- Dry heat cooking method used for tender cuts of meat in which heat from gas flames or electric coils heat only the top of the food; turn food once to ensure even cooking.
- Broiling is often used for ground patties and tender steaks and chops that are at least ¾ to one inch think.
- Less tender cuts, like beef flank, skirt, and top round can be broiled to medium-rare or medium doneness. Carve these meats into thin slices diagonally across the grain (muscle fibers).
- Heat source is supplied from below, preferably by a flame heating a metal grill.
- Method is often used to cook tender roasts, steaks, pork chops, precooked ribs, ground meat patties, and processed meats like fully cooked ham, hot dogs, sausages, and bologna.
- Process of cooking less tender cuts of meat slowly at low temperatures in a reducing liquid such as water, vegetable juice, wine, or broth on top of the range or in a slow oven.
- Method of cooking large cuts of meat uncovered and without water in an oven or oven-type appliance; use shallow roasting pan with a rack.
- Roast tender cuts of meat weighing three pounds or more. Popular options include: beef rib, rib eye, top round, tip, rump roasts, pork leg and loin roasts, veal and lamb leg, shoulder roasts, and cured and smoked ham.
- You may season the meat before or after roasting.
- Meat is first browned on both sides in a small amount of fat, and then seasoned. Cook the meat, uncovered, at a moderate temperature, turning occasionally until done.
- Tender cuts are usually most suitable for pan-frying.
- Variation of pan-frying method; cooking sliced food (meat) quickly in a small amount of oil in a skillet or wok while stirring continuously.
- Meat can be safely prepared in a crock pot. Be sure to defrost it before placing it in the crock pot.
- Cut up whole roasts and don’t fill the cooker more than 2/3 full.
- Use a recipe that includes liquid and pre-heat the liquid in a saucepan on top of a stove before adding it to the cooker.
- Always place the lid on top of the crock pot and set the cooker on high for 30 to 60 minutes, before reducing the temperature.
- Processed meats, like bacon and ham, and most fresh meats may be cooked in a microwave. Cooking time typically increases with the amount of meat.
- Bacon tip: When microwaving bacon, place four slices over a paper towel on a microwavable plate, and cover the strips with a paper towel. Microwave on high for 40 to 60 seconds per slice of bacon (2.5-4 minutes total).
- Roast tip: When microwaving roasts, cook on 30 to 50 percent power for uniform doneness and less shrinkage. Smaller, tender, boneless roasts are most suitable for microwaving (typically 2 to 3 pounds).
- The smoking cooking technique can be used on any type of meat, but usually works best for tough cuts, including beef ribs, brisket, corned beef, ham, pork crown roast, pork spare ribs and turkey. Prior to smoking, the meat should be brought to room temperature to ensure it cooks evenly. Depending on the size of the cut, set the meat out 30 minutes to 2 hours before smoking. It's also common to use a brine, marinade or rub to add moisture and/or flavor to meat before smoking.
- Determine the equipment you will use when smoking the meat. The heat should be kept steady and low throughout the process. If you are working with a standard charcoal grill, push the coals to one side after they are covered in gray ash. Meat should be smoked over indirect heat, instead of placing it above direct heat.
- Keep a supply of charcoal handy and periodically add fresh coals to keep heat steady. You will also have to decide the type of wood to use, such as oak, apple, mesquite, pecan or hickory. Whatever type of wood you select, be sure to soak it in a bowl of water for at least an hour before it is added to the flames. If you are using wood chips, wrap them in tin foil with punctured holes to keep them smoking longer.
- The goal is to keep the smoker in the range of 200–220 °F (93–104 °C) the whole time. The length of time it will take to completely cook your meat is determined by the heat of the grill, the type of meat and the size of meat cut, but you should factor in at least 6 to 8 hours of cooking time - and sometimes many more. Pork and beef ribs typically take up to 8 hours, while a big cut of brisket could take 22. It’s important to follow the recipe instructions and use a meat thermometer to test for doneness.