The Ultimate Grilling Guide For Your Favorite Pasture-Raised Meats

The Ultimate Grilling Guide For Your Favorite Pasture-Raised Meats

Nail The Time And The Temperature, And You’ll Grill Perfectly

Whether it’s a low-key family dinner or a full-blown neighborhood cookout, these instructions ensure that your entrée will impress whomever you’re serving. 

Temperature Guide

To cook your meat to the ideal tenderness, you’ll want to keep careful track of internal temperature. Here’s a handy chart to help you remember the perfect temperature for your favorite cuts.

Pork

Center-cut chops: 145 °F

Brats: 160 °F

Beef

Steak

120–125 °F = Rare

130–135 °F = Medium rare

140–145 °F = Medium

160–175 °F = Well done

 

Burgers

145 °F = Medium rare

160–175 °F = Well done

Chicken

Wings: 165 °F

Drums: 168 °F

Breasts: 160 °F

Bone-in thighs: 165 °F

Boneless thighs: 160 °F

Prepping and Cooking Instructions

Preparation for both the grill and the meat is key to the ideal cooking environment and, ultimately, the very best dish.

Ribeye

Cook time: 15 minutes
Ideal temperature: 135 °F

Prepping the Steak

Don’t over think this. Ribeyes are a pretty forgiving cut, especially the bone-in ones. 

Just take the meat out of the fridge 30 minutes before cooking it. To create a caramelized crust on the outside, rub the steaks down with olive oil, salt, and ground black pepper. Let it sit while you prep the grill.

Prepping the Grill

Ribeyes require two zones—a medium heat and a high heat. Create these zones by moving the charcoals to one side of the grill— the hot zone—while leaving the other half empty to create the indirect medium heat. This allows you to sear the meat, then continue cooking it over indirect heat to the perfect medium rare temperature of 135 °F.

Use tongs and a paper towel the grates of the grill with olive oil to prevent any of the meat from sticking.

Cooking Instructions

Once the ribeye is properly marinated, place it over the high-heat zone of the grill to sear it. Cook for about 3–4 minutes on each side. If flare-ups occur, just slide the steak to the cooler side until it subsides. Check the internal temperature of the steak and use the chart above to to get your favorite tenderness and color. Take off the grill and let sit 5 minutes before serving.

Center-Cut Pork Chops

Cook time: 25–30 minutes
Ideal temperature: 145 °F

Prepping the Chops

Even though it’s a perfectly thick cut of meat, these pork chops can benefit from a brine, especially when they’re being grilled. A simple solution of salt, sugar, and water will help the meat retain moisture when cooking on the grill.  

The Brine

6 cups water

1/4 cup apple cider vinegar

1/4 cup brown sugar

1 tsp. dried thyme

1/8 tsp. red pepper flakes

2 Tbs. kosher salt

1 Tbs. ground black pepper

Combine ingredients and stir until the sugar and salt are dissolved completely. Then place the chops with the brine in a Ziploc bag to marinate. Let the chops soak for at least 30 minutes or up to 1 hour in the fridge. Once brined, take the meat out and pat it dry with a paper towel. This will allow the meat to sear instead of steam on the grill, giving it more flavor.

Prepping the Grill

Avoid chewiness in your pork chops by creating two zones in your grill—a medium heat and a high heat. Create these zones by moving the charcoals to one side of the grill—the hot zone—while leaving the other half empty to create the indirect medium heat.

Use tongs and a paper towel to cover olive oil on the grates of the grill to prevent any of the meat from sticking.

Cooking Instructions

Once you’ve brined your meat and have sufficiently patted it dry, place the chops directly on the high heat uncovered. Sear the pork chops on both sides until they are beautifully brown, then transfer then to the medium heat portion of the grill to finish cooking. Place the bone-in side facing down and cover the grill. Monitor the internal temperature of the meat, which will be easy to do once the chops are placed on medium heat. Pull the chops off the grill once they’ve hit 135° F. They will continue to cook once they are taken off the grill and will hit the perfect 145° F when you let it sit for the recommended 10 minute period.

Chicken Wings

Cook time: 20 minutes
Ideal temperature: 165 °F

Prepping the Wings

You only need marinade if you don’t plan on tossing the wings in a sauce after they’re cooked. They don’t need the extra moisture, and any sauce you use at the end will over power the flavor of the marinade.

Prepping the Grill

Turn the grill onto medium heat (350° F) and put olive oil on the grates.

Cooking Instructions

Place the wings on the grill in a single layer. Cover the grill and let them cook for about 4 minutes. Check on the wings consistently to make sure they are all being cooked evenly. Move or flip any that are charred. After 18 minutes of checking and flipping, make sure all the wings are cooked through—to an internal temperature of 165 °F and take them off the grill. Let them cool for about 5 minutes, then they’re ready to serve.

For more flavor, toss the wings in your favorite sauce. Here’s one of our favorites.

Sweet and Spicy Wing Sauce

6 tablespoons salted butter

6 tablespoons Harissa

1/4 teaspoon cayenne pepper

1/4 cup honey

Bring all the ingredients to a simmer, then stir till the butter is almost melted. Turn off the heat and keep stirring until the butter is completely melted. Removing the sauce from the heat will help it thicken to make for better wing sauce. Toss over wings and serve.

Bratwursts

Cook time: 20 minutes
Ideal temperature: 160 °F

Prepping the Grill

Bring your grill to a medium-low (300-325 °F) heat to get the best results for your brat. Using high heat to rush the process will make the outside char and the juices spill out, which would cause your sausages to lose a lot of flavor. 

Pro tip: never poke holes in your brats for the same reason.

Cooking Instructions

Place the brats in a single layer over direct heat. Cover the brats, but make sure to check them regularly and flip often so that each side gets cooked evenly. Keep turning them for about 15 minutes or until their internal temperature reaches about 160° F. Take them off the grill and let them cool for about 5 minutes.

T-Bone

Cook time: 15 minutes
Ideal temperature: 135 °F

Prepping the Steak

Take the T-bone out of the fridge 30 minutes before you want to grill it. Pat it dry with a paper towel and sprinkle it with salt and pepper. For added tenderness, you can rub the steak with salt about 3 hours before your cook out.

Prepping the Grill

Heat the grill onto medium heat (350 °F) and put olive oil on the grates. Use tongs and a paper towel the grates of the grill with olive oil to prevent any of the meat from sticking.

Cooking Instructions

Place the steak on the grill over medium heat. Do not cover the steaks unless you are using a gas grill. Grill on each side for about 5 minutes, making sure you only flip the steak once. Most people prefer this cut cooked rare (120° F), so take it off the grill when it reaches an internal temperature of 125 °F. Let it sit for 10 more minutes before serving. In that time, the temperature will increase to about 135 °F.

Drumsticks

Cook time: 20 minutes
Ideal temperature: 168 °F

Prepping the Chicken

Marinate the drumsticks with your favorite rubs. One easy recipe is a mix of cumin, paprika, cayenne, and salt, and pepper, portioned to your tastes.

Prepping the Grill

Bring your grill temp to a medium heat (about 350 °F).

Cooking Instructions

Place the drumsticks in a single layer on a well-oiled grill. Cook on each side for 10 minutes, making sure to watch them carefully. Keep the lid on to cover the drumsticks to make more tender. If you’re going to put a glaze on the drumsticks, do it in the last few minutes of cooking so the skin doesn’t burn.

Take the chicken off once the internal temperature reaches 168° F.  Let them sit for 5 minutes before serving.

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