Charcoal Grilling Grass Finished Meat

Charcoal Grilling Grass Finished Meat

(By Greg Judy)


 This is the method I use to grill grass finished meats. To give you some background on grilling grass finished meat, always remember, “Low heat and longer cooking time”. This combination will give you a pleasant eating experience in the form of juicy, tender, flavorful meat. Grass finished meat has less fat in it so it tends to cook faster over high heat.

 Listed below is my procedure:


  1. Use standard charcoal, no lighter fluid of any kind.
  2. Use a newspaper Can Starter to light charcoal.
  3. When charcoal is completely white, dump coals on one side of the grill.
  4. Your grass finished meat should have Sea Salt and fresh ground Black Pepper on both sides of the meat surface before being placed on the grill.
  5. Place the meat directly over the coals and sear for 1 minute per side. Place cover on grill, with small draft opening.
  6. Season the other side of the meat facing you with Sea Salt.
  7. After 1 minute sear the other uncooked side of meat. Place cover on grill.
  8. After both sides have been seared, slide the meat over to the opposite side of the grill away from the coals. Season with Sea Salt and Pepper again.
  9. For 1 inch thick steaks, leave steak in this position for 3-4 minutes with grill cover on, slight draft in cover. This will give you a medium rare steak, slightly pink in the middle. ( Do not turn steak, let juices accumulate on surface)
  10. When removing from grill, always place meat on a preheated pan or platter and cover with foil, let stand for 5 minutes minimum.(cold plates or pans suck the heat away from your meat.


Note: I have done the above procedure with 3-5 lb chuck roasts, only difference is when you move the roast away from the coals, let it set for 50 minutes. When you come back it will have a wonderful bed of natural meat juices laying on the surface of the roast, “Dinner is ready”!!



Posted: 2011-07-03