Grilling meats is one of the easiest and most delicious ways to prepare them. There is just something about the sear lines and smoky flavor that makes people’s mouth’s water at the thought of grilled meat. That’s probably why restaurants so often use pictures of meat grilling in their television and magazine advertisements. Here are some of the top tips for grilling different kinds of meat.

Meat should always be marinated in the refrigerator; never at room temperature for safety reasons. Marinate in a food-safe plastic bag or non-reactive container such as glass or ceramic, not aluminum. Aluminum will give a strange or metallic taste to the food. Marinate less tender steaks such as flank for 6 hours to 24 hours. Tender steaks such as sirloin can be marinated 15 minutes to 2 hours, just to flavor the meat. Grill steaks over medium heat about 5 inches from the heat source. Turn once during cooking using tongs or a spatula. Do NOT use a fork, it could pierce the meat and allow juices to run out.
Cooking can take anywhere from 10 to 20 minutes, depending on thickness and desired doneness.

If your ribs are frozen, place them in the refrigerator overnight to thaw. Do not thaw meats at room temperature or you risk getting food poisoning. On slabs of ribs, remove the membrane on the bone side to allow marinades to penetrate.
Boiling ribs for a couple of hours before marinating and cooking ensures tender grilled ribs. Both pork and beef ribs can be marinated for a couple of hours or overnight. Slow grilling over indirect heat in which the ribs are not placed directly over the heat source but to the side of it, with the lid closed, is preferred. Unlike other meats, such as burgers, you should turn the ribs frequently using tongs to allow for even cooking. Grill 1 to 2 hours, depending on rib type and grill.

Marinate poultry pieces 30 to 60 minutes. If using tomato based barbecue sauce, brush on during last few minutes of cooking to prevent burning the sauce. Grill chicken over direct medium heat. An internal temperature for breast meat of 170 degrees and 180 degrees for legs and thighs is preferred. Estimate about 7 minutes per side for boneless breasts, bone-in legs about 20 minutes per side.

Ray Subs is a public relations expert who is working with Pete’s Grills. More information about Pete’s Grills can be found at
Pete’s Outdoor Grills

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