BIG MIKE'S GRILLING TIPS

  • Make sure your steak is room temperature; this will produce a more evenly cooked piece of meat.

 

  • Give your grill plenty of time to preheat.

 

  • Big, thick steaks need a lot of seasoning, so be sure to cover them liberally with salt, pepper and any rubs before grilling.

 

  • Don’t pierce your meat with a fork. The juices will escape, making the meat drier and less tasty. Use a tong to move and flip your food.

 

  • After removing your meat from the grill, let it rest for a few minutes. Always slice against the grain (against the direction that the muscle fibers run). Don't cut into it until you are ready to serve and eat.

SEA SALT

Sea salt acts like a conductor to enhance the flavor profiles of the other herbs and spices.

ROSEMARY

Rosemary has a fresh, pine-like flavor with peppery undertones. In addition to seasoning, place a whole sprig over chicken or pork while grilling or use them as skewers for kebobs.

Spice things up!

Stuck in a seasoning rut when grilling your veggies, meat and poultry? Give these options a spin!

Spice things up!

CINNAMON

Brush grilled fruits with melted butter and cinnamon to caramelize. Think pineapple or peaches!

CILANTRO

Cilantro tempers spicy foods. Use it fresh or dried in bean, rice or tomato dishes.

CUMIN

Cumin lends warmth to grilled foods without turning up the heat. Try some with potatoes or corn.

PEPPERCORN

Rub meats with crushed peppercorns for goucho-style (Argentinean Cowboy) grilling.

DILL

Finish poultry and fish with a dusting of dill near the end of cooking.

CHIPOTLE

Chipotle is both smoky and sweet and adds color to foods. Add a dash to grilled meats, vegetables and even fruits!

CORRECT:

Well done, steak!

INCORRECT:

Well done steak.

A Lucky's

GRILLING GRAMMAR

LESSON

Master the heat and follow this simple temperature guide for perfectly grilled steaks every time.

Are we done yet?

Are we done yet?

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