What Are Some Good Meats To Grill

Bobby Flay’s Grilled Pork Chops With Jalapeo Pesto

How to Smoke Meat On The BBQ Grill
  • Whether you prefer boneless or bone-in chops, always try to go for the center cut to get the juiciest results.

  • Make sure your grill is good and hot at medium-high to high heat.
  • Similarly to steaks, remove pork from the refrigerator 30 minutes before cooking to allow the internal temperature to rise so the chops cook evenly.
  • Let the pork chops rest for five minutes before cutting or serving them.
  • Put glazes on your meat during the last few minutes of cooking. The sauce will burn if applied too early.
  • Grilled Salmon With Tamarind Dipping Sauce And Crispy Brussels Sprouts

  • Fattier, thicker fishes like salmon, grouper and halibut are best cooked directly on the grill. Flakier fishes work better in foil packets.
  • A well-oiled grill is the best way to ensure those fillets don’t stick.
  • Skip the soak and season liberally instead. A fish out of water is just going to get soggy and fall apart if put into a wet marinade.
  • Preheat the grill on medium-high heat, reduce it to medium and grill the fish with the lid closed until it reaches an internal temperature of 125 to 145 F.
  • Use the right cooking utensils to ensure the fish doesn’t break. A slotted fish turner works best.
  • If trying a cedar plank for that naturally smoky flavor, makes sure it is soaked thoroughly through for at least 3 hours in water. Always watch the fish on the plank, about 20 minutes, depending on the size.
  • Best Meats To Smoke At Your Next Bbq

    Barbecue smoking is the worlds best cooking method. Whether youre making pork shoulder, brisket, or fish, theres no food that cant be improved with the classic technique. So heat up your BBQ smoker or charcoal grill: Here are 13 of the best meats to smoke.

  • Salmon
  • When it comes to smoking meat, its mostly a case of the fattier the cut of meat, the better. The reason for this is that as it cooks, its fat content melts and the connective tissue in the meat starts to break down, giving us a much more tender and succulent taste. Cuts of meat that are perfect for smoking include pork shoulder, ribs, beef brisket, poultry, and many more!

    These meats are just the tip of the meaty iceberg though, and in my guide today Im going to walk you through the very best cuts of meat to smoke, how to prepare them, and how long to cook them for.

    Smoking is a form of cooking that matches very low cooking temperatures with very long cooking times to prepare food. It stands to reason that most of the best smoker recipes are meat-based, as low and slow approach helps the fat and marbling content to slowly render, infusing it with flavor.

    Because smoking is so focused on meat, it makes the perfect accompanying cooking method to grilling. In fact, in some instances, some meats are even smoked first before being finished off on the grill.

    If you dont have a smoker then be sure to check out my guide to the best offset smokers.

    With all of that in mind, here are 13 of the best meats for smoking.

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    Grill Fruit For A Delicious Dessert

    Grilling intensifies the sweetness of strawberries, peaches, pineapples, bananas, apples, pears, and other fruit. Cut fruit into pieces and spear them on skewers. Or wrap the pieces in foil. The trick is to cook with indirect heat. Turn down the gas or place the fruit on the edges of the grate. Cook the fruit only for a few minutes. Grill on low heat until it is hot and slightly golden.

    Caribbean Hot Dogs With Creole Potato Salad

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  • When picking out your hot dogs or sausages at the store, read the labels. All beef, versus a mixture of pork and beef, have a higher fat content and are better to grill. Also watch out for unwanted fillers mixed in with the meat.
  • Make sure the dogs are fully thawed, not frozen, before putting them on the grill.
  • Give your dogs a short bath: Boiling them in a hoppy beer for a few minutes before grill time will make the flavor really shine.
  • Unless you’re really, really concerned with getting lots of char marks on your dog, it’s best never to split it all the way down the middle.
  • Grill hot dogs on medium at about 400 to 425 F.
  • Unlike a lot of other proteins that you only flip once, move the dogs around evenly and often while they grill.

  • Treat the buns and don’t skimp out on the toppings. Relishes, pickled onions, condiments and chili will all take it to the next level.
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    Tasty Ways To Grill Delicate Foods

    You can grill small foods like eggplant slices, mushrooms, or flaky fish in a hinged grilling basket or foil packet, which holds the food firmly and is easy to turn over. Or choose a plank: Grilling small or delicate morsels on a wooden plank keeps them from falling apart . And it also infuses a light, smoky woodiness to foods, from prawns to figs. Follow instructions that come with your plank for pre-soaking and heating.

    Grilled Corn With Chili Honey Butter

  • When buying fresh corn, makes sure it feels firm with a tight, green husk . The tassels sticking out of the husk should look light brown or gold and feel a little sticky.
  • Preheat the grill on medium-high heat.
  • Grill corn without the husks by placing the cobs directly on the grates for 10 minutes, rotating every 3 to 4 minutes.
  • If you cook it in foil, it won’t have that nice char but you can infuse it with flavor by adding butter and aromatics. Wrap each cob in foil and grill for 15 minutes, rotating every 3 to 4 minutes.
  • You can also grill them right inside the husk for a nice char plus a natural smoky flavor. Remove any dry outer leaves and place on the grill, silks and all, for 15 minutes, rotating every 3 to 4 minutes.
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    How To Use A Charcoal Grill

  • Use a charcoal chimney to start the grill not lighter fluid. To do this, open the vents, stuff newspaper loosely in the bottom of the chimney and fill it with charcoal. Remove the top grate of the grill, place the charcoal chimney inside of it and light the newspaper.
  • Let the coals burn until they’re covered with white-gray ash .
  • Wearing protective gloves, hold the chimney by the handles and pour all the hot charcoals into the grill.
  • Grill foods like steaks, burgers and dense vegetables, like corn on the cob, on high heat but create a two-fire zone so you can finish cooking them on lower heat so the meat doesn’t get too tough.
  • Proteins that need to be thoroughly cooked through like pork chops, chicken, fish, uncooked hot dogs and sausages, along with denser fruits and vegetables, like pineapple and eggplant, should be cooked on medium-heat.

  • Denser proteins like pork chops and fattier fishes can be cooked on charcoal grills at low heat after they get a nice sear on the higher setting first.
  • Make sure to clean the grill after each use while it’s still hot using a stiff-wire grill brush or with our expert’s personal favorite tip, a peeled onion half!
  • Smoking Meat Times & Temperatures

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    Time + temperature that’s how you smoke meat. Most experts recommend a smoking temperature between 165-275ºF.

    The smoking time will depend on the cut of meat you are smoking. The size of the cut, the shape of the cut, outside temperatures, and even the individual animal the meat comes from can affect the cooking time. On a smoking day, don’t make any firm plans, and have a meat thermometer handy. For most larger cuts, expect to smoke for 6 hours, minimum. For smaller cuts, there are different ways you can smoke. For example, if you own a Traeger you can reverse sear a steak cook it for about 45-60 minutes, take the steak off the grill, then raise the temperature to high and sear on both sides until cooked to your desired temperature. More on this later.

    Why such a low temperature? Because the longer the meat cooks, the more time it has to absorb that smoke flavor coming from the low and slow burning hardwood. Also, most of the popular smoking meats ribs, briskets, pork shoulder require a long cooking time so that the tough fibers in the meat get delectably tender.

    Don’t have time to smoke? One nice thing about owning a Traeger is how many options you have that still give you the wood-fired flavor. If you need to cook something faster, you can use your Traeger as a grill or an oven as well. See our grilling,roasting,baking,BBQing, and braising recipes to see alternate ways to cook some of these same meats.

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    Is It Done Yet

    Its not always easy to tell if your dinner is finished cooking on the grill. A meat thermometer is the best way to be sure that meat is fully cooked. Check out this article for a summary of minimum internal temperatures for the different types of meat, and get a free printable cheat sheet to keep handy!

    Best Grilled Meat Recipes

      For many, grilled meat is the classic example of what’s so great about outdoor cookingbut the word’s gotten out, and folks are finding all sorts of foods that benefit from some time over the coals . There’s grilled salad, grilled pizza, grilled cheese , grilled cake, grilled seafood, grilled beer-can cabbage. But even though it’s sharing the spotlight, grilled meat still has a role to play. Whether it’s pork, beef, or lamb, we’ve rounded up our favorite grilled meat recipes for you to check back in on all summer long.

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              What Is Smoking Meat Process

              Smoking food is a process of cooking that involves cooking food using a low temperature for a long period of time. It is also known as low-and-slow method. ” rel=”nofollow”> Wiki Source)

              Smoking food usually takes more than 30 minutes per pound but it depends on the cut and the smoker. There are cases when the meat can be smoked for up to 20 hours.

              The duration of smoking is highly depended by the type of food because some food may become dry and inedible if smoked for a long period of time. Usually, lean cuts of meat require less smoking time than other tougher cuts.

              During the smoking process, the fat in meat and the connective tissues will slowly break down, turning into sugars which sweeten the meat and keep it moist during smoking. This will improve the meat and become it more tender, flavorful and delicious to eat.

              Charcoal Or Gas Grill For Steak

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              Charcoal or wood-fired grills are always the best choice for grilling steaks because of the additional flavor and charring they provide. If you have a charcoal grill, you also can add different kinds of wood to the fire to contribute smokiness and enhance the overall flavor of the meat.

              Dont worryyou can still cook a great steak on a gas grill. If using gas, open the lid, turn on the gas, and light the grill. Dont light the grill with the lid closed gas can build up inside the grill and create an explosion.

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              Grilled Kebabs All Summer Long

              Today’s Grill Guide: Learn How To Grill Meats Veggies Seafood And More

              Grills are one ofthe most essential tools for al fresco cooking, but sometimes cooking over an open flame can seem intimidating. Don’t let that stop you!

              With just a few simple tips and recipes from top chefs and barbecue experts, learn how to choose the perfect cut of steak, beef or chicken for the grill, master grilling fish without it getting stuck, and become a pro at salads, slaws and sides with perfectly grilled vegetables. This easy-to-navigate guide has everything you need to know, from safely lighting and cooking on a charcoal grill to the best way to clean your grill afterwards.

              ‘Tis the season for barbecue! So, who’s ready to brush up on their grilling skills? Click on the topics below to find out how to cook anything on a grill.

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              The Meat Of The Matter

              Understanding the role of collagen in your meat is crucial to understanding barbecue. Muscles that generally do very little work have less connective tissue and collagen, and are therefore more tender: these are the prime cuts. Cheaper cuts usually have more connective tissue and collagen, so tend to be tougher.

              To turn a tough, collagen-rich cut into something juicy and tender, you need to cook the muscle at an even, low heat. This gives it a chance to break down and dissolve into soft gelatine, which bastes and moistens the meat from the inside. As a result, cheap cuts are best suited to slow, indirect cooking or smoking, while prime cuts benefit from faster, more direct cooking.

              Natalie Morales’ Easy Grilled Chimichurri Soy Steak

              How to Grill Sirloin Steaks | Recipe
            • Steaks that are over one-inch thick are best for the grill .
            • Heat the grill as hot as you can. If using charcoal, aim for 600 to 700 F. If using gas, aim for 500 F.
            • Season both sides of your steaks with kosher salt and freshly cracked pepper.
            • Next, put your steak on the hottest section of the grill. Cook for two minutes. Rotate steaks 45 degrees and cook for another two minutes.
            • Flip your steaks and let cook for another two minutes. Then, rotate 45 degrees and cook for another two minutes. Remove steak from the grill and place it onto a racked plate to catch any juices that drip. These hot juices can continue to cook the steak and lead to overcooking. Wait five minutes and then put the steaks back on the grill for 30 seconds on each side.
            • Remove and place directly on serving plates.
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              Grilling With A Cedar Plank

              A unique method of grilling seafood is plank grilling, in which you grill your seafood on a hardwood plank to add natural smoke flavor to your dish. Cedar planks are the most popular, but planks are available in other wood species such as sugar maple, alder, black cherry, or hickory. And, its not just for seafood. You can grill a variety of other foods using planks.

              Here are a few tips for plank grilling:

              • Soak planks for at least 30 minutes before grilling. Soaking for three to four hours is ideal. This helps to avoid charring or grill fires. Make sure your plank is fully submerged in water.
              • Place the empty planks over medium direct heat for 3 minutes.
              • Flip the plank so the charred side is face up and move to indirect heat.
              • Add your fish to the plank skin-side down.

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              Matambre With Chimichurri Sauce

              This rolled flank steak, stuffed with piquant fillings and topped with garlicky chimichurri, is inspired by Argentinian matambre, which is usually fashioned from a cut of mature veal. It’s no wonder that its name translates to “hunger killer.” How could a great steak be more hearty than this one filled up with goodies?

              Get the Recipe: Rolled Stuffed Flank Steak with Garlicky Herb Sauce

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              Types Of Beef For Smoking

              Chuck Roast – This cut is probably one of the best meats to smoke in a smoker, bar none.

              Smoking magically turns the inexpensive cut of beef into the next best thing to smoked brisket, maybe better. Trust me, you won’t be disappointed.

              Cook time is between 5-6 hours targeting 205°F as the internal temperature goal. Hickory or pecan wood chips is what I use to flavor the cut.

              Cook Time:

              Target Internal Temp:

              205°F

              Beef Steaks – Smoking any kind of steak is rewarding. The rule of thumb is that you want the cut of meat to be at least an inch thick. Cook to your favorite internal temperature depending on how you like your steak.

              Choosing The Best Chicken For Grilling

              The chemistry behind grilling steak

              When youre grilling chicken, do you immediately reach for boneless, skinless chicken breasts? Although they are the most popular part of the chicken, when you grill chicken breasts, it can be hard to maintain moisture and they can easily end up dry. This grilling season, try out other parts of the chicken for a great result. Chicken thighs and chicken legs are among the best meats for grilling.

              Here are a few benefits of choosing these parts of the chicken when cooking on the grill:

              • Chicken thighs Thighs are a flavorful part of the chicken and have a high ratio of meat to bone. Its pretty hard to overcook chicken thighs, as they dont dry out as easily as chicken breasts. Finally, the skin on chicken thighs turns out brown and crispy when prepared on the grill.
              • Chicken legs Chicken legs include both the drumsticks and thighs. Drumsticks are fattier cuts that stand up well to grilling. When grilled on moderately high temperatures, the meat will be tender and moist, while the skin becomes crispy brown.

              Try this recipe: Mango Barbecue Chicken Thighs

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