When it comes to summertime grilling, trust your butcher. They know a thing or two about cooking meat. Mark and Justin Hibshman, the father-son duo behind Headon’s Fine Meats in Creston, are always ready to share their knowledge with novices and pros alike.
“We get so many people who come in and we teach them how to cook,” says Mark. “We tell them things like what seasonings to use and how we cook the different cuts.”
There are, of course, many ways to grill your meat, but some methods will produce better results.
For one thing, enhance the taste of your meat by marinating it overnight. Doing so will infuse the meat with flavor, says Justin.
“Put the seasoning on your steak, then wrap it in Saran wrap and put it in your refrigerator,” he adds. “When you take it out, all the seasonings will have penetrated deep into the meat.”
It’s also important to remember that not all meats cook the same. While chicken and pork should stay in the fridge until the grill is ready, beef should sit out a bit. Throwing beef on the coals when it’s at room temperature will promote even cooking and tenderness.
“If you throw steak on the grill right out of the refrigerator, the outside edge is going to get to a nice warm temperature and the inside of that steak is still going to be cold,” says Mark. “You want to warm up that inside in a slow process. If you do it too quickly, you’re going to burn the outsides.”
Cooking also requires a degree of patience. The Hibshmans find many people cut their meat as soon as it comes off the heat. Allow it to rest a few minutes so the meat retains its juiciness and tenderness.
“When you take a piece of meat off the grill, it’s going to continue cooking,” Mark says. “If you like your steak medium, which is at that 145-degree range, based upon the thickness of the meat you will want to pull it off the heat around 135 to 139 degrees to allow the juices to absorb into the meat. It will cook itself a little longer, make a more tender piece of meat and prevent overcooking.”
Headon’s Fine Meats is located at 103 N. Main St., in Creston, (815) 384-3620.