Americans love the flavor of grilled foods. While a steak could just as easily be prepared in an oven broiler, there's simply no comparison to the flavor of a steak that's pulled off the grill. The same is true of other foods, like vegetables. Steam a fresh tomato or a bunch of asparagus spears, and they're good...but grill them, and they're nothing short of fabulous.
There's a reason for that...and it's all about the heat. On a grill, you're working with two sources of heat (and very high heat, at that): direct and indirect. The direct heat comes from the gas burners or the charcoal, while the indirect heat is what circulates throughout the grill when the lid is down. Controlling the balance of these two kinds of heat -- by raising or lowering the cooking rack, readjusting the charcoal or gas temperature, and opening or partially closing air vents -- is the key to that special grilled flavor.
While both direct and indirect heat come into play in any grilled foods, specific types of foods call for focusing on one method or the other. The direct method, where the food is cooked directly over the heat source -- the charcoal or the gas -- should be used for foods that take less than 25 minutes, such as kabobs, sausages, steaks, pork chops, cut-up chicken, soy foods, fruits, and vegetables. Foods that take longer than 25 minutes should be cooked with the indirect method, in which coals are positioned along the sides of the grill, and the foods are placed in the center, away from the heat source. The heat from the coals circulates, slowly cooking the food on all sides. This method is recommended for larger foods, such as turkeys, whole chickens, roasts, ribs, and thick steaks, as well as some more delicate foods, such as fish fillets (or even vegetables), which sometimes fare better when cooked more slowly.
When first starting out, grilling is mostly guesswork and a series of trials and errors that lead to improvement. The grillmaster learns from experience to recognize when foods are prepared to their ultimate peak of flavor, but it doesn't hurt to be aware of some basic grilling tips to get you started.
When grilling, always keep food safety in mind. Keep meats refrigerated until they're ready to head to the grill. To prevent food-borne illness, use one platter to transport meats to the grill, and a different one to serve your finished meal, unless you've washed the platter with hot, soapy water in between. And make sure that all meat is thoroughly cooked (no "rare" options), as undercooked meat is a significant risk factor for foodborne illnesses. (The best way to test is by using a meat thermometer. Beef patties, for example, need to reach 160°F.)
The following grilling times are offered as general guidelines, but keep in mind that altitude, outside temperature, the volume of food being cooked, and personal taste preferences (such as whether you prefer your steak medium or well done) will impact cooking times. You may want to rely on a meat thermometer to check internal temperature to make sure meats are thoroughly cooked.
Beef (grilled to medium finish):
• Steaks (T-bones, New York, porterhouse, rib-eye, sirloin, or beef tenderloin): 1 inch thick, 10 to 12 minutes over direct heat
• For thinner cuts of steak, cook a few minutes less For thicker cuts, sear over direct heat for about 10 minutes, then finish grilling over indirect heat, anywhere from 4 to 6 minutes (for 1 1/4 inch thick steaks) to 10 to 14 minutes (for 2 inch thick steaks)
• Hamburgers: 3/4 inch thick, 8 to 10 minutes, direct heat
• Boneless rib eye roast: 5 to 6 lbs., 1 1/2 to 2 hours, indirect heat
• Rib roast: 12 to 14 lbs., 2 1/2 to 2 3/4 hours, indirect heat
• Veal loin chops: 1 inch thick, 10 to 12 minutes, direct heat
Pork
• Pork chops: 3/4 to 1 inch thick, 10 to 15 minutes, direct heat
• For thicker chops (1 1/4 to 1 1/2 inches thick), sear 8 minutes over direct heat, then 6 to 10 minutes over indirect heat
• Pork roasts: For loin roasts (blade, sirloin, center rib): 3 to 5 lbs., 1 1/4 to 1 3/4 hours, indirect heat For rib crown roasts, 4 to 6 lbs., 1 1/2 to 2 hours, indirect heat
• Ribs: 3 to 4 lbs., 1 1/2 to 2 hours, indirect heat
• Whole tenderloin: 3/4 to 1 lb., 25 to 30 minutes, indirect heat
• Bratwurst: 25 to 30 minutes, indirect heat
. . . . . . . . . . . . . . . . . . . . . . . . . . .
Quick Links
» Firing Up for Summer - Intro to Grilling
» Grilling Beef & Pork
» Grilling Poultry, Lamb & Fish
» Grilling Vegetables & Fruit
» Grilling Spices & Seasonings
» Rubs, Marinades & Sauces
» Sizzling Grilling Recipes
