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    GRILLING MEAT
    Grilling is one of the oldest and easiest forms of cooking. It's cooking over fire, whether glowing charcoal, smothered wood chips, or gas flames. This outdoorsy technique sears the meat and imbues it with a smoky char. Also called barbecuing, it has spawned a cult of backyard experts, each with their own BBQ mantra.

    Step 1.
    Place some crumpled newspaper or kindling over or under the charcoal grate; then stack charcoal in a pyramid on top of the grate. Slick the charcoal with lighter fluid (optional) and light.

    Step 2.
    Let the charcoal burn down to mostly white glowing ash (this usually takes about 20 minutes). Spread the charcoal over the bottom. If you're using a gas grill, just light it up.

    Step 3.
    Lightly oil the cooking grate and set it on top of the grill. When the grate is very hot (if you can just barely stand to hold your hand 6 inches over the fire for 3 to 4 seconds, it's ready), place the room-temperature meat (marinated, dry-rubbed, or simply oiled and seasoned with salt and pepper) on it.

    Step 4.
    Grill, turning once and basting occasionally, until seared, plump, and cooked to the desired doneness. (Consult our doneness chart for temperatures.) Let the meat rest for 10 to 15 minutes before serving.



    A charcoal or gas grill, long-handled tongs, instant-read thermometer, drip pan, and backyard know-how.

    Steaks & Chops


    Grilling classics. Trim the fat around the edges down to about 1/4-inch thick to prevent flare-ups from drippings.

     
     
     
     
    London Broil


    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.

    Roasts


    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.

     
     
    Ribs


    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.

     




    Grilling Meat: MANAGER




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