Grilling season is just around the corner so dust off those tongs and start cleaning the grates.
Chef Michael Lomonaco, owner of Porter House Bar and Grill in New York City spoke with TODAY to break down the dos and don'ts of great grilling. He shared his best tips for choosing the perfect cut of meat, how to maintain your grill and the proper ways to cook chicken, steak and fish so you get the best results every time.
Bring on the barbecue!
How to grill red meat
The prime cuts of meat (rib eye, strip steak, filet mignon) have the most marbleized fat content, making them more flavorful, tender and rich in beefy goodness. But they're also the most expensive. You can get more bang for your buck with less expensive cuts like hanger steak, skirt steak and sirloin steak that are flavorful and delicious when grilled. Here's the secret: Marinating the less expensive cuts makes them more tender, flavorful and helps them retain moisture during cooking.
Always preheat your grill. Whether cooking over gas or charcoal briquettes, the grill must be fully preheated before cooking. Starting it 10 to 20 minutes ahead of time will help ensure proper cooking temperatures which, in turn, help prevent sticking or under-cooking.