Grilling Secrets!

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January 27, 2011

Grilling Secrets

Check out these great marinating and grilling secrets for your steaks, ribs, seafood, chicken and veggies.  Keep this handy fact sheet in the kitchen or near the grill.

Preparation Tips:
* Always marinate in the refrigerator; never at room temperature. 
* Marinate in a food-safe plastic bag or glass dish – – never in aluminum. 
* Marinate less tender steaks for 6 to 24 hours. 
* Tender steaks can be marinated 15 minutes to 2 hours; just to flavor the meat.

Grilling Tips:
* Grill steaks over medium heat about 5 inches from the heat. 
* Turn steaks once during cooking time with tongs or spatula; not a fork – – by doing this, you could pierce the meat and cause juices to run out. 
* Depending on the thickness and desired doneness, cooking time can take from 10 – 20 minutes.

Preparation Tips: 
* Always marinate in the refrigerator; never at room temperature 
* With slabs of ribs, remove the membrane on the bone side to allow marinades to soak in. 
* Boiling ribs for a couple of hours before marinating and cooking ensures tender grilled ribs. 
* Both pork and beef ribs can be marinated for a couple of hours or overnight.

Grilling Tips:

* Slowly grill over indirect heat.  Ribs should not be placed directly over the heat but to the side, with the lid closed. 
* Turn the ribs frequently. 
* Grill 1 – 2 hours, depending on the type of rib and grill. 


Preparation Tips:
* Marinate in the refrigerator; never at room temperature. 
* Fish or shrimp need about 20-30 minutes to marinade; some thicker fillets can marinate an hour or more. 
* Important – – over-marinating seafood can cause the flesh to become mushy. 

Grilling Tips:
* Cook fillets until they flake easily and are white throughout, about 5 minutes on each side per inch thickness. 
* Grill baskets work great for delicate or small foods such as shrimp. 
* Shrimp cook in about 4 minutes; baste with butter or oil to keep moist.

Preparation Tips:
* Marinate chicken pieces 30 – 60 minutes. 
* If using tomato-based BBQ sauce, brush on during last 5 minutes of cooking to prevent burning the sauce.

Grilling Tips:
* Grill chicken over direct, medium heat. 
* An estimate about 7 minutes per side for boneless breasts, bone-in legs about 20 minutes per side.

Preparation Tips:
* All vegetables can be marinated in the refrigerator in oil and vinegar based dressing or marinade for up to one day. 
* If you do not marinate, brush grill grate with vegetable oil before grilling to prevent sticking. 
* Cut vegetables into uniform size pieces so that they all cook equally.

Grilling Tips:
* Grilling sweeten and intensifies the flavor of fresh vegetables.
* Grill over medium heat, turning often, until crisp and tender.  
* If cooking hard veggies like potatoes, boil them for a few minutes before grilling to speed of the grilling process.

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