What are the best tips for beef candy grill?

Barbecue sirloin is one of the ways to prepare this whole cut of meat, all at once without having to cut it into smaller pieces. However, the chef should carefully prepare the meat before grilling beef sirloin. Tenderloin, which is too cold, will not cook evenly. The meat should also be made of thickness and should be before cooking. During grilling, the meat should be carefully monitored to prevent excessive cooking. This type of cut is slightly cheaper than fully cropped beef. The chef can save muscles and skin for later use.

Before grilling beef sirloin, the chef must make sure it is the same thickness along its length. If the size is not uniform, the chef must adjust it. One way to equalize sirloin is to fold the thinner part of the meat in half, so it is as strong as a wider part. The folded part of the grilling was packed in Butcher's string to hold it in place. When grilling beef sirloin is necessaryTemperature. Frozen or even very cold meat should not be placed directly on a hot grill. Instead, the meat should rest at room temperature until it is heated to the surrounding air. Cold meat does not cook evenly.

Beef spice before grilling is usually a good idea. Given that tenderloin is a high quality cut of meat, but the chef does not have to add many spices. Simply sprinkle the meat a little salt while coming to the room temperature. Black pepper is another popular, simple aroma.

Grill needs should also be monitored and controlled. Tenderloin is a lean cut of meat, so it has no fat to protect it from high temperatures. Beef sirloin thrown on a hot grill will quickly boil, tinning into a hard and unpleasant food. The best way to grill meat is indirectly. In other words, the fire is built on one side of the grill andThe meat is placed on the other side. The heat from the fire cooks meat, but does not burn it.

When grilling beef sirloin, the chef should try for a medium or medium rare Dareness. The mask thermometer helps chefs to measure the condition of beef exactly. Medium rare beef will be 130 ° Fahrenheit (54 ° C). It may take between 20 minutes and an hour for the meat to reach the correct temperature. However, the time should not be the only measure of whether the meat is cooked, so the chefs must be vigilant to ensure the right preparation.