May is glorious full-on spring in Nashville. The verdant green and cool temperatures beckon you to eat and cook outside. But before you fire up the grill and start the sizzle, you need a plan.Jason Felts, head butcher at the Southernaire Market in downtown’s SoBro district, has plenty of good ones. Visit him at the meat counter inside this New Orleans-style grocery and sandwich shop. He’ll be happy to help you pick that perfect steak or chop, as well as tell you how to make it sing on the grill.
He shares some of his grilling expertise with us.
Can you talk a little about the different grilling techniques and the cuts of meat you recommend for each?
Searing open flame: This direct heat technique (meaning the meat is directly over the heat) is best for small cuts, like steaks, lamb chops, or fish fillets. But it is also good for starting a large piece of meat such as pork shoulder, beef brisket or a thick steak. Say you want to cook a brisket. Place it first directly over the heat source and get significant caramelization on all sides. Then move it to a cooler place on the grill. Close the lid and finish it at a much lower temperature.
Slow and low heat: Briskets, pork shoulders and ribs are all best suited for this method. When you keep the meat away from the direct heat and close the lid, you are basically creating an oven. This retains moisture. Slow and low melts the fat into the meat of tougher cuts, making them very tender.
Wood smoked: For this indirect heat technique (meaning the meat is not directly over the heat), you start a fire with your desired wood. Whether it’s hickory, cherry, applewood, oak, each imparts distinct aromatics. Place the food at opposite ends or side of the grill and close the lid, cutting off the oxygen to the fire. The fire should smolder and generate smoke.
Large cuts of meat such as brisket or pork shoulder can smoke for up to 24 hours or more, whereas fish, chicken, cheese, oysters or vegetables are smoked for much less time.
Charcoal fired: When you are cooking over charcoal, the heat source can be either direct or indirect. By strategically spreading the charcoal out in certain parts of your grill, you can create hot spots to cook with direct heat (burgers, sausage, chicken breasts, fish, etc..) or indirect heat (brisket, ribs etc..) for slower cook times.