Flank Steak: It’s easy and you can’t mess it up.
Rib Eye: A luxury cut, fatty, and good under or overcooked.
Pork Ribs: The crowd-pleaser, made even more delicious with char from the grill.
You can grill anything! Just make sure to always slice your meat against the grain.
The classic flank steak is lean but flavorful, requires very little prep, and cooks quickly on the grill. Perfect for summer, right?
To start the fire, build the bricks into a pyramid, add lighter fluid, and wait 5 minutes for it to soak before lighting. For an easier option, go spend 10 bucks and get a chimney starter.
If your face is burning and your meat is charring too quickly (AKA black), the grill is too hot.
Charcoal gives you that smoky char reminiscent of the perfect backyard grill flavor. Nothing beats it!
Grilled pizza topped with bacon, pesto, and egg showered with cheese. An upscale twist on a delicious classic.
Once you've got your meat and your grill, all you need are tongs and a beer! Well, maybe 2 beers…
Finding the right seasoning depends on what you're cooking. With marinades (dry or wet), add them before cooking. Sauces, on the other hand, should be used after or just before doneness. For example, if you are painting your pork ribs in BBQ sauce, you are going to dry rub them first, grill, and then just before they are done, paint them with sauce so it sticks to the meat.
Attempt to recreate what the world-famous Rendezvous restaurant in Memphis, Tennessee has been dishing out for eons! The only trick is making sure you have their rub and barbecue sauce.
A dry marinade that keeps the natural meat flavor while adding a hearty layer of seasoning is a good go-to.
You can use a meat thermometer if you're fancy, or you can just use the “thumb” test. This is where you hold your hand out, palm facing up. Touch your pointer finger to your thumb, and with your other hand, feel that part of your palm just under your thumb (the fleshy part that sticks out). This is what rare meat feels like. The middle finger is medium-rare, the ring finger is medium, and the pinkie is medium-well.
Don't forget to test chicken and pork too. Pork can be about medium, so a little pink, but the chicken should be cooked all the way through.
Yes, to lock in the juices! Be patient and have another beer in the meantime.
Beautifully grilled whole chicken smoked with pimento wood chips and marinaded in tequila and orange.
Only flip it once!
A good cold beer is the best grilling partner, but get ready for the crowds to come running when the smell of your delicious barbecue carries through the neighborhood!
