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Go to the shopBEEF STEAKS : Rare 52C 125F Med Rare 57°C/135F Med 63C 145F Med Well Done: 66C 150F Well Done 66-68°C/154F
BEEF BRISKET 96°C205F must be jelly like when fork probing.
- Wrap in Pink Butcher Paper at 160F/71C as fats will be rendered out. Smoke still penetrates but juices stay in. See 'meat stall' below.
- BEEF RIBS: 92C/198F
- BEEF BURGER: 71C/160F
- CHICKEN: 75°C/165F
- FISH: Med 63°C /145F
- LAMB: Med 60-66/151F Well Done 71°C/160F
- PORK: Med 71°C/160F Well Done 77°C/171F.
- PORK RIBS: 95C/203F
- PULLED PORK: 94°C/201F
- Wrap in Pink Butcher Paper at 160F/71C as fats will be rendered out. Smoke still penetrates but juices stay in. See 'meat stall' below.
- SAUSAGES SNAGS: 71°C /160F
- VENISON: 55C/131F - 63C/140F
- KANGAROO: Med Rare 57°C/135°F Med 65C/149F
Cola-based marinade with fresh garlic, lemon juice and soy sauce gives this Grilled Steak a multi-layered flavour profile. Worcestershire sauce and your favorite steak sauce add smoky overtones and black pepper brings the spice. A tasty and affordable cut of beef, steak makes for a memorable meal your family will love. Once it’s done...
FOR THE MARINADE
- 1/4cup lemon juice
- 1/4cup steak sauce
- 2garlic cloves, finely chopped
- 2teaspoons black pepper
- 2tablespoons Worcestershire sauce
- 2/3cup olive oil
- 3/4cup soy sauce
- 2cups cola
- In a medium-sized bowl, combine lemon juice, steak sauce, garlic, pepper, Worcestershire sauce, olive oil, soy sauce &
- Place steaks in a plastic zip-top bag. Pour marinade into the bag and squeeze to distribute marinade evenly. Marinate in refrigerator for 4 hours up to overnight.
- Remove steaks from bag and pat dry with a paper towel.
- Preheat grill to 500°F.
- Place steaks on hot grill grates and close the lid. Cook for 3 to 6 minutes.
- Use your tongs to flip the steaks. Close the lid and cook to your desired doneness, about 3 to 6 minutes.
HOT TIP: Rare 125°F | Med-Rare 130°F | Medium 140°F | Med-Well 150°F | Well 160°F
- Remove steaks from the grill and let them rest for 10 minutes before serving.
HOT TIP: Giving your meat the time it needs to rest allows juices to redistribute, retaining moisture for tender meat. The internal temperature will continue to rise 10 to 15 degrees until it levels out and then begins to fall.
Use the hot side of your grill for direct cooking with high heat—for example, searing this amazing steak to get good colour, caramelisation, and grill marks.
Use the other side for slow, indirect cooking and to let foods cook through after searing.
The ash-free side also serves as a flame-free zone. In case of flare-ups, just move your food to the indirect side until the flames diminished, then move them back to the direct side to finish cooking.
BON APPETITE !
