Picking up where we left off, today's lesson is all about everything you need to know in order to grill beef like a pro! Now that you've learned how to prep your grill for ultimate performance, it's time to learn the important keys to grilling beef perfectly each and every time.

Necessary Tools:
- 2 sets of sturdy tongs with long handles
- a clean container for fully cooked food
- a stiff grill brush for cleaning grilling surface
- an old towel, wrapped into a cylinder and tied with butcher’s twine for oiling grill
-neutral oil (like canola or vegetable) for oiling grill surface
- an instant read thermometer (digital are easiest to read)
- a pastry brush or mop for basting

Techniques:
- pre-heat grill, preferably with 2 heat zones – one for searing items and one for longer, slower cooking or finishing
- on a gas grill, set dials at medium-low heat on one side, and medium-high heat on the other side
- for charcoal grills, start coals together in a large pile in the center; when white hot, use tongs to push ¾ of hot coals to one side in a thick layer; leave remaining coals in a thin layer on the other side to create 2 heat zones for proper cooking
- clean grill grates thoroughly with brush, scraping off all bits of burned on food, charcoal dust or residue
- wipe grates several times with oil-saturated towel cylinder, closing lid between each wipe down to maintain heat
- season beef with salt and pepper on both sides and sear on hotter side of grill for about 30 seconds to 1 minute; gently lift meat off surface of grill and turn ¼ turn to create cross-hatch markings; continue to cook for another 30 seconds, then turn meat over and repeat on second side
- when beef is seared on both sides, move to cooler side of grill to finish cooking with the lid closed
- boneless beef cuts will cook more quickly -- in an additional 7 – 12 minutes after initial searing; bone-in beef pieces will need to cook approximately 15 – 20 minutes after initial searing; whole chickens will take approximately an hour to cook completely when placed on the cooler side of the grill
let meat rest in a clean container, covered loosely with foil, for 5 – 10 minutes before serving to maintain juiciness.

Instant Read Thermometer: A Chef’s Best Friend – Learn to Cook Foods Perfectly with this invaluable tool!

Beef –
Rare 120 - 125
Medium Rare 125 - 130
Medium 140 - 145
Medium Well 150 - 155
Well 160 and above (not recommended)

Memorial Day weekend is a great time to try our newest favorite recipe – Grilled Whole Wheat Margherita Pizza. It is important to roll the crust out VERY THIN, otherwise, the whole wheat crust is a little doughy.

Enjoy!

Whole Wheat Pizza Margherita

Crust:
3 ¾ c. white whole wheat flour
1 Tb. instant dry yeast
1 ½ tsp. instant dry yeast
12 oz. water, 120 degrees
1 Tb. honey
1 Tb. olive oil
2 tsp. seasoning mix
1 Tb. dried oregano
1 Tb. dried basil
½ tsp. cayenne

Method:
Bloom the water and the yeast for ten minutes and bubbly. Add the oil and the honey.

Add the rest of the ingredients. Mix with a dough hook until smooth (about 10 minutes). Let rise and double in a warm, draft free place (about an hour and a half).

Punch down and divide into three pieces. roll out on a lightly floured surface. Make sure that you roll them THIN.

Brush very lightly with oil and sprinkle with a light sprinkling of seasoning mix. Grill on each side.

Garnish the Pizza with fresh, sliced tomatoes, julienne of basil, and torn fresh mozzarella cheese. Put into the oven for a few minutes to melt the cheese. Serve with a light drizzle of extra virgin olive oil & a sprinkle of seasoning mix.