It’s summer, which means it’s grilling season! But sometimes it’s hard to know how long each type of food will take on the barbeque and if you’re grilling multiple kinds of food, it can get even more complicated! Don’t fret though, Forkly is here to help with our very own grilling guide to help you through these lazy hazy crazy days of summer.
Beef is often best grilled on direct, high heat. Red meat should be grilled to a minimum of 145°F, which will result in a medium-rare doneness. The general rule is to take it off the grill 5°F less than what you want the final temperature to be since it’ll continue to cook a bit as the meat rests.
Pork can be grilled differently, depending on what cut you’re cooking. Sausages, pork chops (boneless and bone-in), and tenderloin are best grilled on direct, high heat whereas ribs are best done low and slow. Ground pork (hello sausages!) should be grilled to a minimum internal temperature of 160°F according to the USDA. Other cuts should be cooked to a minimum of 145°F.
Chicken should be grilled on medium, indirect heat since you’re looking for it to cook evenly throughout, not to sear. Always check for a minimum internal temperature of 165°F. Remember, if you’re grilling ground poultry (like a chicken or turkey burger), it requires more time than a beef burger. I always use a meat thermometer to check because chicken is one of those meats that you need to be super careful with!
Seafood is delicious when done on the barbeque, especially if you’re adding a cedar plank into the mix! If you’re cooking a fish steak or fillet, high direct heat is best to keep it from sticking to the grill. However, if you’re cooking a whole fish, opt for indirect heat. A general rule for fish is 8-10 minutes per inch of thickness. The safe internal temperature for fish (and when it starts to flake perfectly) is 145°F.
Vegetables vary quite a bit in their required grilling time. The good news is that they’re not going to make you sick if you undercook them! Below are some time recommendations for our favorite grilling veggies, but it’s also easy (and safe!) to check whether they’re still crunchy by pulling on off the grill to test.
Alternatively, throw your favorite veg in a foil packet or grilling basket with some oil and spices and grill on medium heat, starting to check for doneness around the 10-minute mark. For a better chance of your veggie packets being perfectly done, put like-vegetables in the same packets instead of mixing very dense and very soft ones together. For example, don’t do potatoes and peppers wrapped up together!
There are many other things you can grill for meat-eaters, vegetarians, and vegans alike! For the vegan in your life, try marinating a piece of tofu and grilling on medium-high heat!
To have all of this information readily at your fingertips, download the full FREE grilling guide to stick on your fridge HERE!
