Pressure cooking meat before grilling is a technique used by many backyard chefs and barbecue enthusiasts. The quick, moist heat of the pressure cooker helps to tenderize and flavor the meat before it hits the hot grill. This can result in juicier, more evenly cooked meats with a nice char from the grill.
What are the benefits of pressure cooking before grilling?
There are several advantages to using a pressure cooker on meats before grilling them:
- Tenderizes the meat – The high pressure and steam in the pressure cooker helps to quickly break down connective tissues in tougher cuts of meat.
- Infuses flavor – Spices, herbs, marinades and other flavorings penetrate deep into the meat in a pressure cooker.
- Retains moisture – Pressure cooked meat tends to stay juicier when grilled afterwards.
- Cooks faster – Tough cuts of meat can be cooked in a fraction of the time in a pressure cooker versus conventional braising.
- Kills bacteria – The high heat of the pressure cooker kills any harmful bacteria on the surface of the meat.
- Adds convenience – Meats can be pre-cooked in the pressure cooker ahead of time and then quickly seared on the grill later.
So in summary, pressure cooking before grilling results in faster cooking times while still producing extremely moist, fall-off-the-bone meats with great flavors. The pre-grilling helps get the interior cooked, so all that’s left is to sear and caramelize the exterior.
What types of meat work best?
Most any type of meat can benefit from pressure cooking before hitting the hot grill or smoker. Here are some of the most popular choices:
- Beef: Chuck roasts, brisket, short ribs, oxtails
- Pork: Shoulders, ribs, loin chops
- Lamb: Shoulders, shanks
- Chicken: Whole chickens, legs, thighs
- Turkey: Whole breasts, drumsticks
- Game meats: Venison, boar, bison
The key is to select tougher, fattier cuts that have a lot of connective tissue. Lean tender meats like steaks and chops don’t need much time in the pressure cooker. Larger, boneless cuts also tend to work better than small individual pieces.
How long should meat be pressure cooked before grilling?
Cooking time can vary widely based on the size and density of the cut of meat. Here are some general pressure cooking time guidelines for meat before grilling:
- Whole chickens: 15-20 minutes
- Chicken pieces: 8-12 minutes
- Pork shoulder: 45-60 minutes
- Pork ribs: 15-20 minutes
- Beef brisket: 60-90 minutes
- Beef short ribs: 25-35 minutes
- Lamb shoulder: 40-60 minutes
- Stew meat: 10-15 minutes
The thickness and bone structure of the cut will have a big impact. Always use a meat thermometer to confirm the internal temperature has reached 185-205°F before releasing pressure.
Tips for pressure cooking meat before the grill
Here are some handy tips for successfully pressure cooking different meats before finishing on the barbecue:
- Trim excess fat and silver skin – This helps meat cook more evenly.
- Cut into large chunks – Individual steaks or chops don’t work as well. Go for 3-5 lb chunks.
- Use a flavorful liquid – Chicken or beef broth, wine, BBQ sauce, etc.
- Add spices and aromatics – Onion, garlic, herbs, mustard, etc.
- Use a cooking rack – This elevates the meat out of juices for more even cooking.
- Let pressure release naturally – Don’t quick release or meat may toughen.
- Chill meat before grilling – This helps get better char and caramelization.
- Use lower heat on the grill – Prevent overcharring the exterior before the interior is hot.
- Use a meat thermometer – Cook to safe final internal temperatures.
With a little trial and error, you’ll find that pressure cooker pre-cooking makes grilling large cuts of meat much easier and tastier. Now let’s look at some recipe examples.
Recipe: BBQ Beef Brisket
Here is an outstanding Texas-style beef brisket recipe using the pressure cooker to help make incredibly moist and tender smoked brisket:
Ingredients
- 3 lb beef brisket
- 2 onions, quartered
- 4 cloves garlic, smashed
- 2 cups beef broth
- 1 tablespoon liquid smoke
- 1⁄4 cup Texas style BBQ rub
Instructions
- Trim excess fat from brisket and apply BBQ rub evenly.
- Place onions and garlic in pressure cooker pot, place brisket on top.
- Add beef broth and liquid smoke to pot.
- Pressure cook on high for 1 hour per pound of meat.
- Carefully release pressure and remove brisket.
- Lightly oil grill grates. Grill brisket over medium heat for 5-10 minutes per side.
- Rest brisket for 30 minutes before slicing against the grain.
The brisket will have lovely grill marks and smoky flavor with a super moist and fork tender interior. Feel free to add your favorite BBQ sauce when serving.
Recipe: Rosemary-Lemon Grilled Chicken
This recipe for juicy grilled chicken uses a quick 15 minute pressure cook before getting charred on the barbecue:
Ingredients
- 1 whole 4-5 lb chicken
- 1 lemon, quartered
- 1 onion, quartered
- 2 sprigs fresh rosemary
- 2 cloves garlic
- 1 cup chicken broth
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Rinse chicken and pat dry. Season inside and out with salt and pepper.
- Place lemon, onion, rosemary and garlic in the pressure cooking pot.
- Place chicken on top of aromatics breast-side up.
- Add chicken broth to pot.
- Pressure cook on high for 15 minutes. Let pressure release naturally for 10 minutes.
- Carefully remove chicken and pat dry.
- Brush chicken all over with olive oil.
- Grill over medium heat for 5-10 minutes per side until browned.
- Let rest 10 minutes before carving.
The chicken will have great charred flavor with lemon and herb aromas. The meat will be incredibly juicy and tender after pressure cooking and grilling.
Common Questions
Can you put raw meat directly on the grill?
It’s not recommended to put raw meat directly on the grill, especially with thick cuts. The exterior will likely burn before the interior cooks through. It’s better to parcook meats first with a pressure cooker, oven or stove top.
Should meat be marinated before pressure cooking and grilling?
Absolutely, marinating is a great way to infuse additional flavor into the meat that will hold up through pressure cooking and grilling. Go for marinade periods of 2 hours or longer.
What type of grill should be used for pressure cooked meats?
You can use either gas or charcoal grills. The key is regulating the temperature properly to prevent burning. Keep the heat on the medium to medium-low side and closely monitor doneness.
Is it necessary to rest meat after grilling?
Yes, always let meat rest after grilling before slicing or serving. This allows the juices to redistribute evenly through the meat for better texture. Rest for 10-30 minutes depending on size.
Can you reheat leftover pressure cooked and grilled meats?
Absolutely! The moist heat of pressure cooking followed by grilling creates leftovers that reheat beautifully. Use either the oven or microwave to reheat to an internal temperature of 165°F.
Conclusion
Pre-cooking meat in a pressure cooker before finishing on the barbecue grill is an excellent technique that provides faster cook times along with juicy, tender results full of smoky, grilled flavor. It helps transform large, tough cuts of meat into fork-tender masterpieces.
Be sure to allow enough pressure cooking time to fully tenderize the meat, followed by a short grilling session to char and caramelize the exterior. Let meat rest before serving. With the right cut, thickness, seasonings and cooking times, you can enjoy amazing pressure-grilled meats that your guests will rave about.