Written by adam on Aug 16, 2006

Top Seven Cuts of Meat You Can't Screw Up on the Grill

Filed Under: Grilling & Smoking
Tags: grilling, meat

Before I get started on my submission for Darren Rowse's Group Writing Project, I need to clarify that this is not about barbeque. This is about grilling. That is, cooking over direct heat ... very high heat. The definitions of barbeque and grilling will be debated endlessly, but I think that the consensus usually is that barbeque has to do with a low heat, slow cooking method with lots of smoke. Grilling is a method where you cook directly over the heat.

7. Pork Tenderloin. Not exactly the cheapest cut of meat, but they are sooooo good. They are meaty, not very fatty, and they are just the perfect thickness to let sit over some coals for a while. You can slash them and rub seasonings into the slashes, or just give them a rub down with olive oil. salt and pepper. Let it sear over the coals then remove to indirect heating to finish off. Slice into medallions.

6. Porterhouse. You might be surprised to see this on the list. But I think you can actually do this without screwing it up too badly. The porterhouse is a nice big cut of meat that is part of a couple pieces of the cow. It has so much surface area, at least some part of it will be good when you're done. Just sear it on both sides and finish over indirect heat.

5. Beef Filet. I think this is one of the best tasting and easiets cuts to grill. Filets are usually so thick, you can't hardly screw them up unless you do something stupid like leave the grill unattended for a half-hour. Like a lot of other beef cuts on my list, the best way to cook these is to sear them on high heat for a couple of minutes on each side. Then, remove them to indirect heat. I also like to use a little bit of smoke when I cook filets. Add some wood chips to your coals during the searing stage.

4. Thick Cut Pork Chops. These chops are the meat that I cut my teeth on when I first began grilling like I had a purpose. We would buy these 8-packs of thick chops from Sams' Club and cook 2 at a time on our kettle grill. I never marinated them. Just seasoned with Emeril's Creole Seasoning and cooked them directly over the coals. They always came out perfet.

3. Ground Chuck. OK, chuck is not technially a cut of meat, rather a whole section of the cow. But I think that the chuck region makes the best burgers in the world. It has the right amount of meat to fat, and since it's from one region of the cow, the meat is uniform in it's taste and quality. See my burger making posts for more information.

2. Skirt Steak. This cut is a very fatty, fibrous cut of meat that usually comes in a 3/4 inch thick slice. Thing about the skirt steak is that it can take a lot of marinating, in fact, it needs it. Marinade it overnight in an acidic environment to help loosen those muscle fibers. Cook over very hot coals for about 3-5 minutes per side. And you're done. Slice across the grain and put into tortillas.

1. Whole Chicken Thighs. I know that most people tend to like chicken breasts in general, including myself. But when it comes time to bring the bird to the grill, nothing can beat chicken thighs. They handle the heat very well, and the flavor is unlike any other part of the bird. Breasts are so delicate and easily burned, but the thighs hold up well over the coals. The ones pictured here have the drumstick attached, the method that most bbq-ists prefer.