WDAY: The News Leader

Published April 26, 2013, 08:50 PM

Spring weather means grilling time

Fargo, ND (WDAY TV)-- One thing is for sure, this is grilling weather.

By: Kevin Wallevand, WDAY

Fargo, ND (WDAY TV)-- One thing is for sure, this is grilling weather.

Butchers are grinning from ear to ear as people finally bid farewell to winter.

At Meats by John and Wayne in Fargo there is a noticeable change today in customer demeanor.

Jason Aamodt- Meats by John and Wayne: "Frowns to smiles, smiles that are for miles."

And spring means grilling, it is beautiful out there.

Jason Aamodt proudly lays out the popular cuts, The ribeye, New York Strip, Sirloin, and T-bone.

Aamodt: “This is the ribeye, this is the number one steak peoplelook for it the most flavor, and tenderness and this is why, the fat. The New York Strip they have a lot less fat but less marbling not as tender and less flavor.”

The sirloin is less expensive, but know there is less marbling.

Aamodt: “And that is why families back in the time picked the sirloin and the father wanted them well done so they were all well done.”

And just how long do you leave the steaks on the grill the experts say it depends on your taste and cut of meat.

We asked Champion Griller and Dave Hunstad

David Hunstad- Moorhead Griller: “I like to start it and leave the lid down.”

To grill up our Rib Eyes.

Hunstad: “I like to see it at least at 400.”

As the grill heats up.

Hunstad: “Season it so you taste it but not over season it.”

And then meat and heat.

With snow still in the front yard, but with the sun beating down, Hunstad, who turns 57 today, can't think of a better way to celebrate.

David Hunstad- Moorhead Griller: “When John Wheeler first said it was going to be in the 50's I said if the temp gets to my age I will grill so here we are grilling on my birthday.”

Advice from our griller is to leave it alone.

Hunstad: “Some people flip their meat too much. I like to cook it half way up and juices come out.”

Finally, patience pays off.

Hunstad: “You can see it is not overcooked.”

Off the grill it comes, for a little rest, and then to the table it goes, for a meal we can finally eat outside.

Hunstad: "First day of spring, thank you John Wheeler."