How to Grill Different Types of Meat

How to Grill Different Types of Meat
Beef: An American Classic

Tips

  • Allow 3/4 to 1 pound per person for bone-in steak or 1/2 pound per person for boneless steak.
  • Choose steaks that are at least 1-inch thick.
  • Trim off fat to 1/8" and score the edges to keep them from curling on the grill.
  • On the grill, flip steaks when juices start bubbling on the uncooked side.
  • Second side of steak needs less grilling time than the first.
  • Salt and pepper each browned side of steak after turning.
  • Test for doneness by making a knife slit beside the bone.

Beef Cooking Chart

Chicken: Tasty and Lean

Tips

  • Baste with oil or a marinade.
  • Lay on grill skin-side up.
  • Break joints to keep halves and quarters flat on grill. Try to grill similar-sized pieces.
  • Chicken is done when joints move easily and juices run clear.

Chicken Cooking Chart

Seafood: Seconds, Please!

Tips

  • Choose meaty fish like tuna, swordfish and shark.
  • Cut fillets 1" to 1½" thick (anything thinner will dry out).
  • Clean grill so fish won't stick.
  • Lightly oil grill surface with olive oil.
  • Use a spatula to turn the fish to keep it from breaking apart.
Pork: A Smoky Flavor Favorite

Tips

  • Start with a chop at least 1" to 1½" thick.
  • Cook thoroughly: pork is ready when the juices run clear and the meat is no longer pink along the bone.
Veggies: A Healthy, Flavorful Choice

Tip

  • The secret to evenly cooked vegetable kabobs is to parboil solid or starchy vegetables before they are threaded onto skewers for grilling.

Hint

  • Foods wrapped in foil and cooked on the grill should be turned often to prevent burning and assure even cooking.
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