BBQ
101
It's
BBQ time so when I ran across these tips I decided to share. (From May 2012 - dashrecipes.com)
Chicken
Grill
boneless, skinless breasts for 8-12 minutes on direct medium heat, covered,
turning once. Drumsticks or bone-in
thighs take 36-40 minutes (6-10 minutes on direct heat, plus 30 on indirect
heat). All chicken should be cooked to
an internal temperature of 165 degrees F.
Tomatoes
Slice
in half, then brush the cut sides with a little olive oil. Grill for 6-8 minutes over direct medium
heat, covered. Grill whole tomatoes for
8-10 minutes, turning a few times.
Thread cherry tomatoes on skewers, brush with oil, and grill for 2-3
minutes turning once.
Corn
on the Cob
Soak
in water for 15 minutes, then remove the husk and silk, or leave the husk on
(for moister corn) and remove the silk only from the tops of the ears. Either way, grill ears over direct medium
heat, covered - husked corn for 10-15 minutes and corn in the husk for 25-30
minutes.
Flank
Steak
Grill
a 3/4" steak weighing 1 1/2 - 2 lbs. for 8-10 minutes on direct medium
heat, covered, turning once. cook to a
temperature of 145 degrees F for medium-rare, 160 degrees F for medium, or 170
degrees F for well-done. Let steak rest
5-10 minutes before carving. Be sure to
slice very thin.
Hamburgers
Grilling
time varies by thickness. Make all of
your patties the same size so you only have to check one for doneness. In general, grill burgers for 8-10 minutes
over direct high heat, covered, turning once.
All burgers should be cooked to 160 degrees F.
Peaches
Slice
in half and remove the pit, then coat the cut side with a little olive oil or
nonstick cooking spray. Grill, cut side
down, over direct medium heat for 8 minutes.
Drizzle with honey before serving.
Grilled peaches will keep at room temperature for up to 2 hours.
Pineapple
Cut
into 1/2" thick slices or 1" thick wedges, then coat with a little
olive oil or nonstick cooking spray.
Thread onto wooden skewers that have been soaked in water for 30
minutes. Grill on direct medium heat,
covered, for 4-8 minutes. Drizzle with
honey to serve.
Shrimp
Peel
and devein the shrimp; you can leave the tails on or remove them. Grill for 2-4 minutes on direct high heat,
covered, turning once. Cooking time
depends on the size of the shrimp. You
want them to look opaque but not shriveled, a sign of overcooking.
