It's the weekend!  Thinking about grilling, again.  It is with great pleasure that I introduce David of PimpYourFinances.com (Here is my review of his site, Blog Review: Pimp Your Finances).  In this guest post, David graciously shares some of his tips and recipes for prepping and preparing meat on the grill.

I'm a simple man.  I take a lot of pride in my home, and love hanging out in my back yard, with a tall, cold glass of... water.  I also enjoy cooking when I have the time.

As a result, it's no surprise that grilling out is one of my favorite things to do.  It doesn't have to be expensive or difficult, and if it's done right, it's even more satisfying than any meal you could get out.  Here are some of my best tips for grilling out, and a few of my favorite recipes.
 
It all starts with the meat
I've found that the best place to buy meat is from an actual butcher.  Steaks from places like Wal-Mart, Kroger's, etc. . . . are full of chemicals that preserve the meat longer (unnaturally) and turn it a bright red color.  Stay away from these.  Instead, go to a butcher shop.  The meat will be much fresher, and of a higher quality.

What I normally do is to buy a slab of meat that the butcher cuts into steak.  By doing it this way, you can get great rib-eyes for about $7 each.  And the butcher will cut them as thin or as thick as you want.  I recommend cutting them to three-quarters of an inch.

When choosing beef, make sure you look for well marbled cuts (that is, steak where the fat is mixed evenly throughout the meat).  It keeps the steak tender and gives it a good taste.
 
Freezing / thawing
I buy in bulk to save on cost, so I leave two or three in the fridge and freeze the rest.  If you do it right, steaks/pork will keep for months.  I wrap each piece of meat individually in plastic wrap, and then wrap each in freezer paper as well.  Use tape to make sure it stays wrapped.

How you thaw the meat is just as important as how you freeze it.  The trick is to do is slowly.  Thaw frozen meat in the fridge.  It may take as long as 24 hours.

If I have to flash thaw meat, I put it in a pan and let water slowly trickle over it.  It's important to note that this is not good for the meat, and can be unsanitary.  Always thaw in the fridge.
 
Preparing the meat
Like many things in life, simplicity is the key.  There are two ways to go hear - dry rubs, or marinades.

I prefer dry rubs.  The seasoning stays on the steak when you cook it, and as juice escapes from the meat, the seasoning absorbs it and locks in the flavor.   My rub of choice is to use kosher salt (the bigger grains stick to the meat better), freshly ground pepper, and extra virgin olive oil.  I'll also put some herb on it, like rosemary, thyme, etc. . . . I've found that any of the so-called "Italian seasonings" work really well on beef and pork.

If you do a rub, try using fresh seasonings.   It really does make a difference.  They are more potent, and the taste is unbeatable.  Also, don't use a chopper to cut the herbs.  It turns them to mush.

You can put the rub on the meat any time after it's thawed, but go light on the salt as it will dry out your meat.  When it's closer to cooking time, you can put more on.

I apply the rub by putting salt and fresh-ground pepper on the steak, along with freshly chopped herbs.  I then use my fingers to press them hard into the meat.  It helps the seasoning stick, and also tenderizes the meat.

After that, I use a rubber brush to apply extra-virgin olive oil.  I try to dab it on, so it covers the meat without disrupting the seasoning.  The oil will help tenderize and flavor the meat, and also keep it from sticking to the grill.

You should keep the meat in the fridge, until 30 minutes before you're ready to cook it.  Then you should leave it on the counter uncovered, to let it warm up to room temperature.
 
Preparing the grill
I love cooking on a charcoal grill.  The taste is unbeatable, and it feels like it just has more soul than gas.  I use a standard 19" Weber grill (the "Silver" model if you must know).  It's simple, but effective, and holds up well through years of use and the elements.

I start preparing the grill about 75-90 minutes before I want to eat. I make a pyramid-shaped stack of charcoal in the middle of the grill.  I leave a few inches around the edge of the grill with no coals (enough room for a steak).  I use lighter fluid to get it going quickly, and I do not put the grill surface or lid on yet.

After the flames have died down (normally after 20-25 minutes),  I'll put the grill surface on, and let it heat up.  It's easier to clean when it's warm.

After the coals turn grey, you're ready to grill.  Put the lid on, and open up the vents on top and bottom all the way.  Let the grill sit like this for at least ten minutes so it heats up properly.
 
Cooking the meat
You should always try to cook as slowly as possible, over indirect heat.  That means that it is not directly over the coals.  If you've put the coals in the middle in a pyramid, the edges should be the perfect place to cook the meat.

After you've put the meat on the grill, make sure to put the lid on and keep it on.  A grill is like an oven, if you open the door, it won't cook evenly.  It'll just burn what's right near the source of heat.  Your goal should be to take off the lid as little as possible.

Use tongs to handle your meat, and never poke holes in it.  Holes allow juices to escape, which dries out the meat, and can affect how it cooks.

Try to flip your meat as little as possible.  When you turn too much, you end up burning the edges without cooking the inside.  Ideally, you should only flip the meat once, but I've found up to three times is OK.

Don't overcook your meat.  It actually continues to cook a few minutes after you take it off, so it's better to take it off the grill too soon rather than too late.
 
Recipes
I already described how I cook my steaks above, but I'd like to share my go-to recipes for chicken and pork as well.
 
Pork
I normally buy whole pork loins, and have them cut into half-inch thick pork chop cuts.

To prepare them, I run them under cold water and then dry them off, to remove the excess grease.  I then apply salt and pepper, as well as fresh chopped rosemary, and Italian seasoning.  I press it all into the meat with my fingers, and then coat with virgin olive oil.  

I cook over very indirect heat.  The thin cut means it doesn't take much to cook them.  Flip once after cooking for four of five minutes a side.  When the meat is a solid white color with a golden brown tinge, it's done.
 
Chicken -Artichoke Stuffed Chicken Breasts  (This recipe comes from Weber's Big Book of Grilling)
I get fancy with my chicken.  I consider it the closest thing I have to a cook-at-home gourmet meal.

You'll need the following ingredients:

• 2 tablespoons extra-virgin olive oil
• 1 teaspoon dried thyme
• 1/4 teaspoon crushed red pepper
• 7 ounces artichoke hearts (in oil if available)
• 2 teaspoons minced garlic
• Kosher salt
• Freshly ground black pepper
• 3 ounces crumbled goat cheese
• 3 tablespoons sun-dried tomatoes (in oil)
• 2 tablespoons finely chopped fresh basil
• 4 large boneless chicken breasts, about eight ounces each (thicker breasts work much better)

I make the stuffing first.  Here's how you do it:

• Combine the olive oil, thyme, and crushed red pepper in a pan over medium high heat.  Warm for 1-2 minutes
• Chop the artichoke, and add to the pan along with garlic, salt, and pepper
• Cook for 3-4 minutes, then remove from heat
• In a bowl, add the contents of the pan, along with the goat cheese and tomatoes
• Stir, and allow to cool

Now you need to prepare the chicken breasts:

• Rinse under cool water, and pat dry with paper towels
• Cut the chicken breasts in half, so you can open them like a book
• Flatten the chicken breast using a meat hammer
• Add the stuffing to the one part of the inside of the chicken breasts
• Fold the breasts closed, and use toothpicks to keep it shut
• Sprinkle salt and freshly ground pepper on the outside of the chicken
• Add poultry seasoning if you'd like
• Use a brush to apply virgin olive oil to the outside of the chicken

Cooking the chicken:

• Prepare a bed of medium-heat coals
• Cook the chicken for 8-12 minutes, or until the juice runs clear and the cheese is melted
• Turn once halfway through
• Remove all the toothpicks carefully after cooking

Last thoughts
Grilling at home is an incredibly satisfying experience.  Not only is it much cheaper than ordering a steak meal out, but it tastes even better knowing that you cooked it yourself.  Plus you get to spend quality time outside.

For maximum enjoyment, I recommend having a beer handy at all times during cooking.  It compliments the flavor of the food, and can also be used to put out annoying flare ups.

Bon appétit!

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