Celebrate BBQ Month | Bomgaars BLOG
Posted on 05/18/2021 at 10:50 AM by Kris Kegerize
From gas to pellet grills and the emerging flattops, the grilling process is unique to each person. You may prefer a hearty, bloody steak while your significant other must have it well done and partially charred. No matter how your family and friends enjoy your food, grilling temperatures are essential to know and master. Here are some quick tips to ensure each plate of grilled food comes out fantastic!
First, get a meat thermometer. Better to be safe than sorry, after all. How do you use this strange contraption? Simple, stick it deep into the center of your meat. Once it has reached the minimum temperature (see below), then continue however you wish. Be sure to take the temperature of both sides. If you ever wonder what the temperature settings are, check the manual that came with your grill.
- Beef (or Turkey) Burgers: 165ºF
- Chicken: 118ºF
- Pork: 145ºF
- Rare Steaks: 135ºF
- Medium-Rare Steaks: 140ºF
- Well Done Steaks: 150ºF
Remember: Chicken (and pork) should never be cooked rare. A common cause of food poisoning is undercooked chicken. Keeping them on longer is smarter.
Here are some tips for perfect grilling from BBQBARBEQUEGRILL.COM
- Cook 3 minutes on the first side, then flip, and cook:
- 4 minutes for medium-rare
- 3 minutes for rare
- If topped with cheese, cook about 2 minutes longer
- For well done, cook a little longer than 5 minutes on the second side
Cook about 5 minutes on the first side, then flip it and cook at a minimum, another 5 minutes on the other side.
Grill Temperature for Steak:
- Rare/Raw/Bloody Steak should be cooked to 135 Fahrenheit (or 57 degrees Celsius) on the first side, 4-5 minutes, then flip, and cook an additional 3 minutes. The thermometer should show an internal temperature of at least 135 before you remove the steak. Plate it, but let it sit for at least 3 more minutes before serving or adding any condiments.
- Medium Rare Steak should be cooked to 140 Fahrenheit (or 60 degrees Celsius), then flipped and grilled for about 5 to 7 minutes.
- Well done steaks should be cooked to at least 150 degrees Fahrenheit (or 66 degrees Celsius) and flipped, cooking for 8-10 additional minutes.
Pork chops should be cooked about 4 minutes on the first side, then flipped and cook on the other side for another 3 minutes. Chops can overcook easily, so don’t overdo it.
Scott Robers (scottrobers.org) suggests:
These general cooking times for grilled chicken:
- Breasts and wings, 15 – 20 minutes;
- Thighs and legs, 30 minutes;
- Chicken halves, 40 – 45 minutes;
- Whole chicken, 75 – 90 minutes.
- On individual chicken pieces, apply sauce and turn every 5 minutes. Whole birds, grill breast-side down and turn over after 45 minutes. Half birds, cook skin-side down for 5 minutes, and then flip over and grill for the remaining amount of time. If you’re in doubt, the chicken should read 170 to 175ºF on your meat thermometer.
- If you intend to eat the skin, rub the outside with some butter or oil and then lightly season it. It’ll give the chicken a nice, crispy, savory skin. Not eating the skin? Don’t season the outside, as it can’t penetrate the skin. Thin strips and specks of fat in a steak are called marbling.
These cooking times for grilled fish:
Salmon fillets, 6 – 8 minutes per side; Salmon or halibut steaks, 5 minutes per side; Trout fillets, 4 minutes per side; Small whole fish, 7 minutes per side; and Large fish, 15 minutes per side. If your entire fish is stuffed, give it a few extra minutes per side. Don't forget BBQ sauce or marinades to spice up your cooking!
Here are some great deals for you to up your grilling game!
Prices valid May 18-24, 2021
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