Guide to Grilling

People all over the world take pleasure in the ceremony of gathering around the grill, carefully monitoring each tender morsel to capture its juices and intensify its natural flavors. Grilling brings us back to the raw, primitive origins of cuisine, and provides an opportunity to enjoy the outdoors, friends and fine food all at once.

Historically, the grill or fire pit has held an important place in virtually every country and culture. In our busy, modern lives, grilling celebrates the delightful simplicity and naturally bold flavors that whole foods provide, and allows us to explore flavors of the world without leaving our own backyards.

All it takes is a little flavor (or sometimes a lot) imparted from fresh herbs, natural marinades, rich sauces, exotic rubs—and the right grilling method.

Grilling Methods

Most backyard grills are either charcoal or gas, and the particular technique you use to grill may depend a little on which type you own. Each has its advantages:

Charcoal grills provide a more distinctive "grilled" flavor and backyard smell, and it's easy to combine woodchips or other natural ingredients with the coals for additional flavor. However, charcoal is messy and sometimes difficult to ignite, and once lit it takes a little while to reach the desired temperature. (Hint: To avoid lighter fluid and the chemical taste it may impart, try using a starter cone or chimney starter.)

Gas grills ignite easily and maintain an even temperature from start to finish, but they are more expensive than charcoal grills, they do not provide a smoky flavor, and they are not suited for burning wood chips.

Using gas or charcoal, there are three basic methods for outdoor cooking:

The most commonly used is grilling with direct heat, which means positioning foods on the grill directly above the flames or coals, usually with temperatures exceeding 500°F. Use this method for foods that take less than 25 minutes to cook such as: kabobs, tempeh, tofu, vegetables, sausages, steaks, hamburgers, and most seafood.

Grilling with indirect heat involves cooking the food on the grill adjacent to the fire or coals but not directly over them, then closing the lid to create an oven-like cooking environment. Temperatures should range from approximately 350°F to 400°F and wood chips may be used if a smoky flavor is desired. The indirect method is best for larger pieces of meat like whole chickens or turkeys, ribs, roasts or leg of lamb. To cook indirectly: When using a gas grill, leave one burner off and place the meat on the grate directly over the cool burner. When using a charcoal grill, pile all the coals along the sides of the grill, and place the food in the center away from the hot coals. Many experts recommend placing a metal drip pan beneath the grate where the food will sit (to collect juices as it cooks).

Although we often use the terms "grilling" and "barbecuing" interchangeably, technically there is a difference. Barbecuing involves cooking foods slowly at a much lower temperature using indirect heat and "smoking" it. Authentic barbecue is traditionally cooked in a pit (prefabricated smoker or fire pit, raised brick or stone fire pit, or even a hole in the ground). This method provides a delicious, smoky flavor and exceptional tenderness, but it takes time—usually hours or sometimes all day. Barbecuing works best for large cuts of meat such as whole pigs or turkeys and for tougher cuts like brisket or spareribs that benefit from long slow cooking.

Quick Tip: Don't let bad weather put a damper on grilling adventures. Use a cast-iron stovetop grill pan or an electric indoor grill and simply follow the same guidelines you would on a "real" grill for any type of food. Use a meat thermometer to gauge the proper temperature.

Tips for Prepping and Heating the Grill

• Clean your grill, especially the rack, before each use.
• Oil the rack prior to heating to prevent sticking. Keep a spray bottle filled with canola oil handy in case of unexpected sticking.
• The area of the fire needs to be wider than the area of the food you're grilling. If you are cooking a variety of items using charcoal, pile coals at different levels to achieve the right level of heat for each item.
• Preheat your charcoal grill and don't skimp on the charcoal. Light the coals at least 30 minutes before you plan to begin cooking. Do not put foods on the grill until the fire dies down to glowing coals. (Real hardwood charcoal will always have a small flame, even when ready.)
• Even gas grills need to preheat. Turn on the flame at least 15 minutes before putting food over the fire. This will help to warm up the grate and stabilize the temperature of the grill environment.

Grilling Technique: Meats to Sweets

At its essence, grilling is pretty simple—make a fire, cook food over it. Perhaps that's why those grill-gone-wrong experiences are so humbling. Alas, we've all had our burned burgers, charred chicken and incinerated veggies—but those are stories of the past and with just a few tips it's easy to champion your grilling future. Each type of food you place on the grill has its own special caveats.

Vegetables and Fruits

Produce is a natural match for the grill, which intensifies the natural sweetness and flavor of most veggies and fruits. To achieve good results:

• Use a light brushing of canola oil on vegetables and fruits to help prevent sticking. The use of a non-stick grate or foil packets lightly coated with oil can also be helpful.
• As a general rule, don't peel vegetables before grilling—you'll get more nutrients and enjoy a smokier flavor. Leave the husk on corn to act as a natural insulator, keeping the steam in and preventing the corn from drying out. Most fruits generally do need to be peeled prior to grilling.
• Some veggies (including artichokes, asparagus, beets, broccoli, carrots, parsnips, potatoes and winter squash) can be pre-cooked to shorten grilling time and ensure that the inside and outside cook evenly. To pre-cook: Steam or blanch until just barely tender. Pat dry, brush lightly with oil, then grill until completely tender and lightly browned.
• Veggies like eggplant, fennel, onions, mushrooms, peppers, sweet potatoes, summer squash and tomatoes should be raw when placed on the grill.
• Ideal grilling fruits are firm and barely ripe. Watermelon, pineapple, apples, peaches and pears can all take the heat. Soak them in liquor or drizzle with honey before grilling for an added burst of flavor.
• Cook all fruits and vegetables directly over moderately hot coals or use the indirect heat method. Rotate them or move them to a cooler part of the grill during cooking as necessary to ensure that the outside isn't cooking too quickly.

Poultry

Whether you choose chicken, duck, turkey or game hen, marinate your poultry or add a dry rub ahead of time. Once you've selected your specific poultry and seasoning method, prep the grill and cook accordingly:

• Thin pieces of poultry can be cooked over direct heat; larger pieces of chicken should be cooked over indirect heat. Cook bone-in breast and leg/thigh pieces for 12-15 minutes per side, wings 2-3 minutes per side; boneless breasts 4-6 minutes per side. Turning the pieces every 2-5 minutes and rotating pieces around the grill can help ensure even cooking.
• Cook whole chickens breast-side down using the indirect method, place a drip pan under the chicken and cook with the lid closed. Open the bottom vents and close the top vents of the grill halfway. Cook for 20 minutes, turn, baste and cook for 15–20 minutes per pound. A 3-4 pound chicken will cook in approximately 1 ¼ hours.
• To cook a turkey breast, first make sure it fits your grill (ideally leave a minimum of one inch clearance from the lid). Use the indirect cooking method, setting a drip pan below the turkey, and cook with the lid closed. Depending on the bird's weight, grill a smaller boneless breast (up to 3 pounds) about 1 to 11/2 hours. A larger breast (3 to 9 pounds) should take about 2 to 3 hours. Allow the turkey to rest 20 minutes before carving. Remember that smoked turkey may appear a little pink even when thoroughly cooked. (Cook stuffing in the oven, not with the breast.)
• Always cook poultry thoroughly. Test for doneness with an instant read thermometer (it should reach 165°F). Insert the thermometer into the middle of the thickest part of the meat, taking care not to touch bone. Wait a couple of minutes before reading. For whole poultry, insert the thermometer into the thickest part of the thigh.
• Chicken that is cooked enough will feel springy when pressed. If you're uncertain, cut into the thickest part of one piece. The meat should still be juicy, but the juices should be clear, never reddish.

Meat (Burgers, Steaks, Pork, Sausage, etc.)

The appropriate heat level and cooking time are crucial for grilling meat that is tender and juicy. Follow specific guidelines for each type:

• Use direct heat for sausages, chops, steaks and hamburgers.
• Use indirect heat for roasts and larger cuts of meat.
• Cover the grill when cooking less tender cuts of meat.
• Slash the edges of steaks and chops on the diagonal, about ¼ inch into the center to prevent the edges from curling.
• Steaks like filet mignon, rib-eye, top sirloin and New York strip are naturally tender and need nothing more than a seasoning rub or a bit of salt and pepper.
• Larger steaks like flank, skirt steak and London broil are best when soaked in a flavorful marinade before grilling.
• Cuts like brisket, shank and chuck demand long, slow cooking.
• Some experts say the best steak for grilling is rib eye because of its marbling and ability to hold up to strong flavors in spice rubs and marinades.
• Lean, tender pork chops can be marinated or rubbed and then cooked over the coals.
• Pork spare ribs and baby back ribs can be pre-baked and then grilled to achieve an irresistible smoky flavor.
• Pork tenderloin grills quickly, is low in fat, and can be sliced easily for a beautiful presentation.
• Treat larger cuts of pork like pork shoulder the way you would larger cuts of beef.
• Start sausage off on high heat to get a really nice char on the outside, then move sausage to a cooler part of the grill to finish cooking through.

Always cook all types of meat thoroughly to kill any harmful bacteria. This does not mean you have to cook the meat until it is dry and tough. The best way to ensure juicy, flavorful, perfectly cooked meat is to use an instant read thermometer. Insert the thermometer into the middle of the thickest part of the meat. Wait a couple of minutes before reading and follow these simple temperature guidelines:

• Pork chops, roasts, tenderloin and burgers (ground beef, lamb or pork) should be cooked to 160°F. If they have eggs or breadcrumbs, they are safe at 165°F.
• Beef roasts and steaks should cook to (at least) 145°F or 160°F for medium.

Quick Tip: Wait to brush on any sugar-based barbecue sauce or other ingredients until the final 5-10 minutes of grilling. This allows the charcoal flavor to penetrate your food first, and prevents the sauce from becoming charred black.

Seafood

When grilling seafood take extra care not to overcook it. Generally speaking, it is best to select lighter-tasting marinades and seasonings that do not mask the delicate, natural flavors of most seafood. One of the great things about grilling seafood is its quick-cooking versatility.

To grill fish:

• Oil fish well with a neutral-flavored oil such as canola to help keep it moist.
• Fish cooks quickly using the direct heat method. Remove it from the grill as soon as it's done; it will continue to cook once it has been removed from the fire.
• Once you put fish on the grill, don't touch it for at least three minutes. A crust needs to form on the outside, which will allow the fish to naturally pull away from the grates. Once the crust has formed, it can be flipped over without sticking or falling apart.
• Thin pieces of fish can be wrapped in cornhusks, banana leaves or grape leaves and then placed on the grill, or foil can be used for a similar effect.
• Placing fish on cedar planks when grilling imparts a subtle woodsy flavor (cedar is the most common type, but try different woods for slightly different flavors). Soak the plank in water for at least an hour prior to grilling to prevent it from catching on fire. Most fish fillets will cook on a cedar plank, without turning, in about 20 minutes.
• Fish is naturally tender and should not sit in an acid-based marinade (like lemon juice) for longer than 20 minutes, or it will start to "cook" the fish, turning it mushy.

To grill shrimp:

• Choose jumbo varieties, which are easier to handle. These can also be butterflied (leave the tail intact when shelling, then slice along the back of the shrimp without cutting all the way through).
• Shrimp should be marinated (with or without the shells) or brushed lightly with oil.
• Cook shrimp until it turns pink, about 5-7 minutes. Turn it halfway through cooking. Take care not to overcook or it will become tough.
• When done, shrimp should be pink and the flesh should turn opaque white.
• An oiled grill basket is a great tool for containing shrimp so it doesn't slip between the grates. Skewers work well too.

Using Dry Rubs

Dry rubs will add depth of flavor to your favorite grilled foods. Explore the following combinations and follow a few guidelines for best results:

• Dry rubs add a burst of flavor and work best when pan frying, grilling or baking. They are great for tofu, fish, pork chops, chicken breasts and vegetables.
• Prepared dry rubs already contain the right mix of flavors ranging from Asian to Mediterranean styles. Or mix your own rub, storing in an airtight glass jar in a cool place, using as desired.
• Three to four tablespoons of spice rub seasonings should be enough for two pounds of food.
• To apply a rub, sprinkle it over your choice of meat, poultry, fish or veggies and lightly rub into the surface with your hands. Or place the rub in a large plastic bag, add your ingredients and shake to coat. Then let the food sit in the refrigerator for several hours or overnight.