However, if you haven’t had a lot of experience using the grill, you may feel a little intimidated, but fear not! Follow these helpful tips to go from being a grillin’ rookie to a grillin’ guru in no time.
Grill Better with the Best!Any great grill-out starts by picking the right cuts of meat. Sprouts carries everything you need for flavorful grilling from 100% grass-fed beef to organic, air-chilled chicken. Our USDA Choice beef comes from pure, heritage bred cattle raised without added hormones, especially for Sprouts customers. We’re proud to source from suppliers we trust to provide you and your family high-quality meat from small suppliers and family ranchers. Ready to get your grill on? We recommend the following cuts of meats:
- Steak: New York strip, rib-eye, top sirloin, filet mignon, T-bone or porterhouse
- Pork: Center-cut pork chops, boneless pork chops or pork tenderloin
- Chicken: Chicken breast or boneless, skinless chicken thighs
Tips for Marinades and Dry-rubsMarinades and dry rubs are a great way to add extra flavor to your grill-out, but it’s important that you use them properly. When grilling with marinades we recommend using chicken or veggies. For vinegar-based marinades, be sure to marinate your chicken for no longer than one hour—if you’re not careful, the vinegar can actually make the chicken tough as opposed to tender. For marinades that are oil-based, feel free to let the chicken sit overnight. When grilling with dry rubs, like our Butcher Shop dry rubs, we recommend using steaks or pork.
Grill Temperature for Chicken and MeatsThe easiest way to take the guesswork out of grilling is to use a meat thermometer—it also ensures your meats are cooked to perfection! Below are the appropriate internal grilling temperatures for your favorite meats:
- Chicken: 165°F
- Beef and Lamb: 125°F (rare), 130°–135°F (medium-rare), 135°–140°F (medium), 140°–150°F (medium-well), 155°F (well-done)
- Ground Beef or Lamb: 160°F
- Pork: 145°F (medium-rare), 150°F (medium), 160°F (well-done)
- Ground Pork: 160°F