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How To Grill #1: Beef

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How To Grill Beef

Burgers

Heat: Direct (uncovered), high.
Time: 3 to 5 minutes per side.
Internal Temperature: 140° F for medium.
Tip: Don’t press down on the patties during cooking or you’ll squeeze out the delicious juices.

Hot Dogs

Heat: Direct (uncovered), medium-high.
Time: 5 to 7 minutes, turning occasionally.

Steaks, ¾ to 1 Inch Thick

(such as flank and New York strip)
Heat: Direct (uncovered), medium-high.
Time: 3 to 5 minutes per side.
Internal Temperature: 130° F for medium-rare.
Tip: For the best sear, turn steaks just once halfway through.

Steaks, 1 to 1½ Inches Thick

(such as rib-eye and porterhouse)
Heat: Direct (uncovered), medium-high, then indirect (covered), medium-high.
Time: Direct for 3 to 5 minutes per side, then indirect for 4 to 6 minutes.
Internal Temperature: 130° F for medium-rare.
Note: For steaks 2 inches thick or more, increase indirect cooking time to 8 to 10 minutes.

The Art of Grilling: How to Grill a Steak

Karl Engel, head chef of award winning BBQ team Pigcasso (http://on.fb.me/135gETN), shows shows us how to grill the perfect steak.

Source: Art of Manliness 

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