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.

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.

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.

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.

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.