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Grilling Resources

May 1, 2016
5 min. read

 

What type of grill should I use?

Charcoal: Electric: Gas:
Very high heat possible Can be used indoors Easy to clean
Needs 20 mins to pre-heat Great for small areas Easy to use
Great smoky flavor Heats up quickly Needs 10 mins to pre-heat
Consistent temperature difficult to maintain No flames used Easier to reach consistent temperature than charcoal
Ashes must be cleaned out after each use No smoky flavor Uses real fire
Uses real fire Consistent heat Smoky flavor can be enhanced with wood chip boxes

 

Learn more about grills, including cooking times and safety tips here: http://www.coupons.com/thegoodstuff/how-to-barbecue/

 

What’s the difference…between barbecuing and grilling?

Barbecue (AKA “Low and Slow”): Grilling (AKA “Hot and Fast”):
Low Temperatures High Temperatures
Slow Cooking Used for cooking meat quickly
Indirect Heat Direct, radiant heat
Smoke from a wood fire for flavor

 

Check out this infographic for more information about charcoal vs. gas grills, direct vs. indirect heat, and how to get the perfect grill marks.

 

How do I grill [fill in the blank]…and for how long?

Vegetables:

  • Peppers: cut in half, brush with olive oil; grill on medium-high (400-425*F) for 10-15 mins, flipping once
  • Corn: remove silk, soak in water, cover with husk; grill on medium (350*F) for 10-20 mins, turning several times
  • Onions: peel and cut into ½ inch rings, brush with olive oil and salt; grill on medium-high for 8-10 mins, flipping several times
  • Asparagus: coat with olive oil, salt, and pepper; grill on medium-high for 5-10 mins, turning every few mins
  • Squash/Zucchini: cut in half, brush with olive oil, salt; grill on medium-high for 5-8 mins per side
  • Artichoke: cut in half length-wise, brush with olive oil and salt; grill on medium for 15-20 mins per side

Chicken

  • Boneless, Skinless Chicken Thigh (4 oz): medium, direct heat; 9 mins
  • Boneless, Skinless Chicken Breast (6-8 oz): medium, direct heat; 10 mins
  • Chicken Thigh, bone-in (2-3 oz.): medium heat; 6-10 mins direct, 30 mins indirect
  • Chicken Drumstick, bone-in (5-6 oz.): medium heat; 6-10 mins direct, 30 mins indirect
  • Chicken Breast, bone-in (10-12 oz.): medium heat; 3-5 mins direct, 20-30 mins indirect
  • Note: Chicken should always be cooked to an internal temperature of 165*F

Seafood

  • Salmon: 10-20 mins, directly on the grill
  • Mahi Mahi: 4 mins per side, directly on the grill
  • Tilapia: 5-6 mins per side, in an aluminum foil packet
  • Tuna: 3 mins per side (for medium rare), directly on the grill
  • Shrimp: 5 mins; high, direct heat; use a skewer to keep them together
  • Scallops: 5 mins; high, direct heat; use a skewer to keep them together
  • Get more info on grilling seafood at: http://www.sheknows.com/food-and-recipes/articles/1080958/how-to-grill-fish

Steak

  • Rare (cool, red center): grill on high heat for 6 mins, then flip and grill 3-4 mins; internal temp of 125*F
  • Medium-Rare (warm, red center: grill on high heat for 6 mins, then flip and grill 4-5 mins; internal temp of 130-135*F
  • Medium (rosy, pink center): grill on high heat for 7 mins, then flip and grill 5-6 mins; internal temp of 140-145*F
  • Medium-Well (slightly pick center): grill on high heat for 8 mins, then flip and grill 6-7 mins; internal temp of 150-155*F
  • Well Done (brown center): grill on high heat for 9 mins, then flip and grill 7-8 mins; internal temp of 160*F
  • Check out this guide for tips on how to get the perfect grill marks, and an easy way to check when your steak is done (the thumb test).

Pork


  • Baby Back Ribs (2 racks): medium, indirect heat; 60 mins; internal temp of 160*F
  • Pork Chop (1-inch thick): medium, direct heat; 9 mins; internal temp of 145*F
  • Sausage (pre-cooked): medium, direct heat; 11 mins; internal temp of 160*F

 

What’s the best type of grill to use for BBQ?

If you don’t own a professional smoker, don’t worry. Here are some tips for using your home grill for smoking and barbecuing meats:

  • How to smoke meat on a charcoal grill.
  • How to smoke meat on a gas grill.
  • Only smoke meat for a portion of the time (no more than half the cooking time) to avoid over-smoking; otherwise the meat may develop a bitter taste.
  • Experiment with brining your meats prior to barbecuing.
  • Use an instant-read meat thermometer to check the cooking progress and doneness. Always smoke meats until well-done at 190 degrees.

 

What’s the best type of wood to use for smoking?

Strength Level: Wood Type(s): Flavor Characteristics: Food Pairings:
Mild Fruit Woods (apple, cherry, peach, pear); Alder Sweet, subtle smokiness Good for poultry & fish; some pork and beef
Mild-to-Medium Birch, Maple Slightly sweet Poultry, vegetables
Medium Oak, Pecan Versatile flavor Most meats
Medium Hickory Strong and sweet; slight bacon flavor Good for pork, beef, game meats
Strong Mesquite Bold, earthy flavor (use sparingly) Good for beef and lamb

 

Tips:

  • Try combining multiple types of wood for a more complex flavor.
  • Use wood chunks for longer periods of time; chips are fine for quicker grilling
  • Soak wood in water for 1 hour before adding to the fire. This makes sure it doesn’t burn too quickly and is able to produce more smoke.
  • Avoid using soft or resinous woods such as cedar or pine.
  • Learn more at: www.bonappetit.com or www.thespruceeats.com

 

 

Check Out our Pinterest Board for More Ideas!

 

No cookout would be complete without quality buns for all your burgers, hot dogs, and barbecue sandwiches!

 

Sources:

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