How to Grill Different Types of Meat
Compared to baking or frying, grilling meat helps it retain more nutrients. Additionally, you ingest less fat because any extra grease seeps down through the space in between the grates. There are endless recipes that require the use of a grill, but it can get confusing and intimidating if this is new to you.
5-Minute Crafts has prepared some tricks to help you become a grill master.
Remove your steak from the refrigerator 20 minutes before grilling to bring it to room temperature. The grill should be set to high heat. Season the meat and brush it with oil on both sides. Then grill it for 4-5 minutes or until golden brown and slightly scorched.
- Then turn the steak and cook for 3-5 minutes for medium-rare or to an internal temperature of 130°F-140°F (54°C-60°C)
- Cook for 5-7 minutes for medium.
- Cook for 8-10 minutes for medium-well.
Take it off the grill and set it aside for 6 minutes before slicing.
Before starting, season the meat with salt a couple of hours in advance to help it retain moisture and be juicier.
- Preheat the grill and set a 2-zone indirect fire. One side should be cooler than the other.
- Put the pork on the hot side first.
- Cook each piece until brown and at an internal temperature of 135°F (57°C) or for 8-12 minutes. If they are starting to brown or char but are not done, put them onto the cooler side of the barbecue.
Because chicken meat is often lean, it is advised to marinate it before cooking to get a richer taste. Preheat the grill and make sure that it’s perfectly clean.
- Place the chicken on the smooth side first because that side had the skin originally, and it is less prone to stick.
- Keep the lid closed and avoid touching the chicken as much as possible during grilling.
- Flip the meat when you can easily unstick it from the grill and keep a close eye on it since the chicken can overcook easily.
- Put your ring finger and thumb together and feel the fleshy part underneath. That is what properly cooked chicken breast should feel like. Or you can grill it for 4-5 minutes per side until it reaches an internal temperature of 165°F (74°C).
Choose a marinade that you want to use and apply it to the meat a couple of hours before cooking. Heat one side of the grill to medium — or if it’s a charcoal barbecue until the coals are white — then make an aluminum drip pan and put it opposite of the coals.
- Take out the turkey from the marinade and place the sauce in a 1-quart saucepan.
- Boil it for 1 minute over medium-high heat.
- Put the turkey breast on a grill over the drip pan.
- Cover the grill and baste the meat occasionally.
- Cook for a total of 2-2.5 hours, or until the internal temperature reaches 165°F (73°C).
- Once completed, serve.
- Before grilling, dry the fish with a paper towel in order to create a nice sear. Preheat the grill to high heat and cover it loosely with aluminum foil. The high temperatures will cause any debris to break and disintegrate. That will also prevent sticking.
- Use a wire brush to clean it and an oiled paper towel to grease the barbeque.
- Remove the fish from the refrigerator and season it with coarse salt and broken black peppercorns.
- Position the meat skin-side down diagonally to make flipping easier and to create excellent grill marks.
- Cover the barbeque and reduce the heat to medium.
- Wait until the skin has crisped up before moving it. If it doesn’t come out smoothly, let it cook for a little longer. The usual rule is to give 8-10 minutes of grill time per every inch of fish, or until it reaches an internal temperature of 145°F (62°C)
- To lift it easily, use 2 fine-edged spatulas. If you don’t have any, simply try using a fork.