Chef Adam Perry Lang gives us his tips on buying meats for the grill from the grocery store.
• Avoid meats that have a large amount of external fat. There is a difference between intramuscular fat and external fat. Intramuscular fat will deliver more flavor and contribute to tenderness. External fat will drip directly into the fire and cause excessive flare-ups. Have butcher trim for you, or better yet, trim yourself.
• For large groups of people, Choose individual cuts as opposed to larger cuts you will have to slice after you cook. This way, you can enjoy time with your friends or guests, as opposed to slicing for hungry impatient people. And besides, when you finish with the first round of slicing and serving, and you think you are ready to relax, people will ask for seconds.
• Cuts such as Skirt Steak, Flank and Hangar Steak carry a lot of flavor and hold onto a lot of flavor from marinades. What you gain in flavor, you will lose in tenderness, so be sure to cook rare to medium rare. Anymore and the steak will be tough for these cuts.
• When choosing Filet, Strip Steak and Rib-Eye, spend as much as you can afford for choice or better yet, prime.
• When choosing fish, try to stay clear of overly flaky fish such as Cod, which can be tricky and fall apart. A safer choice are “steak” like fish such as Tuna, Salmon and Halibut, which tend to hold together better.
See Adam and Rachael’s Grilling Guide
June 16th, 2008 at 1:26 pm
Im on A very low sodium diet. Do you have any good low sodium receipes? I can use a lot of your receipes and leave the salt out.You no dought can give me some tips on using herbs to off set leaving salt out.Thank you for what ever help you can give. A.C. McNutt
June 16th, 2008 at 1:28 pm
What are the best grocery store meats for grilling.
June 16th, 2008 at 1:29 pm
I like your show.
June 16th, 2008 at 5:38 pm
excellent tips
July 1st, 2008 at 9:31 am
Hi!
RThe best meats I find for less is Eye of the Round Steaks, sprinkle with curry powder and grill! YuM-O!
July 9th, 2008 at 2:22 pm
I have a hard time finding Skirt or Flank steak in my grocery. Can you tell me if they are called something else if not, what other steak would take it’s place.Thanks, Cindy E.
July 10th, 2008 at 7:24 am
Finding Skirt and Flank can be difficult, try asking your butcher to special order for you. These cuts are also found quite often in ethnic markets. The flavor is unique so replacement is just that, you could try boneless rib eye that is cut 1/2 in thick - it is a bit more expensive, but is a great steak experience and a lot easier to find in mainstream stores over the skirt and flank
July 10th, 2008 at 7:28 am
For low sodium diets, try using a squeeze of fresh lemon juice when removing from the grill. The acid, while not replace what salt does, will brighten the flavors. For herbs, rely more on fresh ones then dried, they have more oils and a more intense flavor.
July 28th, 2008 at 1:21 pm
Thanks for the cooking tips.