5 Cuts of Meat You Should Be Grilling for Labor Day Weekend
We rounded up our top picks for grilling to celebrate the unofficial end of summer.
Matt Armendariz, 2013, Television Food Network, G.P. All Rights Reserved
You've probably had your fill of burgers and hot dogs at this point in the season, but there are a few more days to show your culinary prowess at the grill. Labor Day weekend is your last chance to experiment with a few cuts of meat that might seem intimidating at first glance, but are actually super simple to prepare.
"When grilling, the three main things to focus on are crust, flavor and even doneness on the inside. By patting the steak dry and seasoning it ahead of time, you can retain juiciness and get the desired exterior crust," advises Grant Hon, Executive Chef & Culinary Services Manager, Omaha Steaks.
Chef Hon is a seasoned veteran of grilling, so we trust when he says to keep the grill covered as much as possible. You want it to hang out around 450 degrees F to help lock in flavor and prevent flare-ups. Another tip: Use the 60/40 method for evenly cooked meat. Grill 60% of the total cook time on the first side, then grill the remaining 40% after you flip.
Now get out there and grill.
Pork Chops (pictured above)
A 5-ingredient, 1-hour marinade infuses pork chops with tons of flavor. Speaking of flavor – Sunny goes for the bone-in variety because it helps to keep the chops from drying out and adds extra flavor while you grill. Win-win.
A superstar piece of meat like rib-eyes need nothing besides some salt, pepper and oil to shine. Bobby suggests leaving the steak at room temperature for a little while to ensure even cooking when it hits the grill.
Before you start backing away slowly from what may sound like an intimidating dish, know that Giada would never lead you astray (and almost 200 5-star reviews can't be wrong). You're going to impress the heck out of your guests and we're not going to tell anyone how easy it really was.
Marcela uses a combination of oranges, beer and soy sauce to create layers of flavor in her marinade. The carbonation in beer helps those flavors sink in to the meat. Leftovers? It's doubtful, but if you happen to have any, thinly slice and use as a filling for some out-of-this-world tacos.
Anne's mustard-based marinade helps to tenderize the often-overlooked hanger steak. Pro Tip: You can ask your butcher (nicely!) to remove the tough membrane so all you have to do is marinate and get grilling.
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