Food & Grilling tips
1. Great food
makes for a great barbecue! You can either provide all of the
food, or have a potluck-style barbecue, with each guest bringing
his/her favorite dish or favorite kind of beverage. As the
host/hostess of the barbecue, you should provide the food that will
be grilled (meat, vegetables, etc.). Always use high quality
ingredients for the freshest tasting foods.
2. Pick Produce
at the Peak of Perfection. Nowadays, most produce is a
vailable
all-year-round. However, each fruit or vegetable has a time of year
in which it is most flavorful and ripe.
So, what’s in season? The following helpful table is a list of some
of the most popular seasonal fruits and vegetables. Use it the next
time you go grocery shopping!
Seasonal fruit & Vegetable
guide
|
Season |
Produce |
|
|
|
Spring
 |
Apricots
Artichoke
Asparagus
Avocado
Carrots
Chives
Collards
Fennel
Mango
Mustard
greens
New
potatoes
Pineapple
Rhubarb
Spinach
Spring baby
lettuce
Strawberries
Snow peas
Sugar snap
peas
Vidalia
onions
Watercress |
|
|
Summer
 |
Beets
Blackberries
Blueberries
Broccoli
Corn
Cucumber
Eggplant
Green beans
Nectarines
Peaches
Plums
Raspberries
Summer
squash
Tomatoes
Watermelon
Zucchini
|
|
|
Fall
 |
Acorn
squash
Apples
Butternut
squash
Cauliflower
Figs
Garlic
Ginger
Grapes
Mushrooms
Parsnips
Pears
Pomegranate
Pumpkin
Sweet
Potatoes
Swiss chard
|
|
|
Winter
 |
Chestnuts
Grapefruit
Kale
Leeks
Lemons
Oranges
Tangerines
Radicchio
Radishes
Rutabaga
Turnips
|
|
3. Tips on
organic food. For many people, pesticides and
genetically-engineered foods are a concern. This is one of the many
reasons why organic foods are becoming more prevalent.
Pesticide
contamination levels vary with each type of produce. According to
the Environmental Working Group (EWG), the following is a helpful
list of the top 12 produce you should buy organic, and a list of the
top 12 produce that are the least contaminated of which
conventionally-grown is satisfactory, if organic is not readily
available. These lists are based on the results of thousands of
tests conducted between 2000 and 2004 by the U.S. Department of
Agriculture (USDA) and the U.S. Food and Drug Administration (FDA)
(Source URL:
http://www.ewg.org/node/8792):
12 Most Contaminated Fruits & Vegetables*
- Peaches (worst
/ highest pesticide load)
- Apples
- Sweet Bell
Peppers
- Celery
- Nectarines
- Strawberries
- Cherries
- Lettuce
- Grapes -
imported
- Pears
- Spinach
- Potatoes
*
produce that you should buy organic when possible
12 Least Contaminated Fruits & Vegetables:
-
Eggplant
- Broccoli
- Cabbage
- Bananas
- Kiwi
- Asparagus
- Sweet Peas -
frozen
- Mango
- Pineapples
- Sweet Corn -
frozen
- Avocado
- Onions (best /
lowest pesticide load)
4. Do it
buffet-style. At a barbecue, it’s ideal to set up a buffet
table. It will be easier for you and your guests if they serve and
help themselves. For a great event, make sure that your barbecue
spread is bountiful - include at least two to three items under each
food category (the categories being: Meats, Grilled Vegetables,
Sides, Breads, Desserts, and Beverages). A good variety of foods to
choose from will ensure that you will satisfy every guest.
Make sure every food
container on your buffet table has a lid to keep away unwanted bugs
like ants and flies. Plastic wrap and/or aluminum foil may also be
useful in protecting the food. Furthermore, keep any easily
perishable foods (i.e. potato salad made with mayonnaise) on ice.
5. It’s all about
flavor! To achieve a savory and authentic smoky flavor, roast
your meats and vegetables over a charcoal or wood fire. If you’re
using an electric or gas grill, and want to get that traditional
smoky flavor, marinate the foods that you will be grilling with
natural liquid smoke, which you may find at your local grocery store
and/or barbecue equipment and supply store.
6. Cooking
preparation, techniques and tips. Don’t grill frozen meat;
otherwise, the outside will burn before the inside is cooked. To
avoid food safety issues, thoroughly thaw your meat in the
refrigerator prior to grilling.
Make sure your
grill is sizzling hot before placing your meat so as to kill any
bacteria that may be on the grill. Also, a hot grill will create
beautiful grill marks, searing in the succulent juices for
perfect barbecued meat each and every time!
According to the American Institute for Cancer Research,
marinating your meat in citrus juice prior to grilling may
eliminate more than approximately 90% of the carcinogens (e.g.,
chemical substances known as heterocyclic amines or HCAs)
associated with grilling.
There are two main types of barbeque
techniques: grilling and smoking. Grilling involves cooking your
food over direct, high heat in a short period of time, as in a
matter of minutes. In contrast, smoking involves roasting the meat
over indirect heat during a much longer time period, which often
involves hours.
The following
helpful tables provide approximate grilling times for meat, seafood,
and produce.
Meat & seafood grilling
guide
|
Food |
Total Grilling Time (approximate)
|
|
Beef:
Flank Steak (¾-inch thick)
Ground beef patty (¾-1-inch
thick)
Kebab (1½-2-inch cubes)
Rib roast (boneless, 5-6 pounds)
(bone-in, 7-8 pounds)
Skirt steak (½-inch thick)
Steak - New York, T-bone (¾-inch
thick)
(1-inch thick)
(1¼-1½-inches thick)
(2-inches thick)
Tenderloin (4 pounds)
Veal loin chop (1-inch thick) |
8-10 minutes (over direct high
heat)
10-12 minutes (over direct high
heat)
5-7 minutes (over direct high
heat)
1½-1¾ hours (over indirect
medium heat)
3 hours (sear 15 minutes over
direct medium heat & grill 2¾ hours over indirect low heat)
4-5 minutes (over direct high
heat)
4-6 minutes (over direct high
heat)
6-8 minutes (sear 5-6 minutes
over direct high heat & grill 1-2 minutes over indirect high
heat)
10-14 minutes (sear 6-8 minutes
over direct high heat & grill 4-6 minutes over indirect high
heat)
14-18 minutes (sear 6-8 minutes
over direct high heat & grill 8-10 minutes over indirect
high heat)
45 minutes (sear 15 minutes over
direct medium heat & grill 30 minutes over indirect medium
heat)
6-8 minutes (sear 5-6 minutes
over direct high heat & grill 1-2 minutes over indirect high
heat) |
|
Lamb:
Chop (¾-inch thick)
Ground lamb patty (¾-1-inch
thick)
Kebab (1½-2-inch cubes)
Leg of lamb (butterflied, 3
pounds)
Rack of lamb (1½-2 pounds) |
8-12 minutes (over direct medium
heat)
10-12 minutes (over direct
medium heat)
5-7 minutes (over direct medium
heat)
30 minutes (sear 10 minutes over
direct medium heat & grill 20 minutes over indirect medium
heat)
20 minutes (sear 5 minutes over
direct medium heat & grill 15 minutes over indirect medium
heat) |
|
Poultry:
Chicken breast (boneless,
skinless, 6-8 ounces)
(bone-in, 10-12 ounces)
Chicken leg/thigh (bone-in)
Chicken (whole, 4 pounds)
Chicken wing (2 ounces)
Cornish game hen (whole,
unstuffed, 2 pounds)
Duck (whole, unstuffed, 6
pounds)
Duck breast (boneless, 10-12
ounces)
Ground chicken patty (½-inch
thick)
Ground turkey patty (½-inch
thick)
Turkey (whole, unstuffed, 10-12
pounds)
Turkey breast (boneless, 2
pounds) |
8-12 minutes
(over direct medium heat)
30-35 minutes (over indirect
medium heat)
30-35 minutes (over indirect
medium heat)
1-1½ hours (over indirect medium
heat)
16 minutes (over direct medium
heat)
1 hour (over indirect high heat)
40-45 minutes (over indirect
high heat)
10-12 minutes (grill 2-3 minutes
over direct low heat, and then 8-9 minutes over indirect
high heat)
10-14 minutes (over direct
medium heat)
10-14 minutes (over direct
medium heat)
2½-3½ hours (over indirect low
heat)
1 hour (over indirect medium
heat) |
|
Pork:
Baby back ribs (2 pounds)
Chop (boneless or bone-in,
½-inch thick)
(1-inch thick)
(1½-inch thick)
Ground pork patty (½-inch thick)
Loin roast (boneless, 2½-3
pounds)
(bone-in, 3-4 pounds)
Shoulder (boneless, 6 pounds)
Spareribs (3 pounds)
Tenderloin (¾-1 pound) |
3-4 hours (over indirect low
heat)
5-7 minutes (over direct high
heat)
8-10 minutes (over direct medium
heat)
12-14 minutes (sear 5 minutes
over direct high heat & grill 7-9 minutes over indirect high
heat)
10-14 minutes (over direct
medium heat)
45-50 minutes (over direct
medium heat)
1¼- 1½ hours (over indirect
medium heat)
6-7 hours (over indirect low
heat)
3-4 hours (over indirect low
heat)
15-20 minutes (over direct
medium heat) |
|
Venison:
Steak (½-inch thick) |
10-12 minutes (over direct
medium heat) |
|
Seafood:
Clam
Fish (fillet or steak, ¼-inch
thick)
(½-inch thick)
(1-inch thick)
(whole, 1 pound)
(whole, 2 pounds)
(whole, 3 pounds)
Lobster tail (8-ounces)
Mussel
Oyster
Scallop (1-1½ ounces)
Shrimp (1-1½ ounces)
Squid |
6-8 minutes (over direct high
heat)
3-5 minutes (over direct high
heat)
6-8 minutes (over direct high
heat)
10-12 minutes (over direct high
heat)
15-20 minutes (over indirect
medium heat)
20-30 minutes (over indirect
medium heat)
30-40 minutes (over indirect
medium heat)
8-10 minutes (over direct medium
heat)
5-6 minutes (over direct high
heat)
3-4 minutes (over direct high
heat)
4-6 minutes (over direct high
heat)
2-4 minutes (over direct high
heat)
4-6 minutes (over direct high
heat) |
Produce grilling guide
|
Produce |
Total Grilling Time (approximate)
|
|
Acorn squash (halved,
lengthwise) |
40-60 minutes (over indirect
medium heat) |
|
Apple (½-inch thick slices) |
6-8 minutes (over indirect
medium heat) |
|
Artichoke (halved, lengthwise)
|
60-70 minutes (grill 30-35
minutes over indirect medium heat, and then 30-35 minutes
over direct medium heat) |
|
Asparagus (½-inch diameter)
|
6-8 minutes (over direct medium
heat) |
|
Beet (¼-inch thick slices) |
15 minutes (over direct medium
heat) |
|
Bell/Chili pepper (whole)
(halved)
(¼-inch thick slices) |
10-15 minutes (over direct
medium heat)
8-10 minutes (over direct medium
heat)
6-8 minutes (over direct medium
heat) |
|
Carrot (1-inch diameter) |
7-11 minutes (steam 4-6 minutes
& grill 3-5 minutes over direct high heat) |
|
Corn (husked)
(in husk) |
10-15 minutes (over direct
medium heat)
30 minutes (over direct medium
heat) |
|
Eggplant (½-inch thick slices)
|
8-10 minutes (over direct medium
heat) |
|
Fennel (¼-inch thick slices)
|
10-12 minutes (steam 4 minutes &
grill 6-8 minutes over direct medium heat) |
|
Fig (whole) |
15 minutes (over indirect medium
heat) |
|
Garlic (whole) |
45-60 minutes (over indirect
medium heat) |
|
Japanese eggplant (halved,
lengthwise) |
8-10 minutes (over direct medium
heat) |
|
Mushroom (whole - button,
cremini or shiitake)
Portobello/Portabella (whole) |
10-12 minutes (over direct
medium heat)
10-15 minutes (over direct
medium heat) |
|
Onion (halved)
(¼-½-inch thick slices) |
35-40 minutes (over indirect
medium heat)
8-12 minutes (over direct
medium heat) |
|
Peach (halved) |
10 minutes (over indirect medium
heat) |
|
Pineapple (½-inch thick slices)
|
10-12 minutes (over indirect
medium heat) |
|
Potato (Russet, whole)
(Russet, ½-inch thick slices)
New (halved)
Sweet (whole)
Sweet (¼-inch thick slices) |
45-60 minutes (over indirect
medium heat)
15-16 minutes (over direct
medium heat)
15-20 minutes (over direct
medium heat)
50-60 minutes (over indirect
medium heat)
12-14 minutes (over direct
medium heat) |
|
Prickly pear pad/nopal (whole)
|
10-12 minutes (over direct
medium heat) |
|
Scallion/Green onion (whole)
|
3-4 minutes (over direct medium
heat) |
|
Tomato (plum, whole)
(plum, halved) |
8-10 minutes (over direct medium
heat)
6-8 minutes (over direct medium
heat) |
|
Yellow squash (halved,
lengthwise)
(½-inch thick slices) |
6-8 minutes (over direct medium
heat)
5-7 minutes (over direct medium
heat) |
|
Zucchini (halved, lengthwise)
(½-inch thick slices) |
4-6 minutes (over direct medium
heat)
3-5 minutes (over direct medium
heat) |
TYPES OF WOOD
Differe
nt types of
wood (e.g., hickory, mesquite, apple, maple, pecan, oak and cherry)
will give your foods a delightfully distinct flavor. If you have any
of these trees in your backyard, you can conveniently prune some of
the branches, leave them out to dry, and
then put them in your barbecue pit. Otherwise, wood can
be purchased at your local firewood supply store and/or home supply
store.
The following
helpful table provides a list of the varieties of wood that best
compliment a particular type of food in terms of flavor.
wood Smoke flavor guide
|
Type of Wood |
Complimentary Food |
|
Alder |
Seafood
|
|
Apple |
Pork,
chicken |
|
Black
Walnut |
Beef, game
(i.e. venison) |
|
Cedar |
Seafood,
poultry |
|
Cherry |
Beef, lamb,
pork, poultry |
|
Citrus |
Seafood,
poultry |
|
Grapevines
|
Poultry,
game, lamb |
|
Hickory
|
Beef, pork,
poultry |
|
Maple |
Pork,
poultry |
|
Mesquite
|
Beef |
|
Mulberry
|
Pork,
poultry |
|
Oak |
Beef, lamb,
pork, poultry, game, seafood |
|
Orange |
Seafood,
poultry |
|
Peach |
Seafood,
poultry |
|
Pear |
Seafood,
poultry |
|
Pecan |
Seafood,
poultry, pork |
|
Sassafras
|
Pork,
poultry, lamb |
The burning rate of
each of the aforementioned types of wood varies. In this case, it is
often beneficial to mix your wood chips with charcoal to achieve an
optimal, even burning rate, temperature, and the desired amount of
smoke. However, there is no right or wrong - it really depends on
your preference. You may use a 50:50 mixture of wood and charcoal,
pure wood, pure charcoal, or any combination thereof. Practice makes
perfect - the more you barbecue, the more you will find what you
like, and what works best for you.
Other sources that
produce a delightful smoke flavor for when grilling include:
- Cornhusks,
corncobs, and hay – produce a swe
et, smoky flavor
- Herbs – create
a fragrant aroma
- Seaweed – add
a distinct ocean flare
-
Shells of nuts (e.g., pecans, walnuts, hazelnuts, peanuts, almonds, etc.) –
produce an earthy, nutty flavor
Note: Don’t use pine (coniferous)
wood; such wood contains tar and resins that, when burned, imbue
undesirable flavors into the meat.
7. It looks good,
but is it done yet? The only surefire way to know whether a
particular food is safe to eat is to take its internal temperature
with a food thermometer. The following helpful table provides a list
of proper internal temperatures for safe cooking. (Note: Insert the
food thermometer into the thickest part of the food, away from bone,
gristle/cartilage, or fat).
Safe internal food
temperature guide
|
Food
|
Internal
Temperature (F) |
|
Ground
Meat & Meat Mixtures:
Beef, Lamb,
Pork, Veal
Chicken,
Turkey |
160°
165° |
|
Fresh
Beef, Lamb, Veal:
Medium rare
Medium
Well done
|
145°
160°
170° |
|
Poultry:
Chicken &
Turkey (whole)
Poultry
parts
Duck &
Goose (whole)
Stuffing
(cooked alone or in bird) |
165° - 180°
165° - 180°
165° - 180°
165° |
|
Fresh
Pork:
Medium
Well done |
160°
170° |
|
Ham:
Fresh (raw)
Pre-cooked
(to reheat) |
160°
140° |
|
Eggs &
Egg dishes:
Eggs
Egg dishes
|
Cook until
yolk & white are firm
160° |
|
Seafood:
Fin fish
Crab,
Lobster, Shrimp
Clams,
Oysters, Mussels
Scallops
|
145° - or
until opaque and flakes easily
Cook until
flesh is pearly & opaque
Cook until
shells open
Cook until
flesh is milky white or opaque & firm |
|
Leftovers & Casseroles |
165° |
Source:
United States Department of Agriculture, Food Safety and Inspection
Service, May 2008, URL:
http://www.fsis.usda.gov/Fact_Sheets/Use_a_Food_Thermometer/index.asp#chart;
and Partnership for Food Safety Education, URL:
http://www.fightbac.org/content/view/93/2/
Other Helpful Tips:
Prepare most of your food in advance of the day of the ba
rbecue. You
don’t want to spend a lot of time cooped up in the kitchen on the
day of the cookout, and not only delay serving your guests, but
neglect your hosting duties. Additionally, the main focus at the
barbecue event should be the grilling of the meats and/or
vegetables. The smoky aroma of barbecued meats and the sweet
sizzling sounds should be the center of attention!
If someone will be
helping you in the kitchen while you are grilling outside, another
great tip is to use a handheld, portable walkie-talkie (a two-way
radio transceiver) to communicate with each other. That way, things
will go a lot smoothly, and you will not have to rush back and forth
between the kitchen and the outdoor grill. Otherwise, if you focus
your attention away from the grill, even for a minute, you could
risk burning the food!
You can find and
purchase walkie-talkies at electronic stores such as RadioShack,
Circuit City, Office Depot and Best Buy. Popular walkie-talkie
brands include Motorola and Midland.
For further
information and guides on food preparation,
see
Conversion Tables & More.
