
Flanken cut beef ribs with chipotle mezcal glaze
These flanken cut beef ribs are made for the grill, and cook to perfection (complete with crispy charred edges) in a matter of minutes.
The best method for grilling these pork chops is a two-zone method. This means your grill is configured to have both a hot and cool zone for cooking. You can read more about how to set up your grill for two zone cooking here. I use and recommend Kingsford Original briquettes for all my grilling – the reliability of the heat source and flavor of the charcoal are excellent. Cooking with charcoal makes SUCH a huge difference to the final taste of your dish, I definitely encourage you to ditch the propane and maximise the flavor potential. Lighting a charcoal grill is SO much easier than most people think, especially with one of these chimneys .
There is one non-negotiable tool you will need to have the most successful cook possible, and that is a quality meat thermometer. A proper meat thermometer is arguably the most important tool a meat cook can have, and it’s super important when it comes to cooking pork. Not only will it help you ensure that your meat is safely cooked, but it also means you will know the precise time it IS safe, so you won’t need to overcook it. Trust me, knowing is better than guessing. Thermoworks have a great range of thermometers that are all fast-read and professionally calibrated, you can check them out here.
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These flanken cut beef ribs are made for the grill, and cook to perfection (complete with crispy charred edges) in a matter of minutes.
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