The FDA grades meat according to marbling—those tiny flecks and streaks of fat found within the red meat. (In order to make such a determination, an inspector makes a cut between the twelfth and thirteenth ribs and visually inspects the meat for marbling.) Inspectors also look for fine muscle texture and bright red color.
Barbecue Countdown
In grilling, as in life, timing is everything. Here’s a basic timetable that will help you get your grill lit, your food marinated and cooked, and your guests fed—without your having a nervous breakdown.
Preliminaries
Twelve to two hours before you plan to serve, immerse the food in its marinade or rub it with its spice mix.
Set the table.
Prepare the drinks and side dishes.
Using a Charcoal Grill
One hour before you plan to start cooking, soak wood chips or chunks, if you are using them, in cold water to cover.
Light the charcoal twenty-five to thirty minutes before you plan to start cooking.
When the coals blaze red (after fifteen to twenty minutes), dump them out of the chimney starter and spread them over the bottom of the grill. I like to build a three-zone fire , so I have a high heat, a low heat, and a coal-free zone.
Let the coals burn until they glow orange and are covered with a thin layer of gray ash, three to five minutes longer for high heat. Now the fire is ready for grilling. If your recipe calls for a lesser heat, follow the timing instructions outlined.
Clean the grate with a wire brush, and oil it as described in the seasoning question.
If you are using wood chips, drain them well and toss them on the coals. Arrange the food on the grate and grill. If you will be indirect grilling for an extended period, light a second batch of coals in the chimney starter after forty-five minutes (about fifteen minutes before you will need them).
After the food is cooked, don’t forget to clean the grate again with the wire brush.
Using a Gas Grill
Follow the procedures described previously, preheating the grill for fifteen minutes. If you are using wood chips, place them in the smoker box when you preheat the grill. Keep the burners on high until the chips begin to smoke, then lower the heat as needed.
