Grill Week: 10 Tips for PERFECT Grilling

Have you ever watched those BBQ shows on TV where their meats turn out perfect every time? And then when you try to replicate that at your own grill they end up looking like hockey pucks? Maybe that’s just me, but I’ve rounded up 10 of my favorite grilling tips to help YOU get perfect results every time!

 

 

 

 

 

 

 

 

 

 

 

 

 

1. To make cooking easier, clean your grill thoroughly before and after each use with a sturdy wire brush.

2. Spray or brush the grill with cooking oil to prevent food from sticking. This can be done with cooking oil spray or with a clean rag dipped in oil. Do this only when the grill is cold and be careful when you light it!

3. Preheat your grill for at least 30 minutes with the lid closed. This allows it to reach prime cooking temperature. It also prevents flare-ups because it burns off fats and foods that stuck to the grate the last time you cooked.

4. If you’re using charcoal, arrange all the coals on one side of the barbecue to create an area of direct heat (right over the coals), and indirect heat (away from the coals). Food can be moved to different temperature zones as needed. If you have a gas grill, keep the flame higher on one side.

5. Don’t pile everything on the grill at once. Consider cooking times and temperatures for each item and schedule your firing times accordingly.

6. Leave at least 30% of the grill’s surface area unused. This gives you an emergency evacuation area to transfer foods if they start to burn.

7. Don’t crowd the grill. Leaving space between foods prevents steaming, helps items to cook evenly, and is crucial to achieving the mark of a pro — a delicious caramelized surface.

8. Keep the lid closed. Lifting the lid releases the heat and the smoke that gives food its barbecue flavor. If you’re looking, you’re not cooking!

9. Use extra-long tongs — not a fork — when moving meats. Piercing the meat causes all of the precious juices to escape, drying out your dinner.

10. Not sure if it’s done? Don’t pull the amateur move of cutting into the meat to check (see above)! Get it right every time with an instant read thermometer, or a fancy wireless BBQ thermometer and use a meat temperature chart to help you cook it just the way you like it.

Cooking Meat

 

 

 

 

 

 

Every different cut and type of meat requires a different cooking time on the grill. Here are go-to times for each type of meat.

You should also be aware however, that levels of heat vary as well. You should always double check before you start to grill, so your meat cooks to its full potential.

• Boneless steaks: 12-18 minutes for medium rare
• Bone-in steaks: 11-18 for medium rare
• Beef patties: 10-16 minutes, flip once
• Chicken breasts: 8-12 minutes or until juices run clear
• Chicken legs: 20-30 minutes, flipping every 5-7 minutes
• Chicken wings: 16-18 minutes, or until juices run clear
• Pork chops: 12-16 minutes, until only slightly pink center
• Hot dogs: 4-6 minutes, if precooked
• Sausage: if uncooked, cook in a skillet until they are almost done then put the on the grill for 8-12 minutes
• Fish fillet: 4-6 minutes per 1/2-inch of thickness. Turn once.
• Fish steaks: 4-6 minutes per 1/2- inch of thickness. Turn once.
• Shrimp: 5-7 minutes, until pink and springy.