Meat grilling guide for perfect results every time gas definition physics


Steaks can be cooked to any desired doneness, but for food safety reasons, make sure they are at least 140 F, or medium rare. Pork and lamb can be cooked to 145 F, according to information put out by the USDA. Ground meats—whether beef, turkey, or chicken—must be cooked to 165 F to kill bacteria. Grilling Charts

Grilling times depend on a few factors: the type of food, its thickness, and desired doneness. Once you fill in these blanks you can easily figure out approximately how long you need to keep the food on the grill; we say "approximately" because time is not always the best way to judge if food is done. Having a meat thermometer—or even the cooking probes that now come with many grills that are wirelessly connected through an app on your phone—is very helpful and will offer an almost foolproof method for testing doneness.

There are different methods when grilling steaks versus grilling roasts. To create that nice outer crust and visible grill marks on a steak, you need to sear it first, which means cooking it briefly over high heat. Then to bring the interior to the proper temperature—without charring the outside—the steak should be moved to a lower heat until the desired doneness is reached.

Searing should take 2 minutes for a 1-inch-thick steak and 4 minutes for 1 1/2 to 2 inches thick. (The cooking times for steak include the searing times and the steaks should be flipped halfway through the cooking time.) Most of the steak thickness listed is 1 inch—simply add 5 minutes cooking time for every 1/2 inch of thickness. For roasts, the cooking technique is an indirect heat, meaning you need to place the meat to the side of the fire and not above. The roast should be fat-side up; use a meat thermometer to test for doneness. Cut

Of course, this list wouldn’t be complete without mentioning hot dogs and hamburgers. Most hot dogs are packaged already cooked, so they only need a few minutes (5 to 7) on the grill to get hot and a bit of char. Hamburgers should be seared over high heat for 2 minutes on each side, and then add 2 to 3 minutes for every level of doneness (so add about 4 minutes for medium and 6 minutes for well done). Grilling Pork

Pork chops and steaks should be cooked over direct heat (although thicker cuts can be moved to indirect heat to finish cooking) and flipped halfway through. Roasts should be cooked over indirect heat, placed fat-side up, and cooked to medium (versus well done) for best results. For a tenderloin, cook as you would a steak (including searing) until the internal temperature reaches 145 F. Cut

When it comes to grilling any kind of poultry, everything except whole birds should be cooked over direct heat. Flip the poultry halfway through cooking time, and if you are adding a sauce to the chicken or turkey, do so in the last 10 minutes of cooking time. Make sure the whole birds are fully defrosted before grilling. Type

Cooking seafood often needs a bit more attention as a beautiful piece of fish can go from moist to dry in minutes and shellfish from tender to chewy in no time. Whether you are grilling fish steaks, fillets, whole fish, or shellfish, there are a few general rules to follow: For most fish and shellfish use a medium-hot grill; however, if cooking whole fish, grill over low heat while peeled shrimp, calamari, and scallops should be on a hot grill. Treat tuna steaks as you would a beef steak and sear it first, then cook over medium heat. Type