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Chicken breasts: We food writers like to dump on chicken breasts because they’re mild-tasting, uncomplicated, and quick. The same reasons that you—and we—probably have some in the freezer. Chicken breast is about easiest food there is to grill, and although it’s bland, it absorbs flavors like a sponge. Just rub it or marinate it, oil or baste it, and cook it fast to keep the lean meat from drying out on the grill. My favorite way to cook chicken breasts takes a page from the Italian playbook. It’s called pollo al mattone (“chicken under a brick”) and it’s guaranteed to steal the show at your next cook-out.
Whole chicken: While we’re on the subject of poultry, a whole roast chicken is about the most comforting dish on the planet—especially when spit-roasted on a grill, preferably in the presence of woodsmoke. If you have a rotisserie, you’re ahead of the game. Just brush the bird with olive oil and season it with your favorite barbecue rub (or with salt and pepper—either works). Set up the rotisserie following the grill manufacturer’s instructions. Add wood chunks or chips to the coals or place in your gas grill’s smoker box. Oh, and my trick for producing a tender bird every time: overcook it, that is cook it to an internal temperature of 175 to 185 degrees. That’s how the French do it, and they make the best roast chicken in the world.
Baby back ribs: If there’s one dish that epitomizes barbecue, it’s ribs. And if there’s one rib that everyone should know how to cook, it’s baby backs. Cut from high on the hog (yes, that’s where the expression came from), baby backs are generously marbled, naturally tender, and relatively quick to cook. You can smoke them “low and slow,” as you would true barbecue—a process that takes 3 to 4 hours. You can indirect grill them hotter and faster, delivering competition worthy ribs in 90 minutes. The secret? A four-ingredient barbecue rub (equal parts salt, pepper, paprika, and brown sugar) and a luscious lemon brown sugar barbecue sauce.
Pulled pork: The pork shoulder may be the most forgiving piece of meat ever set to fire. It, too, can be cooked low and slow or hot and fast. Thanks to its generous marbling, it always stays moist—even if you overcook it. Start with a Boston butt—cut from the top of the pork shoulder and so name for the wooden barrels (“butts”) it used to be stored in for shipping. Once it’s cooked (to 190 to 195 degrees on a meat thermometer), you shred it with meat claws link or two large forks and douse it with a Carolina vinegar sauce. The piquancy of the vinegar counterbalances the richness of the pork. Just remember to add hardwood chunks or chips (the latter soaked in cool water for 30 minutes, then drained) to add that authentic Southern smoke flavor.
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Grilling: Frequently Asked Questions
What’s the best grill temperature for most foods?
Medium-high heat—around 400 to 450°F—is ideal for most grilling. It’s hot enough to sear while keeping meats juicy and vegetables crisp-tender.
Should I leave the grill lid open or closed?
Keep the lid open for quick-cooking foods like burgers or steak; close it for thicker cuts or anything that needs indirect heat, like chicken or ribs.
How can I tell when meat is done without overcooking it?
Use an instant-read thermometer—125°F for rare steak, 165°F for chicken, 190°F for pulled pork. It’s the simplest way to get perfect results every time.
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