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Grilling Tips
Grilling Tips & Techniques
Spare Ribs Many people believe small pork spare ribs make a better smoked barbecue. If you buy the pork spare ribs with the hard bone still in, ask the butcher to cut it off. As for the flap of meat on one end, it is a matter of personal preference whether or not to keep it on. Wash the ribs to remove any residue or unwanted odors. A rinse of white vinegar will cut to the flavor! As with a brisket, season with the dry rub the evening before and refrigerate overnight. Cook the ribs at 225 degrees on the top rack or away from the flame/heat source with the meat side up. Baste hourly for approximately 4 to 4 1/2 hours.
If you desire more smoke flavoring, try slow smoking the unseasoned ribs at 175 to 185 degrees for 2 to 4 hours and then bringing the temperature up to the desired 225 degrees.
Smoke-Cooked Chicken Like the 'ole turkey, start with a completely thawed bird Again, I would use a smoker or grill with a lid type of unit where the bird can be cooked in the heat and smoke, - - - but not over the direct heat (unless you are "grilling your chicken" to be discussed later). Heat the smoker/grill to 225 degrees and maintain this temperature for the duration. Keep the cover on the grill/smoker to maintain the heat. The temperatures may go as high as 250 degrees for short periods of time, but not consistently. At 200 degrees, you are not making much progress. Baste the chicken every 20 to 30 minutes and keep the lid on at all other times. Again, as with the turkey: More frequently basting will reduce the amount of smoke flavoring and increase the cooking time due to frequently opening the lid. Less frequent basting will have just the opposite reaction, more smoke flavoring, possibly a little dryer and a shorter cooking time.
Smoke-Cooked Turkey Start with a completely thawed turkey. Follow the thawing directions provided with the bird. It should last at least a week thawed - sufficient time to thaw in the refrigerator without spoiling. I would use a smoker or grill with a lid type of unit where the bird can be cooked in the heat and smoke, but not over the direct heat. Heat the smoker/grill to 225 degrees and maintain this temperature for the duration of the cooking. Keep the cover on the grill/smoker to maintain the heat. The temp. may go as high as 250 degrees for short periods of time, but not consistently. At 200 degrees, you are not making much progress. Baste the turkey every 20 to 30 minutes and keep the lid on at all other times. Keep in mind: More frequently basting will reduce the amount of smoke flavoring and increase the cooking time due to frequently opening the lid. Less frequent basting will have just the opposite reaction, it will increase the smoke flavoring, possibly be a little dryer and reduce the cooking time.
Smoked Brisket Remove the brisket from the refrigerator, treat with the dry rub and allow the meat to stand at room temperature for 1 hour. Smoke the meat for 3 to 4 hours, placing the fatty side up at 230 degrees. Then tightly wrap the meat in aluminum foil and replace the meat in the smoker at 250 degrees for an additional 4 hours. For more smoke flavor, cook longer before covering. When finished, unwrap and serve with homemade barbecue sauce. Slicing the Cooked Brisket Once the brisket has been cleaned, place the trimmed 'fat side' [which has more fat in the meat spaces] on top of the trimmed 'lean side' [which has very little fat in the meat] and slice against the grains of the meat. This will give everyone one slice of each type.
Buying the Right Brisket You will find two types of brisket at the store or butcher shop: trimmed and untrimmed. From the viewpoint of slow smoking, use the untrimmed brisket. During the 4 to 12 hours of cooking, the fat, when placed on top, will drip over the meat and help keep it moist. This will retain the juices and flavor of the meat. When completed, the fat can be trimmed off. For purposes of serving, it is good to know that a brisket will weigh-in after cooking at about 50% of the uncooked weight. Remember this at the time of purchase so you won't go hungry!
Smoked Ham Heavily smoke the ham for at least 8 hours at 230 degrees. If less smoke flavor is desired, then cover the ham in foil after 4 hours and then cook for the additional 4 hours. If the ham has been precooked, then smoke only for 4 hours.
Jumbo Shrimp with Bacon Get yourself the largest shrimp you can locate. If possible, try to buy them fresh. Peal and de-vein but leave the tail on. Take one slice of bacon and wrap the shrimp, securing it around the shrimp with toothpicks. Season it with your fish rub or barbecue sauce with a little garlic powder. Place the shrimp on the upper grill (or on the side of the grill away from the fire. Cook for about 25 to 25 minutes at 200 to 225 degrees. Mop with garlic butter and serve hot. Be sure to make plenty. Hint: If there are only medium shrimp available, cut the bacon lengthwise and only use one half. It will still taste great!
Meat & Seafood Internal Temperature Cooking Chart. Use a meat thermometer and take the guesswork out of cooking meat and seafood.
IMPORTANT: After desired cooking temperature is reached, remove meat from heat source and let stand 10 to 15 minutes before carving. The amount of time required for resting varies with the size of the cut of your meat. During this resting time, the meat continues to cook (meat temperature will rise 5 to 20 degrees after it is removed from the heat source) and the juices redistribute.
Beef and Lamb Roasts, Steaks & Chops
Rare 120° to 125°F center is bright red, pinkish toward the exterior portion
Medium Rare 130° to 135°F center is very pink, slightly brown toward the exterior portion
Medium 140° to 145°F center is light pink, outer portion is brown
Medium Well 150° to 155°F not pink
Well Done 160°F and above steak is uniformly brown throughout
Ground Meat 160° to 165°F no longer pink but uniformly brown throughout
Poultry Poultry (Chicken & Duck) 165°F cook until juices run clear
Turkey NOTE: A 12-lb turkey can easily handle 60 to 90 minutes of resting. During that time, temperature can rise 30 degrees if not exposed to drafts.
165°F juices run clear - leg moves easily
Stuffing (cooked alone or in turkey) 165°F
Pork Roasts, Steaks & Chops Medium 140° to 145°F pale pink center
Well Done 160°F and above steak is uniformly brown throughout. Sausage (raw) 160°F no longer pink Ham Raw 160°F Pre-cooked 140°F
Seafood
Fish (steaks, filleted or whole) 140°F flesh is opaque, flakes easily
Tuna, Swordfish, & Marlin 125°F cook until medium-rare (do not overcook or the meat will become dry and lose its flavor
Shrimp
Medium-size, boiling 3 to 4 minutes cook until medium-rare (do not overcook or the meat will become dry and lose its flavor
Large-size, boiling 5 to 7 minues cook until medium-rare (do not overcook or the meat will become dry and lose its flavor
Jumbo-size, boiling 7 to 8 minutes cook until medium-rare (do not overcook or the meat will become dry and lose its flavor
Lobster
Boiled, whole - 1 lb. 12 to 15 minutes meat turns red and opaque in center when cut
Broiled, whole - 1 1/2 lbs. 3 to 4 minutes meat turns red and opaque in center when cut
Steamed, whole - 1 1/2 lbs. 15 to 20 minutes meat turns red and opaque in center when cut
Baked, tails - each 15 minutes meat turns red and opaque in center when cut
Broiled, tails - each 9 to 10 minutes meat turns red and opaque in center when cut
Scallops Bake 12 to 15 minutes milky white or opaque, and firm
Broil
milky white or opaque, and firm
Clams, Mussles & Oysters
point at which their shells open - throw away any that do not open
Spare Ribs Many people believe small pork spare ribs make a better smoked barbecue. If you buy the pork spare ribs with the hard bone still in, ask the butcher to cut it off. As for the flap of meat on one end, it is a matter of personal preference whether or not to keep it on. Wash the ribs to remove any residue or unwanted odors. A rinse of white vinegar will cut to the flavor! As with a brisket, season with the dry rub the evening before and refrigerate overnight. Cook the ribs at 225 degrees on the top rack or away from the flame/heat source with the meat side up. Baste hourly for approximately 4 to 4 1/2 hours.
If you desire more smoke flavoring, try slow smoking the unseasoned ribs at 175 to 185 degrees for 2 to 4 hours and then bringing the temperature up to the desired 225 degrees.
Smoke-Cooked Chicken Like the 'ole turkey, start with a completely thawed bird Again, I would use a smoker or grill with a lid type of unit where the bird can be cooked in the heat and smoke, - - - but not over the direct heat (unless you are "grilling your chicken" to be discussed later). Heat the smoker/grill to 225 degrees and maintain this temperature for the duration. Keep the cover on the grill/smoker to maintain the heat. The temperatures may go as high as 250 degrees for short periods of time, but not consistently. At 200 degrees, you are not making much progress. Baste the chicken every 20 to 30 minutes and keep the lid on at all other times. Again, as with the turkey: More frequently basting will reduce the amount of smoke flavoring and increase the cooking time due to frequently opening the lid. Less frequent basting will have just the opposite reaction, more smoke flavoring, possibly a little dryer and a shorter cooking time.
Smoke-Cooked Turkey Start with a completely thawed turkey. Follow the thawing directions provided with the bird. It should last at least a week thawed - sufficient time to thaw in the refrigerator without spoiling. I would use a smoker or grill with a lid type of unit where the bird can be cooked in the heat and smoke, but not over the direct heat. Heat the smoker/grill to 225 degrees and maintain this temperature for the duration of the cooking. Keep the cover on the grill/smoker to maintain the heat. The temp. may go as high as 250 degrees for short periods of time, but not consistently. At 200 degrees, you are not making much progress. Baste the turkey every 20 to 30 minutes and keep the lid on at all other times. Keep in mind: More frequently basting will reduce the amount of smoke flavoring and increase the cooking time due to frequently opening the lid. Less frequent basting will have just the opposite reaction, it will increase the smoke flavoring, possibly be a little dryer and reduce the cooking time.
Smoked Brisket Remove the brisket from the refrigerator, treat with the dry rub and allow the meat to stand at room temperature for 1 hour. Smoke the meat for 3 to 4 hours, placing the fatty side up at 230 degrees. Then tightly wrap the meat in aluminum foil and replace the meat in the smoker at 250 degrees for an additional 4 hours. For more smoke flavor, cook longer before covering. When finished, unwrap and serve with homemade barbecue sauce. Slicing the Cooked Brisket Once the brisket has been cleaned, place the trimmed 'fat side' [which has more fat in the meat spaces] on top of the trimmed 'lean side' [which has very little fat in the meat] and slice against the grains of the meat. This will give everyone one slice of each type.
Buying the Right Brisket You will find two types of brisket at the store or butcher shop: trimmed and untrimmed. From the viewpoint of slow smoking, use the untrimmed brisket. During the 4 to 12 hours of cooking, the fat, when placed on top, will drip over the meat and help keep it moist. This will retain the juices and flavor of the meat. When completed, the fat can be trimmed off. For purposes of serving, it is good to know that a brisket will weigh-in after cooking at about 50% of the uncooked weight. Remember this at the time of purchase so you won't go hungry!
Smoked Ham Heavily smoke the ham for at least 8 hours at 230 degrees. If less smoke flavor is desired, then cover the ham in foil after 4 hours and then cook for the additional 4 hours. If the ham has been precooked, then smoke only for 4 hours.
Jumbo Shrimp with Bacon Get yourself the largest shrimp you can locate. If possible, try to buy them fresh. Peal and de-vein but leave the tail on. Take one slice of bacon and wrap the shrimp, securing it around the shrimp with toothpicks. Season it with your fish rub or barbecue sauce with a little garlic powder. Place the shrimp on the upper grill (or on the side of the grill away from the fire. Cook for about 25 to 25 minutes at 200 to 225 degrees. Mop with garlic butter and serve hot. Be sure to make plenty. Hint: If there are only medium shrimp available, cut the bacon lengthwise and only use one half. It will still taste great!
Meat & Seafood Internal Temperature Cooking Chart. Use a meat thermometer and take the guesswork out of cooking meat and seafood.
IMPORTANT: After desired cooking temperature is reached, remove meat from heat source and let stand 10 to 15 minutes before carving. The amount of time required for resting varies with the size of the cut of your meat. During this resting time, the meat continues to cook (meat temperature will rise 5 to 20 degrees after it is removed from the heat source) and the juices redistribute.
Beef and Lamb Roasts, Steaks & Chops
Rare 120° to 125°F center is bright red, pinkish toward the exterior portion
Medium Rare 130° to 135°F center is very pink, slightly brown toward the exterior portion
Medium 140° to 145°F center is light pink, outer portion is brown
Medium Well 150° to 155°F not pink
Well Done 160°F and above steak is uniformly brown throughout
Ground Meat 160° to 165°F no longer pink but uniformly brown throughout
Poultry Poultry (Chicken & Duck) 165°F cook until juices run clear
Turkey NOTE: A 12-lb turkey can easily handle 60 to 90 minutes of resting. During that time, temperature can rise 30 degrees if not exposed to drafts.
165°F juices run clear - leg moves easily
Stuffing (cooked alone or in turkey) 165°F
Pork Roasts, Steaks & Chops Medium 140° to 145°F pale pink center
Well Done 160°F and above steak is uniformly brown throughout. Sausage (raw) 160°F no longer pink Ham Raw 160°F Pre-cooked 140°F
Seafood
Fish (steaks, filleted or whole) 140°F flesh is opaque, flakes easily
Tuna, Swordfish, & Marlin 125°F cook until medium-rare (do not overcook or the meat will become dry and lose its flavor
Shrimp
Medium-size, boiling 3 to 4 minutes cook until medium-rare (do not overcook or the meat will become dry and lose its flavor
Large-size, boiling 5 to 7 minues cook until medium-rare (do not overcook or the meat will become dry and lose its flavor
Jumbo-size, boiling 7 to 8 minutes cook until medium-rare (do not overcook or the meat will become dry and lose its flavor
Lobster
Boiled, whole - 1 lb. 12 to 15 minutes meat turns red and opaque in center when cut
Broiled, whole - 1 1/2 lbs. 3 to 4 minutes meat turns red and opaque in center when cut
Steamed, whole - 1 1/2 lbs. 15 to 20 minutes meat turns red and opaque in center when cut
Baked, tails - each 15 minutes meat turns red and opaque in center when cut
Broiled, tails - each 9 to 10 minutes meat turns red and opaque in center when cut
Scallops Bake 12 to 15 minutes milky white or opaque, and firm
Broil
milky white or opaque, and firm
Clams, Mussles & Oysters
point at which their shells open - throw away any that do not open
