| Grilling Steaks and Kabobs |
| Grilling Steaks and Kabobs |
From "Fire Up the Grill"
episode DFUG-104 |
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Join host April Adams as she and guest chef Scott Serpas head inside to fire up the indoor wood-burning grill and begin cooking some of their prepped meats ....
They start with the ribeye steaks, allowing them to cook until each one boasts a nice, even crust on the outside. Next, they turn their attention to the steak kabobs and baby-back ribs. While the baby-back ribs are finishing on the indoor grill, Scott preheats the outdoor grill for the rest of the meat.Grilling Tips for Steaks and Kabobs - It's best to sear both sides of the meat over the hottest part of the flame first, and then transfer the meat to the perimeter of the grill to finish cooking through.
- Citrus marinades used on kabobs can also be used for basting throughout the cooking process.
- To check for doneness during the grilling process, press on the center of the meat to see if it "bounces back": softness (or bounciness) indicates that the meat is rare. The firmer a center becomes, the more cooked it is.
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