replacement stainless steel grill grates Bloody Mary London Broil

Martha (c) 2003 Martha Stewart life all mediaAll rights reserved.Stir in a small bowl with tomato sauce, Worcester County sauce, mountain Kwai, Sherry, marjoram, basil and pepper.Place the steak in a single layer of a glass or ceramic plate.Scoop the tomato juice mixture on the meat and apply it to the meat.Turn the meat over to the other side.Keep the lid cold for at least 2 hours or place it at room temperature for no more than 30 minutes.Prepare a charcoal or gas grill.Spray the grill gently with vegetable oil cooking spray.Coal should be medium to medium heat.Bring the meat out of the marinade.Throw away the marinade8 minutes roast steak.Turn the steak and grill over for 7 to 10 minutes in the middle-Rare or until it reaches the required donation.Let the steak rest at room temperature for about 5 minutes, then cut the diagonal into thin strips.Cook's NoteGRILL tool: Pliers: pliers with long handles may be the most important tool.It takes long enough to get back to all the parts of the grill.The tongs are perfect for meat and chicken, and even kebabs or corn.Spatula: I use two spatula.Both are heavy and long.What you want is not vulnerability and light.We have a place for natural juices to penetrate.Forks: these forks are not used to move the food on the grill because the piercing thing will let their juice flow out and you should use a fork to probe the fish or chicken breast to check if there isForks are also good tools for service and engraving.If you want to move the hot grate from one side to the other, it becomes convenient.Thermometer: an instant reading thermometer is essential for delicious, safe cooking.S. Department of Agriculture's guide on the minimum internal temperature that food must reach is considered safe, and no matter how you prepare it, it is 160 degrees F for ground beef, veal, lamb and pork.The chicken is a little taller.To be safe, the chicken breast needs 170 degrees Fahrenheit.Cleaning brushes: These line brushes are perfect for cleaning the grille.Weber said that when the grille is chrome or porcelain glaze, the gas and charcoal grills should be placed on high places and the dirt should be scraped away when the grill is hot.If this does not work well enough, you can soak the porcelain glaze grate in soapy water when the grill cools.You can use oven cleaner on Chromeplated grates.If you have a cast iron grill, use a brush when warming the grill before you start cooking.Don't use soapy water.From 1 day to the next, leave the debris on grates to protect grates from rust.Remove the seasoning stick from the cold rack as needed and wash it with warm soapy water.Do not use any self-cleaning oven products on the seasoning stick.Fire gloves: safer than sorry.When you adjust the vents on the kettle, you definitely need BBQ gloves.Mop: It's great to use small mop like this with thin Basto marinade.Brush: a basting brush like this is good for thick marinade.The curved handle is not a must, but it is good.The brush must be a natural bristles.Nylon will melt.Herbal brush: I make my own brush with freshly picked herbal branches.Brush with a little olive oil to use a hundred miles, leeks, bay leaves, rosemary, mouse plum or any combination.Fish Spatula: the advantage of this fish spatula is that it is wide enough and long enough to flip the whole fish without breaking the fillets.Skewers: all kinds of skewers are OK.I like stainless steel skewers.They are very hot.And easy to clean.If you want to use a wooden string, remember to soak the wooden string in the water first to prevent burning.Grill barrel: This grill barrel is basically a small grill with holes.It allows smoke and flames to pass through, but prevents vegetables from falling from the grate.This is also practical as it allows you to put all the vegetables on one side of the grill and make other food on the other side.This is my own sprinkler.Fill it with water and a little salt, it's a great tool to release the torchOn your charcoal grill, season the food at the same time.If you use marinade in cooking, do not add salt.If you have a flash-Don't use water on your gas grill.Turn off all the burners and move the food to the other side.