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Fire Up The Grill, Danbury, With Barbecue Tips From Balducci's

GREENWICH, Conn. -- According to foodimentary.com, July 4 is the most popular holiday for barbecuing (71 percent), followed by Memorial Day (57 percent), and Labor Day (55 percent).

Balducci's in Greenwich.

Balducci's in Greenwich.

Photo Credit: Submitted
Grilled salmon is a popular barbecue item.

Grilled salmon is a popular barbecue item.

Photo Credit: Submitted

And so, to get your grilling up to speed,  Chef Marcia Vazquez of Balducci’s in Greenwich, offers the following advice.

  • Decide what to grill on: gas vs. charcoal. Gas is quicker and sometimes more convenient, while charcoal is slower and requires more skill, but will have a smokier richer flavor.
  • Choose a cut of beef that has a higher fat content (for flavor) and tenderness. Rib eyes, strip steak, sirloins, filet mignon, porterhouse and T-bone cuts are best for grilling because of their fat content, which contributes to the flavor, and tenderness.
  • Meat should be seasoned prior to grilling; salt and pepper will work just fine. Once on the grill do not touch it until it is ready to be turned over.
  • Depending on the beef cut and thickness and desired temperature, each side should be cooked from 6-12 minutes. Once the meat has reached your desired temperature, set it aside covered to sit for 3-5 minutes so the juices do not run out when you cut into it.
  • To check the temperature, the instant-read thermometer should be placed in the thickest part of the meat and away from bones since bones conduct heat. 
  • Keep the grill clean and oiled. It's easiest to clean when it's hot. Just before you put on the food, scrape down the grate with a grill brush. Then moisten a balled-up paper towel with vegetable oil and use long tongs to oil the grate. Keep a squirt bottle of water next to your grill and watch for flame ups.
  • Leave the food alone. The number one cause of food sticking to the grill is moving it too soon. Unless you are dealing with a very thin steak or delicate vegetable, don't touch it for at least five minutes.

 

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