Get Your Grill On

Welcome to Open Range, I’m KayDee Gilkey. Stay tuned because after the break I’ll check in with our field reporter, Greg Martin for the AgriBeef Minute.

I’m Greg Martin with today’s AgriBeef Minute. I don’t know about you but I’m thinking about firing up the grill.

MADILL: It is definitely the time of the year when grilling is on the brain so give it a good scrub, get your propane tank refilled or your natural gas line hooked back up and get some steaks at your local grocers so that you can get your grill on if you will.

That’s Jackie Madill with the Washington State Beef Commission who says it doesn’t really matter what kind of grill you use.

MADILL: You know electric grills are great too and there’s wonderful combo style grills. Some people prefer gas, some people like to go true old school and stick with their charcoal briquets and really it’s your own personal preference. There’s different flavors that are imparted by the briquets you use or the smoking chips that you toss in there but when it comes down to it, it’s really just about enjoying the savory flavor of beef on the grill.

Madill says it’s important to make sure you grill is up to the right temperature before putting on the steaks.

MADILL: Give them a couple of minutes to really let those grill marks set in, let that heat sear the exterior of you meat. That keeps all your juices in and as flavorful as it can be.

From there cook it to your preference and enjoy! I’ll be right over. I’m Greg Martin and that’s today’s AgriBeef Minute.

Thanks Greg. Don’t forget Greg will be back each Wednesday with the AgriBeef Minute. Agri Beef Co - Real Families, Great People, Exceptional Beef. I’m KayDee Gilkey.