{"id":5465,"date":"2025-05-08T15:09:00","date_gmt":"2025-05-08T21:09:00","guid":{"rendered":"https:\/\/mickeylieberman.com\/bbq\/?p=5465"},"modified":"2025-03-08T10:39:00","modified_gmt":"2025-03-08T16:39:00","slug":"how-to-grill-almost-every-single-food","status":"publish","type":"post","link":"https:\/\/mickeylieberman.com\/bbq\/how-to-grill-almost-every-single-food\/","title":{"rendered":"How to Grill (Almost) Every Single Food"},"content":{"rendered":"

Grill (Almost) Every Single Food<\/span><\/p>\n

Any time of the year is a good time to grill, assuming it is not snowing or pouring down rain with lightning.<\/span><\/p>\n

Cooking food over fire is hard to beat. The food gets a delicious char and your house doesn\u2019t heat up.<\/span><\/p>\n

There are problems sometimes: we\u2019ve all eaten a burger that\u2019s black outside and raw inside.<\/span><\/p>\n

First, a quick tip: no matter what you\u2019re grilling, you\u2019re going to want to invest in a good thermometer.<\/span><\/p>\n

The best kind is the one that delivers an accurate reading fast.<\/span><\/p>\n

How to Grill Chicken Breasts<\/span><\/strong><\/p>\n

Buying bone-in or boneless poultry will affect your grilling method.<\/span><\/p>\n

Boneless: Grill for five to six minutes per side.<\/span><\/p>\n

Go ahead and grill over direct heat to get the best sear, since they\u2019ll cook nice and quick (take the temperature frequently).<\/span><\/p>\n

Bone-in: Grill for 40 to 50 minutes, covered, over indirect heat, so the meat doesn\u2019t dry out over the long cooking time. <\/span><\/p>\n

Turn periodically to ensure even cooking.<\/span><\/p>\n

The temperature when done: 165\u00ba F<\/span><\/p>\n

How to Grill Chicken Thighs, Wings, and Drumsticks<\/span><\/strong><\/p>\n

Typically sold bone-in, these parts will take longer to cook.<\/span><\/p>\n

Keep them away from direct heat to avoid the meat drying out. They\u2019ll be especially tasty if you marinade the meat first, or apply bbq sauce as you cook.<\/span><\/p>\n

Wings: Grill for 20 to 30 minutes, covered, over indirect heat.<\/span><\/p>\n

Thighs and drumsticks: Grill for 40 to 50 minutes, covered, over indirect heat. Turn periodically to ensure even cooking.<\/span><\/p>\n

The temperature when done: 170-175\u00ba F (Make sure to take the temperature in the thickest part of the bird, near the bone.)<\/span><\/p>\n

How to Grill Burgers<\/span><\/strong><\/p>\n

Form patties that are about 1\/2 inch thick.<\/span><\/p>\n

Cook them over medium heat.<\/span><\/p>\n

1\/2 inch thick beef burger patties: Grill 5-7 minutes per side over medium heat.<\/span><\/p>\n

The temperature when done: 160\u00ba F<\/span><\/p>\n

How to Grill Steak<\/span><\/strong><\/p>\n

A perfectly grilled steak is a thing of beauty: charred to a delicious crust outside, juicy and tender inside.<\/span><\/p>\n

1\/2 to 1 inch thick steak: Grill for 4-6 minutes per side.<\/span><\/p>\n

1-1.5 inch thick steak: Grill 4-5 minutes per side over direct heat, then 4-10 minutes longer over indirect heat.<\/span><\/p>\n

The temperature when done: 135\u00baF for medium-rare, 140\u00baF for medium, and 145\u00baF for medium-well.<\/span><\/p>\n

How to Grill Pork Chops<\/span><\/strong><\/p>\n

When you\u2019re tired of chicken or beef, pork chops are a great, versatile alternative.<\/span><\/p>\n

Look for thicker chops to stand up to the higher heat of the grill without drying out.<\/span><\/p>\n

3\/4 inch to 1 inch thick chops: Grill 5-7 minutes per side.<\/span><\/p>\n

The temperature when done: 145\u00ba F<\/span><\/p>\n

How to Grill Ribs<\/span><\/strong><\/p>\n

Ribs are a barbecue essential.<\/span><\/p>\n

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.<\/span><\/p>\n

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.<\/span><\/p>\n

The temperature when done: 145\u00b0F<\/span><\/p>\n

How to Grill Lamb Chops<\/span><\/strong><\/p>\n

Juicy lamb is one of the most flavorful meats out there.<\/span><\/p>\n

\u00bd-inch to 1-inch thick chops: Grill for 3 to 4 minutes on each side (for medium-rare).<\/span><\/p>\n

1-inch to 1 \u00bd-inch thick chops: Grill for 4 to 6 minutes on each side (for medium-rare)<\/span><\/p>\n

Temperature when done: 135\u00baF for medium-rare, 140\u00baF for medium, and 145\u00baF for medium-well.<\/span><\/p>\n

How to Grill Brats<\/span><\/strong><\/p>\n

Pre-cook brats in a saucepan filled with simmering beer or water for 10-15 minutes. Then grill for 10-20 minutes.<\/span><\/p>\n

Temperature when done: 160\u00baF<\/span><\/p>\n

How to Grill Shrimp and Scallops<\/span><\/strong><\/p>\n

Shrimp is one of our favorite foods, and these grilled recipes prove that it\u2019s almost as versatile as chicken.<\/span><\/p>\n

Grill 1 to 2 minutes per side.<\/span><\/p>\n

Temperature when done: Scallops should turn from translucent to opaque, white, and firm. Shrimp is safe to eat when the flesh turns pink.<\/span><\/p>\n

How to Grill Fish Fillets and Steaks<\/span><\/strong><\/p>\n

Fish is a healthy alternative to grilled meats.<\/span><\/p>\n

1-inch thick fillet: Grill 3 to 5 minutes per side, turning carefully.<\/span><\/p>\n

The temperature when done: The meat should turn opaque and flake when you scrape a fork over the top.<\/span><\/p>\n

How to Grill Plank Salmon<\/span><\/strong><\/p>\n

Plank grilling imparts tons of flavor to fish, with a minimum of seasoning required.<\/span><\/p>\n

Plus, the fish is less likely to flake apart when cooked on a plank instead of straight over the grate.<\/span><\/p>\n

Salmon filets: Grill, covered, for 10-15 minutes.<\/span><\/p>\n

The temperature when done: The fish should be flaky and opaque.<\/span><\/p>\n

How to Grill Whole Vegetables<\/span><\/strong><\/p>\n

Many vegetables can be grilled whole quite easily.<\/span><\/p>\n

Corn: Grill unshucked corn for about 30 minutes, until the husk is blackened.<\/span><\/p>\n

Peppers: Place clean, whole peppers over the grill and cook until the skins have blackened and crisped, the interior is tender, about 10 minutes.<\/span><\/p>\n

How to Grill Sliced Vegetables<\/span><\/strong><\/p>\n

Vegetables, whether mixed or solo, are deliciously grilled.<\/span><\/p>\n

Tender veggies, like mushrooms, zucchini, and peppers (1\/2-inch slices): Grill for 3 to 5 minutes on each side.<\/span><\/p>\n

Hearty vegetables, like onions and carrots (1\/2-inch slices): Grill for 5 to 6 minutes on each side.<\/span><\/p>\n

Mixed vegetables: Toss sliced veggies in oil and your choice of spices.<\/span><\/p>\n

Grill them in a basket (so they won\u2019t slip through the grates) until they\u2019re tender, between 8 and 12 minutes in total, tossing occasionally.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

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…<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"slim_seo":{"title":"How to Grill (Almost) Every Single Food - BBQ, Grilling and Smoking","description":"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"},"footnotes":""},"categories":[1],"tags":[],"class_list":["post-5465","post","type-post","status-publish","format-standard","hentry","category-bbq","wpcat-1-id"],"_links":{"self":[{"href":"https:\/\/mickeylieberman.com\/bbq\/wp-json\/wp\/v2\/posts\/5465","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/mickeylieberman.com\/bbq\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/mickeylieberman.com\/bbq\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/mickeylieberman.com\/bbq\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/mickeylieberman.com\/bbq\/wp-json\/wp\/v2\/comments?post=5465"}],"version-history":[{"count":0,"href":"https:\/\/mickeylieberman.com\/bbq\/wp-json\/wp\/v2\/posts\/5465\/revisions"}],"wp:attachment":[{"href":"https:\/\/mickeylieberman.com\/bbq\/wp-json\/wp\/v2\/media?parent=5465"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/mickeylieberman.com\/bbq\/wp-json\/wp\/v2\/categories?post=5465"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/mickeylieberman.com\/bbq\/wp-json\/wp\/v2\/tags?post=5465"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}