Mastering the Art of Grilling Pastured Meats: Tips for Achieving Perfect Results

As summer approaches, backyard barbecues and cookouts become a centerpiece of our gatherings. The aroma of grilled meats can ignite appetites like nothing else. If you have a fondness for pastured meats, but aren't totally confident in grilling it to perfection, you’re in for a treat. These meats are known for their rich flavors and nutritional benefits. In this post, we will explore essential practices for grilling pastured meats, share tasty marinade and seasoning ideas, and provide vital cooking temperature guidelines to ensure your dishes are consistently juicy and tender.

Understanding Pastured Meats

Pastured meats come from animals raised in open pastures. They enjoy fresh air, sunshine, and a natural diet. This method leads to enhanced flavor and a healthier product. Studies show that grass-fed beef contains up to 20% more omega-3 fatty acids than grain-fed beef, contributing to better heart health, as well as numerous other nutritional benefits over conventionally raised meats. When grilling pastured meats, understanding their unique characteristics can significantly impact the final outcome.

Best Practices for Grilling Pastured Meats

1. Choose the Right Cuts

Selecting the right cuts of pastured meats is crucial for grilling. Look for well-marbled options, like ribeye steak or thick pork chops. Marbling indicates fat that helps keep the meat juicy during cooking. Lean cuts, such as sirloin, need a little extra attention, making it essential to pick cuts rich in flavor. For chicken, opt for thighs over breasts, as they tend to retain moisture better.

2. Let It Come to Room Temperature

Before you fire up the grill, let your pastured meat sit at room temperature for 30-60 minutes. This allows the meat to cook more evenly, reducing the chances of overcooking the exterior while leaving the inside underdone. For example, a ribeye steak cooked straight from the fridge could take longer to cook through, resulting in uneven doneness. It also will "sieze up" creating a tough cut.

3. Preheat the Grill

Preheating your grill is non-negotiable. Whether gas or charcoal, achieving an optimal temperature helps the meat sear properly. A well-preheated grill creates a flavorful crust and minimizes sticking. Aim for a temperature of around 450-500°F for best results. A simple test? Hold your hand about six inches above the grill grates; you should only be able to keep it there for 2-3 seconds before it becomes too hot.

4. Utilize Two-Zone Grilling

For the best grilling results, set up your grill with two zones: one for high direct heat and one for cooler indirect heat. Start by searing the meat over high heat for a few minutes to create a nice crust, then move it to the cooler side to finish cooking. This method helps prevent flare-ups and reduces the chance of burnt meat.

5. Avoid Over-Handling

Once your meat is on the grill, resist the urge to flip it constantly. Letting it sear properly on each side will create attractive grill marks and lock in flavors. Typically, a steak should cook for 4-5 minutes on one side before flipping, depending on thickness.

Marinades and Seasoning Recommendations

1. Simple Yet Effective Marinades

Marinades add flavor and can help tenderize pastured meats. A basic marinade might include:

• Acidic Component: For instance, ¼ cup vinegar or lemon juice to break down proteins.

• Fat: 2 tablespoons of olive oil for moisture.

• Herbs & Spices: Use a mix of 2 teaspoons of salt, 1 teaspoon of pepper, and fresh herbs like rosemary or thyme.

  
  

Mix these ingredients and let your meat marinate for at least 30 minutes, but even better results can come from marinating for up to 24 hours.

Here is one of our favorite marinade recipes from PaleoCupboard.com/carne-asada:

1/2c Extra Virgin Olive Oil or Avocado Oil

1/4c Apple Cider Vinegar (with the mother)

1/4c coconut aminos

4 cloves garlic, crushed

1 orange, juiced

1 lime, juiced

1/2 tsp black pepper

1 tsp (each) salt, paprika, oregano, garlic powder, onion powder, cumin, chili powder

2. Dry Rubs for Flavor

Dry rubs can enhance the natural flavors of pastured meats. A simple blend might include 1 tablespoon of salt, 1 tablespoon of pepper, 1 teaspoon of garlic powder, and 1 teaspoon of paprika. Rub this mixture generously on both sides of the meat for an even coating that adds depth to the final dish.

3. Experiment with Bold Flavors

Feel free to explore new flavors. Ingredients like soy sauce (¼ cup), honey (2 tablespoons), or Dijon mustard (1 tablespoon) can elevate your marinades. With pastured meats holding up well to bold flavors, unique combinations can lead to delicious surprises.

Cooking Temperature Guidelines

1. Understanding Internal Temperatures

Getting the internal temperature right is key for safety and taste. Here are recommended temperatures for common pastured meats:

• Beef:

- Medium-rare: 130-135°F

- Medium: 140-145°F

• Pork:

- Medium: 145°F (after a 3-minute rest)

• Poultry:

- Safe minimum: 165°F

Using a meat thermometer can help you achieve these temperatures easily.

2. Resting the Meat

After grilling, let your pastured meat rest for 5-10 minutes before cutting. This allows the juices to redistribute, resulting in a more flavorful and tender bite.

Embrace the Grilling Experience

Grilling pastured meats can transform your culinary adventures into something special. By following these practical tips, trying out flavorful marinades, and paying attention to cooking temperatures, you’ll consistently impress your family and friends.

Your result will be tender, juicy, and flavorful grilled meats that everyone will enjoy. So fire up that grill and get ready for an unforgettable cookout!

Delicious seasoned pastured meats on the grill, ready for cooking.