Preperation and cooking tips:
We can control a great deal of your beef dining experience, up until the meat is cooked. Here are a few secrets we are willing to share.
Defrosting - Since your meat will be frozen, several hours will be needed to completely defrost any meat. Using the microwave can speed up the process, but can also start to cook the meat. If possible, it is always best to thaw the meat properly (overnight).
Grilling with charcoal - Grilling seems to satisfy some instinctual need to cook food over an open flame. Grilling allows people endless combinations of preparation and recipe experimentation. Cooking with electric or gas grills are convenient, but if you want the best flavor from your steaks or even burgers use charcoal with a few hickory chips thrown in just before the meat is put on the grates.
Seasoning - The combinations of the seasonings are endless and subject to a great deal of personal preference. We have found, and are a little bit biased, that all our meat needs is a liberal sprinkling of Koser salt, ground pepper and garlic powder about 15 minutes prior to grilling.
Cooking slow and not too long - A huge, hot fire is not the best way to cook beef. Cooking at too high of a temperature cooks beef too quickly and leads to overcooking. Cooking time will vary depending on the size of the fire and thickness of the meat. We aim for medium rare to maximize juicyness and flavor. ***Beef continues to cook after it comes off the grill, so try to match your dining time to your coooking time.
Grilling with charcoal - Grilling seems to satisfy some instinctual need to cook food over an open flame. Grilling allows people endless combinations of preparation and recipe experimentation. Cooking with electric or gas grills are convenient, but if you want the best flavor from your steaks or even burgers use charcoal with a few hickory chips thrown in just before the meat is put on the grates.
Seasoning - The combinations of the seasonings are endless and subject to a great deal of personal preference. We have found, and are a little bit biased, that all our meat needs is a liberal sprinkling of Koser salt, ground pepper and garlic powder about 15 minutes prior to grilling.
Cooking slow and not too long - A huge, hot fire is not the best way to cook beef. Cooking at too high of a temperature cooks beef too quickly and leads to overcooking. Cooking time will vary depending on the size of the fire and thickness of the meat. We aim for medium rare to maximize juicyness and flavor. ***Beef continues to cook after it comes off the grill, so try to match your dining time to your coooking time.
