Meat & Seafood Buying Guide

What cuts of meat are best for grilling?

When grilling beef, stick to the tender cuts like strip steak, top sirloin steak, T-bone steak, and ribeye steak. Grilling is a high-heat cooking method that won't soften up firmer cuts very well, so it's best to avoid flank steak and skirt steak unless they've been tenderized and well marinated. As for pork, the tenderloin chop and blade loins are popular for regular grillers. Rib should be braised before hitting the grill and set to a low temperature for longer than the small cuts.

Can I grill seafood?

Meaty types of fish like salmon and halibut can go right on the grill, while smaller whole fish should be wrapped in foil to avoid too much charring, or pieces falling through the bars. Shrimp, lobster tails and shellfish like oysters and clams can go directly on the grill over direct heat. Keep the temperature relatively high so they cook quickly and don't become dry and rubbery.

How do I make burgers for the grill?

Burgers can be as simple or as complicated as you want. The basic recipe calls for half a cup of breadcrumbs, one large egg, and seasoning like salt, pepper, and oregano for one pound of ground beef. Start by whisking the egg with the seasonings and breadcrumbs, then mix in the beef. Split into patties and grill over direct heat on both sides. Press your thumb into the middle of the burger when shaping or insert an ice cube to ensure even cooking.