break•down•ese (brák'doun'zê)
noun
1. the language spoken while describing automotive problems to a mechanic
As in: "The staff of Automotive Technology Specialists, Inc. speak fluent Breakdownese."
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By Anja Winikka, Jayplaywriter
Nothing smells more like spring than a sizzling, smoking piece of meat on the grill. It's the thought of tasting that bigger-than-your-mouth bite of juicy beef, melted cheese, crisp lettuce, tomato and onion dripping with ketchup combination that stimulates taste buds and makes mouths water. It's spring and it's time to satisfy your craving. From the market to the grill, here's how to do it.
Shop the market
When shopping for steaks, Hy-Vee butcher Dan Steele suggests looking for easy-to-grill steaks like shoulder steaks (about $5 per pound), chuck eye steaks (about$ 4 per pound) and mock tender steaks (about $3.50 per pound). That's cheaper than buying a steak at a downtown restaurant and it tastes great. For hamburgers, Steele says the secret to perfection is to get a good consistency of meat and fat. He usually suggests 85 percent lean ground beef and 15 percent fat
(between $3 and$ 4 per pound). "Anything leaner and it's not worth putting on the grill because it will dry out," Steele says. Wait to put your meat packages in the shopping cart until last so that they stay as cold as possible. Be sure to bag meat packages separately so the juices don't drip into other foods and cause cross-contamination. Before you leave, load the meat inside an air-conditioned car — not the trunk — to keep the meat cool for the drive home.
Thaw your meat
Thaw meat or poultry completely before you throw it on the grill so that it cooks evenly. According to the U.S. Department of Agriculture's tips sheet for grilling, there are three ways to thaw meat: in the refrigerator, in the microwave and in cold water. The refrigerator is the safest way to thaw meat. It takes the longest but food defrosted in the refrigerator can be refrozen before or after cooking. Meat defrosted in the microwave or in
cold water should be immediately moved to the grill to protect against bacter growth. Never thaw your meat on the kitchen counter.
Prep that grill
Clean the grill before you throw the juicy piece of meat on it. Remove old or coals, if you haven't used the grill since last summer, you may need to give it a tite inspection, says Rich Bar of Lawrence Douglas County Fire Prevention Division. First, look for any hole cracks. Small holes are not a problem, says, but large holes or cracks means the grill isn't proper for grilling because could cause a fire — so throw it an Nex take a stiff wooden or steel brush and warm soapy water to clean the bowl. Rinse it out and let it air dry
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