About Grilling Tips: 
Everyone has a different opinion on grilling so we just wanted to lay down a few basics that will get you on your way to the best steaks you have ever had.  For those who like to debate the finer points of grilling or those of you would would like to hear what afficionados say on the subject of grilling please go to our STEAK TALK section.


Thaw steaks to room temperature:  Room temperature steaks will get up to high temperature more quickly than cold ones.  The less time on the grill means juicier steaks


High Heat is best:  High heat produces not only a great grilled flavor but keeps a steak juicy by cooking it quickly before the juices can escape.  The higher the heat, the quicker the cooking, and the less juices escape.  Generally charcoal grills burn hotter than gas grills but gas grill technology is improving.


Remove from Grill early:  Steaks will continue to cook with the heat the retain even after they are taken off the grill so remove them a little early so they do not become overdone.


If using charcoal, stick with hardwood:  Hardwood charcoal burns hotter than briquettes.  There are a lot of different varieties that all give a unique flavor but Mesquite is the hottest burning.


No starter Fluid:  They smell terrible and will make your food taste the same way.  Better to use a charcoal chimney or another method.  Also, avoid charcoal that contains starter fluid in the briquettes. 


Keep your grate clean:  You want to taste todays steak not yesterdays chicken.