Tips on Cooking Prime Cuts of Meat!

Sear the steak first on both sides over high heat, then spread coals to lower heat, and cook the steak, turning every three to four minutes until done to your liking.

Season the meat before cooking. Salt won't dry it out, and the seasonings will mix with meat juices for great flavor.

Turn the meat with a fork if you want, it's not a balloon that bursts when punctured. It's more like a sponge and juices won't be lost.

From the "Great American Meat Book"
by Merle Ellis, Tiburon, CA. 

Steak Grilling Chart

Based on gas grill at approximately 400 degrees.

To be used only as a suggestion, many variables can change cooking time such as outdoor temperature, wind, etc.

BANANAS                                      
  Skin should be free of
bruises and black or brown
spots. Purchase them green
and allow them to ripen at
home at room temperature.
BERRIES
   Select plump, solid berries with good color. Avoid stained containers which indicate wet or leaky berries. Berries with clinging caps, such as blackberries and raspberries, may be unripe. Strawberries without caps may be over ripe.
MELONS
   In cantaloupes, thick, close netting on the rind indicates best quality. Cantaloupes are ripe when the stem scar is smooth and the space between the netting is yellow or yellow-green. They are best when fully ripe with fruity odor.
   Honeydews are ripe when rind has creamy to yellowish color and velvety texture. Immature honeydews are whiteish-green.
   Ripe watermelons have some yellow color on one side. If melons are white or pale green on one side, they are not ripe.
ORANGES, GRAPEFRUIT AND LEMONS
   Choose those heavy for their size. Smoother, thinner skins usually indicate more juice.  Most skin markings do not affect quality.  Oranges with a slight greenish tinge may be just as ripe as fully colored ones. Light or greenish-yellow lemons are more tart than deep yellow ones. Avoid citrus fruits showing withered, sunken or soft areas.
MEASUREMENTS
a pinch...................1/8 teaspoon or less
3 teaspoons......................1 tablespoon
4 tablespoons............................1/4 cup
8 tablespoons............................1/2 cup
12 tablespoons..........................3/4 cup
16 tablespoons.............................1 cup
2 cups ........................................1 pint
4 cups.......................................1 quart
4 quarts...................................1 gallon
8 quarts.....................................1 peck
4 pecks...................................1 bushel
16 ounces................................1 pound
32 ounces..................................1 quart
1 ounce liquid.................2 tablespoons
8 ounces liquid.............................1 cup
Use standard measuring spoons and
cups.  All measurements are level.

CALORIES IN FRUITS

Apple, 1 med.............................80-100
Applesauce,
     sweetened 1/2 cup...............90-115
     unsweetened 1/2 cup..................50
Banana, 1 med.................................85
Blueberries......................................45
Cantaloupe, 1/2 cup.........................24
Cherries (pitted) raw, 1/2 cup............40
Grapefruit, 1/2 med..........................55
Grapes, 1/2 cup..........................35-55
Honeydew, 1/2 cup..........................55
Mango, 1 med.................................90
Orange, 1 med............................65-75
Peach, 1 med..................................35
Pear, 1 med..............................60-100
Pineapple
   fresh, 1/2 cup..............................40
   canned in syrup, 1/2 cup..............95
Plum, 1 med...................................30
Strawberries
   fresh, 1/2 cup..............................30
frozen & sweetened, 1/2 cup....120-140
Tangerine, 1 lg. ..............................39