{"id":743244,"date":"2018-10-09T20:12:30","date_gmt":"2018-10-10T01:12:30","guid":{"rendered":"http:\/\/www.tasteofhome.com\/?post_type=collection&p=743244"},"modified":"2024-09-24T04:08:39","modified_gmt":"2024-09-24T09:08:39","slug":"best-cuts-of-meat-to-grill","status":"publish","type":"listicle","link":"https:\/\/www.tasteofhome.com\/collection\/best-cuts-of-meat-to-grill\/","title":{"rendered":"8 Cuts of Meat You Should Be Grilling, But Aren’t"},"content":{"rendered":"
\"Roger<\/div>\r\nThe host of Cooking Channel's Man Fire Food <\/em>is no stranger to cooking with fire! Trinidadian-born Roger Mooking has traveled all around the world, deriving inspiration from global ingredients as he cooks over grills, smokers and fire-pits. We took a moment to chat with this talented chef about his favorite unsung cuts of meat\u2014and, of course, his tricks for grilling them!\r\n\r\n\r\n
\"Raw<\/div>\r\n

Spinalis Dorsi (aka Ribeye Cap)<\/strong><\/h2>\r\nIf you've ever had an amazing, super-beefy bite out of a ribeye, it probably came from this muscle that runs along the top of the ribeye steak. It's hard to find, but ask your local butcher to cut you a piece<\/a> of this coveted muscle. The trick to cooking it to use very high heat and cook it to medium doneness or below.\r\n\r\n\r\n
\"Turmeric,<\/div>\r\n

Skirt Steak<\/strong><\/h2>\r\nTalk about a cut of steak with a tremendous amount of flavor! This working muscle is trimmed from the diaphragm muscle of the cow. You can put it to a flavorful marinade and grill it hot and fast, or you can stuff it with rice and vegetables and roll it up for a fun twist. Just don't forget to cut it against the grain to ensure each bite is perfectly tender.\r\n\r\n\r\n
\"Roger<\/div>\r\n

Thick-Cut Pork Chops <\/strong><\/h2>\r\nForget thin, wispy pork chops from the days of old\u2014they always turn out hard and dry like a cracker! Look for 10-ounce, on-the-bone pork chops with a nice fat cap. You really know you've hit the jackpot if you find yourself with a heritage breed, like Berkshire or Red Wattle. Take the time to brine them<\/a> before pan searing grilling over medium heat\u2014they'll be moist every time.\r\n\r\n\r\n
\"raw<\/div>\r\n

Pork Shoulder Steak<\/strong><\/h2>\r\nYou'll almost always find these 1-inch thick steaks on the menu at Roger's Toronto Pearson airport restaurant, Twist by Roger Mooking<\/a>. It's one of his all-time favorite cuts because it has all the flavor of a working muscle and you can't overcook it! Marinate it with spices<\/a> like garlic, paprika, black pepper and cumin before grilling it over high heat for one to two minutes a side.\r\n\r\n\r\n
\"Roger<\/div>\r\n

Whole Chicken<\/strong><\/h2>\r\nMove over boneless, skinless chicken breasts\u2014there's a reason that chicken cooked on the bone is one of the most popular meats on the planet! Here's a pro tip: cut out the chicken's back with kitchen shears<\/a>, break the breastbones to flatten it and toss it in a grill basket for easy flipping. The bones will conduct heat through the chicken and protect the delicate meat from overcooking.\r\n\r\n\r\n
\"Roger<\/div>\r\n

Pork Ribs<\/strong><\/h2>\r\nWhen you cook ribs on the bone, something magical happens: you end up with the most tender, succulent and naturally sweet meat. But, that doesn't mean you need the bones getting in the way of your eating experience! Remove the bones after cooking and make a monster sandwich stacked high with coleslaw, blue cheese and hot sauce.\r\n\r\n\r\n
\"Rack<\/div>\r\n

Lamb Chops<\/strong><\/h2>\r\nRoger loves (loves, loves) lamb! The flavor alone is enough to make your mouth water, especially when you marinate the chops with rosemary, olive oil and garlic. Toss 'em on the grill and finish them with a squeeze of freshly charred lemon wedges and a sprinkle of coarse salt. If you want to get fancy, you can drizzle them with a red wine reduction (simmered with fresh berries and a hunk of butter).\r\n\r\n\r\n
\"Roger<\/div>\r\n

Chuck & Brisket Ground Beef<\/strong><\/h2>\r\nNot all burger meat is created equal! Roger loves mixing ground chuck and brisket. It creates an 80\/20 mix that tastes super meaty with the perfect amount of drippy-juiciness we all love from a burger. To get really crazy, create a party-sized patty like Roger's Juicy Lucy Burger. It easily serves 6- to 8-people and has an ooey, gooey, cheesy surprise when you cut into it.\r\n\r\n[skyword_tracking]","protected":false},"excerpt":{"rendered":"

Who needs ribeye and filet mignon when you have these unsung cuts of meat? Get ready to learn about celebrity chef Roger Mooking’s favorite cuts of meat for grilling (a few of them might surprise you).<\/p>\n","protected":false},"featured_media":743653,"template":"","format":"standard","meta":{"ep_exclude_from_search":false},"tags":[304185,304150,303883,303897],"categories-v2":[309467,309434,308476,308490],"coauthors":[50034],"acf":{"long_pin_file":false,"long_pin":"","ncv_override_generic_settings_option":false,"ncv_autoplay_option":"","ncv_stickyplay_option":"","ncv_ads_option":"","ncv_mute_option":"","ncv_comscore_option":"","ncv_autoplay_mobile_option":"","ncv_viewable_threshold_option":"","ncv_sticky_offset_option":"","ncv_autopause_option":"","ncv_sticky_offset_mobile_option":"","ncv_autopause_mobile_option":"","ncv_sticky_mobile_option":"","ncv_remove_player_option":false,"ncv_moat_option":"","is_tmbi_listicle_anchor_links":[],"tmbi_listicle_anchor_list_numeric":[]},"yoast_head":"\nThe 8 Best Cuts of Meat for Grilling<\/title>\n\n\n<link rel=\"canonical\" href=\"https:\/\/www.tasteofhome.com\/collection\/best-cuts-of-meat-to-grill\/\" \/>\n<link rel=\"next\" href=\"https:\/\/www.tasteofhome.com\/collection\/best-cuts-of-meat-to-grill\/2\/\" \/>\n\n\n\n\n\n\n\n\n\n\t\n\t\n\t\n\n\n\n\n\n\n\t\n\t\n\t\n<!-- \/ Yoast SEO Premium plugin. -->","yoast_head_json":{"title":"The 8 Best Cuts of Meat for Grilling","description":"These unsung cuts of meat are the best cuts of meat for grilling. 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Mattison","first_name":"Lindsay","last_name":"Mattison","user_login":"lindsay-mattison","user_email":"lindsay.mattison@tmbi.com","linked_account":"lindsay.mattison","website":"http:\/\/www.lindsaymattison.com","description":"<p>Lindsay has been writing for digital publications for seven years and has 10 years of experience working as a professional chef. She became a full-time food writer at <em>Taste Recipes<\/em> in 2023, although she\u2019s been a regular contributor since 2017. Throughout her career, Lindsay has been a freelance writer and recipe developer for multiple publications, including <em>Wide Open Media, Tasting Table, Mashed<\/em> and <em>SkinnyMs<\/em>.<\/p>\r\n<p>Lindsay is an accomplished product tester and spent six years as a freelance product tester at <em>Reviewed<\/em> (part of the USA Today network). She has tested everything from cooking gadgets to knives, cookware sets, meat thermometers, pizza ovens and more than 60 grills (including charcoal, gas, kamado, smoker and pellet grills).<\/p>\r\n<p>Lindsay still cooks professionally for pop-up events, especially when she can highlight local, seasonal ingredients. As a writer, Lindsay loves sharing her skills and experience with home cooks. She aspires to motivate others to gain confidence in the kitchen. When she\u2019s not writing, you\u2019ll find her cooking with fresh produce from the farmers market or planning a trip to discover the best new restaurants.<\/p>","twitter":"","instagram":"https:\/\/www.instagram.com\/linzdmattison\/","facebook":"","public_email":"","linkedin":"https:\/\/www.linkedin.com\/in\/lindsaydmattison\/","tiktok":"","youtube":"","location":"Portland, OR","school_and_year":"University of Tennessee","education":"<ul>\r\n<li>University of Tennessee, bachelor's in Spanish language and literature<\/li>\r\n<li>Cascade Culinary Institute, certificate of completion in culinary arts, sustainable food systems emphasis<\/li>\r\n<\/ul>","highlights":"<ul>\r\n<li>7 years in food publishing, including freelance recipe development, food writing and product testing<\/li>\r\n<li>Culinary school graduate with 10 years experience working in professional kitchens, including catering and working as the executive chef of a farm-to-table restaurant<\/li>\r\n<li>Co-author of two Ayurvedic cookbooks: <em>My Mother's Ayurvedic Kitchen<\/em> and <em>Ayurveda: Breaking the Rules Without Breaking the Principles<\/em><\/li>\r\n<\/ul>","expertise":"Cooking techniques; Recipe development; Product testing","short_bio":"<p>Lindsay has been a food writer, recipe developer and product tester for seven years. She\u2019s a culinary school graduate who specializes in sustainable food and seasonal ingredients. She draws on her professional chef background to develop recipes and help home cooks gain confidence in the kitchen. When Lindsay isn\u2019t writing, you\u2019ll find her cooking with fresh produce from the farmers market or planning a trip to discover the best new restaurants.<\/p>","user_nicename":"lindsay-mattison","type":"guest-author","nickname":""}},"images":{"743656":{"image_url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/07\/Roger-Mooking-Headshot.jpg","post_data":{"ID":743656,"post_author":"7006","post_date":"2018-07-26 11:26:36","post_date_gmt":"2018-07-26 16:26:36","post_content":"","post_title":"Roger-Mooking-Headshot","post_excerpt":"","post_status":"inherit","comment_status":"closed","ping_status":"closed","post_password":"","post_name":"roger-mooking-headshot","to_ping":"","pinged":"","post_modified":"2018-07-26 11:26:55","post_modified_gmt":"2018-07-26 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