it’s about time! The BBQ season is upon us. But if you’re like me it never
really left. Instead of BBQing once or twice a week, it’s now 4 to five times a
week. And BBQing is not just for meats, it’s a great way to cook vegetables.
let’s start with your BBQ. Whether you’re using a gas grill or charcoal (I
think charcoal is best, but messiest too), you should purchase one that has a
temperature gage. This is critical when cooking various species and cuts of
meat. Always follow USDA guidelines when cooking meats. If you have a grill
that doesn’t have a temp gage then be sure to use a standalone or digital
make sure you have the right tools to handle meats or vegetables. Make sure you
have a great pair of tongs, a vegetable basket, reusable metal skewers, quality
brush or mop for BBQ sauce, and a good cleaning brush.
is all about individual tastes. For steaks that are natural for BBQing, I use
only salt and pepper. Other than the salt and pepper, let the flavor of the natural
juices from the marbling be the only seasoning you’ll need. For leaner cuts of
meats that don’t have the marbling to provide the flavor, then you may decide
to add additional seasonings.
An excellent place to purchase seasonings is the
Savory Spice shop. They have several locations around the Denver Metro area
including Aurora, Denver, and Littleton. At their stores you can taste any of
the seasonings or mix your own.
always season my chicken, pork, fish, and vegetables. Again the type of
seasoning you use is a personal preference. If you’re going to use a marinade,
wet or dry, I would recommend letting the food marinate overnight.
BBQ vegetables I use a flexible grill basket. Just Google BBQ Vegetables and you’ll
find all kinds of grilling utensils for veggies.
So here’s a cooking guideline
to help you have a successful BBQ!
grilled meat: Beef and Lamb
Medium-Rare: 130º to
Medium: 140º to
Medium-Well: 155º to
Well: 170ºF and up
Medium: 145º to
Pork (like grilled
Medium: 140º to
Medium-well: 155º to
Well-Done: 175º to
185ºF Grilled Chicken and Turkey
Dark meat (thigh,
leg): 170º to 175ºF
White meat (breast,
wing): 160º to 165ºF Fish
Author:Marc Blitstein Phone: 303-330-4058 Dated: May 30th 2014 Views: 1,928 About Marc: Marc Blitstein has been a licensed Real Estate Agent since 2004. Real estate experience has been in ...
Ion Real Estate is a hand-picked team of highly respectable experienced Realtors coming together to work with you. Please contact us anytime with any questions. We look forward to serving your Colorado real estate needs. Our experience and dedicated professionalism ensures our clients have exceptional representation every step of the way. At a time where bigger isn't always better, Ion Real Estate has chosen to remain a smaller, highly focused team in order to provide a level of personal service, attention and consideration to our clients that you simply won't find elsewhere. Our decades of experience in the unique world of Denver real estate positions us advantageously to handle all of your real estate needs
I love love love coffee shops! Especially the hidden g
"We cannot thank Jim & Julie and the team at Ion Real Estate enough!!! We were very impressed with Jim's knowledge of the business and his drive to find us our perfect home; from the lender-side and how to get the best deal to the realtor-side and everything in between. As first time home buyers we really appreciated Jim's direction in gathering everything we would need. In addition to Jim's wonderful guidance, Julie was exceptional to work with too. She was always willing to listen to our concerns and was very encouraging on our journey hunting down our first home. She is so dedicated that she found us "our" home during the holidays and we were under contract by New Year's, which was a great way to start off the new year. She found us our dream home, in a great location and we couldn't be happier. I always recommend Jim, Julie and Ion whenever someone I know says they are looking to buy or sell their home. Go with Ion, they make dreams come true.
Ana & Marc G