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Pre's Grilling Guide 2019

by Pre Brands June 14, 2019

Pre's Grilling Guide 2019


Fire up the grill for that signature sound and smell of summer…sizzling beef.


THE ULTIMATE GRILLING GUIDE BROUGHT TO YOU BY THE BEEF GEEKS AT PRE

Where is that amazing smell coming from?

When the weather starts to warm up in Chicago, we flock to the grill and waft the smells of impending deliciousness throughout the neighborhood, as a way to summon our friends and families over for a great party where bonding over food and drinks is essential.

We know everyone has a passion for cooking food on the grill in a special way, whether it's a method taught for generations, a new found tradition, or your first time, we're right here by your side–consider us your "Grilling Guru." We love sharing all the geeky details about grilling steaks and burgers, so it only seems natural to give a very special ode to summer – with our grilling guide.

In this guide, you'll find everything you need to get started. Things like: how to light a charcoal grill, getting perfect grill marks on the most popular steak cuts, tasty rubs and recipes, and even THE BEST brownie cookie skillet you could ask for. Use this as your go-to grilling guide for all things charcoal, gas, and egg-shaped.

 

Equipment you'll need:

Grill glove

Need to move a hot grate or reach a roll away hot dog? This will protect your skin from hot steam, stray flames, and burns.

Lighter

For lighting charcoal, or if your gas grill lighter is out

Charcoal chimney

Light your charcoal grill in three easy steps. A must have for windy days or if you’re low on lighter fluid.

Thermometer

For perfect beef every time, use an instant read thermometer. See this temperature chart as a guide to your preferred doneness.

Sheet trays

For anything and everything. Keep two trays handy - 1 for raw meat and 1 for cooked meat. Label one with a bit of colored tape to prevent cross contamination.

Spatula

Otherwise known as a “flipper.” Main job: burger duty. Other occupations include pizza flipper, steak grabber, or skillet mover.

Towels

Wipe any loose debris. Use to hold tongs or to hold hot plates of food

Veggie tray

This is essential for holding all your vegetables to prevent cross-contamination.

Wire brush

To keep grill debris free. Use before and after cooking to make sure you have a clean uncontaminated surface.

Tongs

16” Kitchen tongs are one of the handiest tools at the grill. You can easily flip a New York strip or a single piece of asparagus.

Our Grill-Worthy Lineup

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GETTING STARTED

It all starts with the grill. Prep it, clean it, and take care of it like your offspring.


Safety tips

  1. Use a piece of foil underneath foods that are very drippy, like: bacon, or foods with marinades
  2. Always use separate trays or surfaces for raw and cooked products.
  3. Keep the interior of your grill very clean to avoid off-flavors and built up food matter that could ignite.
  4. Use a grill glove or towels when handling hot trays, cooking utensils are opening/closing the grill.

how to Prep Your Grill

 

The charcoal grill offers an amazing smoky quality to the flavor of your food, which is why it is preferred by many grillers over the gas grill. However, there is some maintenance involved with getting it going and keeping it going. You can also create custom heat spots and cool spots for cooking different foods at the same time.

The gas grill is a favorite for people looking for convenience and ease. All you have to do is push a button and you’re off! (Unless the ignitor breaks and you have to light it manually. Which we will show you how to do.) A con with gas grills is that there can be many heat spots and cool spots depending on how your grates and flames are set up. You will also not get the smokiness that you would get from charcoal. However, it’s very easy to use a gas grill once you find your heat spots – and know how to work with them.

Watch our videos below on how to prep, clean, and light your grills.

Charocoal Grilling

Gas Grilling


GRILLING STEAK

Remember, all steaks are unique, so give them the attention they deserve, but don't over handle them.


how to grill steaks

One of the best pleasures in life is grilling steak. Even better, is having a reliable cooking experience – since our cuts are similar in size and the always the same weigh – grilling is exponentially easier. Keep in mind all steaks are not the same, so you would cook a New York Strip differently than a Filet Mignon. The best way to cook a perfect steak is with an instant-read thermometer and our handy temperature chart. Whether it’s on a stick or smothered in chimichurri, these steaks do not disappoint.

Grilling ribeye

The Ribeye steak is a perfect grilling steak. It has a decent amount of marbling and fat to help it stay juicy while it cooks and not dry out.

Instructions

  1. Open steaks and pat dry
  2. Salt both sides with a coarse salt
  3. Oil both sides with high heat oil and oil grates to prevent steaks from sticking.
  4. Place steaks on grill
  5. Be sure to use a food thermometer (we love the digital ones) and check all sides for doneness.
  6. Let rest for 7 minutes before slicing (against the grain)

Cooking Temperatures

  • Rare: 95–105 degrees
  • Medium Rare: 105–115 degrees
  • Medium: 115–125 degrees
  • Medium Well: 125–135 degrees

Grilling ny strip

The New York Strip is a thick and uniform steak, ideal for grilling. Feel free to add a third flip by grilling the signature fat cap. It will have a crisp and flavorful bite.

Instructions

  1. Open steaks and pat dry
  2. Salt both sides with a coarse salt
  3. Oil both sides with high heat oil and oil grates to prevent steaks from sticking.
  4. Place steaks on grill
  5. Flip once, and rotate 30 degrees.
  6. Be sure to use a food thermometer (we love the digital ones) and check all sides for doneness.
  7. Let rest for 7 minutes before slicing (against the grain)

Cooking Temperatures

  • Rare: 95–100 degrees
  • Medium Rare: 10–110 degrees
  • Medium: 115–125 degrees
  • Medium Well: 125–135 degrees

Grilling filet mignon

The Filet Mignon is a flavorful and melt-in-your mouth cut that can be quite delicate on the grill. Make sure the grates are slicked with oil, so the filet does not get stuck. If the filet has a horseshoe or looser shape, use kitchen string to form together before grilling.

Instructions

  1. Open steaks and pat dry
  2. Salt both sides with a coarse salt
  3. Oil both sides with high heat oil and oil grates to prevent steaks from sticking.
  4. Place steaks on grill
  5. Flip once, and rotate 30 degrees.
  6. Be sure to use a food thermometer (we love the digital ones) and check all sides for doneness.
  7. Let rest for 7 minutes before slicing (against the grain)

Cooking Temperatures

  • Rare: 95–105 degrees
  • Medium Rare: 105–115 degrees
  • Medium: 125–135 degrees
  • Medium Well: 135–145 degrees

Grilling Top Sirloin

Top Sirloin is a lean steak with sturdy chew. Great for grilling but can cook up differently depending on where it came from on the animal. Tail ends cook up like triangles (what?!) and front ends cook up like rectangles. So, I like to butterfly my steak by cutting it in half crosswise for a faster and more even cook

Instructions

  1. Open steaks and pat dry
  2. Salt both sides with a coarse salt
  3. Oil both sides with high heat oil and oil grates to prevent steaks from sticking.
  4. Place steaks on grill
  5. Be sure to use a food thermometer (we love the digital ones) and check all sides for doneness.
  6. Let rest for 7 minutes before slicing (against the grain)

Cooking Temperatures

  • Rare: 95–105 degrees
  • Medium Rare: 105–115 degrees
  • Medium: 115–125 degrees
  • Medium Well: 125–135 degrees

GRILLING BURGERS

Get creative while grilling burgers by stuffing them or using non-traditional buns.


how to grill Burgers

Our patties are an easy way to transport burgers to the grill in no time. Keep them as-is for a pub style burger or flatten them between your palms for a traditional burger. Bring them to the next level by stuffing them with blue cheese, adding thick strips of peppered bacon or using non-traditional buns. Try some not-so-basic toppings if you want to get really fancy.


Our Legendary Burger Beef

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How to grill burgers

Don't forget to pat your patties dry (fun to say, easy to remember), salt, and oil them to create a crisp seared edge on the outside and juicy meat on the inside. Cooking tip: try not to touch the patties too much, the fat is essential to their flavor and too much handling can remove or transfer it to your hands.

Instructions

  1. Remove patties from package right before you want to cook them.
  2. Pat them dry, salt, and oil them to create a crisp seared edge on the outside and juicy meat on the inside.
  3. Do not over handle them
  4. Oil your grill grates to prevent sticking and slide them onto your hot grill and turn 3-4 minutes later.
  5. Cook to desired doneness. We recommend a medium rare burger at 160 degrees.

Cooking Temperatures

  • Medium Rare: 160 degrees
  • Meat does continue to cook while it rests off the grill so usually they can be taken off the grill slightly under 160 degrees.

How to Stuff a Burger

What is better than a juicy, flavorful burger? One that is stuffed with cheese, of course. Watch this video to learn how we make stuffing burgers as easy as tying shoes. Recruit a few helpers to do this with you so that the prep work goes by in a blink. Cooking tip: let your burgers rest about 5 minutes before serving so that the burger stays juicy and intact.

Instructions

  1. Form your ground beef into patties.
  2. Flatten them and then spoon any kind of soft or crumbled cheese you want into the center.
  3. Make sure there is a large lip around the cheese for tucking. Using your fingers, fold the outside of the patties in and on top of the cheese. This will create a much better seal and prevent the burgers from leaking on the sides while cooking.
  4. Salt and oil both sides of the patty right before putting on the grill.
  5. Oil your grill grates to prevent sticking and slide them onto your hot grill and turn 3-4 minutes later.

Cooking Temperatures

  • Medium Rare: 160 degrees
  • Meat does continue to cook while it rests off the grill so usually they can be taken off the grill slightly under 160 degrees.

Grilling Cheeseburgers

For a cheeseburger, place the cheese on as soon as you flip the first time. The surface will be hot and melt the cheese before you overcook the burger.

more burger tips -->

Rubs and Marinades

Korean Spice Rub


2 tbsp. Korean chili flakes
1 tbsp. Sesame seeds
1 tsp. Coriander
1/2 tsp. Black pepper
1/2 tsp. Salt

Instructions

  1. Mix all rub ingredients in a bowl.
  2. Use your hands to coat your steaks with the rub.
  3. Coat the rubbed steak with high heat oil.
  4. Use the two-zone grilling method to grill steak. Heat one side of you grill to medium high and the other to low.
  5. When you grill is pre-heated, place your steak on the medium high side.
  6. Cook to your desired doneness and then move to the low side.

  7. Remove from the grill and let rest for 7 minutes.

  8. Slice the steak against the grain and enjoy!

Rubs and Marinades

Mexican Burger Rub Recipe


1 tbsp. Chipotle powder
1 tbsp. Oregano, dried
1/2 tsp. Cayenne
1 tsp. Garlic powder
2 tbsp. Chili powder
1 tbsp. Ground cumin
1 tsp. Ground coriander
1/2 tsp. Salt

Instructions

  1. Mix all rub ingredients in a bowl.
  2. Use your hands to coat your burgers with the rub.
  3. Coat the rubbed burgers with high heat oil.
  4. Heat your grill to medium high.
  5. When your grill is pre-heated add you burgers.
  6. Cook until the internal temperature reaches 160º. (Cook a little longer if you like your burgers well done.)
  7. Remove from the grill and let rest for 7 minutes.
  8. Top burger with avocado, cilantro, red onion and salsa!

Rubs and Marinades

Grilled Sriracha Marinated New York Strip Steak


1 Pre New York Strip Steak
1 tbsp Honey
2 tbsp Sriracha Hot Sauce
1 tbsp Avocado or Grapeseed oil
1/2 tbsp Soy Sauce
1/2 tsp Ground Cumin
1/2 tsp Sea Salt
1 Resealable Plastic or Silicone Bag

Instructions

  1. Place the steak in a bag with all the other ingredients.
  2. Gently massage the bag until the marinade is well mixed and the steak is coated.
  3. Place the bag onto a plate and refrigerate for a minimum of 1 hour and a maximum of 4 hours.
  4. Preheat grill or skillet to medium-high heat.
  5. Take the steak out of the fridge 15 minutes before cooking.
  6. Once the grill is hot, remove the steak from the bag with tongs and place right onto the grill or skillet.
  7. Cook for about 3 1/2 minutes on the first side and then 2 minutes on the second side (for medium rare). Follow these cooking instructions to get your preferred doneness.
  8. Remove from grill and let rest for 6-7 minutes.
  9. Slice against the grain and enjoy!

desserts, veggies, and more

Grilled Apricot Pound Cake Skewers Brownie Cookie Skillet with Vanilla Ice Cream

desserts, Veggies, and more

Blue Cheese Stuffed BBQ Bacon Burger Green Chile and Fried Egg Burger

desserts, Veggies, and more

Filet Mignon with Tomatoes and Balsamic Reduction Chimichurri Ribeye
Filet Mignon with Asparagus on a plate
A Plate of Chimichurri Ribeye

desserts, Veggies, and more

Za'atar Beef & Vegetable Kabobs w/Cumin Mint Yogurt Chili Rubbed New York Strip w/ Roasted Corn Salsa
Steak Kabobs on a sheet pan with vegetables
Steaks on a plate with corn and salsa

desserts, Veggies, and more

Grilled BBQ Beef Pizza with Grilled Veggies Grilled Vegetables
Different colored peppers

We work with farmers in Australia and New Zealand that raise animals ethically and sustainably on pasture year-round. We only offer high-quality grass fed and finished beef, curated without adding things like antibiotics or hormones.

Our beef is Non-GMO Project Verified, Whole30 Approved, Keto and Paleo Certified. All Pre beef is cut and trimmed by hand in Chicago and our packaging is 100% transparent and sealed airtight.

 

Recipes by Chef Christy Williams (@christinewilliamscooks)


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