
- Brush over with melted fat/oil, grease the gridiron to prevent scorching.
- Place the meat on a hot gridiron, or under a hot griller.
- Cook one minute, turn over and cook the other side to sear the surface. Add seasoning. Reduce the heat.
7.Cook 8-10 minutes according to the thickness of the thickness of the meat. Kidneys require 5-8 minutes. If cooked too long they will be tough. Do not prick with fork.
Effects of Grilling
-The meat has a puffy appearance, is brown on the outside, and juicy, tender inside. If overcooked, it will be hard, dry and tough.
-Grilling makes the meat appetising and well flavoured.
Grilled Steak or Chop
-Have the gridiron hot. Wipe the meat and brush over with fat/oil. Put it on the hot gridiron.
-Cook 1 minute, turn over and cook the other side for 1 minute. Season the meat.
-Cook 8-12 minutes according to the thickness of the meat, turning the meat frequently.
-Place the meat on a hot dish, garnish the steak with balls of parsley butter.
Sausage, fish, tomatoes and mushrooms may be grilled the same way.
Check out this website filled with great grilled meat recipes:
https://www.epicurious.com/recipes-menus/best-grilled-meat-recipes-gallery