Grilling Gifts

It’s difficult to cook a thick cut of meat period, let alone over a fire. Here’s how I’ve learned to get a good outcome on the grill and turn your next barbecue into the talk of the season:

1. Salt early and plentifully. A day or more ahead of time is great if you can. Give it plenty of time to penetrate.
2. Brown the cut on the grill, then put it on a hot pan in an oven.
3. Take the temperature with your finger (pro style, feeling when it’s done) or with a meat thermometer (Mo’s safe style, plugging the thickest part of the meat).