Here are a few charcoal grill tips, some are from the TV show “Licence To Grill” on the Food Network, some are from this great website. There are a few secrets to cooking on the barbecue, that’s why there are many cook books devoted just to this topic.
There’s also different kinds of barbecue sauces that will make your meat shine!They also have some secrets…Oil your grill before placing your food on the grate to ensure it doesn’t stick to the grill. (We use Pam)Leave the food alone, close the lid and don’t peak. Only flip your food once through the cooking process.
Know your grill and your food. High and fast or low and slow? Follow the cooking time I researched for you as listed below.Always season your food immediately before you place it on the grill. If you do it too far in advance you may dry the food out.
Marinate to add flavor and/or tenderize the various cuts of meat. Remember, always marinate in the fridge and not on the counter. Throw away unused marinade. Prepare your food and bring to room temperature before you grill it. It will cook evenly. Turn the food with long-handled tongs or a spatula. Do not pierce the food while cooking as it will let all the juices out.
Get a Teflon® Barbecue Mat – that one I had no idea it existed, but believe me tomorrow I’m running to the store to get me one. No more loosing parts of my food through the grill!
I’m sure I’ll find more charcoal grill tips along the way and I’ll add them to the list.
Internal Temperature for various meats
- Steaks and Roasts: 145°F
- Fish: 145°F
- Pork: 160°F
- Ham: 170°F or 140°F if reheating
- Ground Beef: 160°F
- Dishes made with eggs: 160°F
- Chicken Breasts: 165°F
- Chicken Thighs or Wings: 180°F
- Whole Chicken: 165°F
- Duck and Goose: 180°F