Grill (Almost) Every Single Food
Any time of the year is a good time to grill, assuming it is not snowing or pouring down rain with lightning.
Cooking food over fire is hard to beat. The food gets a delicious char and your house doesn’t heat up.
There are problems sometimes: we’ve all eaten a burger that’s black outside and raw inside.
First, a quick tip: no matter what you’re grilling, you’re going to want to invest in a good thermometer.
The best kind is the one that delivers an accurate reading fast.
How to Grill Chicken Breasts
Buying bone-in or boneless poultry will affect your grilling method.
Boneless: Grill for five to six minutes per side.
Go ahead and grill over direct heat to get the best sear, since they’ll cook nice and quick (take the temperature frequently).
Bone-in: Grill for 40 to 50 minutes, covered, over indirect heat, so the meat doesn’t dry out over the long cooking time.
Turn periodically to ensure even cooking.
The temperature when done: 165º F
How to Grill Chicken Thighs, Wings, and Drumsticks
Typically sold bone-in, these parts will take longer to cook.
Keep them away from direct heat to avoid the meat drying out. They’ll be especially tasty if you marinade the meat first, or apply bbq sauce as you cook.
Wings: Grill for 20 to 30 minutes, covered, over indirect heat.
Thighs and drumsticks: Grill for 40 to 50 minutes, covered, over indirect heat. Turn periodically to ensure even cooking.
The temperature when done: 170-175º F (Make sure to take the temperature in the thickest part of the bird, near the bone.)
How to Grill Burgers
Form patties that are about 1/2 inch thick.
Cook them over medium heat.
1/2 inch thick beef burger patties: Grill 5-7 minutes per side over medium heat.
The temperature when done: 160º F
How to Grill Steak
A perfectly grilled steak is a thing of beauty: charred to a delicious crust outside, juicy and tender inside.
1/2 to 1 inch thick steak: Grill for 4-6 minutes per side.
1-1.5 inch thick steak: Grill 4-5 minutes per side over direct heat, then 4-10 minutes longer over indirect heat.
The temperature when done: 135ºF for medium-rare, 140ºF for medium, and 145ºF for medium-well.
How to Grill Pork Chops
When you’re tired of chicken or beef, pork chops are a great, versatile alternative.
Look for thicker chops to stand up to the higher heat of the grill without drying out.
3/4 inch to 1 inch thick chops: Grill 5-7 minutes per side.
The temperature when done: 145º F
How to Grill Ribs
Ribs are a barbecue essential.
To test for doneness, twist a rib bone just a little bit; you should feel it give easily but not fall apart from the meat. If the meat falls off the bone, your ribs are overcooked.
Baby back (about 4-1/2 pounds): Grill ribs, covered, on an oiled rack over indirect medium heat for 4-5 hours, turning every 30 minutes.
The temperature when done: 145°F
How to Grill Lamb Chops
Juicy lamb is one of the most flavorful meats out there.
½-inch to 1-inch thick chops: Grill for 3 to 4 minutes on each side (for medium-rare).
1-inch to 1 ½-inch thick chops: Grill for 4 to 6 minutes on each side (for medium-rare)
Temperature when done: 135ºF for medium-rare, 140ºF for medium, and 145ºF for medium-well.
How to Grill Brats
Pre-cook brats in a saucepan filled with simmering beer or water for 10-15 minutes. Then grill for 10-20 minutes.
Temperature when done: 160ºF
How to Grill Shrimp and Scallops
Shrimp is one of our favorite foods, and these grilled recipes prove that it’s almost as versatile as chicken.
Grill 1 to 2 minutes per side.
Temperature when done: Scallops should turn from translucent to opaque, white, and firm. Shrimp is safe to eat when the flesh turns pink.
How to Grill Fish Fillets and Steaks
Fish is a healthy alternative to grilled meats.
1-inch thick fillet: Grill 3 to 5 minutes per side, turning carefully.
The temperature when done: The meat should turn opaque and flake when you scrape a fork over the top.
How to Grill Plank Salmon
Plank grilling imparts tons of flavor to fish, with a minimum of seasoning required.
Plus, the fish is less likely to flake apart when cooked on a plank instead of straight over the grate.
Salmon filets: Grill, covered, for 10-15 minutes.
The temperature when done: The fish should be flaky and opaque.
How to Grill Whole Vegetables
Many vegetables can be grilled whole quite easily.
Corn: Grill unshucked corn for about 30 minutes, until the husk is blackened.
Peppers: Place clean, whole peppers over the grill and cook until the skins have blackened and crisped, the interior is tender, about 10 minutes.
How to Grill Sliced Vegetables
Vegetables, whether mixed or solo, are deliciously grilled.
Tender veggies, like mushrooms, zucchini, and peppers (1/2-inch slices): Grill for 3 to 5 minutes on each side.
Hearty vegetables, like onions and carrots (1/2-inch slices): Grill for 5 to 6 minutes on each side.
Mixed vegetables: Toss sliced veggies in oil and your choice of spices.
Grill them in a basket (so they won’t slip through the grates) until they’re tender, between 8 and 12 minutes in total, tossing occasionally.
