Advertisement

Daily Grilling Tip:

To test the doneness of steaks, chops and chicken, poke the meat with your finger: If it feels soft and squishy, it’s rare; yielding, medium-rare; only slightly yielding, medium; firm and springy, well-done. For large cuts of meat, use an instant-read meat thermometer—just don’t let it touch any bones, or you’ll get a false reading.

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

Summer Grilling Guide

Berber-Spiced Chicken Breasts
Credit: © James Baigrie

Grilled Chicken

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

Grilled Pork

Grilled Flank Steak with Soy-Chile Glaze

Grilled Steak



Plus: