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.

Grilled Strip Steaks with Spicy Onion and Tomato Salad

Apple and Cheddar Grass-Fed Beef Burgers

• 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.

Grilled Teriyaki Pork Lettuce Wraps

Italian Flank Steak Pinwheels