Smoking is generally a method reserved for long-cooking, tough cuts like pork shoulder, ribs, or beef brisket, intended to deeply flavor and tenderize the meat over the course of a half day of cooking. But with a bit of finesse and a couple hours of free time, it's perfectly possible to get that same smoky flavor into a thick-cut steak and still have it come out perfectly medium-rare and juicy, so long as you play your cards right. Here's how it's done.
'@grilling-how' on Serious Eats
A great grilled T-bone takes some attention to detail, but the payoff is a big, beefy steak that's hard to beat. The key to getting the strip and the tenderloin to cook evenly? It's all about positioning.
A triumphant search to balance the juiciest pork shoulder with a beautiful blackened bark, for a butt worth pitting against the big boys.
The Food Lab Turbo: Easy Grilled Cornish Hens and Zucchini with Lemon-Oregano Marinade, Tzatziki, and Greek Salad
Last year I went into some pretty extensive detail about how to grill chickens for optimum crisp skin, grilled flavor, and tender, juicy, evenly cooked meat. The key? Butterflying (aka spatchcocking). It's a simple technique that lets you to cook your chicken flat, allowing rendering fat to drip out and providing the best path toward crispy skin. Want to make things even easier? Do what I do during the summer: grill Cornish hens instead of chickens. They're small enough to make an individual serving, not to mention extremely tender and juicy, with a very mild, delicate flavor.
The problems with grilling whole chickens are similar to the problems with roasting whole chickens. After grilling a dozen Cornish hens, ten fryers, and six roasters, using methods ranging from a whole bird cooked over an indirect fire, to vertical grilling (beer can chicken-style), to make-shift rotisseries, here's what I've found.
Whether you're a lamb love, hater, or somewhere in between, it's worth trying your hand at lamb on the grill. It's one of the greatest ways to cook this incredible meat.
A perfectly grilled piece of seafood can be a glorious thing—light and fresh, relishing in its delicious simplicity. But a lot of things can also go wrong (sticking, flaking, overcooking). Here are some pro-tips for grilling the perfect fish.
Dry, chewy pork chops are a thing of the past—these thick-cut beauties are everything an excellent grilled pork chop should be. Learn how to grill the perfect pork chop.
Chicken breasts are arguably one of the most difficult of the standard meats to grill. So often they come out dry, chewy, and cardboardy. But chicken breasts can actually be fantastic on the grill, it just takes a little know-how.
Haven't you ever wished that your juicy pork chops were perfectly seasoned all the way to the center? Or that your tender pork tenderloin were just a bit juicier and fattier? Or maybe that your flavorful, smoky ribs had a decisive snap to their bite? Sausages combine the best characteristics of all the other popular cuts of pork into one perfectly juicy, always tender, well-seasoned through-and-through package. They really are one of the ideal foods for the backyard grill. That is, provided two simple things: you start with great sausages, and you don't mess'em up. That's easier said than done.
Summer's here, so now seems like as good a time as any to re-examine some of the things we know (or think we know) about grilling beef. Sure, we can all agree on what our end goal is. The real debate is, what's the best way to get there? You've just dropped $50 on some prime aged beef, and you're rightfully nervous about screwing it all up. After all, there's a lot... ahem, wait for it... at steak.
The last large hurrah for grilling this season is upon us. If you're anything like me, that means you'll be manning the grill and flipping burgers for a hungry crowd depending on you to make the best of their day off from work. With failure not an option in the high stakes of backyard cookouts, some grilling burger tips are in store to ensure bovine excellence. While a few of these tips will likely be a recap of knowledge already dropped, there are a few specifics for burgers done over the flames that are worth bearing out.
I've long said that grilling pizza is by far the easiest way for a regular home cook to get pizzeria-quality, soft and airy, crisp, well-charred, smoky pies at home (that is, without resorting to hacking your kitchen equipment), and with grilled pizza season well into full swing, I figured it was time we updated last year's Grilled Pizza Guide, which gives a pretty good overview of the process, but ignores one thing: Toppings.
Skirt is the steak of the gods. Anyone who doesn't agree just hasn't had it properly cooked. Luckily, preparing it to heavenly results is well within reach for anyone with a grill. Here are tips for grilling, slicing, and serving perfect skirt steak.
Mention "beef tenderloin" around most people and those salivary glands instantly start to kick in. No cut has such a reputation as being "high-end" as the tenderloin, and it carries a price tag to match. With summer now upon us, we have a the best device to tackle the entire cut at once, the grill, and boy will you ever be loved by the backyard crowds when they see one of these over the flames.
We're taking a break from hardcore testing at the Burger Lab and Food Lab for the next two weeks, but I thought I'd use the time to write something that a lot of folks have been asking me about: a basic handbook for taking your burgers to the next level. The tips I'm setting out here are ones that, with very few exceptions, apply universally to all hamburgers, regardless of style. Thus, one thing you will not find in this list is specific cooking instructions in terms of heat source, strength, and timing. As far as taking a formed patty from raw to cooked, there are no hard and fast rules that apply in every situation.