Q How do I know when food is
Visual clues are your best bet:
check the timer, read a meat thermometer and, for poultry, make
sure that juices run clear. Use our Grilling Guides and an
instant-read meat thermometer to ensure proper cooking.
Q. I am great at grilling
burgers, what other recipes should I cook?
Everything! For a quick start,
check out the Sauces, Rubs, and Marinades. They are usually very
easy to prepare and can add a delicious boost to your standard
fare with minimal effort.
Q. How do I cook
vegetables on the grill? Do I need to parboil them before placing
them on the grill?
Not unless you want to boil away
the flavor! Grilled veggies can be prepared two ways:
Use the foil method for small
and irregularly shaped veggies. Cube or slice vegetables and
place on heavy-duty foil. Lift foil edges enough to hold a
tablespoon of water, a pat of butter or margarine, and salt and
pepper to taste. Close securely with a double fold on top and
ends, leaving a little space for steam expansion. Grill
according to the recipe and turn the packet once halfway through
grilling time. Open carefully to avoid steam burns.
You can grill large vegetables
on the cooking grate. Brush with oil and season with salt and
pepper before placing them on the grill. Halve large tomatoes
horizontally; slice zucchini, squash, and eggplant lengthwise.
Turn halfway through grilling time.
Q. Even if I cook my food until
it turns black on the outside it's still raw on the inside. What's
Perhaps you are using the Direct
Method when you should be using the Indirect Method. Maybe you are
using too much charcoal or a heat setting that is too high. For
Indirect cooking in an 18-1/2 inches charcoal grill, use 16
briquets on each side of the grill; however, for a 22-1/2 inch
charcoal grill, use 25 briquets per side.
For Direct cooking, one layer of
briquets is sufficient. Be sure to keep the lid of your grill
closed the entire time you are cooking to eliminate charring
Are you applying barbecue sauces
too early? Most barbecue sauces contain sugar, which burns
quickly, so you should only brush sauces on during the last 10 to
20 minutes of cooking time. That is plenty of time to let the
flavor do its magic.
Q. How should I cook chicken or
Boneless, skinless chicken breast
halves are one of the easiest, most multipurpose items you can
grill. For ease, we advise you keep a supply in the freezer. Check
our poultry recipes for complete cooking directions and some
Q. What kinds of seasonings and
marinades go well with fish?
Soy sauce and lemon juice are
popular ingredients in fish marinades. Fresh ginger is a great
match for tuna and garlic goes with just about anything. Tarragon
is great on trout and dill is perfect for salmon. Common
ingredients for stuffing include bread crumbs, baby clams, and bay