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Posted: Sat Jul 28th, 2018 10:10 pm

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Tsquare

Joined: Fri Nov 10th, 2017

Location: Suwanee, Georgia USA

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Cheap cuts are usually tougher - skip those unless you are doing a skirt steak for fajitas or have a tenderizing brine. Learn what marinades work with which cuts of meat. I like Moore's marinade with a 1" New York strip and salt/white pepper/dry mustard seasoning with 1" Ribeye. I don't like to cook thin steak on the grill as they easily overcook. Too thick of a steak can also be a problem. A dry rub on a tri-tip with a quick sear and then turn it when it is about 100-110 in the middle and cook until medium rare to medium and let it rest before you slice off thin strips with the grain. I also trim as much fat off as I can to reduce flareups. The less you turn beef and pork the moister it will be. Keep a squirt bottle of water to help control flare ups.

For burgers I use the leanest cut ground beef I can find. I also patty them 3 burgers to a pound. Salt, black pepper, tablespoon of Worcestershire or (A1 sauce), and a egg are blended in before I paddy them.

As others have said, a quick sear and a lower temp to cook. Invest in a good meat thermometer. There is the direct heat method and indirect heat. Pork roasts, sausages, and ribs work better with an indirect heat and charcoal/wood fed fires. It is much longer process but you can get amazing results with smoke rings and fall off the bone tenderness.

Skin on chicken needs to be brined, patted dry, seasoned with spices and a light coating of olive oil. Get the grill to the 375-400 temp range and turn legs and thighs every 5 minutes for 20-25 minutes until your thermometer tell you they have achieved 165 degrees. You can do this with wings as well but they cook fast. I generally split the breasts so they are thinner for quicker cooking.

____________________
Tony
NE ATL
'04 XLT regular cab 3.slo stepside
Semi retirement