Meat doesn't have to be expensive to be good - tips for success at the grill

Achieving great results on the grill is not reserved for the most expensive and finest cuts of meat. On the contrary, the real art of grilling lies in being able to turn simpler, more wallet-friendly cuts into juicy, tender and flavorful delicacies. The secret is knowledge, technique and above all precision. Forget the myth that only beef tenderloin is good enough; with the right technique, both pork loin and flank steak can be kings of the fire.

Perhaps the most grateful and affordable items for the grill are pork loin, flank steak and chicken thigh fillet. The pork loin, with its generous marbling of fat, becomes incredibly juicy and flavorful when cooked correctly. The flank steak is a leaner but very flavorful cut that, if handled correctly, offers a wonderful texture. Chicken thigh fillet, in turn, is a superior alternative to the often dry chicken breast fillet, thanks to its higher fat content that makes it much more forgiving on the grill. The challenge with these cuts is the connective tissue and muscle threads, which require care to break down and become tender instead of tough.

Temperature control is crucial here. Relying on the clock is a gamble, while measuring the internal temperature is a science that guarantees a successful outcome. A tough pork loin has almost always been cooked too quickly over too high a heat, leaving the fat and connective tissue too little time to melt and break down. To achieve that melt-in-your-mouth tenderness, you need a lower heat for a longer time, known as indirect grilling. With a wireless cooking thermometer, you get complete control directly on your phone and can follow the temperature development of the meat in real time. Simply place the thermometer in the thickest part of the meat and sit back while the grill does the work. When the pork loin reaches an internal temperature of around 70°C, it's done and cooked through, but for a really tender experience, you can let it go even longer. The flank steak, on the other hand, thrives best when quickly grilled to an internal temperature of around 56-58°C for a medium-rare result.

The preparation and final step are as important as the grilling itself. A good rub or marinade works wonders for flavor development, but remember to wipe the meat before putting it on the grill to get a nice surface. Once the meat has reached its target temperature, it is imperative to let it rest for at least 10 minutes before cutting into it. During the rest, the meat juices are evenly distributed throughout the piece, which is the difference between a dry and a juicy experience. Finally, when it's time to carve, a sharp knife is not a luxury, but a necessity to preserve the texture of the meat. Additionally, for cuts like flank steak, it's critical to cut across the muscle fibers; this shortens the fibers and makes each bite significantly more tender. With the right technique and reliable tools, you can confidently serve up grilled food that impresses, without costing a fortune.

Frequently asked questions and answers

What is the most important tool to succeed with cheaper meat cuts on the grill?
By far the most important tool is a reliable cooking thermometer. Because these cuts of meat often require precise temperature control to break down connective tissue and become tender, it's nearly impossible to succeed consistently by timing alone. A wireless roasting thermometer gives you precision and control throughout the process.

Why is it so important to let meat rest after grilling?
When meat is cooked, the muscle threads contract and push the juices out to the surface. If you cut into the meat directly, all this juice will run out onto the cutting board. Letting the meat rest gives the fibers time to relax and reabsorb the juices, resulting in a much juicier and tastier meat.

What does it mean to cut the meat against the fibers and why is it done?
Cutting against the grain, or across the grain, means cutting at a 90 degree angle to the direction of the meat's muscle fibers. This allows you to shorten the tough fibers into short pieces, making the meat much easier to chew and significantly more tender. This is especially important for cuts like flank steak.

Can I grill these cuts of meat on high, direct heat?
It depends on the technique. For a thicker piece of pork loin, it is best to use low, indirect heat firstto slowly reach the right internal temperature and then finish with high, direct heat to get a nice grill surface. For a thinner cut like flank steak, high direct heat for a short time, called hot grilling, works well to get color quickly without overcooking the inside.

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