With the Fourth of July just around the corner, grills across the country are heating up for one of summer’s most cherished traditions: cookouts.
Whether you’re a seasoned pro or beginner, grilling is both an art and a science, and few understand this balance better than Stacy Zuelly, clinical associate professor in the Department of Animal Sciences. Drawing on her passion for meat science and years of hands-on experience, Zuelly knows how to make your summer cookout shine.
So, before you fire up the grill, consider her expert advice.
Start with safety: The thermometer is your best friend
Every griller needs one essential tool: a digital meat thermometer.
Before I even talk about how to cook anything, I tell people that a digital meat thermometer is the number one thing to buy.” -Zuelly
Why digital? Unlike dial thermometers, which can be slow and inaccurate, digital thermometers provide fast and reliable temperature readings. This is increasingly important as visual cues like color or firmness aren’t always dependable.
“Visual cues will lie to you. The pink is not a good indicator of whether it reaches a safe temperature,” Zuelly warned. “A digital meat thermometer makes grilling safe and improves your overall cooking.”
To check the temperature of your meat correctly, Zuelly offers these simple steps:
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Remove the meat from the grill before inserting the thermometer (a good set of tongs will help with this)
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Insert the thermometer from the side, not the top or bottom
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Check the thickest or coldest part of the meat
Accurate temperature taking not only keeps your food safe from undercooking, it also helps you avoid overcooking to ensure your meat turns out exactly the way it should: juicy, flavorful and perfectly done.
Avoid cross contamination
One of Zuelly’s biggest food safety concerns is cross contamination, which happens when raw meat encounters the cooked, final product. It’s a common mistake that can easily go unnoticed.
"This is where most food safety issues happen, and people often aren’t even aware they’re doing it,” said Zuelly
It can be as simple as placing cooked meat back on the same plate you used to carry it out raw or using the same tongs throughout the cooking process.
Zuelly’s advice: keep everything separate. Use different plates, utensils and cutting boards for raw and cooked meat. Using your hands to handle raw meat is also a great option. Just make sure to wash up before touching anything else.
A little awareness goes a long way toward keeping your cookout safe and enjoyable.
Choose the right cut
Not all cuts of meat respond the same way to heat, so selecting the right cut for your cooking method—grilling or smoking—can make a big difference in both texture and flavor.
You have to think about how you’re going to cook the meat before you choose it. If you’re cooking on the grill, which uses high heat, you want meat that’s not going to have a problem with tenderness." -Zuelly
Ribeye and loin cuts are ideal for the grill. They’re naturally tender and can withstand high heat temperatures without drying out. Burgers and brats are also great choices, as they’ve already been ground so tenderness isn’t as big of an issue. In contrast, tougher, whole-muscle cuts like certain steaks or chops can become chewy when exposed to intense heat, which is a common issue given grill temps often exceed 350°F.
If you’re smoking, the approach is entirely different. Smoking uses lower temperatures—typically around 210°F-220°F—and longer cook times, which opens the door to different varieties of cuts. Larger, tougher options like brisket, pork shoulder or a rack of ribs thrive in this low and slow environment.
“These meats benefit from the slow breakdown of muscle fibers, resulting in a really tender product,” emphasized Zuelly.
Cuts to avoid (and what to choose instead)
One of the most common grilling mistakes? Choosing the wrong cut of steak. While the eye of round steak may look appealing in the meat case, Zuelly says grillers should steer clear of it.
“Everybody in the meat business would tell you this: it looks great and sells, but it comes from the hind portion of the animal, so it’s tough and doesn’t have a lot of fat. Just because something is called a ‘steak’ doesn’t mean it’s good for grilling,” said Zuelly.
While eye of round’s low price might be tempting, there are far better budget-friendly cuts that deliver on flavor and texture. As alternatives, use chuck eye or sirloin.
“Chuck eye contains the same muscles as ribeye,” she explained. “There are some slightly bigger seams of fat, but the muscles are just as good, if not better than a ribeye.”
Sirloin, while not quite as tender as a T-bone or porterhouse steak, shares similar muscle groups and portions out nicely, making it a smart and versatile choice.
“And of course, you can rarely go wrong with pork or chicken that are generally very tender,” says Zuelly.
As a rule of thumb, Zuelly noted: “The price of meat is pretty indicative of how user-friendly it is. If it’s expensive, it usually means it’s harder to mess up.”
Fat equals flavor
Whether you’re grilling or smoking, don’t shy away from fat—it’s key to flavor and moisture.
“Understanding the cooking method you’re using is big, but it’s also important to think about your flavor,” said Zuelly.
When smoking meat low and slow, fat helps keep the final product juicy throughout the long cooking process. And when it comes to grilling, the high heat benefits from fat too—it enhances the final product’s flavor. While lean cuts might sound like the healthier and more appealing option in the store, don’t go too lean.
Every time you take fat out, you’re taking some flavor and moisture out of the product.” -Zuelly
This is especially true for burgers. Ultra-lean ground beef, like 97% lean, is great for dishes like tacos or chili, but not for patties on the grill. To get burgers that are juicy and hold, use an 80/20 blend (80% lean, 20% fat) at minimum is often recommended.
“That bit of fat is what helps your burgers stick together and stay flavorful,” added Zuelly.
Season like a pro
When it comes to seasoning, salt is king.
People always think that salt dries meat out, but it doesn’t. It actually changes how the protein holds onto water, creating a nice crust and really good flavor. -Zuelly
Salt isn’t just about flavor, it plays a structural role too, especially when grilling burgers. Adding salt helps bind the meat, preventing patties from falling apart on the grill.
Pro tip: season the meat before forming it into patties. This allows the salt to properly interact with the proteins, making the burger stick together and taste more cohesive. Sprinkling seasoning on top after the patty is formed won’t have the same effect.
Zuelly’s go-to seasoning blend starts with her core four:
- Salt
- Pepper
- Garlic
- Onion
Pepper adds depth and sharpness to meat while the savory twins—garlic and onion—are perfect for rounding out the flavor, bringing a subtle sweetness to the mix.
Once you’ve nailed the basics, don’t be afraid to get creative. Zuelly recommends adding cayenne pepper for a spicy kick, or mint for a fresh, Mediterranean flare.
Master the marinades
Marinades aren’t just for taste, they a smart way to tenderize tough cuts, turning budget-friendly options into delicious grill-worthy meals.
Take the eye of round steak, for example. While it’s not ideal for grilling whole, it works well when sliced for dishes like fajitas. Choosing the right marinade for this dish would not only boost the flavor but also help break down the meat’s muscle proteins, improving both texture and tenderness.
Marinades are a great way to add to your grilling experience without costing too much. Just make sure you have the right marinade for the right situation.” -Zuelly
Zuelly breaks marinades down into three main categories, each affecting meat differently:
- Dairy marinades
- Acid-based marinades
- Tropical fruit marinades
Dairy marinades, such as those with milk or yogurt, can safely marinate meat for extended periods without over-tenderizing. Acid-based marinades, made with citrus, vinegar or other juices and the most common type, should be used more cautiously, typically no longer than overnight as prolonged exposure can cause a gummy texture. Tropical fruit marinades, created with pineapple or papaya, are the most powerful and should be limited to no more than four hours since they rapidly break down muscle proteins.
So, what’s Zuelly’s secret to mastering the marinade? Timing. The right marinade can transform your meat, but only if it’s used for just the right amount of time. With careful timing and the right pairing, marinades unlock bold flavors and tender textures without breaking the bank.
With Zuelly’s tips—and your trusty digital thermometer, of course—your cookout is guaranteed to be a sizzling success this summer.
