A Tip by the Chef
GRILLING: Is a dry cooking method and means to prepare food on a grill over hot coals or another heat source. The term barbecue is often used synonymously with grill.
For best results: Remember that your protein will continue to cook after it is removed from the direct heat and will rise in temperature 10-15 degrees depending on the size of the meat.
Beef: Beef to be grilled should be seasoned prior to cooking. It can be marinated, coated with a rub or simply seasoned with salt and pepper depending on the cut. When grilling beef the doneness can range from 135 degrees for rare to 170 degrees for well done. Dry seasoned steaks should be grilled on a medium-high to high heat. Beef that is to be basted with a sauce or that is a tougher cut should be grilled low and slow.
Poultry: Poultry should be seasoned prior to grilling. It can be marinated, coated with a rub or simply seasoned with salt and pepper. When grilling poultry it should be cooked to a final temperature of 180 degrees for well done. Poultry is best grilled on a low to medium heat because of the fat content in the skin.
Pork: Pork should be grilled to a final temperature of 145 for medium to 170 degrees for well done. Pork can be seasoned lightly, marinated or coated with a rub. Pork can be grilled on a medium to high heat.