Quality fresh 60 second simple salsa in a snap.  MSG and GLUTEN FREE.  Worlds best salsa seasoning, great for taco meat, meatloaf, chicken, and pork
Quality fresh 60 second simple salsa in a snap.  MSG and GLUTEN FREE.  Worlds best salsa seasoning, great for taco meat, meatloaf, chicken, and pork
Quality fresh 60 second simple salsa in a snap.  MSG and GLUTEN FREE.  Worlds best salsa seasoning, great for taco meat, meatloaf, chicken, and pork

936-933-1712  (Julie)  
 936-933-1742 (Rich)
M-F  9-5


IMPORTANT:   Bring the meat to room temperature. This is an important step to take before you begin smoking or cooking any type of meat. It will ensure that the meat cooks evenly and reaches the right internal temperature by the end of the cooking process. Depending on how large your cut of meat is, set it out on the counter 1/2 hour to 6 hours before you begin smoking or cooking it, whether it be  Steaks or Briskets.

Second,  season your meat the day before.  This will allow the seasonings or rub to really penetrate the meat and add a lot of flavors and assist in tenderizing the meat as well.   Simply apply the seasoning or rub, generously, rub in and wrap your meat with saran wrap or aluminum foil and place in refrigerator.  This is especially important if you are smoking Ribs, Briskets, etc.

Third,  You'll need to monitor the temperature of the meat with a meat thermometer to determine its doneness. Poultry should reach 175 degrees.  Any pork and all ground meats should be 170 degrees. The internal temperature of steaks, roasts, and chops should be 145-155 degrees.


First of all, grilling is a lot like broilingNEVER COOK A COLD PIECE OF MEAT--Take out of Refrigerator and let warm up to Room Temp.  It will cook more evenly this way.  Both use direct heat, but when grilling the heat source comes from below and when broiling the heat source is from above.  Both methods are great when cooking tender cuts of beef, chicken, fish and vegetables. Make sure whatever you are cooking isn’t too thick or it will burn on the exterior by the time the inside is done.
Although grilling is considered a healthy way of cooking because much of the fat will drip into the fire, be careful to avoid flare-ups from the fat.  Not only will you potentially burn what you are cooking and give it an acrid flavor; you can create a nasty fire hazard.

Seasoning the Meat:

Our GRILLING SPICE is a very well rounded and perfect blend for Steaks, Chicken and Pork Chops.  Whatever seasoning you like, we certainly recommend applying it at least 12-24 hours or more prior cooking, to your meat.  for Steaks that are 1 1/4 inch thick or more, we recommend INJECTING too (you will still season the outside as usual).  Simple mix  1-2 TBSP of your seasoning with 3-4 oz of water and dissolve.  Inject your steaks in 2-3 different locations, wrap up in Saran Wrap tight and place in Refrigerator.  This will make a huge difference in the overall flavor.

Clean Grill:

It’s critical you start with a clean grill. There’s nothing worse than grilling a beautiful Filet Mignon and having it taste like red snapper. The time to remove all the residue with a wire brush is right after you finish cooking while the grate is still hot. If you wait until it’s time to start cooking, some of the scrapings can fall into the flames and cause a flare-up. Before you begin heating the grill, brush it or spray it with a little vegetable oil to prevent food from sticking. This is especially important if you are using a sugary basting sauce.

Hot Grill:

It’s also vital that your grill is hot well before you start. Many of us, especially with gas grills, wait until right before we start cooking before we crank up the heat. Mistake. Preheat that grill 15 to 30 minutes before you intend to start cooking. Have all your cooking tools ready and standing by. This not only includes apron and utensils but be sure to have a spray water bottle on hand in case of flare-ups.

How Long Do You Cook It?

I guess the most frequent questions I’m asked are “how long do you cook it for?” and “how can you tell when it’s done?” Although every cookbook you pick up has guidelines for each ingredient, it once again comes back to experience and touch. I would suggest you start touching the foods at different intervals to get a feel for firmness and texture.  Be sure and get your grill hot to a temp between 350-375 degrees. 
For example, as a general rule, I like to cook a 1 1/4 -inch thick New York Strip steak OR Ribeye for a total of ten minutes. I start by grilling for 2 1/2 minutes, then turning it 90 degrees and cooking for another 2 1/2 minutes, flip the steak over to its other side and repeat the process thus giving the steak the classic grill marks.  Once steaks have cooked the alotted time,-remove and cover and let rest for 10 minutes.  Remember--your steak are still cooking so be sure and do not cook past the 10 minute mark for Medium.

At the same time, I test the steak with my finger to feel for various degrees of firmness. Medium cooked feels like touching your cheek. If you really want to get specific, you can use an instant thermometer.
For steak, 115 – 120 degrees is rare, 125-130 degrees is medium rare and 135 – 140 degrees is medium. Once again, Don’t forget, the meat will continue to cook once you remove it from the grill to rest, so you may want to remove it before hitting your target temperature so you don’t overcook it.

This only touches the surface of what there is to learn about grilling as a cooking method. The best advice I can give any home cook is
practice as much as you can and HAVE FUN.  It’s a great way to cook without a lot of mess, especially in the summer when it’s too hot to cook inside.   


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