Well guys my favorite time of the year is upon us, with that being said so are the BBQ’s!!
Anyone else addicted to burnt beef hotdogs and bbq sauce…lmao! I guess it’s just me!!
Well what you may not know is I know how to grill as well, yeah that’s right ME! So when Morton’s Restaurant sent out a list of grilling tips for Memorial Day I had to share it with you guys!
Check them out and let me know if you have any tips of your own…
The end of May marks the start of the summer season and backyard BBQ’s. There is no staple food that describes a backyard celebration better than a great piece of steak, and no one does it better than Morton’s The Steakhouse. In honor of Memorial Day, Morton’s is sharing their secrets to preparing a perfect grilled steak, plus something seafood lovers will like, and pairing it with a the right bottle of red.
Steak on the Grill:
- Seasoning is very important; always add a little bit of seasoning before placing the steak on grill. Even if it is just salt and pepper, a little seasoning is better than none at all.
- Make sure that the grill is anywhere from 600-800°F and keep it at that temperature for 30-45 minutes before starting to grill. High direct heat when grilling steaks is almost as important as the meat itself.
- When grilling steaks, one should always use tongs or a spatula to turn a steak over.
- Pair steak with less fat like filets with a nice Pinot Noir or rich Chardonnay. Ribeyes and New York strips need a fuller wine like Malbec or Cabernet.
- Use simple seasonings such as salt, pepper, dill, or a pre-mixed seasoning (season to your liking). Remember- do not let salmon or any fish marinade more than 15 minutes before cooking.
- Cook the fish until opaque on medium heat- turn once during cooking. Estimated cooking time eight to ten minutes. Make sure that no flame touches the fish directly.
- Pair with the same wine as filets…a nice Pinot Noir or Chardonnay.
Shrimp on the Barbie:
- Shell the shrimp and soak wooden skewers for 20 to 30minutes.
- Marinate (if desired) after they have been skewered.
- The shrimp should be placed over direct medium heat for one to two minutes on the first side, and then 30 seconds to a minute on the other (grill until the inside is opaque)
- Pair with Beaujolais or any sort of light, medium-bodied red.