What type of grill should I use?
|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?
- 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
- 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
- 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
- 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).
- 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|
- 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!
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