Gtill: Beef & Pork | Tips

By NiteSki

Ingredients

• 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 1/4 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.

Details

Servings 1
Adapted from wholefoodsmarket.com

Preparation

Step 1

•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.