STEAKSBring thawed steaks to room temperature. Sprinkle generously with seasoning. Sear steaks over maximum heat: on a charcoal grill, sear 1 minute each side; on a gas grill, sear 2 minutes each side, then reduce heat to medium.
Move steaks to indirect heat and continue grilling using the times listed in the chart below. Remove from grill 5° before desired temperature and allow meat to rest 5-10 minutes before serving. Juices will be absorbed into the meat and bring meat up to desired temperature. |
SHRIMP The worse thing you can do to a shrimp is to overcook it. Keep the heat near medium for your grill. You should be able to hold your hand over the heat for about 4 seconds. Shrimp are done when the entire outside surface has changed color. There is a wide variety of shrimp and they do come in slightly different colors. Most shrimp you buy starts out gray, almost blue and turns pink as it cooks. Once the skin surface of the shrimp no longer shows any of its original gray color it is done. You need to remove shrimp from the heat the second it is done. Overcooked shrimp has a rubbery texture and loses a lot of its natural flavor.
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Thicker chops–at least an inch–grill better and stay moister. As you would with steak, look for chops that have generous marbling, the thin streaks of fat that will help keep the meat succulent and flavorful. Soaking meat in a weak salt solution adds moisture to the meat. Make a basic brine by dissolving 1/4 cup each of salt and sugar in 4 cups water. Adding thyme, rosemary, another aromatic herb, or garlic to the brine adds wonderful flavor. Once the brine has cooled, marinate the chops for around three hours. Dry the surface of the chops and place over direct, high flame, keeping the lid open. Once one side has a good set of grill marks turn the chops over. with thick chops, once the surface is done, I move them off the flame and close the lid until they have reached 145 degrees. Don’t overcook. |
