Grilling Tips - Grilling Recipes

Hot Tips for Grilling Season

Steak

Test for steak doneness by pressing a finger into the meat. Rare feels like your chin, medium like the tip of your nose, and well done feels like your forehead.

Let steaks sit for 10-15 minutes after they come off the grill so the juices have time to redistribute.

Meat should be blotted dry with paper towels before it meets the heat. Otherwise it's boiling, steaming and braising -- not grilling.

More Steak

You may have heard that salting steaks pre-grilling dries them out, but grilling gurus like Steven Raichlen want to smoke out the truth. Salt (try the coarse, kosher variety) forms a crust that locks in the beef's flavorful juices, so go ahead and shake it, baby!

If you're one of the many people opting for a leaner lifestyle, you don't have to trim out the flavor and juiciness when you trim off the fat. Wait until after your meat is off the grill to slice off the excess fat. You'll still save calories, and much more flavor.

Selecting Meat

A pricey grill set-up is dandy, but you're really paying the price if you decide to skimp on meat quality. That's not to say that you've got to shell out for filet mignon -- in fact many of the best grill cuts are the cheaper ones. Just make sure you've got a decent amount of marbling, 'cause more fat means more flavor (don't worry, calorie-phobes -- most of it drips out), and keeps your meat moist.

Burgers

Prevent burger bulge by pressing your thumb into the center of patties while they're still raw. They'll fill out again as the meat cooks.

Hands off! While constantly flipping the burgers might make you feel like you're really playing with fire, it doesn't do much good for your meat's moisture. For killer grill marks and a juicy patty, let the meat sit on the hot grill for at least a few minutes, and then flip just once.

Get Steven Raichlen's Recipe for Hamburgers with Herb Butter

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Chicken

According to a study conducted by the Food Safety Consortium, adding Thai spices or rosemary to grilled food can significantly reduce the risk of exposure to carcinogenic compounds. Add flavor while protecting your family.

- Premarinate or brine chicken in a salty or acidic solution to keep your meat ultra moist. Even just a two-hour soak in salted water will work, but we like to squeeze in some lemon or vinegar -- or delicious sweet iced tea or bourbon.

If your grill has hot and cold spots, sear the chicken lightly (don't burn it!) on the hot zone first and then let it cook more slowly in the cooler area.

How do you make sure chicken is fully cooked without slicing it open and sacrificing the juices? Easy -- a meat thermometer should register 165 degrees F when you slide it into thigh (or similarly thick) meat. Just make sure you're not touching the bone, as that will register a false read.

Get Steven Raichlen's Recipe for Basic Beer-Can Chicken

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More Chicken

White meat cooks more quickly than dark meat, so stagger your cooking times.

- Ask your butcher to butterfly a whole chicken. It'll cook much more quickly since increased surface area will be exposed to the flame. Or, read our article on learning to spatchcock a chicken at home!

For seriously sealed-in flavor, get your hand up under chicken skin, loosen the membrane and spread your rub or marinade. You can use a spoon and gloves if you're squeamish, but either way -- make sure to sanitize your hands afterward.

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Fish

If you're grilling a whole fish, when it's time to flip -- don't. Instead, use two spatulas to roll it over.

Fish shouldn't smell, well, fishy. Also look for non-cloudy eyes and red gills as signs of super-fresh seafood.

Properly cooked fish steaks should flake when lightly pressed.

Get Steven Raichlen's Recipe for Salmon with Mustard Glaze

More Fish

Fish is delish, and a healthy grilling option to boot. Consider investing in a fish basket and prevent delicate morsels from sticking to the grate (which you ALWAYS oil properly, don't you?) and flaking off into the flames.

Cook fish skin-side down, and don't turn it at all. The fish will peel right off the skin which you can then grill until crispy, pry up with a spatula, salt, and snack on.

Ribs

Cut down on cooking time for sausages and ribs by boiling them in water or beer before grilling.

Get Steven Raichlen's Recipe for Chinatown Ribs

Pork

The silver skin on pork tenderloin stands in the way of marinades, and makes the meat tough to eat. Slice it off before grilling.

Pork should reach an internal temp of 160 degrees F. Use a meat thermometer, but again, make sure it's not touching a bone -- which could result in an inaccurately high reading.

Once you've used a plate or pan to tote raw meat to the grill, it's crucial to avoid contamination by washing it thoroughly before placing any cooked meat back on it.