|Steaks & Chops|
Grilling classics. Trim the fat around the edges down to about 1/4-inch thick to prevent flare-ups from drippings.
Many different cuts are called London broil, but they're all cooked the same way: marinated, then grilled or broiled, and sliced thinly across the grain.
Grill larger cuts of meat beside, not over, the hot coals this indirect method is actually roasting. Light a fire, and before the coals begin to turn white, push them over to one side and place a drip pan on the other side. Place the meat on the cooking grate over the pan (not over the coals), close the lid, and open the vents. Cooking times are similar to those for roasting.
|Cutlets, Cubes, & Kabobs|
These cuts of lamb, beef, and pork are perfect for the high, direct heat of the grill. Whether thin or chunky, skewered or loose, they're on and off the grill in minutes, browned, smoky, and tender.
Smoky, down-to-earth ribs are everyone's favorite. Long, slow grilling is the key. Use the indirect grilling method (see Roasts). Add moistened wood chips to the fire just before grilling for additional smokiness.
|Ground & Sausage|
Grill ground-meat patties and sausages covered to decrease the cooking time and prevent flare-ups.