It may seem that with grilling you could just throw any slab of meat on and cook it the same way. Honestly, you could, and it would probably taste fine. However, if you want to get the most flavor and deliciousness out of every piece you grill, follow the tips below for your different types of meat.
- Fish: The fish should be close to
room temperature before cooking, and you should use a medium fire. Coat lightly with oil and flip often — remember that fish cook easily and quickly. It should break apart easily when it’s done…if not, keep on cooking!
- Chicken: Chicken should also be close to room temperature, and use a medium-to-hot fire. Brown the first side, then flip and brown the other. Chicken is done at around 165 degrees, and with this type of meat it’s safest to use an instant thermometer or something similar. If you don’t have a thermometer, cut the middle and make sure there is no pink, but a uniform white-ish color.
- Pork Chops: These can be a little cooler before cooking, and should also use a medium-to-hot fire. Pork should be cooked to 145 degrees, but a little pink isn’t the end of the world. Getting it past 155 degrees guarantees a dry and tough piece of meat however, so be careful.
- Steak: With steak you’ll want to use a hot fire. The ideal steak will be a little bit charred on the outside, but nice and juicy on the inside!
Do you have different grilling tips for different meats? Let us know!
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