Grilling: The Chuck & Charlie Method

Most of this stuff I learned from Dad with the exception of a few spices that I found out about in Texas. Dad on the grill is one thing that you can count on rain, or shine, or six feet of snow. He’ll shovel it out and we’ll be having porterhouse in a jiffy.
This is a difficult subject for me to espouse any kind of specific recipes so I will give you some time tables, some simple seasonings suggestions, and finish with my brisket recipe. I prefer charcoal to gas, but I realize that it can be a pain in the ass so I will include clues for both.

ingredients

Steak
Chops
London Broil
Roasts

directions

1
Steaks & Chops:
2
These should be of high quality and at least 1 to 1 1/2 Inch thick. Sprinkle them on both sides with garlic powder, (not garlic salt….NEVER garlic salt) salt, and get yourself a good pepper grinder and course grind some pepper on each side. Press the seasonings into the meat on each side with a fork. Get your coals nice and hot or gas to an even medium high heat. Place the meat on the racks over direct heat. You want turn the meat only once so you need to keep a close eye on the time. For medium rare 4 minutes on one side then flip to the other side for 3 minutes If you want rare then less time, if you want to eat your meat like a goat herder then go ahead and ruin it and don’t talk to me about it.
3
For chops try some chipotle powder, or old bay, or lemon pepper. If you have access to a meat injector or syringes and large gauge needles, inject the chops with beer or apple cider. You have to cook the chops a little longer than steaks, but not much.
4
Steaks: Lately I have been using a pepper grinder with dried rosemary in it and have been grinding a small amount of rosemary onto the steaks. It really seems to bring out some nice flavors. Give it a try.
5
London Broil: (direct heat) I usually season it the same as above and cook the same. The only difference is that you need to cut the meat at a 45 to 60 degree angle across the grain of the meat lengthwise for it to be tender.
6
Roasts: The best thing to do with roasts and even whole chickens on the grill is to get yourself a good meat thermometer. I suggest the wireless version made by the Weber Company (30 bucks) Just Google it and it should come up. Put the thermometer in the thickest part of the meat…yes I know, and watch your meat cook to perfection. Remember that the meat will continue to cook after you take it off the grill so be careful. I usually take it of 10-15 degrees cooler than the desired end temperature. To season the roasts I usually follow the same guidelines as above, but I add more rosemary to filet roasts, and lamb (either rack or leg).
7
Beef: 140 for medium rare
8
Pork: 155 for medium
9
Lamb: 140 for medium rare
10
Chicken: 180