For Grillmeisters
To add to Susie's grilling weekend, some grilling things you don't know.
Prolly the ultimate beef cut for grilling is the sirloin about an inch thick. Things you need to know and no one has told you: the grill should be scrupulously cleaned and then greased with a cloth made slightly damp with canola oil.
The coals are ready when you can't hold a hand over the grill for five seconds. Make sure the beef is already seasoned and at room temperature before it hits the grill. If you have marinated it overnight (good for you) the meat should be patted dry before it is placed on the hot grill. The meat is ready to turn for a medium rare result as soon juices begin to pool on the up side. Use your finger to tell you when the meat is done: when your finger can't dent the cooked side after the flip, it is time to take it off the grill. Move it to a cutting platter and let it rest for 5 minutes for the heat to even up and the juices to redistribute before you carve. Really, this is the most important part of the program. Carve on the bias into one inch slices after the meat has rested and serve it with potato salad, roasted corn on the cob and a salad of fresh tomatoes, sliced and seeded and a simple vinaigrette of lemons and EVOO with a chiffonade of basil.
Then, you can retire to your lounge chairs and groan about how good that all was.