|
|
| |
 |
Beef Steak
- Marinate less tender steaks such as flank for 6 hours to 24 hours.
- Tender steaks such as sirloin can be marinated 15 minutes to 2 hours, just to flavor the meat.
- Grill steaks over medium heat about 5 inches from the heat source.
- Cooking can take anywhere from 10 to 20 minutes, depending on thickness and desired doneness.
Ribs
- Boiling ribs for a couple of hours before marinating and cooking ensures tender grilled ribs.
- Both pork and beef ribs can be marinated for a couple of hours or overnight.
- Grill 1 to 2 hours, depending on rib type and grill.
Seafood
- Fish or shrimp need only 20 to 30 minutes to marinate; some larger thick filets can marinate an hour or more.
- Cook fillets until they flake easily with a fork and are opaque throughout, about 5 minutes per side per inch thickness. An internal temperature of 155° F is desired.
- Shrimp cook in about 4 minutes; baste with butter or oil to keep moist.
Chicken
- Marinate poultry pieces 30 to 60 minutes.
- If using tomato-based BBQ sauce, brush on during last 5 minutes of cooking to prevent burning the sauce.
- Estimate about 7 minutes per side for boneless breasts, bone-in legs about 20 minutes per side.
Vegetables
- All vegetables can be marinated in the refrigerator in an oil and vinegar based dressing or marinade for up to one day.
- Grill over medium heat, turning frequently, until crisp and tender. They should pierce fairly easily with a fork.
- If cooking hard vegetables like potatoes, briefly boil them before grilling to speed up grilling time or to ensure they will be done at the same time as softer vegetables if grilling together.
|
|
|
|
|
|
