COOKING TECHNIQUES
DIRECT GRILLING
The direct grilling method involves cooking the food on
a grid directly over the
fl
ame. Direct grilling is the most
popular method for most single serving items such as
steaks, chops,
fi
sh, burgers, kebabs and vegetables.
1. Prepare food in advance to avoid delay and timing
problems. If using marinade or spices, they should
be applied before placing meat on the cooking grid. If
basting with sauces, they should be applied the last 2-4
minutes of grilling to avoid burning.
2. Organize the area around the barbecue to include forks,
tongs, oven mitts, sauces and seasonings, to allow you
to stay in the vicinity of the barbecue while cooking.
3. Bring meat to room temperature just prior to grilling.
Trim excess fat from meat to minimize the “
fl
are-ups”
that are caused by dripping grease.
4. Pre-heat the barbecue to the desired temperature with
the cover closed.
5. Coat the grid with vegetable or olive oil to prevent food
from sticking to the grid.
6. Hold the salt when cooking meats on the barbecue. The
meat will stay juicier if the salt is added after cooking.
7. To prevent steaks from “drying out”, use tongs rather
than a fork and start on “MEDIUM/HIGH” to sear the
meat and seal the juices in. Reduce the heat and extend
cooking times when grilling thicker cuts of meat.
8. Learn to test when the meat is done by time and feel.
The meat
fi
rms up as it cooks. When the meat is soft it
is rare. When it is
fi
rm, it is well done.
9. Follow the perfect steak grilling guide for most meat,
fi
sh, poultry and vegetables.
DIRECT GRILLING GUIDE
1”
THICKNESS
HEAT
SETTING
TIME
PER SIDE
TOTAL
TIME
CHICKEN
MED /
WELL
MEDIUM
3 / 3 / 3
/ 3
12 MIN.
CHICKEN
WINGS
MED /
WELL
MED /
LOW
5 / 5 / 5
/ 5
20 MIN.
HAMBURGER
MEDIUM
MEDIUM
3 / 3 / 3
/ 3
12 MIN.
HAMBURGERS
3/4” FROZEN
MEDIUM
MEDIUM
3 / 3 / 3
/ 3
12 MIN.
FISH FILLET
MEDIUM
MEDIUM
2 / 2 / 2
/ 2
8 - 10
MIN.
LOBSTER
TAILS SPLIT
MEDIUM
MEDIUM
4 / 4 / 4
/ 4
16 - 20
MIN.
MEAT TEMPERATURE GUIDE
RARE
MED.
WELL
BEEF / LAMB /
VEAL
130
˚
F / 55
˚C
145
˚
F / 63
˚C
160
˚
F / 70
˚C
PORK
150
˚
F / 65
˚C
170
˚
F / 77
˚C
POULTRY
170
˚
F / 77
˚C
9
