Food - Drink
Consider The Type Of Meat You’re Grilling Before Adding Oil
By LAUREN ROTHMAN
Great grilling doesn't require much, with well-sourced meat, a generous amount of seasoning, and an adequately hot grill getting any grill master off to a great start. However, one factor to be aware of is whether or not to oil meat bound for the grill, as not every cut of meat will require oil before it's grilled.
A good addition to your grill station is a bottle of a high smoke point oil, such as avocado, coconut, or peanut. These oils, which can withstand very high temperatures, are great for coating low-fat cuts of meat to prevent them from sticking, including boneless, skinless chicken breasts or lean pork chops.
However, other cuts of meat have natural deposits of fat that add tons of flavor as they render during cooking, making an oil coating unnecessary. Many cuts of lamb, marbled steaks, and fatty cuts of pork have enough fat to baste themselves, and skin-on cuts of chicken are protected by their fatty skin.