Fish is the best match for the average barbecue grill. Surprised? Most people are. Fish is not the first thing that comes to mind when you think about cooking out. That's a mistake! Grilled fish is easy, quick, and results in probably the tastiest thing you've ever had barbecued. The problem lies in the fact that a lot of people consider fish a delicate meat and consider their barbecue as something less than delicate. The fact is that no other food benefits from the hot and fast properties of the backyard grill than fish. When it comes to cooking, grilled fish really is a "quickie".
A good place to start with grilled fish is understanding the different types of fish to grill. There are a large range of fish on the market, both fresh caught and commercially raised. In general, the best choice for grilling is either a whole fish or a fish that is available in a steak cut. (Fillets will work as well, but need to be grilled in foil or in a basket since their thinner size makes them prone to flaking and breaking on a grill.) Steak cuts offer the advantage of convenience, but nothing beats the presentation of a whole grilled fish. Some widely available types of fish that make excellent candidates for the grill include tuna, salmon, swordfish, monk fish, and mahi-mahi.
When grilling fish, preparation is everything. First, if you've purchased the fish frozen, make sure it is completely thawed before grilling. Once the fish is thawed, or if you've purchased fresh, rinse the fish in cold water and pat dry. If you're grilling a steak cut, season the fish with some salt and pepper and lightly rub each side in olive oil. If you're grilling a whole fish, rinse, pat dry and season the body cavity or, alternatively, stuff the cavity with herbs and citrus fruit. (Orange slices and fresh ginger make an excellent choice.)
The next step to grilled fish is to make sure your barbecue grill is as hot as can be. This is not the time to stint on coals. You know the fire you made the last time you burned the food? That's the fire to make this time. Once the fire is good and hot, put the grill in place and quickly coat the surface with some olive oil. (Oiling both the fish and the grill prior to cooking insures the fish won't stick while cooking.)
If you're cooking fish steaks, place them on the fire and turn them once the edges of the steak become opaque. This will take two or three minutes at most, depending on the thickness of the steak. As with most grilled food, only turn the fish once. Once the other side of the fish is also opaque and the meat is flaking, remove the fish from the heat, hit it with a squirt of fresh lemon juice and serve. When cooking grilled fish, the entire cooking time should be no more than five or six minutes.
If you're grilling a smaller whole fish, say under three pounds, the cooking time is very similar to that of a fish steak. Place the fish on the grill for approximately two to three minutes per side and until the flesh in the body cavity is opaque and flaking. A whole fish larger than three pounds should be grilled on a slightly cooler fire for about 20 minutes per side and again until the meat is opaque and flaking. You serve whole fish the same way as a steak cut - fresh off the grill and with plenty of fresh lemon.
So get smart. Grilled fish is easy, quick and it should be a part of your next cook-out!
Friday, July 9, 2010
Grilling Tools - Using The Right Tool For The Job
In order to do any job well, you need to use the right tools. In fact, you not only need the right tools for the job, you need good tools that perform well, time after time. While a backyard barbecue isn't a job, every outdoor cook should be trying to prepare the best tasting food they can. Any experienced barbecue chef will tell you that you will never prepare tasty food without a quality set of grilling tools. No matter the recipe or the quality of the ingredients, bad grilling tools will always equal bad food. So, what kinds of grilling tools does the aspiring cook-out superstar need? Read on.
The spatula, tongs and fork are the holy trinity of grilling tools. If you own a grill and you don't have one of each, stop reading right now and go out and purchase a set. Why are these three tools so important to barbecue cooking? It's simple. When you barbecue you want to limit the number of times you turn the food. Usually, you want to turn your food only once. On the other hand, when you do turn your food, you want to do it gracefully and easily. A spatula, pair of tongs and a cooking fork are the grilling tools that will allow you to do this and do it well. Each one is adapted to work best with a specific type of food.
A spatula works best on lighter items, tongs are great either for heavier items, like steak, or smaller items, like hot dogs or vegetables, and a fork is the only way to go with larger cuts of meat or poultry. You can purchase a spatula, tongs and fork separately or in a set. Either way, look for grilling tools made of heavy grade stainless steel that have riveted handles. Pick the tools up and feel them. Do they fit your hand? Do they feel solid? If it feels like they could be used as weapon, then you've probably got yourself a good set of grilling tools.
While a spatula, tongs and fork are absolutely necessary for any barbecue, there are a couple other pieces of hardware that no good outdoor cook should be without. If you want to run with the big boys, you're going to have to cook up some old fashioned barbecue, namely ribs. If you're cooking ribs, nine time out of ten, you're talking about some kind of sauce. The only way to properly sauce your 'cue is with a good quality brush. There are those who favor a hardware store paintbrush. The problem there is that most paint brushes aren't heat resistant and, let's face it, your guests probably have enough toxins in their systems. Go with a real barbecue brush, made to take the heat of your pit. Look for sturdy, yet flexible bristles that are angled. A good brush will let you finish your ribs like the pro you are.
What else do you need? A set of barbecue skewers is essential for grilling vegetables or for shish-kabobs. (Gratuitous joke time. Q: How do you tell kabob to be quiet? A: Shish-kabob. Grilling humor. Catch it.) Once again look for heavier grade stainless steel and always choose a set that's been torqued. The turn along the line of the skewer really helps to keep your food properly skewed. While you're at it, pick up a grill brush too. You want to keep your grill surface clean and free of gunk and you can only do that with with a good grill brush. As always look for rugged durability. After all, you're going to be using it to scrub burnt grease.
So that's about it. Get your hands on a couple good grilling tools and get out there and get grilling!
The spatula, tongs and fork are the holy trinity of grilling tools. If you own a grill and you don't have one of each, stop reading right now and go out and purchase a set. Why are these three tools so important to barbecue cooking? It's simple. When you barbecue you want to limit the number of times you turn the food. Usually, you want to turn your food only once. On the other hand, when you do turn your food, you want to do it gracefully and easily. A spatula, pair of tongs and a cooking fork are the grilling tools that will allow you to do this and do it well. Each one is adapted to work best with a specific type of food.
A spatula works best on lighter items, tongs are great either for heavier items, like steak, or smaller items, like hot dogs or vegetables, and a fork is the only way to go with larger cuts of meat or poultry. You can purchase a spatula, tongs and fork separately or in a set. Either way, look for grilling tools made of heavy grade stainless steel that have riveted handles. Pick the tools up and feel them. Do they fit your hand? Do they feel solid? If it feels like they could be used as weapon, then you've probably got yourself a good set of grilling tools.
While a spatula, tongs and fork are absolutely necessary for any barbecue, there are a couple other pieces of hardware that no good outdoor cook should be without. If you want to run with the big boys, you're going to have to cook up some old fashioned barbecue, namely ribs. If you're cooking ribs, nine time out of ten, you're talking about some kind of sauce. The only way to properly sauce your 'cue is with a good quality brush. There are those who favor a hardware store paintbrush. The problem there is that most paint brushes aren't heat resistant and, let's face it, your guests probably have enough toxins in their systems. Go with a real barbecue brush, made to take the heat of your pit. Look for sturdy, yet flexible bristles that are angled. A good brush will let you finish your ribs like the pro you are.
What else do you need? A set of barbecue skewers is essential for grilling vegetables or for shish-kabobs. (Gratuitous joke time. Q: How do you tell kabob to be quiet? A: Shish-kabob. Grilling humor. Catch it.) Once again look for heavier grade stainless steel and always choose a set that's been torqued. The turn along the line of the skewer really helps to keep your food properly skewed. While you're at it, pick up a grill brush too. You want to keep your grill surface clean and free of gunk and you can only do that with with a good grill brush. As always look for rugged durability. After all, you're going to be using it to scrub burnt grease.
So that's about it. Get your hands on a couple good grilling tools and get out there and get grilling!
Grilling Vegetables - A Healthy Barbecue Option
Everybody enjoys a barbecue! There are few things better than being outdoors with family and friends, enjoying the warm weather, while a grill full of delicious food cooks in the background. A healthy, and often overlooked, cookout alternative is to try grilled vegetables along with, or instead of, more traditional barbecue options. It turns out that, when properly prepared, grilled vegetables can be among the tastiest things you or your family and guests have tasted. The best part is that preparing vegetables for grilling couldn't be easier.
The first step in preparing grilled vegetables is learning which types of vegetables are best suited for the barbecue. While nearly every variety of vegetable is capable of being grilled, some are better than others. In general, larger vegetables cook evenly and are easier to manage on the grill than smaller vegetables. Also, sturdier vegetables tend to handle the grilling process better than their more fragile counterparts. This means, for example, that bell peppers are a perfect choice for the barbecue, while broccoli is not. Other good choices include onions, zucchini or summer squash, and corn on the cob. Don't forget to experiment, however. Sometimes, more exotic, lesser known, vegetables are perfect candidates for the grill. Radicchio and endive are delicious when grilled, as is fennel. In each case, the bitterness found in the raw plant is tempered by exposure to the flames.
The next step in making grilled vegetables is proper preparation. Start by slicing the vegetables to provide maximum exposure to the heat from the grill. You first want to remove all end pieces, pulp and seeds and then halve or quarter the vegetable in question. A rule of thumb is larger, regular sized pieces work better than smaller, irregular sized pieces. In addition, some vegetables, onions and mushrooms in particular, benefit from the use of a skewer. Always use stainless steel skewers. They are reusable and easier to manage. Stay away from bamboo skewers which tend to burn. Once the vegetables have been cleaned and sliced, place them in a large bowl of cold water for 30 minutes or so. This allows them to soak up a bit of water which will help prevent burning once they are on the grill.
While the vegetables are soaking, fire up your grill. Vegetables grill best over medium heat, so the key here is to prevent the grill from getting too hot. If you can hold your hand several inches off the grill for for three or four seconds, you've got the temperature just right. Take your vegetables out of the water, pat them dry, give them a quick brush of olive oil and place them on the grill. Not all of the vegetables will cook at the same rate, so be prepared to take different vegetables off the fire at different times. You want to lightly char the vegetables, but not burn them. When the side of the vegetable closest to the fire has browned and is marked by the grill, it's time to turn it over. Only turn the vegetables once. When the other side is also browned and marked by the grill, that vegetable is done and it's time to take it off. Grilled vegetables taste best at or just above room temperature, so serving is easy. Simply place all the grilled vegetables in the same bowl or on the same plate and let them cool for ten or fifteen minutes.
Grilled vegetables are easy once you know the tricks. Remember, when you're grilling vegetables, you're grilling smart.
The first step in preparing grilled vegetables is learning which types of vegetables are best suited for the barbecue. While nearly every variety of vegetable is capable of being grilled, some are better than others. In general, larger vegetables cook evenly and are easier to manage on the grill than smaller vegetables. Also, sturdier vegetables tend to handle the grilling process better than their more fragile counterparts. This means, for example, that bell peppers are a perfect choice for the barbecue, while broccoli is not. Other good choices include onions, zucchini or summer squash, and corn on the cob. Don't forget to experiment, however. Sometimes, more exotic, lesser known, vegetables are perfect candidates for the grill. Radicchio and endive are delicious when grilled, as is fennel. In each case, the bitterness found in the raw plant is tempered by exposure to the flames.
The next step in making grilled vegetables is proper preparation. Start by slicing the vegetables to provide maximum exposure to the heat from the grill. You first want to remove all end pieces, pulp and seeds and then halve or quarter the vegetable in question. A rule of thumb is larger, regular sized pieces work better than smaller, irregular sized pieces. In addition, some vegetables, onions and mushrooms in particular, benefit from the use of a skewer. Always use stainless steel skewers. They are reusable and easier to manage. Stay away from bamboo skewers which tend to burn. Once the vegetables have been cleaned and sliced, place them in a large bowl of cold water for 30 minutes or so. This allows them to soak up a bit of water which will help prevent burning once they are on the grill.
While the vegetables are soaking, fire up your grill. Vegetables grill best over medium heat, so the key here is to prevent the grill from getting too hot. If you can hold your hand several inches off the grill for for three or four seconds, you've got the temperature just right. Take your vegetables out of the water, pat them dry, give them a quick brush of olive oil and place them on the grill. Not all of the vegetables will cook at the same rate, so be prepared to take different vegetables off the fire at different times. You want to lightly char the vegetables, but not burn them. When the side of the vegetable closest to the fire has browned and is marked by the grill, it's time to turn it over. Only turn the vegetables once. When the other side is also browned and marked by the grill, that vegetable is done and it's time to take it off. Grilled vegetables taste best at or just above room temperature, so serving is easy. Simply place all the grilled vegetables in the same bowl or on the same plate and let them cool for ten or fifteen minutes.
Grilled vegetables are easy once you know the tricks. Remember, when you're grilling vegetables, you're grilling smart.
Tuesday, July 6, 2010
The Ultimate Guide to Delicious Back Yard BBQ
Chapter 1: Becoming the Grilla Mastah!
· Key Terms: Direct Grilling and Indirect Grilling
Chapter 2: Buying Your Very Own Grill and Accessories
· Grill Shopping 101: How to Buy a Grill
Chapter 3: Setting Up the Fire
· Setting up the grill Chapter 4: The Secret To Rubs, Oils and Marinades
· Marinades: Flavor Deep Down to the Bones
Chapter 5: Sauces - The Best BBQ Sauces Ever!
· Warm Sauces: When and Where to Add Them
Chapter 6: Meat 'N Buns
· Burgers, Hotdogs, Sausages and All the Love for the Bun!
Chapter 7: Meals on a Skew!
· Kebabs, Satays for an Easy Afternoon Cookout
Chapter 8: Taste it to the Bones!
Chapter 9: Grilled Beef
· Red Meat at Its Finest!
Chapter 10: Pork-The Perfect Barbecue Meat
· Pork 101: Knowing the Cut
Chapter 11: Feather Galore!
· Fowl and Chicken Never Tasted Better!
Chapter 12: Fish and Seafood
· Taste the Waters Right Off the Grill!
Chapter 13: Everything Veggies!
· Veggie Cooking Update: What's the Latest?
Plus 50 Amazing "Secret" BBQ Recipes We Can't Reveal!
To learn more about this book..Click Here!.
Monday, July 5, 2010
Grilling Times
Just in case your wondering how long and what temperature to cook that fine cut of meat. Here ya go:
Steaks: Grill steaks for the time given in the chart or till desired doneness, turning once halfway through grilling time.
Cooking Method: Multi-Level - sear over high heat then finish over medium heat.
For searing, allow 2 minutes for 1-inch-thick steaks and 4 minutes for 1½ - 2-inch-thick steaks. Turn steaks and move to a cooler medium heat to finish grilling, turning once halfway through remaining grilling time. The cooking times in the chart include searing.
Cut | Thickness | Rare (125°) | Medium (140°) | Well (170°) |
| Flank steak | 1-1½ lbs. | 10-15 min. | 15-19 min. | |
| New York strip | 1 in. | 8-10 min. | 10-12 min. | 12-14 min. |
| Ribeye | ¾ in. | 5-7 min. | 7-9 min. | 9-11 min. |
| Steaks:Porterhouse, rib, ribeye sirloin, T-Bone, tenderloin, top loin | 1 in.1½ in. 2 in. | 6-7 min.10-12 min 15-17 min. | 7-9 min.12-15 min 17-19 min. | 9-11 min15-19 min. 19-22 min. |
Roasts: Place meat, fat side up, in center of cooking grate. Grill indirect for time given in chart. Use a meat thermometer to check meat for desired internal temperature.
Cooking Method: Indirect
Cut | Weight | Rare (125° F) | Medium (140°) | Well (170°) |
| Brisket, fresh | 5-6 lbs | 2½-3 hrs | ||
| Eye of round | 2-3 lbs | 50 min-1¼ hr | 1¼-1¾ hrs | 1¾-2 hrs |
| Rib eye | 4-6 lbs | 1-1½ hrs | 1½-2 hrs | 2-2½ hrs |
| Rib roast, small end | 4-6 lbs | 1¼-2¼ hrs | 2¼-2¾ hrs | 2¾-3¼ hrs |
| Sirloin roast, boneless | 4-6 lbs | 1½-2 hrs | 2-2½ hrs | 2½-3 hrs |
| Half Tenderloin | 2-3 lbs | 45-60 min | ||
| Whole Tenderloin | 4-5 lbs | 50 min-1 1/2 hrs | ||
| Tip | 3-5 lbs6-8 lbs | 1-1¾ hrs1¾-2½ hrs | 1¾-2¼ hrs2½-3 hrs | 2¼-2¾ hrs3-3½ hrs |
| Top round | 4-6 lbs | 1¼-1¾ hrs | 1¾-2¼ hrs | 2-2½ hrs |
Chops And Steaks: Place chops on cooking grill. Grill for the time given in the chart or till desired doneness, turning once halfway through grilling time.
Cooking Method: Grill directly over medium heat. The thickest cuts may need to be moved off heat (i.e. indirect) to finish.
Cut | Thickness | Rare | Medium (145°) | Well (170°) |
| Blade steak | ½ in. | 10-12 min. | 12-14 min | |
| Chops | ¾-2 inches | 10-14 min. | 14-19 min | |
| Loin, rib, and shoulder | 1¼-1½ in. | 35-40 min. | 40-45 min. |
Roasts: Place the meat, fat side up, in center of the cooking grate. Grill indirect for time given in chart. Use a meat thermometer to check meat for desired internal temperature. For best results cook to medium, not well done.
Cooking Method: Indirect
Cut | Thickness | Rare | Medium (145°) | Well (170°) |
| Ham, fully cooked | ||||
| Slice | 1 in. | 12 min. | ||
| Boneless portion | ¾ lbs.4-6 lbs. | 50 min.-1 hr1-2 hrs. | ||
| Smoked picnic | 5-8 lbs. | 1-2½ hrs. | ||
| Whole ham, bone-in | 10-12 lbs. | 2-2¾ hrs. | ||
| Loin blade or sirloin roast | 3-4 lbs | 1-2 hrs. | 2-3 hrs. | |
| Loin center rib roast, backbone loosened | 3-5 lbs | 1-2 hrs. | 2-2½ hrs. | |
| Rib crown roast | 4-6 lbs | ¾-2 hrs. | 2-3 hrs. | |
| Country-style ribs | 3-4 lbs. | 1¼-1½ hrs | ||
| Loin back ribs or spareribs | 3-4 lbs. | 1-1¼ hrs. | ||
| *Tenderloins (see note below) | ¾-1 lb. | |||
| Top loin roast, bonelessSingle loin Double loin | 2-4 lbs. 3-5 lbs. | ¾-1¼hrs. 1½-1¾ hrs. | 1¼-1½ hrs. 1¾-2½ hrs. |
*Tenderloins: Tenderloins are the exception to these guidelines. They should be cooked like steaks, seared over high heat and finished over medium heat to an internal temperature of 145 degrees.
Boneless breast, turkey patties and turkey tenderloin steaks: Grill over medium heat for the time given in chart, turning once halfway through grilling time.
Cooking Method: Direct
Type Of Poultry | Thickness/Weight | Medium (170 ) | Well(180°) |
| Chicken breasts, skinned and boned | 4-5 oz. ea. | 10-12 min. | |
| Turkey patties (ground raw turkey) | ¾ in. thick | 10-12 min. | |
| Turkey tenderloin steaks | 4-6 oz. ea. | 10-12 min. |
Poultry pieces (with or without skin): Grill over medium heat for the time given in the chart. During the last 10 minutes of grilling time, brush with sauce, if desired.
Whole birds: Place whole chicken or turkey, breast side up, in center of the cooking grate. Grill for the time given in the chart or until registers 180°. When checking for doneness with a meat thermometer, insert in the center of the inside thigh muscle, making sure the probe does not touch the bone.
Cooking Method: Direct for pieces. Indirect for whole birds.
Type Of Poultry | Thickness/Weight | Medium (170°) | Well (180°) |
| Broiler-fryer chicken, halves | 1½-2 lbs. | 1-1¼ hrs. | |
| Broiler-fryer chicken, whole | 3-4 lbs.4-5 lbs. 5-6 lbs. | 1¼-1¾ hrs.1¾-2 hrs. 2-2½ hrs. | |
| Chicken breast halves, thighs, and drumsticks | From 3-4 pound bird. Adjust slightly for larger bird. | 35-45 min. | |
| Cornish game hens, halves | ½-¾ lb. ea. | 40-50 min. | |
| Cornish game hens, whole | 1-1½ lbs. ea. | 45-60 min. | |
| Turkey, boneless, whole | 2½-3½ lbs. | 1¾-2¼ hrs. | |
| Turkey, *unstuffed, whole | 6-8 lbs.10-12 lbs. 14-18 lbs. | 1¼-2 hrs.2-3 hrs. 3-4 hrs. | |
| Turkey breasts, half | 3-4 lbs. | 1½-2 hrs. | |
| Turkey breasts, whole | 4-6 lbs.6-8 lbs. | 1½-2¼ hrs.2-3½ hrs | |
| Turkey drumsticks | ½-1½ lbs. ea. | ¾-1¼ hrs. | |
| Turkey hindquarters | 2-4 lbs. ea. | 1-1½ hrs. | |
| Turkey tenderloin, whole | 1 in. thick | 14-15 min. | |
| Turkey thigh | 1-1½ lbs. | 50-60 min. |
*Be sure to fully defrost turkey before grilling. When defrosting turkey in the refrigerator, allow 24 hours for every 5 lbs.
Cooking Method: Direct
Cooking time is gauged by the heat of the fire, the width of the fish at its thickest part, and the distance of the grill from the heat source.
- For most shellfish and steaks, use a medium-hot grill.
- The rule-of-thumb for steaks is 10 minutes per inch at four inches from the heat source.
- For peeled shrimp, scallops and calamari use a hot grill
- Tuna steaks should be seared on a hot grill and finished on a medium grill
- Whole fish should be cooked at a lower heat.
- All times in the guideline chart below reflect total cooking time.
To test for doneness, cut into the center of the fish at its thickest part. If it is opaque throughout but still moist, it’s done. Another test is to press the flesh; if soft, it’s not done; if hard and firm, it’s overdone; if firm but springs back, it’s done. Shellfish should also be just opaque and will be dry if overcooked.
These grilling times are approximate, so you need to keep a close eye on the fish to keep it from overcooking. Because it doesn’t hold heat, fish needs to be served immediately, hot off the grill.
Thickness | Weight | Grilling Time |
| Whole Fish | ||
| 1 to 1½ inches | ½ to 1 lb. | 12 minutes |
| 2 to 2½ inches | 3 to 5 lbs. | 20 to 30 minutes |
| 3 inches | 5 to 7 lbs. | 30 to 40 minutes |
| Steaks and Filets | ||
| ½ inch | 4 to 6 minutes | |
| ¾ inch | 6 to 8 minutes | |
| 1 inch | 10 minutes | |
| Shellfish | ||
| Shrimp | large | 4 to 6 minutes |
| Lobster | whole (1½ - 2 lbs.) | 8 to 10 minutes |
| Lobster | tail (10 ounces) | 8 minutes |
| Crab | whole (2 lbs.) | 10 minutes |
| Clams | medium | 6 to 8 minutes |
Cooking Method: Direct over medium heat
The trick with vegetables is getting them to cook through at the same time - not always an easy task since we frequently like to eat a variety of different veggies together but their grilling times vary widely. Following these guidelines should help. After a time or two you'll be able to judge how to apply them to your particular grill and preferred degree of doneness.
Make sure you marinade the veggies or brush them first with oil to prevent sticking. You may thread them on skewers, use a grilling basket or place them directly on the grill. Cook them in a closed grill and turn once, halfway through the cooking time.
Thickness | Grilling Time | |
| Scallions | ends trimmed | 5 minutes |
| Tomatoes | ½" slices | 5 minutes |
| Summer Squash | ¼" slices | 10 minutes |
| Zucchini | ¼" slices | 10 minutes |
| Eggplant | ¼" slices | 10 minutes |
| Asparagus | thick end trimmed | 10 - 15 minutes |
| White Mushrooms | whole | 10 minutes |
| Bell Peppers | 1" wide strips or rings | 10 minutes |
| Onions | ½" slices | 15 minutes |
| Potatoes | ¼" slices | 15 minutes |
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