The best order to barbecue meat generally starts with thicker cuts that require longer cooking times.
To ensure all your barbecue meats are perfectly cooked and ready to serve simultaneously, consider this order:
-
First: Start with meats that take the longest to cook, such as:
- Bone-in chicken pieces (thighs, drumsticks)
- Thick steaks (ribeye, New York strip)
- Sausages (especially thick ones)
- Larger cuts of pork (like pork shoulder or ribs if pre-seared)
-
Next: Move on to meats that cook relatively quickly:
- Chicken breasts
- Medium-thick steaks (flank steak, skirt steak)
- Pork chops
-
Last: Finish with meats that cook very quickly and require careful attention to avoid overcooking:
- Thin steaks (such as minute steaks)
- Seafood (fish fillets, shrimp)
- Vegetable skewers
Why this order?
This order allows the thicker meats to reach their internal temperature without burning on the outside, while the quicker-cooking meats can be added later to be finished closer to serving time. This prevents the fast-cooking meats from drying out or becoming overcooked while waiting for the thicker cuts to finish. Using a meat thermometer is crucial for accurate doneness, regardless of the order.
