What’s The Difference Between Grill And Bbq?; Grilling The Perfect Burger; How To Grill A Succulent Beef Steak - Char-Broil QUANTUM Manual

Infrared Cooking System produces the perfect searing temperatures when
infrared energy impacts the surface of the meat. Here's a good searing tip
for you to experiment with: Use a little coarse salt on your steaks, chops
and roasts - this helps draw proteins to the surface of the meat - and when
they get hit with the infrared energy this surface will sear and create that
delicious crust you love to taste. On a turkey or chicken use a light touch
of oil on the skin for the same effect. Sear the meat on the Quantum in-
frared burner using a higher setting and then lower the burner setting to
finish cooking. You may even want to use aluminum foil to "hold" cooked
food on the warming rack as you prepare the additional courses.
Grill or BBQ ... what's the difference?
These words are often used interchangeably, but there is actually
quite a difference. Grilling involves cooking your meat directly over
high heat. Grilled foods are generally smaller pieces of meat and veg-
etables that make their way to the table faster. Barbequing is a slower
way of cooking larger portions of meat. It takes time, but your end
result is tender and juicy. So grill it fast or 'Q it slow... either route
takes you to a mouthwatering meal.

Grilling the Perfect Burger

Ground beef with a 20 percent fat/80
percent lean ratio is best for a juicy
burger with a good, meaty texture.
• Form patties with gentle pressure
and don't over-pack.
• Form a slight depression in the
middle of the patty so the edges
are slightly thicker than the cen-
ter. This will produce a less-round,
more evenly-cooked patty.
• Patties should be no more than 8
oz. and 1/2 inch thick.
• Set Quantum to Medium and grill for 3 to 4 minutes per side until the
meat is no longer pink or when a thermometer inserted from the side to
the center reads at 160˚F degrees.

How to Grill a Succulent Beef Steak

Pick the right kind of steak. Tender cuts like sirloin, tenderloin, porterhouse, New York
strip, and shell steak are the best. Fibrous steaks, like skirt and flank, also taste great
grilled–especially when thinly sliced on the diagonal. Restaurant quality steaks are
graded by the U.S.D.A. as either 'choice' or 'prime' and have not been frozen.
• The meat should be at room temperature, seasoned lightly with kosher
salt (to help draw out the proteins in the meat) and ground pepper. Lightly
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