Grilling is a favorite summer pastime, and whether you realize or not, you might be doing it wrong.
Tim Robinson with ThermoWorks shares how to avoid these common pitfalls.
Grilled Chicken Breasts
Boneless, skinless chicken breasts
Salt and pepper, or other favorite dry spice rub
1. Preheat grill for direct, high heat.
2. Pat chicken completely dry with paper towels.
3. Butterfly the chicken breasts to make them an even thickness:
-Slice the chicken breast in half laterally and open it like a book.
-Place the butterflied chicken breast into a gallon-size zipper-lock bag and pound with a meat mallet to even out the thickness of the chicken breast.
4. Pat the chicken dry again with a paper towel, and apply a thin coat of vegetable to all sides of the chicken breast.
5. Season with salt and pepper or your favorite spice rub.
6. Place the chicken breast onto the grill.
7. Cook for about 3 minutes per side, flipping until the internal temperature reaches a food safe 165°F.
8. Remove the chicken from the grill and allow to rest for 5 minutes (covered) before slicing and serving.
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Grilled Sirloin Kebabs
2 lbs. Beef sirloin tips, cut into 1-½” to 2” cubes (try for uniformity of size)
¼ cup Olive oil
¼ cup Worcestershire sauce
3 tbsp. Soy sauce
1 tbsp. Lemon juice
1 tbsp. Mustard
3 Cloves of garlic, minced
1 tbsp. Honey
2 tsp. Freshly ground black pepper
1. Stir all marinade ingredients together until thoroughly combined.
2. Place cubed meat into a gallon-size, zipper-lock bag. Pour marinade over the meat.
3. Force all air out of the bag and seal it shut.
4. Place the meat into a container and refrigerate for 3-24 hours.
5. Pre-heat your grill while preparing kebabs.
6. Thread cubes of marinated meat onto skewers, leaving about ½” of space between each piece of meat. To prevent the meat cubes from rolling while grilling, use two skewers per kebab.
7. Place the prepared kebabs onto the grill over high heat. Flip the skewers every 3-4 minutes until they reach 128°F for medium rare, 138°F for medium, or 148°F for medium well.
8. Rest the kebabs covered for 10 minutes and serve.
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Thick steaks such as Ribeye or T-bone
Salt and pepper
1. Pat the steaks dry with paper towels.
2. Sprinkle salt and pepper on both sides and refrigerate for at least 1 hour (or up to overnight), uncovered (this is called “dry-brining”).
3. Set up a two-zone fire on your gas or charcoal grill, with all of the coals or gas flames on only one side.
4. Place the steaks on the indirect heat side of your grill (without coals or gas flames). Close the lid and allow the steaks to cook with indirect heat (circulating hot air) until the internal temperature of the steak reaches 100°F.
5. Transfer steaks to the direct heat side of the grill to sear (directly above the coals or gas flames).
6. Flip the steaks often to maintain even cooking.
7. Once an internal temperature of 125°F is verified, remove the steaks from the grill and let them rest for 10 minutes before serving. The final resting temperature should be 130°F for pink medium rare steaks.
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