Ten Tips For Perfect Grilled Dinners

Grilling Basics

There is nothing better than good BBQ, whether it is slow cooked pork, crispy succulent chicken or a perfect juicy steak. Cooking outside over fire is the oldest method known to man, but you can't just belly up to the BBQ and start flipping without some know how.

Here are the basics:

The Fire

1 - Method


There are two main methods for grilling; direct and indirect. Direct is when the fire is directly under the food to be cooked, indirect is when the fire is to the side(s) of the food. Direct heat; think grilling or searing, indirect heat; think roasting like an oven or smoking. Some recipes call for both; first searing the meat over direct heat, them moving the meat to indirect heat to cook through. And a little smoke makes both direct and indirectly cooked foods taste amazing.

2 - Fuel


Propane grills are wonderfully convenient, charcoal is convenient and tasty, but it takes awhile to be ready to cook. Wood is even tastier, but takes longer to get going and requires adding more fuel for longer cook times.

How much charcoal do you need? Enough to make a single layer barely touching that extends two inches beyond the food you're cooking.

3 - Heat


What your dad told you about campfires holds true for BBQs too; a fire is comprised of heat, fuel and air. Those little vent holes in the top and bottom are used to control the flow of air through the fire and can make it much hotter. The fastest way to make a fire hotter is too add air flow. Of course too much air flow will blow the fire out.

How do you measure the heat? Well some grills have a thermometer built in, or you can put a stick type thermometer through the vent. This measures the air temperature inside like the oven temperature for indirect roasting, but not the temperature of the grill. One method to measure grill temperature is to hold you hand directly about eight inches above the coals and measure how long you can hold it there. This is not very scientific and can lead to injury, so be careful.

The best gauge of heat is experience. You have to grill awhile before you get good at it, but hey, you were going to eat dinner anyway, might as well use the experience to become the grill master. It will certainly make your parties popular.

4 - Smokin'


Soak woodchips in water for half an hour and place either directly on the coals or wrap in foil, poke holes and set on a propane burner. Use mesquite or hickory for hearty flavors; apple wood or cherry for more delicate food. Salmon cooked on an alder plank is a Northwest delicacy.

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5 - Size


The size on the food is important for deciding which method to use; direct or indirect and how much charcoal you need to have the fire extend beyond the edge of the food. For roasts and briskets, slow cook over indirect heat and smoke. For thinner, more tender cuts, sear rare over direct heat and move over indirect heat to finish. Tender meat cut in cubes for kebabs can be the best of all, because the increased surface area makes for more caramelization; just be sure not to overcook.

6 - Temperature


It is better to let meat sit at room temperature for ten to twenty minutes before cooking so the meat is not so cold at the center.

7 - Marinades


Marinade add flavor and can tenderize a tough cut of meat. The more acidic the marinade, the more it will tenderize, but marinating too long can change the texture of the meat. For thick or tough cuts of meat, or marinades that are not too acidic, marinate the night before. For more delicate meat or acidic marinades the morning of is good, but even an hour can add flavor.

8 - Seasoning


Seasoning is key. I like a steak that has been rubbed with a good spice mixture like Lawry's or McCormick and Schmidt's Montreal rub. You can make your own; it is cheaper and can be used for almost everything. The most important part of the seasoning is the salt. For the purist just some kosher or sea salt is perfection.

9 - Oiling


A little oil can make the spices stick and will transmit the heat better to portions of the meat not in direct contact with the grill. It does add fat though so I skip the oil and find the seasoning sticks well enough. I have better uses for my fat calories.

10 - Cook Times

Indirect Heat


For indirect heat, the best method is to use an instant read thermometer to determine doneness. Use the following chart as a guideline, but remember that eating undercooked meat can cause food borne illness.

Red meat Chefs USDA
Rare120 – 125 n/a
Medium rare 125 – 135 145
Medium135 – 145 160
Medium Well 145 – 155 n/a
Well Done 155+ 170

Chicken


Cook chicken over medium temperature direct heat until it releases from the grill before turning it. Keep the lid closed as much as possible and cook a chicken breast about 8 – 12 minutes, or a whole chicken over indirect heat 1 to 1 ½ hours over medium heat.

Direct Heat


With direct heat, a thermometer and experience are great guides. I find I like my 1 inch steak seared 3 to 4 minutes on each side at really high temperature for medium rare, and grilling a 5 to 6 ounce meat patty about 4 to 5 minutes per side.

Happy Grilling!