Beef

Beef has such a wide range of variations and grades. Steaks are all pretty much the same, but roasts vary widely. Some roasts are tough and full of connective tissue (brisket, chuck or pot roast) and need to be cooked for long periods of time. While other roasts (tri-tips) are best when prepared medium rare. Then, there're the different grades available. All this variety is little daunting, but there’s nothing like a steak cooked over the grill on a summer evening.

Steaks

Generally speaking, steaks can be cooked using the 2+2+2+2 method. 2 minutes down over hot coals, turn 90°, cook 2 minutes. Flip, then 2 minutes on that side, turn 90°, cook for 2 more minutes. Then, finish to the desired “doneness” using indirect heat.

Roasts

Chuck roasts need longer cooking times to break down connective tissue. It's usually good to cook a roast, at least part of the time, with a little liquid. Final temperature is usually good around 200°.

Leaner roasts (sirloins) are cooked for shorter periods of time, targeting much lower final temperatures, around 135° or so.