Grilling 101: Expert Tips from The Butcher’s Market

Feast spoke with Smith Prevost, owner of The Butcher’s Market Wilmington, to gather all you need to know to take your grilling game to the next level.

Grilling works well for so many cuts of meat but many home cooks tend to stick with the ones they know. Are there cuts that offer a great value but don’t get enough attention?

We get this question a lot from customers, and picanha is almost always the lesser-known cut of meat we first recommend. It is a less expensive alternative to your go-to ribeye, filet, or NY strip steak, but still delivers the same wow factor. Picanha’s flavor is similar to that of a NY strip but with a richer, bold flavor thanks to its signature fat cap, which bastes the meat as it cooks.

For someone standing at the meat counter trying to decide what to bring home for the grill, what are the biggest factors they should consider when selecting a cut?

Ask a butcher! Our team is knowledgeable about all the cuts we sell, as well as helping customers determine portions based on a recipe, menu, or guest count. That being said, fat equals flavor. When selecting a cut, keep an eye out for the intramuscular fat and the grading. The Butcher’s Market only offers the top 23% of USDA meat (Top Choice and Prime), Prime being the highest grade. All our meat comes from the same farms, so you will get consistent quality and taste year-round. The same goes for The Butcher’s Market chicken, pork, exotics, and seafood products.

Which cuts benefit most from a marinade vs. a rub or simply seasoning with salt and pepper?

Use a marinade for flank and skirt steak, as well as for steak tips. Use dry seasoning for fattier cuts. Ribeye shines with just salt and some pepper sprinkled on just before it’s finished cooking. And steak always needs more salt than you think, so season generously. Salt enhances the umami flavor while also helping build a great crust or sear. For best results, try a dry brine with salt overnight.

When it comes to the grill itself, is there a clear advantage to cooking over an open flame versus using a flat-top griddle like a Blackstone? Which proteins shine on each cooking surface?

Open flame is best for smoke and char and is my personal favorite. Proteins like ribeye, strip, chicken thighs, and lamb chops shine with the rendering fats dripping onto coals and the smoke complementing their rich flavor.

A Blackstone is great for smash burgers, filet mignon, seafood, thinner-cut steaks, fajitas/stir fry, and so on. A griddle creates an even, dark crust, and you don’t lose rendered fat, which enhances browning and flavor. Essentially different tools for different jobs.

For thicker cuts, try using both. This is the Reverse Sear Method – smoke at 250-275 degrees until internal temp is about 115, take off and sear for about a minute a side on a HOT Blackstone, then take off and rest for a perfect medium rare.

What are the biggest mistakes you see home cooks make when grilling?

Focusing too much on time rather than internal temperature. Every piece of meat is different and willcook at different times. Lock into internal temperature for best results and to impress your family and friends.

Internal temperature is one of the biggest sources of confusion for home cooks. What temperatures should people aim for with beef, poultry and pork? What’s the best way to check doneness?

This is extremely important, and do not forget about carryover cooking. Once you pull the protein away from a heat source, it will continue to cook and can raise 5-10 degrees – sometimes even more on larger cuts like a prime rib or tenderloin.

Chicken:
Breasts 165F
Thighs 170-185F

Steak:
Rare: 120–125F
Medium-rare: 130–135F
Medium: 140–145F

Pork: 145F

Resting proteins is a step people often skip when they’re eager to eat. Why is resting important, and how long should different cuts rest before slicing?

Resting is one of the easiest ways to improve the quality and flavor of a finished steak. The purpose of resting isn’t to “put the juices back in” becasue they never actually leave the meat, but rather, resting allows the muscle fibers to relax and for the hot juices that were driven toward the center during cooking to redistribute more evenly throughout the steak.

What are your go-to grilling tips that can take someone from a “basic backyard cook” to “grillmaster”?

Get a good meat thermometer. I recommend a Thermapen or RFX.

Learn more about the Reverse Sear method: Cook the steak over indirect heat or in an oven at about 250–275F until it reaches 10–15F below your desired final temperature. Then move it over HIGH direct heat and sear for about 60–90 seconds per side until a deep crust forms. Rest for 5–10 minutes before slicing.

Know your temperatures from medium rare to medium on steaks or when to pull your brisket/pork butt/chuck roast. Some say the magic happens at 202- 203F, but I base it off feel – “Probe Tender” when a meat thermometer or toothpick feels like you’re poking warm butter.