Red, White, & Beefer! Your 4th of July Guide to Grilling

Your 4th of July Guide to Grilling

By now you have undoubtedly purchased a Beefer for your home. Congratulations! It is not surprising that the Fourth of July is the most popular grilling day of the year for proud Americans. A day full dedicated to freedom, family, food, festivities, and fireworks! Tradition is something that grill-masters take very seriously and recipes that have been passed down through generations are sacred and heavily cherished. So now we’re going to teach you how to prepare your meat for the ultimate Beefer searing experience this Fourth of July! The Beefer is not only a work of art, it is also a master of science.

The Beefer Science

The Beefer performs exceptionally with a top heat at 1500 degrees Fahrenheit. Because no other grill on the market even comes close to that kind of power, it would seem like burning your food would be a natural concern. But meat is amazing in the way it contains water (meat juices) and fat which prevents it from burning. That is why choosing the type of meat will dictate how you need to properly season it and determine how long to cook it. The different levels of juices and fat will surface as they begin to evaporate inside the Beefer which stops the temperature from rising too quickly allowing the meat to brown nicely.

The Maillard Reaction

As you are now aware, a very scientific process goes into drawing out all the flavors of each particular cut of meat. In basic terms, browned food is good food! The browning of food receives its distinctive look, smell, and taste from a process known as the Maillard Reaction which is when sugars and amino acids are heated and slowly mixed together. This is some of the magic that happens all within 6 minutes or less inside The Beefer. That classic caramelization that gives meat, fish, and vegetables alike a sweet and savory flavor that make your friends and family come back for second and third helpings!

Meat Basics

It is crucial to buy your meat from a butcher you can trust so you know exactly what type of meat you are getting and where that meat is coming from. Remember that quality always comes before quantity. Sure, you can feed an army from Costco, but the quality is where the flavor is hiding and many of these external factors, like knowing how the animal was fed, its daily lifestyle, if it was under stress, etc.…all play a huge role in how the meat will end up tasting. Once you have chosen the cut and are ready to cook it up, there are a few things to remember: always wash and pat-dry any vacuum-packed meat, bring it to room temperature before searing, massage it gently with any seasoning, and let the meat rest after being cooked to perfection in The Beefer.

Properly Seasoning Your Meat

Everyone knows that salt not only adds flavor to their favorite dishes but also draws natural flavors out when cooking and is one of the best pre-seasonings you can use! This especially holds true for leaner cut meats as it allows more juices to be retained as it naturally would not be able to do so on its own. It comes as no surprise that there are dozens among dozens of different varieties of salt on the market to purchase so how do you know which one is the best option? Our personal favorite choice is natural sea salt – chalk-full of amazing health benefits for your body and allows the natural goodness of the meat seep through in every bite. But smoked-wood infused sea salt is a great addition to add to your repertoire for a grilling taste adventure.

How to Prepare Lean Cuts vs Fatty Cuts

Lean vs fatty cuts of meat are always a debate on everyone’s menu. Lean cuts are obviously a little healthier for you, however, the fatty cuts have ALL the flavor. So, let’s talk about how to prepare each cut to optimize your traditional recipes. Lean cuts need a little more attention than fattier cuts because the main tenderizer as you have learnt above is the meat juices found in the muscle fibers and cells and needs to be left there for flavor-bursting taste. Since lean meats are lower in juice and fat levels, in order to achieve this, lean meats need to be turned as much as possible and cooked at a greater distance from the burner. These cuts are more ideal to eat especially for the health-conscious consumer, however, they require more attention to make sure the flavor isn’t lost. This is where pre-seasoning really comes into play here and those salty flavors sprinkled generously will give you a fool-proof steak each time. Cuts with more fat are packed with flavor and don’t necessarily need as much attention while grilling! Cooking a piece of meat with substantial fat on it unlocks all the flavors, aromas, and textures of the meat on a multitude of levels. Some of the fat will turn buttery soft and will add a great taste to the meat, however, some fat will need to be cut off after cooking as its purpose is to add flavor only.

So, no matter what recipes have been handed down through the generations, if you follow these guidelines, you will surely impress everyone that comes over to your backyard BBQ this year! Get ready to celebrate red, white, and Beefer this Fourth of July!

By Sarah Bonacci | June 24, 2022

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