Membership matters: Tips for Great Grilling

Membership matters:  Tips for Great Grilling
Barbecues tend to bring people together anytime of the year. Whether in the backyard, a tailgate or at the lake, Americans love to barbecue!

Anytime is grilling time in the desert southwest!  Have you ever noticed that the only thing better than the smell of meat grilling on the barbeque, is eating it? And your favorite meat always tastes better when it’s grilled to perfection, right? I’ll bet you didn’t know that the first step toward perfection is to prepare your grill. 

Here’s a few helpful tips:

Charcoal vs. Gas!

It’s the age-old debate over which grilling method is “better”. While no study proves that either method is healthier than the other, gas does burn cleaner.  From a taste perspective, many people prefer the smokier, richer taste of food cooked on a charcoal grill.

Additive-Free

If you choose charcoal grilling, try additive-free lump charcoal, which is actually just charred wood.

Get it Hot!

It’s best to preheat your grill 15-20 minutes before cooking.  This will make sure it reaches the right temperature and will kill any bacteria left from the previous time you used the grill.

Brush it Off

Once the grill has preheated it’s the perfect time to remove any debris. Using a long-handled nylon grill brush, scrape your grill rack to clean off charred debris from prior meals. Scrape again immediately after use too. Remember to replace your brush as soon as you see that the bristles are worn.

Oil the Grill

Even on a clean grill, lean meats can stick when placed directly on the rack.  Reduce sticking by oiling your hot grill rack with a vegetable-oil-soaked paper towel.  Do not use cooking spray.  For safety, hold the oiled paper towel with long-handled tongs and rub it over the rack.

Arizona Farm Bureau’s Fill Your Plate has a list of where you can buy locally grown meat, vegetables, fruits and more!  Go to www.fillyourplate.org  and enjoy!

Recipe for Grilling that Perfect Burger

Ingredients

1 ½ pounds ground chuck (80 percent lean)

Salt and freshly ground black pepper

1 ½ tablespoons canola or vegetable oil

4 hamburger buns, split; toasted, if desired

4 slices cheese (optional)

Directions

Toast the burger buns.

Divide the meat into 4 equal portions (6 oz each). Form each portion into a ¾ inch thick burger and make a deep depression in the center with your thumb.  Season both sides with salt and pepper.

Heat a gas grill to high or heat coals until they glow bright orange and ash over.  Brush the burgers with the oil.  Grill the burgers until golden brown and slightly charred on the first side, about 3 minutes.  Flip the burgers over.  Cook until golden brown and slightly charred on the second side, 4 minutes for medium rare or until cooked to desired degree of doneness. 

Add the cheese, if desired, to the tops of the burgers during the last minute of cooking and top with a basting cover or tent the burgers with aluminum foil to melt the cheese.

Place the hot burgers between the buns and serve.

Editor’s note: For more information on our member benefits go to Arizona Farm Bureau’s member benefits page online. Or, download the Member Benefits app to your smart phone for easy, everyday access to your benefits