America's Test Kitchen Season 13 Episode 21 Short Ribs and Chops Hit the Grill

In season 13, episode 21 of America's Test Kitchen, the focus is on grilling short ribs and chops to perfection. The hosts begin by exploring the different types of short ribs and chops available on the market, discussing the differences in flavor and texture between bone-in and boneless cuts, and providing tips for selecting the best quality meat.

Next, the show moves onto the preparation phase. The hosts demonstrate how to properly trim and season the meat, offering a variety of spice and marinade options to enhance the flavor. They also provide tips for prepping the grill, including how to get the temperature just right, how to oil the grill grates, and how to properly place the meat on the grill.

As the short ribs and chops begin to cook, the hosts discuss the art of grilling. They cover topics such as how to maintain a consistent temperature, how to avoid flare-ups, and how to determine when the meat is done. They also provide suggestions for flipping the meat to achieve even cooking on both sides.

Throughout the episode, the hosts offer insights into the science of grilling, explaining how meat cooks and why certain techniques work better than others. They also demonstrate different techniques for achieving the perfect sear, including the use of a grill press and the benefits of using charcoal vs. gas grills.

Once the meat is ready, the hosts present a variety of serving options, from simple salads to more elaborate side dishes. They also provide suggestions for pairing the meat with different wines and beers, as well as offering tips for storing and reheating leftover meat.

Overall, America's Test Kitchen season 13, episode 21 is a comprehensive guide to grilling short ribs and chops to perfection. With its mix of practical tips, scientific insights, and mouth-watering recipes, this episode is a must-see for anyone looking to up their grilling game.