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GRILLING ESSENTIALS - TIMING
Fish:
It's fragile and can fall apart easily so a fish basket is helpful and you can turn the fish easily. If you have no metal fish basket, grape leaves, banana leaves or corn husks all work well and add a little flavor.
Whole Fish or Fish Steaks:
Cook over hot coals for 10 minutes per inch of thickness, turning half way through. Make several large slashes on the outside of a whole fish to help it cook evenly.
Fillets: Cook 2-3 minutes per side - use a basket.
Kebabs: Cook over medium hot coals for about 5 minutes per side.
Large Shrimp: Skewer and cook over hot coals for 5-8 minutes per side.
Clams and Mussels: Cook over hot coals wrapped in foil - 6 to minutes for clams and 8-10 minutes for mussels.
Lobster and Crab: Kill, split and clean them, then grill them until the shells are a bright pink and the meat is opaque - 3 to 4 minutes per side for crabs and 6 to 8 minutes per side for lobster.
Beef:
Hamburgers: Sear on hot coals and cook for 5 minutes per side if you prefer rare to medium
rare. Cook over medium hot coals for about 10 minutes per side for well done.
Steaks: Sear 1 minute per side on hot coals, then cook 4 minutes per side for rare, 6-7 minutes for medium or 8 minutes for well.
Kebabs: Cook on medium hot coals for 3-4 minutes per side for rare, up to 6-7 per side for well done.
Whole Fillet: Cook a 2-3 pound whole fillet over medium hot coals for about 20 minutes (turn occasionally). Let rest 10 minutes before serving.
Poultry:
Check for internal temperature of 165-175 F for doneness.
Boned Chicken Breasts: 2-3 minutes per side over medium hot coals.
Chicken Halves: cook covered for about 30 minutes over medium hot coals. This works for a chicken split through the backbone and spread flat.
Whole Chicken: cook covered on medium heat for about 1.5 hours.
Mixed Chicken Parts: Sear pieces over hot coals, turning occasionally. Dark meat takes about 30 minutes and white takes about 15 minutes, so start the dark meat first.
Chicken Wings: cook directly over hot or medium hot coals for about 10 minutes per side.
Duck Breasts: Sear 1 minute per side and allow 3-4 minutes per side for rare or 5-6 minutes for medium.
Duck Halves: Cook covered for about 30 minutes over indirect heat and use the juices for sauce.
Lamb:
Chops: For 1/5" thick chops, sear both sides, then cook over medium hot heat for 4-5 minutes per side for rare, 5 minutes for medium and up to 8 minutes for well done.
Butter flied Leg of Lamb: Indirect cooks is great, cook over hot coals for about 20 minutes per side, turning once.
Lamb Breast or Ribs: Best cooked indirectly, covered over medium or low coals for about 1.5 hours or until the meat is crispy brown on the outside and most of the fat has dripped away.
Pork:
Loin or Rib Chops: For 1" chops, sear both sides and cook over medium hot coals for 6-8 minutes per side.
Spareribs: Cook covered over indirect heat over medium hot coals for 1-2 hours. Alternatively, parboil them and cook over hot coals for 10 minutes per side.
Sausages: Allow about 6-7 minutes per side over medium hot coals. |
