Frequently Asked Grilling Questions from our #GrillMaster Twitter Chat with Broil King
03 Jul, 2014
Grilling doesn’t have to be daunting with tips and tricks from the experts at Broil King. In our #GrillMaster Twitter chat with Broil King, everyone asked plenty of questions about grilling, including how to cook specific meats, what kind of grill is the best for starters, how to clean a grill and more. To help you master the grill this summer, we’ve highlighted some of your frequently asked grilling questions – along with helpful answers from the grill masters at Broil King. From cooking thicker cuts of meat to the differences between grill types, you’ll be a pro once you’ve read these tips.
General Grilling Tips
I’m serving a large group of people. What entrées do you recommend?
Larger, single cuts such as roasts or beef tenderloin can feed a crowd with some ease, but the opportunities are endless when deciding your menu.
For entertaining, we recommend sticking with something you’ve made in the past so that you’re comfortable with the dish and don’t have to worry about a back-up plan.
How can I prevent my food from sticking to the grill?
Oil your grids before cooking! Not only does it protect cast iron grills, it also prevents sticking. Also, don’t flip meats too soon as they release as they cook. Many people use foil when cooking on the grill to prevent burning or sticking, but it should be used only to keep finished foods hot or to protect for the last hour of low-and-slow smoking.
How should I cook thicker cuts of meat, fish or poultry?
The sear and slide method works well for larger cuts of meat: Heat one side of the grill on medium-high, sear both sides and then move to the “off” side to finish. Where possible, allow a longer cooking time, and monitor internal temperature for doneness.
How should I clean my grill? Are there any specific cleaners or tools that I should use?
To clean your grill, pre-heat, brush thoroughly and oil your cooking grids with every use. On a semi-annual basis, pre-heat for 20 to 30 minutes. Let it cool and then brush all the debris out of it. This should be done as part of your semi-annual maintenance.
Should I pierce meat when cooking to ventilate?
Never, ever pierce your meats – use a good set of tongs to handle them, and preserve as much of the juices (and flavor) as possible.
What are your tips for avoiding burning the outside of food while grilling?
To prevent burning, grill at a low temperature and avoid any sugar-based sauces until the last five to 10 minutes of cooking.
What marinades or spices do you recommend for grilling different types of food?
That’s up to you! Marinades are perfect to be creative and use whatever flavors you’re in the mood for that particular recipe.
Gas vs. Charcoal vs. Electric
What kind of grill is best for beginners?
Gas and electric are easier to control, but charcoal is fun and allows you to experiment. Most importantly, buying a quality product is key – control and a good temperature gauge make a huge difference. Check out our blog post for more details on choosing the right grill.
What is the level of ease for each type?
Gas can be more convenient, though most charcoal grills only take 5 to 10 minutes longer to pre-heat. It’s easier to get a large gas grill to feed a crowd than the same in charcoal. Electric grills are very specialized and are based on personal preference.
What are the primary differences between charcoal, electric and gas?
Fuel source is the primary difference in all three grill types, which influences vaporization and creates that grilled, barbecue flavor. With charcoal, juices from food hit burning wood/charcoal while juices hit a steel vaporizer in gas grills. Electric grills vary by design as they are typically smaller, which is perfect for small spaces like a balcony. It’s important to remember that you want a lot of vaporization to get that great flavor we all love.
How do I control the temperature of the grill when using charcoal?
Using the grill’s vents, limit the air flow to keep the temperature down. Open grilling, which is unlimited air flow, leads to higher temperatures, which is the opposite of gas grilling.
How do you prevent a “gas” smell when using a gas grill?
The notion that there is a gas smell when using a gas barbecue is actually a myth. Once the gas burns, it’s completely odorless so there’s no need to worry. To prevent the gas smell from getting into your food, pre-heat your grill based on the specified cooking temperature.
How to Cook Beef
What are a few recommendations on cooking beef brisket on the grill?
Beef brisket is the most difficult “BBQ” meats, so we recommend starting with pork ribs or pork shoulder first because the cooking technique is the same and is less costly if there are mistakes. Time is key when cooking. We recommend cooking on low (250°F or less) to an internal temp of 190° or more.
How long should filets be marinated before grilling?
With many smaller steaks, 30 to 60 minutes in a marinade is perfect. For tougher items like a flank steak, longer marinating is better. Eight or more hours in the refrigerator with a balsamic-type marinade (vinegar tenderizes) will work wonders on a tough piece of beef as vinegar tenderizes.
What are some tips on cooking the perfect juicy steak?
Check out our blog post for the perfect steak marinade and grilling tips!
How can I cook meat to well done without burning it?
On medium-high burners, sear both sides for 1.5 to 2 minutes per side over direct heat. Then, move to either the warming rack, or the “off” side of the grill surface. Maintain a similar temperature (400°F or more), but not having direct flame will allow the meat to cook through without burning the outside.
How to Cook Fish
How do you cook fish without the mess or it becoming dry? Are there any recommended tools?
For whole fish, we recommend cooking on a lower heat to prevent them from drying out. Single portions, however, require a delicate balance of searing the outside and cooking the inside. We recommend small pieces because they cook hot and fast. Be sure to watch carefully so they don’t dry out.
A great way to grill fish, especially salmon, is on a bed of lemons to infuse flavor and prevent sticking. Also, not only does oiling your cooking grates protects cast iron grills, but it also prevents sticking on both stainless steel and cast iron barbecues.
If you’re cooking on a cedar plank, soak the plank in water for 30 minutes before using. Also, the lower the temperature of the grill, the better – the ideal range is 300oF to 350oF. Try the Broil King recipe for a delicious Cedar Plank Salmon – including expert grilling tips!
Should shrimp be marinated?
You can marinate shrimp, though you don’t always have to. Oil, salt and pepper are a go-to for nearly anything on the grill. An easy shrimp marinade is orange juice, orange zest, grated ginger, sesame oil, salt, pepper and a little honey (sugar can burn on the grill).
What is the best kind of fish to grill?
Whatever is fresh, available and suits your personal taste. The grilling technique will change depending on the texture of a particular fish. Some, like tuna or swordfish, grill almost like a steak because they’re hearty and can take the heat. Softer fish such as whitefish or perch is best cooked whole and then portioned out, while something like salmon is very versatile.
How to Cook Vegetables
What are your tips on grilling vegetables?
Check out Broil King’s vegetable grilling guide for a detailed how-to for each type of popular vegetables.
How to Cook Poultry
How long should I grill poultry to keep it moist?
For the juiciest poultry including chicken, turkey or Cornish hens, grill to an internal temp of at least 180°F. Remember to use a meat thermometer to check!
What are the ideal grill temperatures for meats and vegetables?
For a detailed guide on grilling different meats and vegetables, check out Broil King’s grilling guide. It’s very important to know your grill because burner control and temperature gauge plays a big role in successful grilling. A safe temperature is typically medium to medium-high. Before cooking, pre-heat for approximately 10 to 20 minutes depending on the target temperature.
What temperature should cooked meat, pork, poultry and fish be to determine doneness?
A meat thermometer is the gold standard for rare, medium and well of doneness. Allow for a 10°F rise after you take something off the grill. Steaks should rest approximately five minutes before serving while larger cuts such as roasts should rest up to 30 minutes.
When using a pizza stone, should I use high or low heat?
Use high heat (600°F+) to use a pizza stone. We also recommend using semolina flour and/or parchment paper on the stone to keep your dough from sticking.
For even more grilling tips and tricks, check out our Broil King Guest Pinterest Board!
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