After a brief hiatus, the Grill More Girls are back and ready to help you fire up the grills. Unlike our previous posts, this week, we are going to ease back into the routine by sharing some tips and suggestions to make your grilling experience great. The Harried Mom is going to share with you all the right tools and gadgets that make grilling easy and fun and I am going to share with you a cheat sheet that I came across in the June issue of my all-time favorite magazine, Real Simple.
The trick to serving the perfect grilled dinner is to make sure the cooking temperature is just right. If the temperature is too high, your meat, poultry and fish will burn and char and leave the inside of your piece uncooked. If you leave on your vegetable or fruits on the grill a second too long, then you will have a mess to clean up. The following is a quick rundown of the foods I grill the most. For a complete list, check out Real Simple’s June issue. Print this and keep in handy!
Burgers – Direct uncovered. High. 3 to 5 minutes on each side. Internal temp of 140 degrees F for medium.
Steaks – Up to 1 inch thick, direct uncovered. Medium-High. 3 to 5 minutes per side. Internal temp of 130 degrees F for medium rare and 150 degrees F for medium.
Shrimp Kebab – Direct uncovered. High. 1 to 2 minutes per side.
Sausage – Direct uncovered. High. 10 to 15 minutes, tuning occasionally. Internal temp of 145 degree F (I recommend boiling in a large pot of water for 2 minutes before grilling).
Chicken Cutlets – Direct uncovered. Medium. 2 to 3 minutes per side. Internal temp of 160 degree F.
Eggplant – Cut 1/2 inch thick. Direct uncovered. Medium. 4 to 5 minutes per side.
Pineapple – Cut 1/2 inch thick. Direct uncovered. Medium. 2 to 3 minutes per side.
So now it’s your turn. Visit my cooking pal, The Harried Mom, and link up your suggestions and tips for grilling.
Don’t have a blog? Visit my Facebook page and share your recipe there.