Getting ready for your organic Fourth of July barbecue?
Today, we’re offering some grilling tips for beef and onions, courtesy of the National Cattlemen’s Beef Association and National Onion Association.
Tomorrow, I’ll feature a hearty holiday recipe for “Meatballs” & Pasta with Grilled Onions and Fresh Tomato Sauce. It starts with leftover grilled hamburgers, which means your prep work can begin the day before your Independence Day celebration.
Organic chicken on the menu? Click here for grilling tips.
Beef on the Grill
- Trim visible fat from steaks before grilling to help prevent flare-ups.
- Grill beef over medium heat. Too-high heat can cause the exterior to char before the interior is cooked. Charring or overcooking beef is not recommended.
- Use an instant-read thermometer, inserted horizontally into the side of steaks and burgers, to check for doneness. The thermometer will register 145°F for medium rare, 160°F for medium doneness.
- Always cook burgers to medium doneness (160°F), turning occasionally with a spatula. No pressing, please!
- Turn steaks occasionally with tongs. Forks pierce the meat, and flavorful juices are lost.
Onions on the Grill
- Onions can be divided into two categories: fresh and storage. Thin, light-skinned fresh onions are available March through August. Storage onions, harvested in early fall, are marketed through April. Both are available in yellow, red and white.
- The high water content in fresh onions gives them a mild taste, ideal for enjoying raw or grilled.
- Onion slices and wedges are perfect for grilling. Simply brush with olive oil, and sprinkle with salt and pepper, a favorite herb or prepared seasoning blend. Grill over medium heat.
- For grilling, cut onions 1/2-inch thick to help keep slices together and for easy turning with a spatula.
Photo courtesy of the National Onion Association