Summer in Gardnerville means long evenings, cold drinks, and a hot grill. The biggest mistake we see is cooking everything over the same high heat. Steaks want a screaming-hot grate; sausages and chicken do better over medium heat so the inside cooks before the outside chars.

Quick Tips From the Counter

Take meat out of the fridge twenty to thirty minutes before grilling so it cooks evenly. Pat steaks dry and season right before they hit the grill. Use a thermometer—medium-rare beef is about 130°F. Let everything rest a few minutes before you cut into it.

Stop by Vaughn Family Meat Co. before the weekend rush. We will suggest cuts that match your grill setup, whether you are working with a basic kettle or a full outdoor kitchen. Good meat and a little patience beat fancy rubs every time.