Want to make an impression? Do like Chad Colby at L.A.’s Chi Spacca and grill up huge, Flintstonian cuts of meat—we’re talking a triple-cut pork chop and a beefy bistecca—cooked to juicy, crisp-crusty perfection.
All of these recipes start out with a hot sear, then cooking over indirect heat. This makes it almost impossible to dry the meat out. “Because you’re mostly slow-grilling, you’ll never overcook them,” Colby assures. The relatively gentle slow-grilling method also reduces the final resting period and yields evenly cooked meat throughout. This means you can go from grill to plate in about 10 minutes. Not in a hurry? No problem. Once the meat has reached temperature, large cuts can hang out unsliced for up to 2 hours, staying just as moist and juicy as when they came off the grill.
For moist and flavorful pork, follow Colby’s lead: Buy chops from a heritage-breed pig. They’ve got more intramuscular fat than conventional chops, which translates to bigger flavor. To get a true reading on the chops, make sure the thermometer is dead in the center and not too close to the bones, where the temperature will be higher.
Get the Recipe: Grilled Fennel-Rubbed Triple-Cut Pork Chops
Get A Leg Up
A whole bone-in leg of lamb is already a sight to behold, but exquisitely charred on the grill and served on the bone, doused with garlicky salsa verde? That’s the kind of visual stunner we call a mic-drop moment—one that will forever define you as a grillmaster. Ask your butcher for a whole leg, which will include part of the sirloin.
Get the Recipe: Slow-Grilled Leg of Lamb with Mint Yogurt and Salsa Verde
No Frenching Please
When ordering the rack from your butcher, make sure she leaves the fatty bones un-frenched. When crisped up on the grill, the meat goes from chewy to meltingly tender. Colby loves grass-fed, a.k.a. red, veal for its marbling and color, but regular milk-fed veal will work well. He often brines his meat, too.
Get the Recipe: Grilled Porcini-Rubbed Rack of Veal
Two chickens on one grill? Totally doable, even with a standard 22-inch Weber. After the first bird is browned, slide it over to indirect heat. Repeat with the second chicken, then nestle it next to bird number one so they both get love. To avoid tearing the skin on the breast or thighs, turn the chickens over by picking them up from the ends of the drumsticks.
Get the Recipe: Spicy Grilled Chicken with Lemon and Parsley
Rare to the Bone
If you don’t enjoy very rare meat, keep these steaks on the grill until they reach 120°; they’ll still be rare, but less aggressively so.
Get the Recipe: Chi Spacca’s Bistecca Fiorentina
How to Fire It Up
These recipes use the same technique: Brown the meat over hot coals for a crunchy exterior, then finish over indirect heat (like searing a steak on the stovetop, then roasting it in the oven). To do this, you need a two-zone fire. Here’s how to set it up and why it’s a game changer for larger cuts:
Have one burner on high or medium-high, other burners turned off (you need a safe space for flare-ups).
Bank the coals on one side of the grill (the cooler side is for indirect cooking). For meats with longer grilling times, you may have to restock your coals, especially when using hardwood charcoal. Have a chimney going so you can refuel as needed.
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from Bon Appétit http://www.bonappetit.com/recipes/article/chi-spacca-grilling