ProCarnes - Don Fileto





	Broiling Tips - Lighting up the charcoal

Broiling and Grilling Tips 1. One kilogram of meat (2.2 pounds) should be considered for 3 to 4 persons. 2. In order for the steak to refrain from sticking to the grill, keep handy a small amount of cooking oil. Before each round of steak, cover the grill surface with a light touch of oil. 3. First, quickly cauterize the steak portion on both sides over the grill. This procedure allows for the meat to be juicier and preserve taste. 4. Then place back the meat over the grill and cook until desired; it is better to grill the meat on one side 50% of the time and turn it only once.



Marbling of the Meat Cuts Marbling is small streaks of fat that are found within the muscle and can be seen in the meat cut. Marbling has a strong beneficial effect on juiciness and flavor and may also have a positive effect on tenderness. Fresh beef has cream-colored fat and bright red meat. The best beef is marbled with fine strands of fat, which bastes the meat as it cooks and makes it tender and juicy. Meat that has little marbling may be dry and flavorless. Lower grades of beef have thicker marbling or no marbling, so the meat's tougher after you cook it. Excessive amounts of marbling will not necessarily increase the juiciness and flavor over those cuts of meat with modest marbling.
	Moderate Abundant	Lightly Abundant
	Moderate Abundant

	Moderate	Modest

Marinating the Meats It is better to marinate the steaks the day before the grill. Simply place the meat inside a bag with the marinate. For a good homemade marinate, mix beer, lemon juice and pepper. The beer will soften the meat and add a different and delicious flavor. When marinating steaks, use a plastic bag or a covered glass bowl. Do not use a metal or aluminum container, since the meat will not absorbe the marinate and the flavor will degrade. Do not re-use a marinate. Risk of bacterial contamination is present, unless the used marinate is boiled.