BBQ Season finally begins! Our Port Jefferson Station Meat Manager Steve Cordone gives you some tips about how to perfectly grill steaks, chicken, sausage, corn on the cob, burgers, ribs, and kabobs. For the best tasting steaks, make sure to buy Sterling Silver beef from Uncle Giuseppe’s and for chicken, Bell & Evans is the way to go and can also be purchased in our meat departments.
Q: How do I know how much food to buy?
A: The average for boneless meat is a half a pound per person. The average for bone-in meat is one pound per person. Burgers are typically 1/4 pound, so if you’re making your own burgers you’ll need one pound of chop meat for four burgers.
Q: How do I prep my grill?
A: Pam grilling spray should prevent anything from sticking to the grill, but some grills don’t need it.
Q: How do I cook a 2-inch thick steak, like a porterhouse?
A: Put the grill on high heat, place the steak on the grill. For medium rare, set the timer for eight minutes, close the lid. Then flip the steak, and cook it for another eight minutes. For medium well, cook each side for 10 minutes.
Q: What about London broil? Skirt steak?
A: London broil is about the same, skirt steak is thinner so cook each side about six minutes each.
Q: Should I grill everything on high heat?
A: Generally, yes.
Q: How do I get “fall-off-the-bone” ribs?
A: Don’t boil them first, otherwise you’ll boil out the flavor. Cover ribs in your favorite marinade, and put them on a hot grill for five minutes to sear the outside and get some color. Then take the ribs off the grill and put them in an aluminum pan. Pour the rest of the marinade into the pan, cover tightly with aluminum foil so that it’s sealed completely, and put it back on the grill on low heat. Close the lid and leave it for 45 minutes. The ribs will fall off the bone and melt in your mouth.
Q: What about grilling chicken?
A: You can do the same thing for chicken so you don’t burn it.
Q: What’s the best way to cook kabobs?
A: Kabobs are a ‘labor of love.’ You can’t put them on the grill and walk away, you’ll need to do quarter-turns every few minutes to cook them evenly.
Q: Which is better to grill, sausage rings or links?
A: Either one. For rings, grill one side for 9-10 minutes, flip, and cook the other side for 9-10 minutes. For links, you’ll need to do quarter turns until they’re browned all the way around – about 18-20 minutes.
Q: What’s the best grade of chop meat to make burgers with?
A: That all depends on your preference. Sirloin is leaner, while chuck is richer and more flavorful.
Q: How do I cook corn on the cob on the grill?
A: Just put them on the grill in the husk for 10-15 minutes on medium heat. They’ll steam inside the husk. We sell delicious sweet corn in our produce department.
Q: My grill is always a mess after I bbq. What’s the easiest way to get it clean?
A: Put the grill on high heat, cover it with foil, close the cover for five minutes and then scrape it with a bbq brush.
Any other questions? We’re happy to answer them!