Grilling Beef & Pork

The appropriate heat level and cooking time are crucial for grilling meat that is tender and juicy. Each type of cut has its own rules:

  • Use direct heat for sausages, chops, steaks and hamburgers.
  • Use indirect heat for roasts and larger cuts of meat.
  • Cover the grill when cooking less tender cuts of meat.
  • Slash the edges of steaks and chops on the diagonal, about ¼ inch into the center to prevent the edges from curling.
  • Resist the urge to squeeze or press down on your meat! This will result in a tougher, less juicy cut.
  • Steaks like filet mignon, rib eye, top sirloin and New York strip are naturally tender and need nothing more than a seasoning rub or a bit of salt and pepper.
 
  • Larger steaks like flank, skirt steak and London broil are best when soaked in a flavorful marinade before grilling.
  • Cuts like brisket, shank and chuck demand long, slow cooking.
  • Rib eye is excellent on the grill because of its marbling and ability to hold up to strong flavors in spice rubs and marinades.
  • Lean, tender pork chops can be marinated or rubbed and then cooked over the coals.
  • Pork spare ribs and baby back ribs can be pre-baked and then grilled to achieve an irresistible smoky flavor.
  • Pork tenderloin grills quickly, is low in fat, and can be sliced easily for a beautiful presentation. 
  • Treat larger cuts of pork like pork shoulder the way you would larger cuts of beef.
  • Start sausage off on high heat to get a nice char on the outside, then move it to a cooler part of the grill to finish cooking through.

Cooking Times

Always cook all types of meat thoroughly to kill any harmful bacteria. Use an instant-read thermometer and insert into the middle of the thickest part of the meat. Wait a couple of minutes before reading and follow these simple temperature guidelines:

Doneness of meat Temperatures in degrees Fahrenheit
Medium Rare 145
Medium 160
Medium Well 165
Well Done 170
Ground Meats 160