Char-Broil Great Book of Grilling E-Book

Editors of Creative Homeowner

• Herausgeber: Creative Homeowner
• Kategorie: Lebensstil
• Sprache: Englisch
• Veröffentlichungsjahr: 2020

Seitenzahl: 385

Beschreibung

Get outside and join the fun with hundreds of easy-to-follow recipes from America's favorite grill brand. Char-Broil® Great Book of Grilling is the definitive cookbook and how-to guide for everyone who loves preparing meals in the great outdoors. Live it up with sizzling burgers, succulent steaks, lip-smacking ribs and savory seafood that will have family and friends hollering for more!- 300 easy-to-follow recipes for appetizers, main courses, sides, veggies, marinades and even desserts.- Backyard-tested grilling, barbecuing, brining and smoking techniques.- Favorite tips for the juiciest steaks, roasts, ribs, chops, wings, shrimp, kabobs and more.- Advice for great results on charcoal and gas grills, grill rotisseries, infrared cookers and The Big Easy® Oil-less Turkey Fryer.

Leseprobe

TOP10PICKS

COMFORT FOOD RECIPES

1 Smoky Grilled Meat Loaf

2 Better-Than-Mom’s Mac & Cheese

3 Smoked Beef Chuck Pot Roast

4 Fried Ham

5 Double-Grilled Stuffed Potatoes

6 CB’s Grilled Vegetable & Sausage Soup

7 The Big Easy® Coffee-Brined Beef Roast

8 Drunken Pork Chops

9 CB’s Grilled Chicken Cacciatore

10 Wisconsin-Style Brats ’n Kraut

SUMMERTIME PARTY RECIPES

1 Crowd-Pleasing Nachos

2 Grilled Tri-Tip Shish Kebabs

3 Tomato-Mozzarella-Polenta Burgers

4 CB’s Tailgate Cheesesteaks

5 Beer-Basted Baby Back Ribs

6 Grilled Brats

7 Pineapple Habanero Chicken Wings

8 Mini Tequila Lime Shrimp Tacos and Pineapple Salsa

9 Beer-Can Chicken

10 Spicy Grilled Fries

WORLD CUISINE RECIPES

1 Scotch Eggs on the Grill

2 Mojo Cuban Sandwiches

3 Jamaican Jerk Burgers

4 Philippine-Inspired Pork Lettuce Wraps

5 Catalan Grilled Chicken Legs

6 Grilled Pork Panzanella

7 Grilled Beef Tacos with Avocado Salsa

8 Spicy Thai Pork Kebabs

9 Asian Chicken Wings

10 Greek Pork Loin Roast

MAKE-YOU-WANT-TO-EAT-VEGGIES RECIPES

1 Garlic-Grilled Portobellos

2 Hot Corn Dip

3 Garlic-Roasted Sweet Potatoes with Arugula

4 Roasted Asparagus with Cherry Tomatoes, Garlic & Olive Oil

5 Grilled Corn with Sun-Dried Tomato Pesto

6 Creamy Zucchini & Garlic

77 Grilled Stuffed Tomatoes Caprese

8 Honey-Grilled Cauliflower

9 CB’s Cucumber Salad

10 Grilled Eggplant with Cheese

Copyright © 2018 Creative Homeowner

This book may not be reproduced, either in part or in its entirety, in any form, by any means, without written permission from the publisher, with the exception of brief excerpts for purposes of radio, television, or published review. All rights, including the right of translation, are reserved. Note: Be sure to familiarize yourself with manufacturer’s instructions for tools, equipment, and materials before beginning a project. Although all possible measures have been taken to ensure the accuracy of the material presented, neither the author nor the publisher is liable in case of misinterpretation of directions, misapplication, or typographical error.

Creative Homeowner® is a registered trademark of New Design Originals Corporation.

The Big Easy®, Brush Hawg®, CB940®, TRU-Infrared™, Kamander®, Patio Bistro®, Kettleman™, Signature™, and Char-Broil® Quantum® are registered trademarks of Char-Broil®, LLC. SpiceStick™ and Sizzle on the Grill™ are pending trademarks of Char-Broil®, LLC.

Nutella® is a registered trademark of Ferrero.

Tabasco® is a registered trademark of the McIlhenny Company.

Heinz 57 Sauce is a product of the H.J. Heinz Company.

Sugar in the Raw® is a registered trademark of Cumberland Packaging Corp.

Char-Broil®Great Book of Grilling

Vice President–Content: Christopher Reggio; Editor: Laura Taylor; Design: Wendy Reynolds; Index: Elizabeth Walker

Print ISBN 978-1-58011-801-9eISBN 978-1-60765-507-7

Library of Congress Cataloging-in-Publication Data

Names: Taylor, Laura, editor.

Title: Char-broil great book of grilling / editor, Laura Taylor.

Description: Mount Joy, Pa : Creative Homeowner, [2018] | Includes bibliographical references and index.

Identifiers: LCCN 2018000006 | ISBN 9781580118019 (pbk.)

Subjects: LCSH: Outdoor cooking. | LCGFT: Cookbooks.

Classification: LCC TX823 .C47 2018 | DDC 641.5/78—dc23

LC record available at https://lccn.loc.gov/2018000006

We are always looking for talented authors. To submit an idea, please send a brief inquiry to [email protected].

Creative Homeowner®, www.creativehomeowner.com, is an imprint of New Design Originals Corporation and distributed exclusively in North America by Fox Chapel Publishing Company, Inc., 800-457-9112, 903 Square Street, Mount Joy, PA 17552, and in the United Kingdom by Grantham Book Service, Trent Road, Grantham, Lincolnshire, NG31 7XQ.

Photo Credits

Photos courtesy of Char-Broil except as noted below.

Glenn Moores: 9; 20–22; 23 (top left and top right); 61; 67; 70; 74–76; 93–95; 98-99; 110–111; 115–121; 126–128; 130; 132–136; 138–142; 145–148; 154–157; 182; 187; 194; 196–197; 199; 215; 224–230; 235–236; 243; 247; 254; 260; 263–265; 284–285; 288–291; 295 (bottom); 297; 298 (bottom); 302; 305–306; 311–313; 321; 325 (top)

Freeze Frame Studio: 31–52; 66; 68–69; 71–73; 82–92; 100–109; 149–151; 158; 181; 183–186; 188–193; 195; 198; 216; 222–223; 231–234; 237–242; 244–246; 248–253; 258–259; 261–262; 266–283; 286–287; 292; 295 (top); 296; 298 (top); 299–301; 303–304; 307–310; 314; 316 (bottom); 318–319; 325 (bottom); 326 (top); 326 (bottom)

iStock: dutchicon (15 bottom food icon); dutchicon (16); dutchicon (17);

Shutterstock: Victoria Sergeeva (inside cover illustrations); Syda Productions (4); from my point of view (8 bottom right); Masterchief_Productions (13); RedKoala (15 top food icon); Brent Hofacker (29); Brent Hofacker (62); Joshua Resnick (65); Darryl Brooks (77); Bochkarev Photography (78); Hannamariah (79); Lisovskaya Natalia (80); julie deshaies (81); Susan Stevenson (96); Wiktory (123); David P. Smith (124–125); Joshua Resnick (129); BGSmith (143); nioloxs (144); gkrphoto (152); a katz (153); jdwfoto (159); zi3000 (160); a katz (161); farbled (174); Charles Brutlag (175); Duplass (176); MaraZe (177); Brent Hofacker (178); Razmarinka (179); Rabbitti (180); Africa Studio (200); msheldrake (209); Bochkarev Photography (210); Africa Studio (211); Bochkarev Photography (213); Tatyana Malova (214); Ryzhkov Photography (220); Africa Studio (221); Ruslan Mitin (257); jmattisson (316 top); picturepartners (317); Olga Miltsova (320); Maks Narodenko (322); divinecusine (323 top); Michelle Lee Photography (323 bottom); Hans Geel (324 top); Kozlenko (324 middle); Anna81 (324 bottom); martin garnham (326 middle); Africa Studio (328 top); Jade Y (328 bottom); FeellFree (329 top); Acter (329 bottom)

Acknowledgments

This book is dedicated to everyone who loves to cook outdoors. Whether you favor using a traditional gas or charcoal grill, the modern digital electric smoker, or the oil-less Big Easy®, you’ll enjoy discovering the delicious recipes and expert techniques in this book. Take your grill game to the next level!

Contents

CHAPTER 1

COOKING OUTSIDE

CHAPTER 2

APPETIZERS & SNACKS

CHAPTER 3

BEEF, LAMB & VEAL

CHAPTER 4

PORK

CHAPTER 5

POULTRY

CHAPTER 6

SEAFOOD

CHAPTER 7

VEGETABLES, SIDES & SALADS

CHAPTER 8

DESSERTS

CHAPTER 9

MARINADES, SAUCES & RUBS

Resources

1

Cooking Outside

People get a little bolder and more wild in summer. You’ve got things going on kebabs, things cooking on the bone. There’s something about standing over a grill or outside with the family that inspires us.

–Guy Fieri

The material in this chapter and several recipes throughout the book were contributed by Barry “CB” Martin, host of the Guys in Aprons website (www.guysinaprons.com).

Grilling, Barbecuing & Smoking: What’s the Difference?

It’s All About the Heat

Infrared Cooking: What Is It & How Does It Work?

Caring for Your Grill

Grill Safety

Beef & Lamb Cooking-Temperature Table

Poultry Cooking-Temperature Table

Pork Cooking-Temperature Table

Standard Terminology & Temperature Guidelines

Grilling Temperature Guidelines

Rotisserie Temperature Guidelines

Fish & Seafood Cooking Temperatures & Times

Roasting Temperature Guidelines

Smoking Temperature Guidelines

Grilling & BBQ Essentials

Backyard Cooking Tips

GRILLING, BARBECUING & SMOKING:WHAT’S THE DIFFERENCE?

Many people mistakenly refer to any type of cooking on their grill as “barbecuing,” but that’s not entirely correct. Let’s compare the outdoor cooking techniques needed for the recipes in this book.

GRILLING

Grilling involves quickly cooking individual portions of food at relatively high temperatures over a direct heat source. The first step in many grilling recipes is to sear the meat over high heat—between 350°F and 550°F. The higher heat browns the outside of smaller cuts of meat, sealing in juices that would be lost if the meat were cooked more slowly. My mother did this before placing a roast in the oven, and I do it every time I grill a steak. Cast-iron grates on a grill are also highly conductive, which significantly aids the searing process.

Once food is seared, you’ll often finish cooking over indirect heat on another part of the grill. The reason food can continue to cook this way is that there’s still plenty of heat generated by one or more of these sources: (1) convective heat from air heated by the fire; (2) conductive heat from the grill grates; and (3) radiant heat produced by either a charcoal or an infrared gas grill.

BARBECUING

Barbecuing is a slower way of cooking large portions of meat or poultry using an indirect source of heat at a lower temperature (usually between 225°F and 350°F). It takes time, but your end result is tender and juicy.

Here’s the science behind barbecuing: when meat is placed away from the heat source, it cooks by “bathing” in the hot air—or convective heat—generated by the fire. Another way you might describe barbecuing is slow roasting at low temperatures. Cuts of meat that benefit from this type of cooking, such as pork shoulder and beef brisket, have a high ratio of collagen in the meat. (Translation: They’re tough.) Slow cooking with indirect heat works magic on these cuts, breaking down the dense collagen and adding tenderness and flavor.

GRILLING is a quick way to both sear and add a smoky flavor to vegetables, steaks, and chicken.

BARBECUING “low and slow” works best for large, less-tender cuts of meat, such as pork shoulder.

IT’S ALL ABOUT THE HEAT

Infrared heat generated by a well-prepared charcoal fire.

The roots of modern grilling go back to prehistoric times when our ancestors placed a chunk of meat on a stick and held it in the fire. Judging by the number of people who love outdoor cooking today, there’s something in the way the intense heat crisps the meat’s surface that still appeals to our deeply rooted DNA.

While we’ve refined the caveman’s cooking tools and techniques a bit over the ensuing eons, there are certain things that haven’t changed. The most important of these is the management of heat. This is probably the most basic skill required of any good cook, whether they’re preparing a meal in the kitchen or the backyard. But because this book is about outdoor cooking, let’s start with some basic facts about the heat we use to grill, barbecue, and smoke food.

In outdoor cooking, the heat source we use most often is fire. Whether its source is the propane in a gas grill, the charcoal in a smoker, or the logs on a campfire, fire produces heat; and we can harness that heat to cook foods to our delight.

Fire requires three things to burn: combustible material, a supply of oxygen, and a source of ignition. There are many materials that can burn; yet only a few—such as wood, charcoal, and propane or natural gas—are suitable for cooking food.

Outdoor cooking enthusiasts often refer to heat as either direct or indirect. The most popular form of direct-heat cooking is grilling, which means cooking food directly over the heat source, usually at high temperatures. We typically grill steaks, chops, burgers, and fish. We can also use a grill’s indirect heat to cook food more slowly and at lower temperatures further away from the heat source. Whole chickens, briskets, roasts, and other large cuts of meat are usually cooked by this method, which we generally call barbecuing.

SMOKING with wood or charcoal on a charcoal grill such as Char-Broil’s CB940X uses indirect heat.

Talk to any long-time outdoor cooking enthusiast and sooner or later you’re going to hear the phrase “low and slow.” In fact, it’s pretty much the official motto of all barbecuing. “Low” refers to temperature—generally between 225°F and 350°F. “Slow” means the time it takes to cook the food. Simply stated, “Good eating comes to those who cook low and slow.”

SMOKING

Smoking is the process of cooking food on or near an open fire made from materials such as wood or charcoal. The fire releases particles of these materials into the smoker that impart a unique flavor to the meat. The more these materials smolder and generate smoke, the greater the number of particles to flavor the food. Cooking at temperatures between 140°F and 225°F is called hot smoking.

If the smoke passes through a cooling chamber and comes into contact with the food at a temperature of around 45°F, you are cold smoking the food. (Note: Cold-smoked food isn’t actually cooked, it’s simply being slow-cured and flavored.)

When moisture is added to the smoker to increase its humidity level, it is called wet smoking. A simple pan of water is placed away from direct heat inside the grill or smoker. If desired, you can use fruit juice or wine instead of water, or add these liquids to the water for an additional flavor boost.

ROTISSERIE COOKING

Rotisserie cooking involves skewering a large piece of meat or poultry on a rotating spit set over your grill’s heat source. The spit, usually driven by an electric or battery-powered motor, turns at a constant speed to allow for even cooking over the entire surface of the food. Rotisserie cooking is best for large roasts, whole poultry, and pork.

To check for doneness with rotisserie-grilled food, stop the rotisserie motor and insert an instant-read meat thermometer into the deepest part of the food. To avoid overcooking the food, check the temperature about 15 to 20 minutes before the final estimated cooking time. Always use heat-resistant gloves when removing the rotisserie spit rod from the grill because it can get very hot.

ROTISSERIE cooking is ideal for evenly cooking large roasts, whole poultry, lamb, and pork.

INFRARED COOKING: WHAT IS IT & HOW DOES IT WORK?

Infrared is a natural form of radiant heat we’ve all experienced in our daily lives. The warm rays of the sun are transferred to your skin by infrared heat waves. And if you’ve ever made “sun tea,” you’ve brewed it using the sun’s infrared heat.

Charcoal has been used to cook food for centuries and is still prized by some folks today for the flavor it imparts to food. But I bet that many don’t realize that it’s the infrared heat produced by a charcoal fire that helps food retain its juiciness and flavor. However, charcoal fires require a little more time and effort to adequately prepare them for grilling.

With the introduction of an affordable line of gas grills equipped with infrared, Char-Broil has made the technology used for decades by professional chefs available to backyard grillers. You’ll find this exciting technology in Char-Broil’s Quantum and RED grills, as well as The Big Easy, Char-Broil’s new infrared turkey fryer that cooks without using a drop of oil.

HOW IT WORKS

Infrared heat is a great way to cook because it can generate high temperatures for quicker cooking and searing—up to two times greater than traditional grills. The infrared waves start to cook the food the instant they reach its surface, quickly creating a sear on the meat that locks in moisture and creates exceptional browning. Char-Broil’s infrared cooking systems offer a wide temperature range, from high-heat searing to “slow and low” barbecuing and rotisserie grilling. Because most flare-ups are eliminated, you can simply drop unsoaked wood chips between the grill grates to create a slow-cooked smokehouse flavor in a fraction of the time, using one-third less fuel than standard convection gas grills.

INFRARED COOKING TIPS

Experience with your new infrared grill will help you determine what temperatures and cooking times deliver the best results. At first, you may want to adjust your regular cooking times. If you have cooked on a charcoal fire, this should be fairly easy to do. If you are more familiar with cooking on a regular convection gas grill, reduce the heat settings you normally use by at least 30 percent, and the cooking time by about 50 percent. Here are some other ideas that will help you master infrared cooking:

■ Coat each piece of meat, fish, or poultry with a light spray of high-heat oil, such as canola.

■ Plan your cooking according to technique, required times, and the best use of the grill surface. For example, steaks can be seared over high heat then finished over medium or low heat. Begin with steaks you intend to cook to medium doneness, and end with those you want rare.

NO-OIL “DEEP FRYING”

Deep-fried turkey is the juiciest, tastiest, most crisp-skinned bird you’ll ever eat. The Big Easy is an oil-less way to “fry” a turkey using infrared technology. Turkeys cooked in The Big Easy are prepped the same way as for traditional fryers. One of the many bonuses of The Big Easy, however, is that you can use dry rubs and seasonings on the outside of the bird.

THE BIG EASY is a safe, easy, and delicious way to cook fried turkey, rotisserie-style chicken, BBQ pork, roast beef—even vegetables.

CARING FOR YOUR GRILL

Let’s face it—it’s easier to clean up after you finish cooking when the weather’s nice. But when it’s cold and dark outside, it’s tempting to just run back into the house—balancing a plate of hot food while dodging the raindrops—rather than clean the grill.

Excuses. Excuses. We’re all just lazy sometimes. Here are a few tips and tricks that will come in handy. Of course, be sure to check the manufacturer’s directions for your grill before trying any of these.

WHY CLEAN?

If it’s been a while since you last cleaned your cooking grates, here’s a tip that could save you time and actually get your grates a lot cleaner. Place either a half-sheet aluminum pan or double layers of heavy-duty aluminum foil on the grates; close the lid; and turn the heat to the highest setting. (This method traps heat, causing the grill temperature to rise to between 500°F and 600°F). Let the grates “cook” for about 25–30 minutes. The crud should mostly burn off and, with a light scrape from your grill brush, it all goes into the trash. Beautiful!

GRILL RACKS AND GRATES

Before and after each use, you should burn off any excess grease and food that has accumulated on your grates. Turn the grill to high, and close the lid. Leave it on for around 15 minutes; this should turn most debris to ash. When grates have cooled, scrub with a cleaning brush or pad, and they should be as good as new.

Char-Broil Cool Clean Brush

Stainless-Steel Grates. Stainless-steel grates should be cleaned regularly with a heavy-duty grill brush. You can occasionally soak the grates in a mixture of water and vinegar. Periodically, remove the grates, and brush them off or lightly bang them together to remove burnt-on debris. Apply vegetable oil after cleaning to help prevent rusting.

Cast-Iron Grates. Treat your cast-iron grates the way you would a favorite cast-iron pan. To prevent rusting, cast iron should be seasoned frequently, particularly when your equipment is new. If rust occurs, clean with a heavy brush. Apply vegetable oil or shortening, and heat to season the grates. Note: Certain grills have cast-iron grates coated with porcelain. The porcelain helps prevent rust and eliminates the need for seasoning.

Porcelain Wire Grates. There are special brushes on the market, such as Char-Broil’s Brush Hawg, that can clean porcelain grates without scratching. After you finish cooking, turn heat to high for approximately 5 minutes; then use the brush to clean the grates after the grill has cooled.

EXTERIOR SURFACES

For painted surfaces, warm soap and water work best. Some manufacturers offer an assortment of products for cleaning stainless-steel grills, from daily maintenance sprays and wipes to solutions that completely restore your grill’s finish. Stainless-steel grills will develop rust if they are not protected from the outdoors. Check your owner’s manual for detailed cleaning instructions.

KEEP COLD FOODS COLD AND HOT FOODS HOT

Uh, oh! Did you forget to defrost that package of chicken thighs you were going to grill for dinner? Should you run hot water over it to thaw it quickly? What if you remembered to take the chicken out of the freezer but left the package on the counter all day while you were at work?

Both of these scenarios are bad news. As soon as food begins to defrost and become warmer than 40°F, any bacteria that may have been present before freezing can begin to multiply. So, even though the center of those chicken thighs may still be frozen as they thaw on the counter, the outer layer of the food is in the danger zone. Maintain the temperature of frozen foods at under 0°F, and raw, unfrozen foods at under 40°F.

For hot foods, the minimum safe-holding temperature is above 140°F. Food can certainly pass through this temperature zone during cooking, but if it does not rise above 140°F, you are flirting with bacteria growth that will make you sick. Use an accurate meat thermometer.

As a rule of thumb, veal, beef, pork, and most seafood should be cooked to at least 145°F; ground beef, pork, lamb, and veal should be cooked to at least 160°F; chicken and turkey breasts, as well as ground poultry, should be cooked to at least 165°F.

THE BIG THAW

There are three safe ways to defrost food: in the refrigerator, in cold water, and in the microwave.

Refrigerator Thawing

Planning ahead is the key. A large frozen turkey requires at least a day (24 hours) for every 5 pounds of weight. Even a pound of ground meat or boneless chicken breasts needs a full day to thaw. Remember, there may be different temperature zones in your refrigerator, and food left in the coldest one will take longer to defrost.

After thawing in the refrigerator, ground meat and poultry can be chilled for an additional day or two before cooking; you can store defrosted red meat in the refrigerator for 3 to 5 days. You can also refreeze uncooked foods that have been defrosted in the refrigerator, but there may be some loss of flavor and texture.

Cold-Water Thawing

This method is faster than refrigerator thawing but requires more attention. Place the food in a leak-proof plastic bag, and submerge it in cold tap water. Change the water every 30 minutes until the food is defrosted. Small packages of meat or poultry—about 1 pound— may defrost in an hour or less. A 3- to 4-pound roast may take 2 to 3 hours. For whole turkeys, estimate about 30 minutes per pound. Cook the food immediately after it defrosts. You can refreeze the cooked food.

Microwave Thawing

This is the speediest method, but it can be uneven, leaving some areas of the food still frozen and others partially cooked. The latter can reach unsafe temperatures if you do not completely cook the food immediately. Foods thawed in the microwave should be cooked before refreezing.

GRILL SAFETY

Have you ever noticed grills on apartment terraces and backyard decks, and shook your head in disbelief? Many of these devices are way too close to wooden railings, siding, and fences. Regardless of the type of cooker you own, keep it at least 3 feet from any wall or surface, and 10 feet from other flammable objects. Here are some other tips for safe outdoor cooking from the Hearth, Patio & Barbecue Association (www.hpba.org).

■ Read the owner’s manual. Follow its specific recommendations for assembly, usage, and safety procedures. Contact the manufacturer if you have questions. For quick reference, write down the model number and customer service phone number on the cover of your manual.

■ Keep outdoor grills outdoors. Never use them to cook in your trailer, tent, house, garage, or any enclosed area because toxic carbon monoxide may accumulate.

■ Grill in a well-ventilated area. Set up your grill in a well-ventilated, open area that is away from buildings, overhead combustible surfaces, dry leaves, or brush. Avoid high-traffic areas, and be aware of wind-blown sparks.

■ Keep it stable. Always check to be sure that all parts of the unit are firmly in place and that the grill can’t tip.

■ Follow electrical codes. Electric accessories, such as some rotisseries, must be properly grounded in accordance with local codes. Keep electric cords away from walkways or anywhere people can trip over them.

■ Use long-handled utensils. Long-handled forks, tongs, spatulas, and such are designed to help you avoid burns and splatters when you’re grilling food.

■ Wear safe clothing. That means no hanging shirttails, frills, or apron strings that can catch fire, and use heat-resistant mitts when adjusting hot vents.

■ Keep fire under control. To put out flare-ups, lower the burners to a cooler temperature (or either raise the grid that is supporting the food or spread coals out evenly, or both, for charcoal). If you must douse flames, do it with a light spritz of water after removing the food from the grill. Keep a fire extinguisher handy in case there is a grease fire. If you don’t have one, keep a bucket of sand nearby.

■ Install a grill pad or splatter mat under your grill. These naturally heat-resistant pads are usually made of lightweight fiber cement or plastic and will protect your deck or patio from any grease that misses the drip pan.

■ Never leave a lit grill unattended. Furthermore, don’t attempt to move a hot grill, and always keep kids and pets away when the grill is in use and for up to an hour afterward.

BEEF AND LAMB COOKING-TEMPERATURE TABLE

CUT OF MEAT

INTERNAL TEMPERATURE

VISUAL DESCRIPTION

Roasts, steaks, and chops:

beef, lamb, veal

USDA guidelines

Depending upon how the meat is being prepared and which cut, different temperatures may be used.

medium rare

145°F

Center is very pink, slightly brown or gray toward the exterior portion

medium

155°F

Center is light pink, outer portion is brown or gray

medium well

Above 155°F

No pink

well done

Above 165°F

Steak is uniformly brown or gray throughout

Ground meat:

beef, pork, lamb, veal

160°F to 165°F

No longer pink but uniformly brown or gray throughout

POULTRY COOKING-TEMPERATURE TABLE

MEAT

TEMPERATURE

VISUAL DESCRIPTION

USDA guidelines

General poultry

165°F

Cook until juices run clear.

Whole chicken, duck, turkey, goose

165°F

Cook until juices run clear and leg moves easily.

Parts of chicken, duck, turkey, goose

165°F

Cook until juices run clear.

NOTE: Always cook meat, poultry, and fish to at least the temperatures recommended by the United States Department of Agriculture to prevent food-borne illness. However, some parts of poultry, such as legs and thighs, cooked to 165°F, while safe, would be considered undercooked by many people. Consult individual recipes for finish cooking temperatures. ALSO NOTE: A 12-pound turkey can easily require up to 60 minutes of resting. During that time, the internal temperature can rise 30 degrees if not exposed to drafts.

PORK COOKING-TEMPERATURE TABLE

CUT OF MEAT

INTERNAL TEMPERATURE

VISUAL DESCRIPTION

Roasts, steaks, chops

USDA guidelines

145°F

Medium-rare, pale pink center

160°F

Medium, no pink

160°F and above

Well done, meat is uniform color throughout

Pork ribs, pork shoulders, beef brisket

160°F and above

Depending upon how the meat is being prepared and which cut, different temperatures may be used. A pork shoulder may be prepared as a roast and would be done at 160°F, whereas the same cut when barbecued “low and slow” for pulled pork may be cooked to an internal temperature of 195°F to 200°F.

Sausage, raw

160°F

No longer pink

Ham, raw

160°F

Dark pink color throughout

Ham, precooked

Follow printed instructions

Dark pink color throughout

STANDARD TERMINOLOGY AND TEMPERATURE GUIDELINES

HEAT SETTING

GRATE TEMPERATURE RANGE

PULL YOUR HAND AWAY (5 IN. ABOVE GRATE)

High

Approx. 450°F to 550°F

Approximately 2 to 4 seconds

Medium

Approx. 350°F to 450°F

Approximately 5 to 7 seconds

Low

Approx. 250°F to 350°F

Approximately 8 to 10 seconds

GRILLING TEMPERATURE GUIDELINES

METHOD OF HEAT

GRATE TEMPERATURE RANGE

DESCRIPTIVE LANGUAGE MOST OFTEN USED

Direct

Approx. 450°F to 650°F and higher

Sear, searing, or grilling on high Direct

Direct

Approx. 350°F to 450°F

Grilling on medium Direct

Direct

Approx. 250°F to 350°F

Grilling on low

ROTISSERIE TEMPERATURE GUIDELINES

METHOD OF HEAT

BURNER TEMPERATURE RANGE

DESCRIPTIVE LANGUAGE MOST OFTEN USED

Direct

Approx. 350°F to 450°F

Rotisserie or “spit” roasting

FISH AND SEAFOOD COOKING TEMPERATURES AND TIMES

FRESH OR THAWED FISH

INTERNAL TEMPERATURE

VISUAL DESCRIPTION

Salmon, halibut, cod, snapper

(steaks, filleted, or whole)

145°F

Fish is opaque, flakes easily

Tuna, swordfish, marlin

145°F

Cook until medium-rare. (Do not overcook, or the meat will become dry and lose flavor.)

Shrimp

medium-size, boiling

Time Cooked

3 to 4 min.

Meat is opaque in center.

large-size, boiling

5 to 7 min.

Meat is opaque in center.

jumbo-size, boiling

7 to 8 min.

Meat is opaque in center.

Lobster

boiled, whole in shell, 1 pound

12 to 15 min.

Shell turns red, meat is opaque in center.

grilled, whole in shell, 1 ½ pounds

3 to 4 min.

Shell turns red, meat is opaque in center.

steamed, whole in shell, 1 ½ pounds

15 to 20 min.

Shell turns red, meat is opaque in center.

baked, tails in shell

15 min.

Shell turns red, meat is opaque in center.

grilled, tails in shell

9 to 10 min.

Shell turns red, meat is opaque in center.

Scallops

baked

12 to 15 min.

Milky white or opaque, and firm

seared

varies

Brown crust on surface, milky white or opaque, and firm

Clams, mussels, oysters

varies

Point at which the shell opens, throw out any that do not open

ROASTING TEMPERATURE GUIDELINES

METHOD OF HEAT

COOKING CHAMBER TEMPERATURE RANGE

DESCRIPTIVE LANGUAGE MOST OFTEN USED

Indirect

Approx. 350°F to 450°F

Indirect grilling or indirect cooking

Indirect

Approx. 250°F to 350°F

Indirect grilling or indirect cooking, “low and slow”

SMOKING TEMPERATURE GUIDELINES

METHOD OF HEAT

COOKING CHAMBER TEMPERATURE RANGE

DESCRIPTIVE LANGUAGE MOST OFTEN USED

Indirect, with wood smoke

Approx. 250°F to 350°F

Hot smoking “low and slow” wood smoke

Indirect, with wood smoke

Approx. 150°F to 250°F

Smoking “low and slow” wood smoke

GRILLING & BBQ ESSENTIALS

MUST-HAVE PANTRY

■Pure Vegetable Oil/Cooking Oil Spray. This is an essential tool for lubricating meat and grill grates.

■Kosher or Sea Salt. The larger crystals of kosher or sea salt are wonderful because you can actually see where you have salted.

■Garlic (granulated and fresh). This is a basic flavor for most grilling sauces and rubs.

■Cumin. This spice is the secret of all great barbecue cooks.

■Onions (powdered, granulated, or fresh). You’ll find that onions enhance most every barbecue recipe.

■Apple Cider Vinegar. This provides the flavor of apple cider without the sugar and is the choice of most master grillers. Use by itself as a spray or as a liquid component of wet rubs, mops, and sauces.

■Ketchup. This versatile ingredient can be combined with many others to form a quick sauce.

■Brown Sugar. Used for dry rubs. When combined with ketchup, it creates a sweet glaze for pork or chicken. Try sprinkling a touch on steaks.

Char-Broil Spice Stick

Char-Broil Instant-Read Digital Thermometer

ESSENTIAL GRILLING TOOLS

■Knives. A good knife is essential to prepping and carving meat. Choose knives that feel good in your hand, work for different tasks, can be used outdoors, don’t cost a fortune, and are easy to clean and sharpen.

■Spatula. Those with a wooden handle seem to be the best, along with a sturdy blade that supports a good-sized steak, and easily slides between the grate and the food. Try using two spatulas to remove the skin from a side of salmon during grilling.

■Tongs. Buy tongs in a variety of colors to indicate their purpose. You can use red ones for raw meat and black ones for meat that’s cooked.

■Fork. Use the fork with the tongs and spatula when you need a little extra help.

■Basting Brush. Silicone cooking utensils are wonderful. The angle is great for getting to places without twisting your wrist, and the brush holds sauce and clarified butter quite well.

■Thermometers. The most important thermometer you’ll own is a pocket instant-read thermometer. They are very useful for quickly testing meat in various areas to see if it’s cooking evenly.

Char-Broil offers a remote digital thermometer that has both a food probe and a dangling device that reads the temperature right near the grates. It will alert you if the temperature inside the smoker starts to drop, and it will inform you of the internal temperature of the meat.

■Heat-Resistant Leather Gloves. These bad boys are intended for heavy industrial use and can take sparks, heat, and hot metal. They aren’t intended for playing in the fire but are very useful when you need to move hot grates and cast-iron pans, and when working around your grill, smoker, or barbecue.

BACKYARD COOKING TIPS

GREAT BURGERS

The criteria for acclaiming a burger as “great” is regional in both flavor and style. However, the best burger in the world is the one you’ll enjoy making and eating on any given weekend. Try using coarse-ground chuck—coarse because it holds together better, and chuck because it has great flavor.

A good fat-to-meat ratio is no more than 15 percent fat. More than that and your burger will drip fat, shrink, and cause flare-ups—unless, of course, you are using one of the new infrared gas grills, where you will notice fewer flare-ups and less meat shrinkage. Note: You can always buy a leaner ground beef and add a bit of olive oil.

Prepping the Patty. Using a wine bottle, gently press the ground chuck to about inch thick. Seasoning is a twist or two of freshly ground black pepper, a couple of pinches of sea or kosher salt, and our “secret” ingredients: ground cumin and finely minced fresh garlic. Yeah, baby—now yer talkin’!

After seasoning, fold the meat over, and gently press it down so it’s about inch thick. The seasoning is now in the middle of the patty, which evenly distributes the flavors. Use a pizza cutter to form patties out of the seasoned ground meat, making them just a bit larger than the size of the buns you plan to use. Store the patties in the refrigerator, chilling them to about 45°F until the grill is ready.

Grilling Rule #1—Make it HOT. Spritz the patties with a little canola oil as you take them out of the refrigerator, and put them directly on the grill to sear. A searing temperature of approximately 450°F is ideal. An infrared grill can deliver the heat to create great, restaurant-quality sear marks.

After the patties sear and are no longer sticking to the grates, use a metal spatula to turn and place them on a fresh part of the grill. After grill marks are established on both sides, remove patties to an aluminum pan or tray, cover with foil, and allow them to finish cooking from their residual heat. Many folks like the meat seared on the outside and pink on the inside. (The USDA recommends an internal temperature of 160°F for ground beef, pork, lamb, and veal.) When using a conventional gas grill, brush patties with melted butter instead of canola oil before placing them on the grill.

Cheese Please! While the patties are finishing, add thin slices of cheese or brush with BBQ sauce.

SUCCULENT STEAKS

Beef cuts with marbled fat throughout the meat will cook better over direct high heat. If you prefer to grill without removing the external fat, and your steak is less than 1 inch thick, cut or notch the fat about every 3 inches to help prevent the meat from curling. If you can afford them, prime and choice grades will give you a better value for flavor and quality.

Marinades and Rubs. If you pay for a good cut of beef, you want to taste the meat, not the marinade or rub. However, some grill recipes call for seasoned or well-marinated beef. If you must marinate, remember that the acids in citrus fruit and vinegars will break down and tenderize the meat. Marinades containing sugar will quickly burn when exposed to high temperatures. The same holds true for rubs containing sugar.

Seasoning. Lightly sprinkle freshly ground black pepper and kosher or sea salt. Some folks insist that salting a steak prior to cooking will dry it out. This is only partially true. Salt draws moisture from the steak, but that moisture is composed of naturally occurring sugars and proteins. When these are exposed to searing temperatures, they brown and form the crust so many of us enjoy at a fine restaurant.

Searing. Searing the outside of a steak at a temperature in the range of 450°F to 550°F is the way professionals do it. Make sure you don’t cook the steak at this temperature for the entire time, unless you enjoy meat that is crispy on the outside and raw on the inside. (See the cooking chart on page to get a sense of correct time and temperatures.)

Steak on a Standard Gas Grill. Most folks cook their steaks at approximately 375°F to 400°F using a traditional convection gas grill. Charcoal grills can achieve temperatures of 400°F to 450°F. It requires temperatures of at least 450°F or more—similar to the heat used in a professional restaurant kitchen— to see grill marks form on a rare steak. If your grill doesn’t get quite this hot, lightly coat the outside of a seasoned steak with clarified butter or a touch of brown sugar.

Always turn steak with tongs or a spatula, not a fork. Check for doneness using an instant-read thermometer inserted in the side of the steak, preferably through any fat on the edge. (The USDA recommends 145°F for rare; 160°F for medium; and 170°F for well.)

Steak on an Infrared Gas Grill. Set the temperature on your infrared grill to high, and place the steaks on the grill, lined up in the same direction. Cook steaks on each side for 1 to 3 minutes to sear. Remove steaks; place them in an aluminum pan or tray; cover with foil or top with another pan; and place on a cooler section of the grill to finish cooking. Check for desired doneness with an instant-read thermometer.

Roasting. Another trick you’ll see in a restaurant kitchen is to pull a steak from the grill, and place it in a pan in a 400°F oven. If you try this at home, watch the internal temperature of the steak to avoid overcooking.

Resting. After cooking, it’s important to allow a steak to rest for about 10 minutes before slicing into it. This holding period keeps every bite juicy.

JUICY CHICKEN

Preparing and eating chicken can be an enjoyable treat. Here are a few tricks that help ensure the most lip-smacking results.

Buy Fresh Chicken. Buy the best quality you can afford, and fresh is best. Organic chickens may taste more like the chickens you remember eating as a kid.

To Brine or Not to Brine. Your mom may have liked to tenderize chicken by soaking it overnight in buttermilk. Brine will produce the same results, and help retain juiciness.

Seasoning. Apply sauces and glazes during the final minutes of cooking. If you like the taste of a dry rub, check the ingredient list before using. Many spices will burn when exposed to high temperatures, which can ruin the flavor. Use only a light seasoning of ground pepper, as well as kosher salt if the chicken hasn’t been brined. You can also lightly spray chicken with canola oil to prevent sticking.

Temperature and Time. First, make sure to remove your chicken from the refrigerator and let it warm up for just a few minutes before cooking. Be careful never to let raw poultry reach room temperature, but try to avoid putting ice-cold chicken on the grill because that interferes with proper cooking.

The second most important rule for grilling chicken is to cook it from the inside out. The USDA recommends an internal temperature of 165°F for both chicken parts and whole chickens. Use an instant-read thermometer to gauge the internal temperature of the meat, making sure to keep the probe away from bones. If you cook chicken using the four-stage method suggested here, you can test the temperature at each stage.

Some things to remember: dark meat takes longer to cook than white meat; and larger pieces take longer to cook than smaller ones. The legs and thighs are dark meat. The wings, drumettes, and breast are white meat. Start cooking dark-meat chicken parts first. If you are cooking chicken halves, start them bone side down to speed up cooking.

Stage 1: Searing (450°F–550°F). This temperature range is perfect for searing steaks, and it’s also a great place to start grilling chicken. A quick sear on both sides will help to lock in natural juices and flavor.

Stage 2: Grilling (350°F–450°F). On one-half of the grill, set the heat to medium-high (about 500°F). Set the heat to medium-low (about 375°F) on the other half. Start by placing fresh pieces of chicken on the hotter side. After searing for just a short time (2 to 3 minutes on an infrared grill, longer on a standard grill), the chicken will begin to get grill marks.

Although flare-ups on Char-Broil’s infrared gas grills are rare, you may need to watch for them on other grills. Using your instant-read thermometer, check the chicken’s internal temperature. Look for a temperature of approximately 145°F to 155°F to move from grilling to glazing.

Stage 3: Glazing (200°F). During the final ten minutes of cooking, reduce the heat under the chicken to low, and glaze the chicken with sauce. An apricot or peach marmalade is great depending upon what else is on the menu. Whatever your taste dictates, the chicken should be almost fully cooked and removed from any direct heat before glazing. For perfect glazing, simmer the sauce before brushing it on the meat.

Stage 4: Rest, Rest, Rest. When you’re finished grilling, place all of the chicken in trays or foil pans, cover, and let it rest for at least 10 minutes. This will help redistribute the juices inside each piece and allow the internal temperature to rise an additional 5 to 10 degrees. If you like, you may also add more sauce.

TENDER, MOIST PORK

Depending on the thickness, cut, and amount of fat, muscle, and bone, the cooking times for pork can vary considerably. Generally, 160°F is considered a safe internal temperature for pork and yields a much juicier piece of meat.

Brining. Brining is similar to marinating because both methods involve soaking meat in a solution for several hours or overnight prior to cooking. Brining makes cooked meat more moist by hydrating the cells of the muscle tissue before cooking. You can brine pork shoulders, racks, roasts, and even chops.

Injecting Flavors. Flavors and moisture can be added by injecting meat with marinade solutions before cooking. Needle injectors incorporate marinades directly into the thicker muscle of the meat. Here are additional tips to help you prepare pork.

■ Use an instant-read thermometer to check the internal temperature of the meat away from the bone and nearest to the thickest part.

■ As you reach the end of the estimated cooking time, cut into the meat near the bone to determine doneness before pulling the meat off the grill. A pork chop is cooked when the meat is no longer pink near the bone.

■ Brush on glazes or sauces that contain sugar or honey during the last few minutes of grilling.

Smoked Pork Chops with Polenta & Cranberry Chutney

LIP-SMACKING PORK RIBS

There are several varieties of ribs, and each requires a slightly different technique to bring out its best flavor and texture. Here are some general rules for ribs.

■ Apply a dry rub of herbs and spices before cooking.

■ Cook ribs for to 1 hour depending on the amount of meat, bone, and fat they contain.

■ Baste the ribs with a light coating of apple cider vinegar during the last 10 minutes of cooking, or replace the vinegar with a glaze of marmalade or barbecue sauce.

■ On Char-Broil’s infrared gas grills, you may drop wood chunks directly between the cooking grates. They will flavor the ribs but not actually smoke them.

■ Color is not necessarily an indication of when the rib is done. Smoke from burning wood chunks can turn the interior of the meat pink. Ribs are done when you can easily move the bones back and forth. To be certain, insert an instant-read thermometer into the thickest part of the meat away from the bone, measuring for an internal temperature of 160°F.

DELICIOUS VEGETABLES

Grilling vegetables requires little preparation and imparts a delicious, lightly smoked flavor.

■ Set a standard gas grill to high; an infrared grill to medium-high.

■ Lightly brush or spray vegetables with olive oil before grilling to add flavor, promote sear marks, and keep them from sticking to the grill.

■ Some vegetables, such as corn on the cob, mushrooms, and baby eggplants, can be grilled whole. Others, such as zucchini, bell peppers, and onions, should be sliced or cut into wedges.

■ Start vegetables over medium-high heat to sear their skins, turning every 1 to 2 minutes. Then move to low heat to finish cooking, turning occasionally.

■ The easiest way to tell if vegetables are cooked is to pierce them with a fork or skewer. If it goes in easily, the vegetables are done.

Q: “HOW LONG DO I COOK IT?” A: “UNTIL IT’S DONE.”

The only honest answer is that you need to learn from experience. Outdoor temperature, humidity, wind conditions, the thickness and type of meat, and the equipment you’re using all factor into the finished product. Use the cooking times given in this book as a guide, and apply the USDA guidelines for safe internal food temperatures. (See charts on pages.) Remember, however, that most cuts of meat will continue to cook after they are removed from the heat, rising an additional 5°F to 10°F.

SAVORY SEAFOOD

Grilling adds a smoky flavor to seafood and also gives it a crisp, savory crust. Whole fish, firm-flesh fish steaks and fillets, shrimp, and scallops are great on the grill. Hard-shelled mollusks, such as oysters, clams, and mussels, are often grilled in the shell, which causes the shell to open but does little to enhance the flavor.

■ Set a standard gas grill to high; an infrared grill to medium.

■ Before you begin, make sure the grill surface is clean and very hot to prevent sticking. Rub the grill quickly with a paper towel dipped in some oil before you add the seafood. (You can also use a grill basket or topper to grill seafood above the grill surface.)

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