5 Locations with Martin's Products - (1.9 Miles)
5 Locations with Martin's Products - (1.9 Miles)

Grilling Resources

by Martin's Famous Pastry Shoppe, Inc.

Grilling Infographics


 

Grilling Recipes

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Grilling Tips

 

Charcoal:

  • Very high heat possible
  • Needs 20 mins to pre-heat
  • Great smoky flavor
  • Consistent temperature difficult to maintain
  • Ashes must be cleaned out after each use
  • Uses real fire

Electric:

  • Can be used indoors
  • Great for small areas
  • Heats up quickly
  • No flames used
  • No smoky flavor
  • Consistent heat

Gas:

  • Easy to clean
  • Easy to use
  • Needs 10 mins to pre-heat
  • Easier to reach consistent temperature than charcoal
  • Uses real fire
  • 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/


 

Barbecue (AKA “Low and Slow”):

  • Low Temperatures
  • Slow Cooking
  • Indirect Heat
  • Smoke from a wood fire for flavor

Grilling (AKA “Hot and Fast”):

  • High Temperatures
  • Used for cooking meat quickly
  • Direct, radiant heat

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


 

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

 

Grilling Hacks

1. Prevent food from sticking to your grill by keeping your grill: 1) clean, 2) lubricated – with a bit of cooking oil, and 3) hot. Read more at: theyummylife.com
2. You can also rub a potato or an onion over your heated grill to keep it clean and non-stick!
3. Don’t press down on your burgers or meats while grilling – this causes them to dry out.
4. Become a kebab expert with this infographic on meat choices, cooking times, and flavor pairings.
5. If you don’t have access to an outdoor grill, don’t worry! You can grill many of your favorite summer foods like burgers, hot dogs, steaks, chicken breasts, and fish fillets indoors using a cast iron grill pan. Get more indoor grilling tips here: Top 10 Indoor Grilling Tips for City Dwellers.

Burger Personality Quiz

Click here to take our Burger Personality Quiz: www.opinionstage.com


 

Sources:


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