Grilling Question

[catharine]

Me again with another question about my new grill. What I would love to know is how you determine how long to cook food. I am sure I will get better with experience, but right now I am taking chunks out of food to check doneness, and I wind up with small pieces of meat.

I have a thermometer fork, but I am not sure if it works. Should I trust it. What is your best way of testing food for doneness?

Thanks so much [again]!

[Gail]

With a nice, hot grill we pretty much go with the 10 minutes-per-inch-of-thickness method. Even then, now and then a testing may still be still in order. With meats and chicken, you may also be able to tell by the juices-- if there's still blood, your food's still pretty raw (especially chicken.) Fish should flake easily when prodded with a fork, some things we just kind of eyeball.

Maybe those forks are a good idea. Dunno. We've always gotten by fine the way we do things...

[Jewel]

I don't know about anyone else, but we went out and spent $20 bucks on one of them new-fangled BBQ forks a few years back. Made the mistake of taking it on its maiden voyage at a BBQ we were throwing for about 6 people. It kept saying 'rare' or 'medium rare', so we left the steaks on a bit longer...and ended up apologizing to our guests for serving them the Kingsford Charcoal instead of the steaks! When we finally decided to cut into one to check it, there wasn't a bit 'o pink in the darned thing. It might have just been that one, or that brand, but I'll stick to that 10 minutes per 1" rule, which is what we used to follow before technology had a better way... http://www.cookinglight.com/bbs/biggrin.gif

[catharine]

What are the "guidelines" for fish/salmon/seafood. I know shrimp should be opague, but it was covered in sauce and I couldn't tell. I was so glad I wasn't cooking for company. We had salmon and shrimp *bits* http://www.cookinglight.com/bbs/biggrin.gif

Thanks for the input.

[Gail]

The same ten-minute rule works great on fish, and like I said, see if it flakes with a fork.

[JennieL]

The first time I used my grill I tried to make baked potatoes. The grill was way to hot and I ended up with 6 black bricks. My grill is so hot I never turn it about "low" and I check it frequently.

[Julie O]

My new Weber grill came with a small cookbook. For most meats, they recommend the 1" rule, with an ammendment. After it is cooked on each side for 3-5 minutes on high, the meat is cooked using indirect heat (hot grills on one side, turned off on the other, meat on turned off side). Only indirect heating for potatos, too. If you need more specifics, let me know.

[Gail]

Originally posted by Julie O:
My new Weber grill came with a small cookbook. For most meats, they recommend the 1" rule, with an ammendment. After it is cooked on each side for 3-5 minutes on high, the meat is cooked using indirect heat (hot grills on one side, turned off on the other, meat on turned off side). Only indirect heating for potatos, too. If you need more specifics, let me know.

Hi Julie,

I'm a little interested in this myself. Our Weber came with one of those, too, but frankly we've never tried the indirect method (we've had the same weber about 18 years...) Have you used it? And, if so, what do you think? Things have always worked so nicely using the direct method, we never bothered. But I have always been curious...

[SusanMac]

Speaking of shrimp "chips"....I never put shrimp or scallops directly on the grill because they both cook too fast and tend to stick to the grill. (and....they don't apply to the 1" rule)

I used to put them in a foil bag. Then someone got me a veggie cooker for the gril (from Crate & Barrel) and I love it!! Use it for shrimp, veggies and anything else small or cut up. It looks like a sauce pan, only it has holes on the bottom. you put your food inside, drizzle oil or whatever sauce/marinade you like, and place it directly on the grill. Yumm.

[Julie O]

I have been using the indirect method most of the time. Last weekend, I was cooking steak & forgot to move the steaks back to the cool part. They were much tougher than the others I've made. It did take less time.

Chicken is much better with indirect heat. Much moister.

It is important to start on the hot part of the grill on high, though, because otherwise it would take a long time to cook & you wouldn't have those nice grill marks.

[Gail]

Thanks, Julie. Maybe we'll give it a go that way.

[lanie]

Hi Julie - are talking about a 3 ring binder cookbook - we just got a new Weber as well - with the flavor bars - is that what you have? I am having a hard time doing the indirect method - do you get good results with a steak that way? What about chicken?
I have to say - this barbeque intimidates me and am a little sorry we purchased it - we were told it takes time to get used to - well we bought it end of last year - maybe we are moronic.......
Elaine http://www.cookinglight.com/bbs/wink.gif

[Leonard]

I agree with the majority of people. I got by the 10 minute rule and also the color of the juices and "feel" of the meat. I decided last year to use a instant read thermometer. What a mistake! We decided not to remove the meat from the grill until the thermometer registered the correct appropriate temp. Well, everything was overcooked and dried out! I'm done using that method of grilling. I think your eyes and fingers are the best judge.

[JJeannette]

There is also a "feel" test that is fun to try. I've had good luck with it, but it mostly applies to steaks. Put your thumb and first finger together; with your other hand feel the mound at the base of your thumb(thumb section of your palm)--that is "rare". Next finger and thumb--medium rare, third finger and thumb--medium and little finger and thumb--welldone. Once you get the feel, then when you prod the steak with tongs you can tell where your meat is doneness-wise.