Getting Your Grill On with Meathead

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. Barbecue season is here and we go to Meathead Goldwyn to find out the best way to get your grill on.

MEATHEAD: Just about anything you can cook indoors, you can cook outdoors and that’s one of the underlying themes of what we do at AmazingRibs.com. One of my favorite recipes is barbecued spaghetti. That always gets a moments hesitation and pause but instead of barbecuing the pasta we barbecue the tomatoes, the celery, the onion, garlic.

That all blended together makes a wonderful sauce over the pasta along with the barbecued meatballs. So is there a secret to great barbecue?

MEATHEAD: Digital thermometers are highly accurate and really inexpensive and there is nothing that will up your game faster than, A: knowing what temperature you are cooking at and, B: knowing what temperature your meat is at.

Meathead also has a secret when it comes to steak.

MEATHEAD: I’m a ribeye guy like just about everybody else who knows their meat but there is a cut that comes off the rib roast that nobody knows about called the spinalis and it wraps around the outside of the ribeye - it is incredible. It is so heavily marbled, it is just absolutely the most spectacular piece of meat on the cow.

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.