_grilling Guide Beef Food

_A GRILLER'S STEAK GLOSSARY

Steps:

• Porterhouse: This hulky cut, taken from the large end of the short loin, can weigh up to 2 1?2 pounds. Be prepared to shell out some bucks for this one. Fortunately, you can feed more than one person with it--if you can convince folks to share. T-Bone: A smaller version of the porterhouse, cut from the narrow end of the short loin. Prized for its tastiness, which many believe comes in part from the bone. Strip Steak: Favored by many steak lovers, strip steaks are cut from the center of the top loin and sometimes have a long slice of bone along one side (actually the long bone of the T-bone). These steaks are known by different names in different regions. Aliases include: New York strip, Kansas City strip, shell, Delmonico, Ambassador, hotel cut, sirloin club, and top loin. Delicious by any name! Rib-Eye: Exceedingly tender and richly flavored, rib-eye is cut from the muscle behind the ribs. If it has a bone attached it's called rib steak. Give it a good sear and maybe a splash of homemade steak sauce. Don't forget the ranch-style pinto beans on the side. Filet Mignon: Pure, trimmed tenderloin, filets mignons (add an "s" to each word to make the plural) are meaty cylindrical pieces cut up to 2 inches thick. Grilling over High heat is the best way to prepare these fork-tender beauties. London Broil: Usually a flank steak but also a catchall name for any cut of meat that is broiled or grilled over Direct heat and then sliced across the grain. Sirloin: The term "sirloin steak" covers a lot of turf. The sirloin (which is also cut into roasts) is the section between the tender short loin and the tougher round. Steaks can be cut from the top or bottom portions of this section. Top sirloin steaks are more tender than bottom sirloin steaks, but a good marinating session for the latter can even out the difference. Go for top sirloin when you can afford it. Tri-Tip: This lesser-known gem is a thick, lean, triangular cut from the bottom sirloin. Some call it a roast. If you can find it, treasure it. Tri-tip is terrific grilled medium rare and sliced thin like a London broil--an outstanding choice for steak salads and sandwiches. Aliases include tip roast and sirloin bottom butt also found cut into tip steaks. Flank Steak: Cut from the lean flank and with virtually no marbling, the relatively inexpensive flank steak is best when pounded or tenderized by a high-acid marinade. Lime juice and red wine are popular ingredients. For some reason, this rather pedestrian cut often gets jazzed up in pinwheel-like beef rolls, perhaps evidence that cooks on a budget can still be pretty creative. Skirt Steak: Also cut from the flank, the thin and flat skirt steak is what makes beef fajitas so good. Grill it quickly over High heat to tenderize it and coax out its flavor. A marinade is good for it, too. Treat it right and this lean, inexpensive cut will reward you handsomely.From Weber's Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

_GRILLING GUIDE: VEGETABLES

Steps:

• Cut:Artichoke, whole Approximate Grilling Time: Steam 20 to 25 minutes cut in half and grill 8 to 10 minutes Direct MediumAsparagus Approximate Grilling Time: 6 to 8 minutes Direct MediumBeet Approximate Grilling Time: 1 to 1 1/2 hours Indirect MediumBell pepper, whole Approximate Grilling Time: 10 to 12 minutes Direct MediumBell pepper, halved or quartered Approximate Grilling Time: 6 to 8 minutes Direct MediumCabbage, whole Approximate Grilling Time: 2 to 2 1/2 hours Indirect MediumChile Approximate Grilling Time: 7 to 9 minutes Direct MediumCorn, husked Approximate Grilling Time: 10 to 12 minutes Direct MediumCorn, in husk Approximate Grilling Time: 25 to 30 minutes Direct MediumEggplant, 1/2-inch slices Approximate Grilling Time: 8 to 10 minutes Direct MediumEggplant, halved Approximate Grilling Time: 12 to 15 minutes Direct MediumFennel, 1/4-inch slices Approximate Grilling Time: 10 to 12 minutes Direct MediumGarlic, whole Approximate Grilling Time: 45 to 60 minutes Indirect MediumGreen bean, whole Approximate Grilling Time: 8 to 10 minutes Direct MediumGreen onion, whole Approximate Grilling Time: 3 to 4 minutes Direct MediumLeek Approximate Grilling Time: 14 to 16 minutes Direct MediumMushroom: shitake or button Approximate Grilling Time: 8 to 10 minutes Direct MediumMushroom: portabello Approximate Grilling Time: 12 to 15 minutes Direct MediumOnion, whole (leave paper leaves on-do not peel) Approximate Grilling Time: 45 to 50 minutes Indirect MediumOnion, halved Approximate Grilling Time: 35 to 40 minutes Indirect MediumOnion, 1/2-inch slices Approximate Grilling Time: 8 to 12 minutes Direct MediumPotato, whole Approximate Grilling Time: 45 to 60 minutes Indirect MediumPotato, 1/2-inch slices Approximate Grilling Time: 14 to 16 minutes Direct MediumPotato: new, halved Approximate Grilling Time: 20 to 25 minutes Direct MediumPumpkin, 3 pounds Approximate Grilling Time: 1 1/2 to 2 hours Indirect MediumSquash: acorn, 1 pound Approximate Grilling Time: 40 to 45 minutes Indirect MediumSquash: buttercup or butternut, 2 pounds Approximate Grilling Time: 50 to 55 minutes Indirect MediumSquash: pattypan Approximate Grilling Time: 10 to 12 minutes Direct MediumSquash: spaghetti, 3 pounds Approximate Grilling Time: 1 1/4 to 1 1/2 minutes Indirect MediumSquash: yellow, 1/2-inch slices Approximate Grilling Time: 6 to 8 minutes Direct MediumSquash: yellow, halved Approximate Grilling Time: 6 to 10 minutes Direct MediumSweet potato, whole Approximate Grilling Time: 50 to 60 minutes Indirect MediumSweet potato, 1/4-inch slices Approximate Grilling Time: 8 to 10 minutes Direct MediumTomatillo Approximate Grilling Time: 6 to 8 minutes Direct MediumTomato: cherry, whole Approximate Grilling Time: 2 to 4 minutes Direct MediumTomato: garden, 1/2-inch slices Approximate Grilling Time: 2 to 4 minutes Direct MediumTomato: garden, halved Approximate Grilling Time: 6 to 8 minutes Direct MediumTomato: plum, halved Approximate Grilling Time: 6 to 8 minutes Direct MediumTomato: plum, halved Approximate Grilling Time: 8 to 10 minutes Direct MediumZucchini, 1/2-inch slices Approximate Grilling Time: 6 to 8 minutes Direct MediumZucchini, halved Approximate Grilling Time: 6 to 10 minutes Direct MediumFrom Weber's Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

_GRILLING GUIDE: BEEF

Steps:

• Cut:Steak: New York, porterhouse, rib-eye, T-bone, or tenderloin Thickness and/or Weight: 3/4 inch thick Approximate Grilling Time: 8 to 10 minutes Direct Medium Thickness and/or Weight: 1 inch thick Approximate Grilling Time: 10 to 12 minutes Direct Medium Thickness and/or Weight: 1 1/4 inches thick Approximate Grilling Time: 14 to 16 minutes: sear 10 minutes Direct High, grill 4 to 6 minutes Indirect Medium Thickness and/or Weight: 1 1/2 inches thick Approximate Grilling Time: 16 to 18 minutes: sear 10 minutes Direct High, grill 6 to 8 minutes Indirect Medium Thickness and/or Weight: 2 inches thick Approximate Grilling Time: 20 to 24 minutes: sear 10 minutes Direct High, grill 10 to 14 minutes Indirect MediumSkirt steak Thickness and/or Weight: 1/4 to 1/2 inch thick Approximate Grilling Time: 5 to 7 minutes Direct HighFlank steak Thickness and/or Weight: 1 1/2 to 2 pounds, 3/4 inch thick Approximate Grilling Time: 12 to 15 minutes Direct MediumKabob Thickness and/or Weight: 1 to 1 1/2 inch cubes Approximate Grilling Time: 10 to 12 minutes Direct MediumTenderloin, whole Thickness and/or Weight: 3 1/2 to 4 pounds Approximate Grilling Time: 35 to 50 minutes (medium rare): sear 20 minutes Direct Medium, grill 15 to 30 minutes Indirect MediumGround beef patty Thickness and/or Weight: 3/4 inch thick Approximate Grilling Time: 8 to 10 minutes Direct MediumRib-eye roast, boneless Thickness and/or Weight: 5 to 6 pounds Approximate Grilling Time: 1 1/2 to 2 hours Indirect MediumTri-tip roast Thickness and/or Weight: 2 to 2 1/2 pounds Approximate Grilling Time: 30 to 40 minutes: sear 10 minutes Direct High, grill 20 to 30 minutes Indirect MediumRib roast Thickness and/or Weight: 12 to 14 pounds Approximate Grilling Time: 2 1/2 to 2 3/4 hours Indirect MediumVeal loin chop Thickness and/or Weight: 1 inch thick Approximate Grilling Time: 10 to 12 minutes Direct MediumFrom Weber's Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

_GRILLING GUIDE: POULTRY

Steps:

• Cut:Chicken breast, boneless, skinless Thickness and/or Weight: 6 ounces Approximate Grilling Time: 8 to 12 minutes Direct MediumChicken thigh, boneless, skinless Thickness and/or Weight: 4 ounces Approximate Grilling Time: 8 to 10 minutes Direct MediumChicken, half Thickness and/or Weight: 1 1/4 to 1 1/2 pounds Approximate Grilling Time: 1 to 1 1/4 hours Indirect MediumChicken pieces, bone-in breast/wing Thickness and/or Weight: N/A Approximate Grilling Time: 30 to 40 minutes Indirect MediumChicken pieces, bone-in leg/thigh Thickness and/or Weight: N/A Approximate Grilling Time: 40 to 50 minutes Indirect MediumChicken, whole Thickness and/or Weight: 3 1/2 to 5 pounds Approximate Grilling Time: 1 to 1 1/2 hours Indirect MediumCornish game hen Thickness and/or Weight: 1 1/2 to 2 pounds Approximate Grilling Time: 30 to 45 minutes Indirect MediumTurkey, whole, unstuffed Thickness and/or Weight: 10 to 11 pounds Approximate Grilling Time: 1 3/4 to 2 1/2 hours Indirect Medium Thickness and/or Weight: 12 to 14 pounds Approximate Grilling Time: 2 1/4 to 3 hours Indirect Medium Thickness and/or Weight: 15 to 17 pounds Approximate Grilling Time: 2 3/4 to 3 3/4 hours Indirect Medium Thickness and/or Weight: 18 to 22 pounds Approximate Grilling Time: 3 1/2 to 4 hours Indirect Medium Thickness and/or Weight: 23 to 24 pounds Approximate Grilling Time: 4 to 4 1/2 hours Indirect MediumTurkey drumstick Thickness and/or Weight: 1/2 to 1 1/2 pounds Approximate Grilling Time: 3/4 to 1 1/4 hours Indirect MediumTurkey breast, bone-in Thickness and/or Weight: 4 to 5 pounds Approximate Grilling Time: 1 to 1 1/2 hours Indirect MediumFrom Weber's Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.