Product guide

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preferably through any fat on the edge and only when your experience suggests
they are nearly done. [R=130˚F M=140˚-150˚F W=165˚F]
• Don’t overlook the last, most important step. Let the steaks rest for 2 to 3 min-
utes before you serve them. This allows the juices to ow back from the center
of the meat to the exterior, giving you a juicer steak.
• Always cut meat across the grain to preserve tenderness.
There are more beef recipes at www.charbroil.com
How to Grill Tender & Moist Pork
Cooking pork to 160˚F. is considered safe and yields a much juicier piece of meat. One
way to determine this, of course, is by using a meat thermometer. Depending on the
thickness, cut, grain of the meat and the amount of fat, muscle and bone, the cooking
time for pork can vary considerably. Final cooking time to generate the proper internal
temperature depends on the thickness of the meat and the heat of the grill.
Brining
Brining is a process similar to marination in which meat (most often pork or
chicken) is soaked in a salt solution (the brine) before cooking. Brining makes
cooked meat more moist by hydrating the cells of the muscle tissue before cook-
ing, and traps water molecules and holds them during cooking. This prevents
the meat from drying out, or dehydrating.
Brine larger cuts of pork like shoulders, racks, roasts and even pork chops.
Char-Broil’s EZ Basic Brine recipe is:
1/4 cup kosher salt
1/4 cup packed brown sugar
4 cups hot water
Thoroughly mix all the ingredients, place meat in an appropriate sized sealable
plastic bag and cover with brine. Place in refrigerator for 4-24 hours depending
upon size of meat. Remove and rinse, pat dry and allow to come to room tem-
perature before adding rub or other seasonings.