The Grill

Grilling is at the heart of my meat cooking.  It seems only appropriate that I follow up the marinade with words on grilling.  I prefer to cook on my propane grill because it is fast, leaves little mess, requires less fat, and tastes better to me.  I grill 4-6 times per week.  I grill all meats pretty much the same.  When grilling, first preheat the grill by turning the flames up to as high as they go.  You want to make sure that the grates are completely clean. Once the grill is above 300 degrees (if your grill lid has a thermometer - if not just eyeball it) and is not smoking, put on the meat.  Put all the meat directly on the flame for about 1 minute. Once that is done, flip it and do it again on the other side.  Then move the meat to the back of the grill.  Then turn the heat to the lowest setting.  Make sure no flame is touching any of the meat.  Close the lid to the grill.  Turn it about every 10 minutes.  I will go inside and work on the rest of my meal while it is slow cooking. Check it with a meat thermometer.  Once it is done, enjoy.  I promise it will be moist and tender.  Here is an article on the science: http://www.science20.com/science_20/science_grilling

Their are some concerns for some people on the health effects caused by carcinogens that are formed in the grilling process.  Wikipedia says, "Studies have shown that cooking beef, pork, poultry, and fish at high temperatures can lead to the formation of heterocyclic amines, benzopyrenes, and polycyclic aromatic hydrocarbons, which are carcinogens.^[4][5][6] However, proper marination may reduce the formation of these compounds."  http://www.beinghealthy.tv/archives/grill/ gives some more info on the pros and cons.  Later I will blog about what I do to try and counter act any increased carcinogenic risk I may be taking by grilling often.  Man has been cooking over fire for quite some time.  I do not know how long we have been  dropping meat into rendered animal and vegetable fats but I feel better about the fire personally.

Tips on using a meat thermometer
Make sure if the meat has bone in it that you take temps from the meat touching the bone.  If this meat is below temp you could have issues.  Also, take the temps for at least 20 seconds from muliple spots in the meat.

A note on meat quality.
The point of cooking to the USDA recommended temps is that the meat may be contaminated.  The marinade could kill many pathogens.  I make sure that I buy quality meat, and treat it right. I "undercook" meat often.  That is a choice you have to make.  I can promise you I will never microwave something off the grill because it is pink around the bone.  In my opinion there is nothing wrong with this meat.  But you have to make that call.

Grill cleaning - you will produce a lot of fat.  I have literally seen a river of fat moving like a glacier of the course of a few weeks coming out the back of my grill.  I will spray out my grill every few weeks with a water hose on high pressure.  That works good enough for me.

Here are the USDA temps

Beef, Lamb, Goat, Buffalo
Rare	120 to 125 degrees
Med Rare	130-135 degrees
Medium	140-145 degrees
Medium Well	150-155 degrees
Well done	160 degrees plus
Poultry	165 degrees
Pork
Medium	140-145 degrees
Well done	160 degrees
Fish	140 degrees