By Nick Fauchald
Updated March 31, 2015
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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.

Summer Grilling Guide

Thomas Heinser

Grilled Lamb

Grilled Pork

Grilled Steak



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