Fact: Grilling and paleo is a match made in heaven!
We love grilling at the Saffle household. We probably grill 4-5 times a week when weather permits it. Living in an apartment makes it difficult (maybe illegal), but we are happy with our setup.
Most of our meat and some of our veggies are cooked on this beast. Simplicity is key when it comes to grilling. Seasoning should only compliment the meat, never overpower it.
Try this:
With meat at room temperature, dust with chili powder, black pepper, just a touch of salt (optional), maybe a little cayenne to spice it up. Really any flavor profile you like will work, as long as you bring out the flavor of the meat. If it is a lean cut of meat, we sometimes rub some oil on it (usually an olive-canola blend).
While the spices are setting into the meat, get the grill preheated. Our grill basically has one setting, but if you have good control of temperature, you want it between 350-375 degrees fahrenheit. When preheated, place meat on grill. Try letting the meat fall from 4-6 inches above the grill to make sure I have well defined scorch marks. Also, try to have equal time on both sides so the meat is cooked evenly through. For preferred doneness, use the push test.
The Grilling Guru has basic push test instructions here: http://www.charcoalgrillingguru.com/2009/08/is-your-steak-done.html
The finished product… mmmm. It looks so good you can taste it huh.
Pork rib-eye was used for this example. We would suggest the new griller start with fattier cuts of meat. If a lean cut is overcooked, it is almost inedible. Fattier cuts can still be juicy if a bit overdone, and it won’t ruin your night. Grilling is definitely an art and it takes time to learn the ins and outs, but when it comes down to it it’s just fire and meat just as it was for your ancestors.
Don’t be scared, GRILL IT!
