‘Meat Jesse’ Grilling 101 – Brewed for Food Education Series


Welcome to Goose Island’s Brewed for
Food Education Series! My name is Jesse Valenciana and welcome to “Meat Jesse”. Today I’m gonna teach you how to get
that grill going for this Memorial Day Weekend. One of the most important things
we’re going to start off with is the cleanliness of your grill. The last
person that used this grill didn’t clean it. They put the charcoal and dust down
here. So you want to make sure all the charcoal and dust is gone. If you’ve got
too much charcoal it’s gonna clog up your vents and you always have to have vents open, it keeps the heat circulating and the air circulating feeding the heat. First and foremost get yourself some lighter fluid. I’m just kidding. This shit
is terrible. Tastes like napalm. What you do want is a chimney. Now, grilling is an investment so these may be about 20 bucks at the store but, it’s well worth it and your food won’t taste like a gasoline station. So when you go to the local store and you forget your bag from home and you feel
guilty when they give you these paper bags, invite them over for a barbecue and
show them what you do with the paper bags. I like to make these paper snakes. Nice and tight. This is how you get a nice fire going, you flip over your chimney and your snakes, your paper snakes get stuck in here. Newspapers are a dying industry, but you
can help with that by buying some newspaper to use to light your charcoal. So what I do is put my newspaper in the middle. Now here’s what it should look like
underneath. So if you’re wondering what charcoal to use, I actually use a
combination of both lump charcoal and charcoal briquettes. Lump charcoal is nice because it burns fast and really hot. So what I do in my
chimney, the bottom layer will be lump charcoal so that will be the first
charcoal to light up, it’ll be nice and hot and it’ll get your briquettes
going. Briquettes are good because they actually last longer where the lump
charcoal will burn fast and hot but not for as long as your briquettes. So you light your chimney from underneath right in the middle, get that newspaper burning. So you want that burning for about 15-20
minutes until you start seeing a really nice white ashy layer on your charcoal. Today I’m going to show you how to cook using indirect heat. A very useful tool is these charcoal baskets, we’re going to evenly distribute the charcoal
amongst both baskets. So now you want to do is let the charcoal sit there for a couple of minutes to get your grates nice and hot, and once the grates get nice and hot you can actually start scrubbing off to the
gunk that builds up from all the grilling you’ve been doing. So now our charcoal is in the grill, you want to wait a few minutes, when you’ve got that
time, you spend it drinking beer. One very important thing is to
make sure to always have your vents open. If your vents are not open and they’re
closed, you end up suffocating your fire and when you suffocate your fire,
charcoals go out, can’t make that steak. So the charcoal has been going for a bit,
the grates are nice and hot, and all that gunk that’s been on there has softened
up and now we can actually scrape it off without having to really scrape it off. Once you’ve scraped off all the gunk on the grill, you want to re-lubricate the
grates, so what I use is just some veggie oil or if you’re fancy you want to use a
grapeseed oil or peanut oil, something that has a higher smoking point. So what
I do is just get some paper towels a little bit of oil and quickly put it
over the grates that you’re going to be using to cook over. So I’ve got two
really nice New York strip snakes- New York strip steak. Nice and sexy New York strip steaks that I’m going to throw on the grill. So we’ve got two heat zones, we’ve got heat on two sides and in the middle we have no heat, so that’s two heat zones. And when we close it the heat is gonna
circulate in there, so what we want to do is to get those nice sear marks on the
steak, put the steak directly over your your
charcoal. Just let it sit there for about… I’ll do like three minutes and to get
those nice grill marks, nice sear marks after three minutes we shift it about 45
degrees so you get these nice crosses. so So after you turn it 45 degrees just let it
sit there, these are about maybe like a half inch thick steak. The best way to tell if your steak is done is… I’m just kidding. I use a thermometer because I’m
not a savage and I don’t want Salmonella. So invest. I got this really fancy
thermometer, easy to read. So we let it sit it for a bit then we’re gonna
flip it over and do the same thing. My ideal temperature for this steak this
size is about 140 degrees, so I keep on checking now that I flipped it over to
see where we’re at with it. So we’re at about 100 degrees right now. Steaks like
this don’t need to be fussed with, I just add a little bit of kosher salt on top
and some pepper. All right, we’ve hit the temperature that we
want, so we’re gonna remove the steaks. All right, so we’ve taken the steaks off
the grill, they’re on our plate, give them about ten minutes, let them rest.
If you cut into them right now you would lose all the delicious juices that make
this steak the delicious piece of meat that it is. So if you like the recipe,
check it out below and remember to Like comment and subscribe.
Cheers!

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