Follow these simple Silver Rules for ultimate grilling success with Sterling Silver® Premium Meats!
1.Preheat!  Gas grills need approximately 15 minutes to preheat and charcoal grills can take up to 30 minutes to reach the proper temperature.
2.Turning Good, Stabbing Bad!  The proper way to cook both sides of your meat is to use tongs or a spatula. Never use a carving fork to turn the meat. Stabbing grilled meat will let out all the flavorful juices and dry it out.
3.Flip it Once!  It’s a simple rule: flip your meat once to better seal in the juices.
4.Be Prepared.  Have your tools ready next to the grill. The essentials are: long-handled tongs, a basting brush and a metal spatula.
5.Don’t Run on Empty!  This may sound silly, but make sure you have enough gas or charcoal to complete the meal. Don’t be the neighbor who has to “borrow” someone’s grill because you either forgot your gas canister or it ran out halfway through the cooking process. You know your grill better than anyone else, so make sure to get the big bag of charcoal and don’t skimp. When using gas, make sure the canister is at least halfway full so you can cook for a while without fear of running out.
6.Clean is King.  Make sure to clean the grill twice; once after you have preheated and again after you have taken your food off. Doing this will improve the flavor of your meat - and it’s healthier too.
7.Give it a Rest!  Give your meat a five minute rest prior to serving your guests. It will continue to cook another 5-10° F.
8.To Baste or Not to Baste.  Different marinades and sauces require different application methods. Oil-and-vinegar and citrus-based marinades can be applied throughout the entire grilling process. If you baste using the same marinade you used to soak your raw meat or seafood, make sure to not apply it during the last three minutes of grilling. Sugar-based barbecue sauces should be left for the final stages of grilling. Sugar burns easily and prolonged heat exposure can rob sauces of their flavor.
9.Put a Lid on It!  When grilling large cuts of meat, like a whole Tri-Tip steak or roast, resist the temptation to peek under the hood. Keeping the lid closed protects the heat from escaping and will allow your cut of meat to cook evenly. Just sit back and relax. Keep an eye on the clock to know when it will be done. Each time you lift the lid, enough heat escapes to add at least another five minutes of cooking time.
10.Your Grill’s Cool Side.  Whether cooking on charcoal or gas, make sure there is a cooler side or “dead area” of the grill. In case of flare-ups, food can be quickly moved to this area of the grill or moved to finish cooking at a slower pace.
11.Snacks = Happy Guests!  Keep your guests and family happy while you grill. Set out some snacks or appetizers that don’t need to be grilled, such as chips and cheese for your guests to eat. You’ll have time to get the grilling done without the pressure and rush from hungry guests.
12.Chill Out!  Let your meat sit out for 30 minutes before putting it on the grill. This allows for even cooking.
13.Make a Plan.  Give yourself time. Rome wasn’t built in a day and neither should your meal. Plan out everything and don’t rush.
14.Safety First!  Keep your grill away from anything flammable, like lighter fluid, fences, your house, etc.
15.Reduce Flair Ups.  Before cooking your meat, try cutting off the fat. Fat can cause flare-ups and burn your food.
16.Put Down the Knife!  Never “cut” to see if your meat is done. Always use a meat thermometer.
17.Too Much is Not a Bad Thing.  Everybody loves grilled food; make sure you always make more than enough for everyone.
18.The Perfect Temp.  The ideal cooking temperature for a steak or chop is 145° F for medium or medium rare to obtain the best eating experience.
19.MMMarbling.  Choose meat with evenly distributed flecks of fat throughout the muscle (marbling). This marbling melts into the meat as it cooks and creates a tender, mouth-watering steak or chop.
20.Stick it to Me!  Determine the temperature of your meat by inserting a meat thermometer horizontally from the side, so it’s reading from the thickest part or center of the meat.

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