The Best Cuts of Meat for Grilling


Grilling is one of the most primal cooking methods: it just involves fire and meat with a delicious result. Almost any food can be cooked on a grill including fish, vegetables and even fruit. When it comes to grilling meat just about anything goes and you are limited only by your creativity and your budget.


  • Beef may be the most popular meat for grilling just because there are so many options. For a great, moist burger use equal parts of freshly ground sirloin and chuck and salt and pepper the patties just before cooking. If a steak is what you want, T-bone, New York strip and porterhouse have the best marbling of fat for grilling. The fat keeps the meat from drying out and getting tough. For larger cuts of meat like roasts, indirect grilling can tenderize the meat without overcooking it.


  • When it comes to direct heat, chicken thighs or breasts are the best choices for grilling. Marinate them ahead of time or season with a rub to hold in the flavor and keep the meat moist. Cook chicken to at least 180 degrees Fahrenheit to make sure that all of the pink is gone. Remove it from the grill immediately after cooking to rest for 10 minutes before cutting. If you want to grill a whole chicken, consider a rotisserie. The mechanism turns the chicken over the heat so it all cooks evenly and stays moist.


  • Grilling pork is not that different from grilling beef or chicken. Like chicken, pork needs to be cooked all the way through. Grill marinated pork chops for a change of pace from chicken or fish. If you have a pork tenderloin consider the rotisserie to distribute moisture and impart smoke flavor. A large pork roast or even a whole pig can even be grilled via indirect heat for a large group of people.


  • Grilling fish is an excellent way to break free from chicken and beef. Thick, steak-like fish like swordfish, salmon and tuna all grill well. When you are grilling fish, get your grill as hot as possible before putting the fish on. You want the fish to sear quickly in order to seal in the moisture. This also makes the fish less likely to stick to the grill. Most fish take about eight minutes per inch of thickness to cook. Remember to flip the fish halfway.

Related Searches


  • Photo Credit Jupiterimages/Brand X Pictures/Getty Images
Promoted By Zergnet



You May Also Like

  • How to Grill Frozen Meat

    Summer is full of things to do and it is easy to let time get away from you. However, do not give...

  • The Best Way to Tenderize a Sirloin Steak for Grilling

    Sirloin steaks occupy an uncertain place in the steak lover's pantheon. They're typically more flavorful than most premium grilling cuts, but vary...

  • The Best Cuts of Meat

    One of the most hotly debated items in the world of culinary arts is what are the best cuts of meat. This...

  • Meat Cuts of a Goat

    Goat meat is consumed mostly in Southeast Asia, the Caribbean, North Africa and Middle Eastern countries. Young goat meat is light and...

  • The Best Pork Cuts for Barbecue

    Grilling and barbecue are two different things to cooking enthusiasts. Grilling is cooking over direct high heat and barbecuing is cooking over...

  • The Best Cuts of Meat for Shish Kabobs

    Shish kabobs are a healthy, delicious way to enjoy meat and vegetables together. Typically, you marinade the meat and put it on...

  • How to Smoke Meat

    Smoking meat is a great way to break down tough cuts of meat, such as ribs, brisket and pork shoulder. Find out...

Related Searches

Check It Out

13 Delicious Thanksgiving Sides That'll Make Turkey Insignificant

Is DIY in your DNA? Become part of our maker community.
Submit Your Work!