Technique Tuesday – Grilling

Grilling in general is hot, fast and accomplished over direct heat – usually somewhere between 350 to 500 degrees. Boneless meats, fish filets, fruits and vegetables are absolutely delightful cooked this way. Furthermore, there are also special ways to grill bone-in meats, whole fish and game requiring in-direct heat, a touch of smoke, using wooden or salt planks.


When grilling, using the right tool can make all the difference. Using quality tools, oiling utensils, and the grill grates before cooking will help make grilling that much easier, and keep the foods from sticking.

Once you’re ready to grill, place the food over the heated part of the grill (most grills have more than one burner, allowing the cook to only use one side at a time). Grill times in recipes are usually just estimates. Every recipe like this one for London Broil, will give you an estimate for how long the food should be cooked for, along with an internal temperature. When cooking outside (where most grilling takes place), the weather will play a huge role. In cold or rainy weather, grilling times could be longer, and on the contrary, in hot, sunny weather the grilling time could be shorter. Having an instant read thermometer to check the internal temperature of the meat will be your best friend, and the most help when grilling. Insert the thermometer into the thickest part of the meat, and remember that after you remove the food from the grill, the temperature will continue to rise, and the food will continue to cook as it rests.

Specialty grill gadgets and techniques will help you achieve different flavors from your food. Some specialty gadgets and techniques include:


Wooden and Metal Skewers:

Use these to make “kebabs”. Wooden skewers should be soaked in water for at least 30 minutes before using. When using wooden skewers, double skewer for extra control and to prevent food from turning while cooking. Skewer like foods together (for example cook chicken on one skewer and vegetables on another) to ensure even cooking time.


Wood Planks

Wood planks come in different flavors like cedar (being the strongest flavor), alder, hickory and maple. These planks should be soaked in water for at least an hour, and unlike the skewers, can be used multiple times. Wood planks add a pungent smoky wood flavor to dish, shellfish, poultry and vegetables. Use wood planks over in-direct heat.


Metal Grill Woks

Just like on the stove, these metal woks are used to grill vegetables, chicken, fish, and shellfish. Metal grill woks have holes throughout them to allow the smoky flavor of the grill to get through. Just be sure to not cut your food too small, or it will fall through the holes and into the grill. Also use wooden spoons to toss the food around.

Perforated Grill Racks

These are metal grates place on to of the grill to keep small things like chicken wings, scallops, shrimp and veggies from falling through the large grill racks while cooking. They are also great to toast your buns when cooking hotdogs, sausage and hamburgers.


Quality tools help making grilling much easier. These tools will help to clean your grill, make sure you don’t burn yourself while cooking and ensure that your food is cooked to the perfect temperature:


Instant-Read or Infrared Thermometer

Stick the thermometer into the thickest part of the meat, and check for doneness. Here is a chart to show the proper internal temperatures for poultry, pork and beef:


Temperature Guide for Meat and Poultry – Click to Enlarge

Long Handled Tongs

Keep your hands off of the hot grill, and are much easier than the scissor type to turn foods and skewers.


Stiff Wire Brush

This will make cleaning the grill trouble free. For best results, turn on your grill, let it heat up, and then clean.

You really can cook anything on the grill, burgers, steak, chicken, fruit, lamb, fish, veggies and even heat up taco shells for taco night. Below is a doneness chart for grilling different foods.

Burgers Rare—130

Medium—144 to 150

Well Done—160

Beef Steak Rare—130

Medium—144 to 150

Well Done—160

Chicken Breast 155 to 160
Chicken Legs & Thighs 160 to 165
Fish Filets or Steaks Once they begin to flake when tested with a fork in the thickest part
Lamp Chops Rare—130

Medium—144 to 150

Well Done—160

Pork Loin or Rib Chops Medium—145 to 150

Well Done—160

Pork Tenderloin Rare—130

Medium—144 to 150

Well Done—160

Shellfish Opaque an somewhat firm to the touch
Veal Chops Rare—130

Medium—144 to 150

Well Done—160

Vegetables Done to your liking
Fruit Done to your liking and slowly starting to carmelize

What is your favorite thing to grill?


With Love,


Technique Tuesday: Searing – How to Sear Meat, Fish & Poultry

Technique Tuesday: Knife Cuts


*source: sur la table

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