July 4th Grilling Tips from Saugatuck Craft Butchery
We love to BBQ, and it’s always good to get a refresher when July rolls back around. That’s why we asked Saugatuck Craft Butchery of Westport, CT to share some of their grilling tips.
We chose Craft Butchery because they are one of the only shops in the USA that specializes in the whole nose-to-tail butcher tradition, and they source all of their meat from organic community farms. That’s pretty awesome, and their practical BBQ advice is good, too!
Keep It Simple
When it comes to grilling high-quality, pasture-raised meats, less is more. Stick with just a salt rub on steaks and burgers. Pepper, garlic, spice rubs, and oils can burn, so only use these if you’re planning to cook your meat for a long time at a low temperature.
Get the Perfect Sear
To get a deliciously crusty surface and great, grilled flavor, quickly sear each side on direct high heat (400-500 degrees). To do this, be sure your grill is preheated on high with the cover on before you place the meat on the grill. Be careful not to overcook the meat on this high heat. Once you have achieved a sear, move meat to a cooler side of the grill or turn the heat down to finish.
Don’t Be a Classic Over-Flipper
When grilling, try to minimize flipping as much as possible. The heat needs to restart penetrating the meat every time you flip, so each turn over lengthens the overall cooking time.
Use a Meat Thermometer
Yes, you can time it or use the touch test to gauge the doneness of your meat, but it’s safest to rely on the meat’s internal temperature when grilling. Insert the thermometer into the thickest part of the meat, away from the bone, fat and griddle. We suggest removing the meat when it reaches the following temperatures: 125 degrees for medium rare beef and lamb, 140 degrees for medium done pork, and 160 degrees for poultry.
Let it Rest
Regardless of what type of meat you are cooking, you want it to be juicy and bursting with flavor, right? So no matter how badly you want to dig in, hold off a bit—let the meat rest on a plate or cutting board for at least ten minutes (longer for larger cuts of meat or roasts). That way, the meat’s internal juices can redistribute, giving you juicy, succulent meat that’s cooked evenly throughout and ready to enjoy. Believe us, it will be worth the wait.
Saugatuck Craft Butchery is an old-fashioned butcher shop with modern-day ideals in Westport, CT. You can learn more about their butchery classes + events on their website, and by following them on Facebook.
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