When grilling or broiling, choose a naturally tender cut of meat to allow for the shortest possible cooking time for whatever degree of doneness you prefer.
Look for beef that has a good marbling of fat, and is even in thickness. With chicken, pound slightly to achieve uniform thickness, and consider grilling with skin on to retain flavor and moisture. When grilling pork, choose cuts that also have some fat. Pork chops on the bone are also a good choice. Again, keep pieces same size to cook evenly.
