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FYI: Recipe Note Tips - Mastering the Grill

Mastering the Grill
The thing nearest and dearest to most Dads' hearts (second only to their loving families) is a plate full of something smoky and succulent, hot off the grill. Give your 'meat and potatoes' man everything he really wants for Father's Day with our hints for sizzling up the world's best steaks and ribs.

A Succulent Steak. It's easy enough to slap a steak on the grill, but to make that piece of precious beef the best it can be - well-seared and flavorful outside, juicy and tender inside - read on! Splurge on really good steaks for Dad's special day: the choicest cuts for grilling are ribeye, Porterhouse, T-bone, top loin (strip) and tenderloin. Look for well-marbled steaks with a deep cherry red color. Get the grill good and hot, and sprinkle the meat with salt and pepper. Such fine steaks don't need much extra flavoring. Place them over the hottest part of the fire and leave them there for at least three minutes without moving them. When the first side is good and browned, with those picture-perfect grill lines seared into the surface, flip them and sear the other side. It's possible that, by the time the steak looks flawlessly grilled on the outside, the inside may not yet be done to Dad's liking. In that case, simply move the steak to a cooler part of the grill to finish cooking. For an extra-special gourmet touch, place a pat of garlic butter on each steak right before serving.

A Mess O' Ribs. Few things give more primal satisfaction than grasping a barbequed rib in both hands and gnawing the tender, flavorful meat off the bone. Parboiling the ribs is a cardinal sin of barbequing; it leeches out the flavor, and you just shouldn't do it! The secret of perfection is to cook them 'low and slow.' That is, keep the heat low, and cook those ribs for a long time. Build the fire off to one side of the barbeque and place a disposable aluminum drip pan beside the coals. Replace the grate and set the ribs, meaty side up, over the drip pan. Close the lid to keep in the heat and resist the temptation to peek except for when you need to baste or check for doneness. Add spice and flavor to the ribs with your favorite spice rub or mopping sauce. If tomato-based sauce is your condiment of choice, don't brush it on the ribs until the last 10 minutes of cooking or the sugars in the sauce will burn. On the other hand, if you prefer a dry spice rub, you can coat the ribs with it and wrap them tightly in plastic a day before you want to barbeque them, giving the spices some time to permeate the meat with their fragrance.

FYI: HOW-TO'S, WHAT-TO-DO'S & ANY-HOO'S # 28

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