Grilling steak to perfection requires mastering temperatures and searing techniques. From gas-grilled BBQ wings to electric-grilled ribs, discover how to finish meat in the oven for restaurant-quality results.
Thick, juicy pork chops are a summer favorite. Grilling thick pork chops can be challenging, however, because you must get the temperature just right without charring the meat's edges. The key to successfully grilling thick-cut pork is the keep the temperature of the grill low and to grill them slowly.
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Pork steak is a specialty in St. Louis, Missouri, where pork steaks are grilled and basted with barbecue sauce. Pork steaks may be sold as pork shoulder steaks or you may purchase a pork shoulder roast or Boston butt roast and carve it into individual steaks.
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Veal is juiciest when it is grilled. Unlike beef, most cuts of veal are appropriate for the grill; however, veal chops are the most commonly used for the grill because they are among the thickest and most tender of all the veal cuts.
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You planned to grill steaks on your outdoor grill, but now it is raining. You might think that you can't grill those thick, juicy rib eyes on your George Foreman Grill, but with some adjustments to cooking time, the meat can come out just as delicious and juicy on your Foreman Grill as it would on your backyard grill.
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Goat is eaten in Africa and all over the Caribbean, but most Americans cringe when you mention eating goat meat. Well, they are missing out because like lamb, goat has a pleasant, slightly pungent, flavor that is best brought out by grilling the meat slowly at low temperatures.
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Panini makers can be used for more than just making sandwiches; they are also contact grills that can be used to cook a variety of meats, including fish. If you have a hankering for grilled fish and the weather isn't suitable for outside grilling, you can grill your fish indoors using that panini maker.
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Chateaubriand is not technically a cut of meat, although it has come to be associated with center cuts from the beef tenderloin. Technically, Chateaubriand refers to a recipe that includes a roasted slice from the beef tenderloin that is served covered with Bearnaise sauce.
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