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Wednesday, June 4, 2008

Grill Times For Chicken, Meat, Fish & Veggies

CHICKEN Bonless chicken breats should be cooked on direct heat 5 to 6 minutes per side. Cutlets should be cooked 2 or 3 minutes per side. Chicken wings should be cooked covered on indirect heat about 25 to 30 minutes. Bone-in chicken breasts should be cooked on indirect heat 40 to 50 minutes. All internal chicken temepratures should average 165F on a food thermometer. BEEF For 1/2 inch to 1.5 inch steaks cook on direct heat 4 to 6 minutes per side, then on indirect heat covered for 4 to 10 minutes for medium rare. For 1 inch hamburgers on direct heat 5 to 6 minutes per side for medium doneness. For tenderloin steaks, cook on direct heat turning occasionally 6 to 8 minutes. Then cook on indirect heat, covered, for 10 to 12 minutes. All internal beef temperatures should average about 145F to 160F on a food thermometer. PORK For 3/4 to 1 inch pork chops, cook on direct heat 4 to 6 minutes per side. For baby back ribs, cook on direct heat, covered, 4 to 5 minutes per side.Then cook covered on indirect heat for 15 to 20 minutes. All internal pork temepratures should average 160F on a food thermometer. LAMB For 1/2 inch to 1.5 inch thick chops, cook on direct heat from 3 to 6 minutes per side for medium rare. For bonless leg of lamb, cook on direct heat for 4 to 5 minutes per side, then cook covered on indirect heat for 15 to 20 minutes formedium rare. All internal lamb temepratures should average 145F on a food thermometer. SEAFOOD For 3/4 to 1 inch thick pieces of fish fillets or steaks cook on direct heat 3 to 5 minutes per side. For shrimp and scallops, cook on direct heat 1 to 2 minutes per side. VEGGIES Cook just about all veggies 4 to 6 minutes per side on direct heat.

Hot Summer Marinades, Rubs And Sauces

To Grill With Marinades combine all ingredients in a large 1 gallon resealable plastic bag, shallow bowl or baking dish. Never marinate in reactive metals like aluminum or cast iron. Add up to 2 pounds of chicken, meat or seafood or veggies and refrigerate covered from 20 minutes to overnight. The longer time the better. For seafood and veggies, marinate for no longer than 15 minutes or the seafood or veggies may become mushy. Turn the food occassionally so all surfaces are exposed to the marinade. Before cooking, remove food from the container and shake off excess liquid. Cook on a lightly oilled grill to the desired doneness. Then toss the marinade when you're done with it since it may contain bacteria. Lemon Rosemary Marinade 1/3 cup olive oil, 1 lemon sliced thin, 6 sprigs rosemary, 4 garlic cloves, 1/2 teaspoon kosher salt. Ginger Sesame Marinade 1/4 cup low sodium soy sauce, 1 tablespoon grated ginger, 1 tablespoon sesame oil, 2 scallions thinly sliced, 1/4 teaspoon crushed red pepper. South West Marinade 1/2 cup cilantro leaves, 1/4 cup orange juice, 1/4 cup olive oil, 1 jalapeno halved and sliced, 1/2 teaspoon kosher salt. RUBS To grill with rubs, combine all ingredients in a small bowl. Coat 2 pounds of chicken, meat or seafood with the rub by presssing gently to help it to stick to the food. Cook on a lightly oiled grill to the desired doneness. For best results, apply the rub several hours before cooking. Then refrigerate the food covered until you're ready to cook. Since rubs are easy to keep, you can make double or tripple batches to have them handy when you need them. Just keep then stored in a tightly sealed container in a cool dry place and they will remain fresh for a month. Mediterranean Rub 2 tablespoons dried basil, 2 teaspoons dried thyme, 1 taespoon dried sage, 1 teaspoon fennel seeds, 1/2 teaspoon kosher salt,1/2 teaspoon pepper. Use it on bonless chicken and turkey breasts, skirt staek, lamb chops, shrimp and striped bass. Barbecue Rub 3 tablespoons paprika, 1 tablespoon brown sugar, 1 tablespoon dried oregano,1 tablespoon ground coffee, 1.5 teaspoons kosher salt, 1/2 teaspoon pepper. This rub is best with strip steak, bone-in chicken, and babyback ribs. Cajun Rub 1 tablespoon mustard powder, 1 tablespoon ground cumin, 2 teaspoons celery seeds, 1.5 teaspoons black pepper, 1 teaspoon kosher salt, 1 teaspoon brown sugar, 1/8 teaspoon cayenne pepper. This rub gos best with chicken wings, london broil, pork tenderloin, pork chops, shrimp, and salmon. Parsley & Pine Nut Salsa 1/2 cup extra virgin oilive oil, 1/2 cup flat-leaf parsley, chopped 1/4 cup toasted pine nuts, 1 chopped scallion, 1 teaspoon red wine vinegar, 1/4 teaspoon kosher salt, 1/8 teaspoon pepper. Mustard Herb Sauce 1/2 cup Dijon mustard, 1/4 cup sour cream, 2 tablespoons chopped fresh herbs like dill, thyme or parsley. 1/4 teaspoon kosher salt. Sweet Relish 1 medium red onion cut in half and thinly sliced, 3 tablespoons fersh lemon juice, 1 tablespoon extra virgin olive oil, 2 teaspoons honey, 1/4 teaspoon kosher salt, 1/8 teaspoon cayenne pepper. Relishes, sauces and salsas go with any type of chicken , meat or seafood. For best results, they work best after the ingredients have a few hours to meld. But they should be discarded after 2 days.