GrillJunkie Meat Grilling Guide
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The foods you cook with direct heat are the traditional grilling fare: steaks, burgers, fish fillets, etc. Anything that is less than 2 inches in thickness should be cooked by the direct grilling method. These are food items that generally cook quickly and benefit from the fast cooking of a hot grill. As for having the lid up or down, generally you should choose to keep the lid down. The only reason to grill with the lid up is when you are grilling items that need a lot of basting, or cook so quickly that having the lid down increasing the risk of over cooking. Any large food item or cuts of meat more than about 2 inches thick should be grilled indirectly.
With indirect grilling, charcoal works just as well as gas. With a charcoal grill you simply build the fire on one side of the grill and cook on the other. When using a charcoal grill to cook indirectly, it is best to build the fire like you always would and then use a small metal shovel or similar tool to shift the hot coals to one side.
Grilling Guide – General Guidelines
Grill roasts, whole poultry, bone-in poultry pieces, whole fish, and thicker cuts using the indirect method for the time given on the chart (or until an instant-read thermometer registers the desired internal temperature). Cooking times for beef and lamb use the USDA’s definition of medium doneness unless otherwise noted. Before carving, let roasts, larger cuts of meat, and thick chops and steaks rest for 5 to 10 minutes after cooking. The internal temperature of the meat will rise by 5 to 10 degrees during this time.
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A Comprehensive Grilling Guide complete with Meat Types, Fruits and Vegetables, and Time and Temperature Charts on Gas, Charcoal and Smokers grills!
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