Barbecue the perfect steak every time.

Ever have a hard time knowing whether a steak is cooked properly? Instead of poking it with a fork or cutting it open (both of which let the juices run out), learn how to tell by touching the outside.

For an example of how a steak feels at the different stages of cooking, look no further than your own hand. Touch your pointer finger to your thumb and then feel the fleshy part of your hand underneath your thumb. That is how a steak that is medium rare will feel.

Now touch your middle finger touched to your thumb and feel the same spot under your thumb, This is you medium.

Touch your ring finger to your thumb and feel for medium well.

If it goes beyond that, toss it. Your steak is way overcooked! The way my dad likes it.

Practice this and test with a thin meat thermometer at the same time so you start to get the touch down. Nothing wrong with using these new digital thermometers. They are thin. Just don’t start testing the steak until you are reasonably sure it is about done. Over poke it and you will lose juices.

Well, this isn’t a tip that’s gonna make your next barbecue an instant success. No secret barbecue recipe that will knock your socks off.

In fact, I doubt this is even going to inspire you to head outside and light up the gas grill.

I just thought this was an interesting observation. In the winter, despite my urgings , it seems there simply is not that many people who venture outdoors to grill. Well - if I toss my gas cannisters in the van and head over to get them filled up - - - - -

Nobody is ever in front of me! Never! I’m loving it. I’ll make sure to get a refill before February ends because I’m sure, once March rolls around, people will remember they have a grill.

I picked up my 5 year old grandson yesterday from day care and we decided hamburgers was the meal of the day. Now, there was about 10″ of snow on the ground and we had to fight our way to the grill, then remove the snow so we could open the lid. The temperature was 6 degrees, so it took some work to loosen the knobs to turn on the gas.

Luckily no wind so it lit and held the flames with no problem. As we let it heat up, my grandson loved it because the steam was coming from the grill as the snow was melting.

When the temperature got around 450 degrees, I opened the lid and cleaned the grids. Tossed on the burgers and closed it and the temperature had dropped to 300 degrees because of the cold.

No major problem. I opened it once to flip the burgers, then once again to flip and add cheese. Next time I opened, it was time to eat.

Don’t let the weather stop you from grilling!!!!!!!!!!

If your cast iron is used, the surface must be free of heavy dirt or rust. There are cleaning methods to remove excessive rust or dirt depending on the material that stuck on the cookware surface. After ensuring that the surface is clean, the seasoning process can be started based on the following procedure.

1. Apply a thin layer of fat ( shortening, lard or oil high in saturated fat)

2. Put the cookware up side down in an oven heated to 425degF for one to two hours. There must be an aluminum foil under the cookware to catch the excess oil that has melted off. The excess oil can contaminate the oven.

3. After turning off the oven, let the cookware remain inside to cool down.

4. Use or store the cookware.

Seasoning is an easy and simple way to preserve the cookware and maintain an easy cooking experience for a long time.

2 cups beef or veal stock
2 cups dry red wine, preferably Pinot Noir
1/2 cup garlic cloves — roasted
1/2 cup shallots — chopped
1/2 cup fresh parsley — chopped
1 dash salt — to taste
1 dash fresh ground black pepper — to taste
1/4 cup toasted sunflower seeds — chopped
2 pounds beef tenderloin — cut in 8-oz steaks
2 tablespoons olive or corn oil
4 sprigs fresh parsley — for garnish

STEP ONE: Making the Red Wine Sauce– In a large saucepan, combine the stock, red wine, 3 tablespoons of roasted garlic, shallots, and 1/4 cup of chopped parsley. Bring to a simmer over medium heat and cook until reduced to coat the back of a spoon, probably about 20 minutes. Transfer to a blender and puree until smooth. Strain through a fine sieve into another saucepan, then adjust the salt and pepper. Stir in the remaining parsley, then reduce heat to low.

STEP TWO: In a small bowl, combine the remaining garlic, sunflower= seeds, and 2 tablespoons of the Red Wine Sauce. Mix well. Rub the surface of the steaks with the oil.

STEP THREE: Grilling the Steaks - Grill until well-seared on the surface, about 5 minutes. Turn over and cook until you reach desired doneness, about 4 minutes for medium-rare, depending on the thickness.

STEP FOUR: Brush the tops of the steaks with a small amount of Red Wine Sauce. For a fancy presentation, you can put the steaks on serving plates and spoon the remaining sauce around them, garnishing with parsley sprigs.

OK. Those of you who visit here often know I grill all winter long. I’ve been outside in snow storms and temperatures hovering around 0 degrees. My grill sits about 15 feet from my sliding doors - on my deck.

Yes - you have to let the grill preheat for a longer period of time when it is real cold and grilling time increases. It’s worth it!

However, there are times the wind is blowing so hard there is no way the flames are going to keep burning. There are also other times I might be watching a ball game and just don’t want to go outside, but really want a grilled hamburger.

An indoor grid pan is the answer. I have a real nice indoor grill pan made by Calphalon. It is great. Teflon coated, but I still spray it with vegatable oil before cooking. I still like to preheat it so that when the burger, chicken, steaks or pork chops go on, they sizzle. The grids allow the grease to run off.

Obviously flame flareup is not a problem, but you are going to miss that flame taste you get from the grill. You’ll still get the grid marks and I’ll tell you, it makes good juicy meats.

It’s not my first choice as the grill is second to nothing, as far as I’m concerned. But it comes in handy when needed and I highly recommend it. I’m sure there are plenty of other brands that work just as well, and I’ve considered trying Emeril’s cast iron grill pan that sits on 2 burners. I’d be interested in comments from anyone who has tried this or any other similar cookware.