Grilling 101: The Basics Of Grilling Pork and Lamb
Are you tired of spending hours in the kitchen preparing food? Fire up the grill for unmatched flavor and all the rewards of getting outside more. With these tips from Grilling 101: The Basics Of Grilling Pork And Lamb, your next barbecue will be a hit with friends and family alike. Plus, they'll think you're some grill master genius when you present grilled pork ribs or lamb chops right off your grill. Now go out there and make everyone happy with these grilled meats like never before!
Grilling is a great skill to master if you are looking for an easy way to feed your family and friends. Intimidating if you don't know what you're doing, we've created this guide for the basics of grilling pork and lamb to share some tips and nuances of these different meats, so your next barbecue will be a success!
The Basics Of Grilling Pork
In general, pork is thought to be fattier meat than beef and thus more unhealthy - call it the bacon effect. In reality, beef and pork have similar nutritional value, with pork having slightly more saturated fat and beef edging ahead in trans fat. Since pork is less expensive than beef, it is an excellent alternative for tasty steaks and tenderloins with plenty of protein.
When grilling pork, the options are endless. Grilled pineapple is an easy and tasty option that will add some sweetness to the meat. Marinate your piece of pork in teriyaki sauce for at least 12 hours before cooking, or try BBQ sauce if you want something tangier.
Since pork is lighter than beef, it can be more challenging to see when it is ready as it changes from pink to white. Using an instant-read thermometer, combined with medium heat, is the best way not to overcook pork.
Pork Chops & Steaks
Pork chops and steaks should be cooked over medium direct heat and flipped halfway through for even cooking results. Thicker steaks will require extra time over indirect heat to finish cooking.
For more tips about using direct and indirect heat, check out our earlier post, "Grilling 101: What is Direct and Indirect Heat?"
Pork Roasts & Wrapped Pork Tenderloin
Pork roasts and wrapped pork tenderloins will use an indirect heat method for a slower and gentler grilling experience. Place the roast on the grill grates with the fat side on top to slowly render during the process.
Pork Ribs
Grilled pork ribs are a summer favorite and are pretty straightforward. Use direct medium heat to grill them, flipping them every five minutes and basting them throughout. For basting, use your favorite barbecue sauce thinned with water, which will keep it from burning too quickly.
The Basics Of Grilling Lamb
Successful grilling starts with understanding your meat selection, and while lamb may not be on many lists for barbecuing, it benefits more than any other from a grill and fire. Lamb is high in protein and low in fat, making it a healthier alternative to pork or beef. The best cuts of lamb to go for are the loin, leg, rump, and ribs because they can be grilled up just as you would their beef or pork counterpart.
Tenderize & Marinate
Tasty lamb begins with properly tenderizing and marinating it before grilling. The tougher meat density and texture require a little more preparation but yields a lovely, bold flavor unmatched in other meats.
The Grill & Seasoning
When grilling, make sure the surface of the meat has a good coating of oil since lamb sticks more than other meats. When smoking or barbecuing, give it a good marinade to break down the tendons and texture, and keep it moist throughout the cooking time. With thicker cuts of lamb, make incisions into the meat and add whole garlic cloves to create delicious flavor. Season with herbs like parsley, thyme, rosemary, basil, or bay leaves for an incredible taste your neighbors will envy.
Lamb Chops
The secret to a fantastic grilled lamb chop is the grill. The smoky, rich flavor imparted by the heat complements everything about this type of meat, making for a beautiful dining experience. Trim the excess fat from your chops before grilling them and season aggressively with salt and pepper to get those perfect flavors locked inside. Rub on some garlic so it can penetrate deep into the fibers while they are cooking. After grilling for two minutes per side, move them off the direct heat to prevent burning or drying out.
