BBQ GRILLING TIPS

Great grilling tips

Slapping meat on the grill along with salt and pepper works, but there are plenty of ways to add excitement to your backyard grilling experience. J.D. Dotzler, owner of Sevenfold Spice and an employee at Brattis Meat Market, both in Casper, shares his tips for safe and tasty grilling below.

Cleaning meat: When you return from the butcher, take a moment -- just before seasoning the meat -- to give it a bath. Gently rinse the meat and pat it dry. This will remove any odor and material that may have been deposited prior. It also sets the meat up to accept the desired seasonings.

Cooking and seasoning steak: Putting a slice of butter on each side of a hot steak is a simple way to grill a tasty steak, but there is more flavor to be had. Blend some salt, pepper, granulated onion and garlic together and sprinkle it on the steak 30 minutes to two hours prior grilling it.
Cooking steak over a hot fire is best. It does two things: It sears the outside of the meat, sealing in the juices, and speeds up the cooking process.
Cook steak to taste and serve it with a baked potato and a glass of wine. Light afew candles and you're sure to impress your guests or loved one.

Using dry rubs: When using dry rubs for grilling, always allow the meat to cook for about one-third to half of the total time before applying any basting sauce. This allows the meat to warm up and absorb the dry rub seasonings. It also lets the dry rub adhere to the meat securely. (Basting too early defeats the process by washing off the dry rub seasonings.) After the first basting, you can baste it frequently, but every 20 minutes is more than enough.

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