● Ground beef, ground chicken, chicken legs, flank steak and pork chops are all great choices if you are grilling on a budget.
● Ground sirloin, chicken breasts and loin steak are good choices if you are watching your weight.
● Select baby-back ribs, pork chops, chicken breasts and legs when feeding a big crowd.
● Fillet mignon, t-bone steak and half chickens are the cuts to select when you want to impress your guests.
Meat Grilling Tips
Steak: Steaks are best seared over medium-high heat for three to four minutes per side, until charred. Move to medium-low heat and continue grilling, flipping the meat every two minutes per side for each level of doneness. For example, two-minute per side for rare, two more minutes per side for medium-rare, two more minutes per side for medium, and so on. Let meat rest for five minutes before cutting.
Beef Burger: Grill burgers over high heat until the outside is lightly charred, about five minutes per side, and the internal temperature reaches 180 degrees Fahrenheit.
Chicken and Turkey
● TunaClean and oil the grill grate and coat the fish with butter to prevent sticking. Cook over medium heat for about eight minutes per side. Cook whole fish over medium heat for about 15 to 20 minutes per side. Be sure to swab the grill grate and fish with some type of fat or oil to prevent sticking.
Other Grilling Tips
Typically, the lower the fat content in any meat the faster you should cook it to prevent the meat from drying out. While grilling uses indirect heat, the cooking time will be increased or decreased by moving the food closer to or further away from the heat source. Opening and closing the lid of the grill also regulates temperature and cooking time.
Using a good meat thermometer, especially for meats that pose a health risk if not thoroughly cooked, is highly recommended. A good instant-read meat thermometer is not very expensive and is best for grilling meats to perfection.