Grilling Tips from a Master
From ribs to pork chops to shrimp sates, Steven Raichlen's got you covered.
With great curiosity and a palate that never wears out, Steven Raichlen has traveled thousands of miles tasting, collecting recipes and learning all there is to know about barbecuing. If his latest book, Raichlen on Ribs, Ribs, Outrageous Ribs (Workman, 2006) doesn’t prompt you to fire up the grill, nothing will!
Tips from a Pro: Steven Raichlen’s Five Rules for Perfect Grilling
- Get organized: Have food, marinade, sauce, equipment and fuel ready before starting.
- Prepare grill: Preheat the grill to the correct temperature, and clean and oil the grate before cooking.
- Cook correctly: Turn meat with tongs, not a fork. A fork pierces the meat, allowing juices to escape. Baste meat with sugary sauces, which burn easily, toward the end of cooking time; brush on other mixtures anytime. During the last 3 minutes of grilling, do not baste with marinades in which raw meat has been soaking.
- Keep grill covered: Lifting the cover while cooking allows heat to escape and increases the cooking time.
- Let rest: For juicy meat, let the meat stand a few minutes after taking it off the grill before serving.
Steven Raichlen's perfect ribs, fragrant with spice and smoke and tender enough to pull apart with your fingers.
Simple grilled skewers of shrimp marinated in molasses and soy sauce.
Seasoning grilled meat with garlic and a sugary marinade produces a Thai-style barbecue that works well with pork loin or chops.