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