Meet the Best Grilling Meats
Did you know your propane grill is an equal opportunity griller? At least when it comes to meats, that is.
Just about anything tastes great when it’s grilled. Steak…beef…chicken…pork. You name it, you can grill it.
Of course, when you think about a propane grill, you immediately think hamburgers, hot dogs and summer barbecues. Yes, hamburgers and hot dogs are staples when it comes to outdoor grilling. But if you’re only grilling up the usual, you’re under-using your grill, and missing out on some juicy, palatable meals!
Let’s take a closer and mouth-watering look at the best meats to grill on your propane grill so you can delight your guests and get the most out of your grilling experience.
Steak
A steak by any other name…well, has lots of names. When it comes to grilling, the best you can choose to include:
- Ribeye
- T-bone
- Prime rib
- Sirloin
- London broil
- Porterhouse
- Filet mignon
You simply can’t go wrong with any of these sizzling on your propane grill.
You want a steak that has signs of marbling. In other words, you are looking for those white streaks of fat there inside the meat. That means you’ve gotten yourself a tender cut that’s bursting with flavor.
Don’t put a frozen steak on the grill–let it warm up for about half an hour then sear it on high heat. Once you’ve done that, put the steak on a cooler part of the grill until it’s cooked to your liking.
Chicken
If you like boneless chicken, that’s fine…but leave that for the oven.
It’s recommended to grill chicken on the bone–it just has more flavor. Trust us. So chicken breasts on the bone it is!
Indirect heat is best when grilling chicken, so turn up the burners on one side and place the chicken over the burners without the flame (bone-side down–the bones heating up get the skin nice and crispy). Pat off any moisture with a paper towel before putting the chicken on the grill.
Close the cover of the propane grill, turn the chicken over after 20 minutes, close the cover again and give it another 15 minutes or so.
Crisp, tender chicken ready to serve!
Beef
OK, we’re back to the hamburgers and hot dogs.
However, there is more to simply throwing the patties and beef franks on the grill and firing it up. Think about how much you loved Uncle Bobby’s burgers and hot dogs at the family Fourth of July barbecue compared to what you had at home–Uncle Bobby just knew how to do it!
For one, it’s recommended that you grill with direct heat on high. They’ll be ready to go if you like your burgers medium in about ten minutes or so, with a flip about halfway through.
High heat isn’t needed for the dogs. You can ever take them out of the direct heat if you don’t want them blackened in any way.
Beef briskets are a favorite in many southern states, such as Texas. Smoked is the way to go with briskets; as you would with chicken, don’t place the briskets over the direct flame and let the smoke have its way with them. Cook covered; maintain heat between 225 and 250 degrees.
Don’t go with briskets if you’re hungry. Done right, it’s going to take about three hours, with occasional flipping, to get them tender the way they’re supposed to be.
Pork
If you’ve never grilled your pork chops, but that high on your list of the best meats to grill on your propane grill. You may just never eat them any other way again once you’ve had them off the grill.
Word to the wise: grilling thick chops are better than thin ones. The thin ones just cook up too fast and tend to be tough.
You can either grill your pork chops in indirect heat the entire time or put them over the flame just enough to get them a bit seared (maybe two or three minutes each side), then move them off the flame. Keep in indirect heat until your meat thermometer registers 145 degrees. Go a bit longer if you want your chops cooked more than medium.
Pork tenderloin is about the same; grill for about 30 minutes in the indirect heat.
Of course, with any of these meats, you can add seasoning as you desire.
Come Get Your Grill
So there you have it. Head to the butcher shop, then fire up that grill and get it working overtime. Your taste buds are surely going to thank you for the extra effort!
