Helpful Hints & Tips

• Soak wood in water to produce more smoke & less heat especially when using charcoal or butane as a heat source.

• To stop burning from grease flare up, keep grill 6 to 8 inches from fire source.

• Use tongs instead of a fork to turn steaks, chicken, etc.
  Large steaks, brisket, shoulder clods, chuck roast – marinate in Guy’s Seasoning overnight for flavor, tenderness and reduce cooking time.

• Buy a quick read thermometer to check temperature of roast, steaks, turkey, etc. 
   

  • Rare: 125-130 degrees

  • Medium Rare: 130- 135 degrees

  • Medium: 135-140 degrees

  • Done: 140-155 degrees

  • Well Done: 155-165 degrees

  Insert probe bottom into the thickest part of meat. For turkey, insert probe into the thigh all the way down to the bone socket that enters backbone. 165 degrees is done.
   

• See order site to order a great reset-able thermometer.

• Mopping sauces are not suggested:
   

  • They cover the real flavor of the meat and our Guy’s Seasoning.

  • Most mopping sauces are tomatoes based and will burn or char very easily.
     

• May use Pam to coat and clean grill to prevent sticking.

• MOST IMPORTANT – After 4 decades as a butcher in a real old fashioned market:
   

  • Find a meat market that is clean with real butchers that know their trade.

  • Put them on the spot and say you pick it/cut it/stand behind it.

  • Let then do their job and hold them accountable.

  • We do that at Guy’s Market and if not satisfied you get your money back.

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GRILL OR BROIL A GREAT STEAK

Filet Mignon, Prime Rib Steak, Rib Eye, NY Strip, T-Bone, Porterhouse.

A great, tender, flavorful steak takes little more than a hot grill or broiler and Guy’s Seasoning.

Rub Guy’s Seasoning on the steak. Can be applied light, medium or heavy depending on what you like.

Grill uncovered over medium ash covered coals. Per chart turning occasional.

SMOKING WOODS

The kind of wood you use for smoke – cooking plays a major roll in the final taste results. Everyone’s taste buds are different, therefore, start with a small amount of wood and gradually increase the amount until you achieve the taste or flavor you are looking for.

*TIP – If you are using charcoal for your fire source, then wet the wood in advance and add to charcoal fire after you start cooking.

APPLE – a very mild fruit wood that compliments pork and chicken.

OAK – a mild flavor for those who don’t want heavy smoke.

PECAN – a little stronger than apple and oak, but a mild smoke with a sweet flavor.

HICKORY – the #1 overall favorite for BBQ and smoking. A medium sweet smoke that goes good on everything.

CHERRY – a bold flavor that suits most beef and wild or domesticated duck and turkey.

MESQUITE – a pungent, strong flavor that is good with beef. Can be mixed with other lighter woods to create your own personalized flavor.

 

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