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Daily Grilling Tip:

Always let meat rest after removing it from the grill, which allows the juices inside to redistribute. Larger pieces of meat, like leg of lamb and pork shoulder, need to rest longer than steaks and chops—approximately 15 minutes instead of 5 minutes.

Grilled Beef Tenderloin with Ancho-Jalapeño Butter
Credit: © Tina Rupp

Summer Grilling Guide

Grilled Leg of Lamb with Garlic and Rosemary. Photo © Thomas Heinser
Credit: © Thomas Heinser

Grilled Lamb

Chinese-Style Ribs with Guava Barbecue Sauce
Credit: © Tina Rupp

Grilled Pork

Grilled Flank Steak with Soy-Chile Glaze

Grilled Steak



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