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.
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|