hot off the grill

hot off the grill
hot off the
Ready …
• Generally, chicken is best grilled over low heat.
There are three main ways to add flavor to grilled
foods: marinades, rubs, and bastes. Marinades
are highly seasoned liquids which often contain a
tenderizing acid such as lemon juice, vinegar or wine.
Rubs are highly concentrated blends of herbs and
spices rubbed directly on food. Bastes are added
during cooking and are often made with sour cream,
yogurt, mayonnaise, butter or wine.
•Chicken should be placed on the grill, skin side up, with
thicker pieces in the center.
•Cook chicken with the skin on to retain moisture; it may
be removed before eating, if desired.
•To shorten the grilling time of whole or bone-in chicken,
microwave it for 3 to 5 minutes per pound while the
grill is heating. Grill immediately following until chicken
reaches 165°F.
• Prevent dryness by marinating or frequent basting.
•Chicken is safely cooked when it reaches an internal
temperature of 165°F. Insert an instant-read thermometer
into the thickest part of the meat for about 15 seconds,
making sure it’s not touching bone or fat.
•Grill beef over medium to medium-low heat.
• Pork should be grilled over low to moderate heat.
• Boneless chops cook more quickly than bone-in.
•Pork tenderloin may be grilled whole (over indirect heat),
sliced into medallions or cubed for kabobs.
•Spareribs have the least amount of meat to the bone,
but a great flavor. Back ribs are easy to handle and very
meaty. Country-style ribs offer the most meat per bone
and usually the best value. Cook ribs wrapped in foil
1½ to 2 hours (for 2 to 4 pounds) or until fork tender.
•Pork is properly cooked when it reaches a minimum
internal temperature of 145°F. Let the pork rest
3 minutes before slicing. You may choose to cook pork to
a higher temperature according to personal preference.
•Grill any cut of beef that can be broiled or roasted.
Tender cuts from the rib and loin are always suitable.
Less tender cuts (flank, top round steak) may be grilled
if marinated first.
• To tenderize, beef must be marinated a minimum
of 6 hours or as long as overnight. To flavor only,
marinate beef 15 minutes to 2 hours.
• The USDA recommends cooking all beef steaks and
roasts to a minimum internal temperature of 145°F.
(medium-rare). Beef is cooked to medium when it
reaches 160°F, and is well done when it reaches 170°F.
Let the beef rest 3 minutes before serving.
Set …
Grilling food to a desired doneness is easy when
you start with the right temperature. If using a gas
grill, turn on the heat source about 10 minutes before
cooking. If using a charcoal grill, light coals 30 to
45 minutes before cooking. Allow liquid starter to soak
into briquettes for at least one minute before igniting.
Spread a thick, even layer of coals (it will retain heat
better than a thin layer). Coals are ready when they
have a dull amber glow and a covering of fine gray
ash. A simple hand test will reveal their heat level.
Remove the grill rack and carefully put your hand,
palm down, in its place. The number of seconds
you can comfortably hold your hand there will tell
you how hot things are. Three or four seconds is
usually best for grilling.
• Seafood should be grilled over medium-high heat.
•Avoid over-marinating seafood, which will begin to
“cook” and eventually toughen in a marinade with a
high acid content.
• Grill firm species, steaks, shellfish or whole fish.
•Generally, fish to be cooked on the grill should be at
least 1-inch thick.
•For delicate fish, use a hinged basket, vented oiled aluminum foil, or a foil packet to keep the fish intact.
•Seafood should be grilled for approximately 10 minutes
per inch of thickness.
•Generally, fish is done when it flakes easily with a fork.
Shrimp and scallops are done when they are opaque
throughout. When grilled to proper doneness, oysters
will open slightly, and clams and mussels will pop
wide open. Discard any that do not open. The USDA
recommends cooking fish and shellfish to a minimum
internal temperature of 145°F.
Always grill on a clean rack, and oil it lightly to
prevent sticking. Use tongs rather than a fork to
turn food to prevent piercing and loss of juices. And
remember, always serve cooked food from the grill
on a clean platter. Never reuse a platter that has
held raw food, unless it is first washed thoroughly
with soap and hot water.
There are two ways to grill—directly and
indirectly. Direct grilling is when foods are
placed on the grill rack directly over the heat
source. Indirect grilling is when the heat source
is off to the side of where the cooking takes
place. To grill indirectly using a gas grill, turn
the burner on one side on and cook on the
other side. If using a charcoal grill,
stack charcoal briquettes on
one side. Place the food to
be cooked on the opposite
side of the grill rack.
Marinades, Rubs, and Bastes
Hot Tips
Citrus-Basil Marinade. This easy-to-make marinade
lends a light, refreshing flavor to fish or seafood.
¼ cup freshly squeezed orange juice
2 tbsp. freshly squeezed lemon juice
2 tbsp. freshly squeezed lime juice
2 tbsp. vegetable oil
2 tbsp. chopped fresh basil
¼ tsp. salt
¼ tsp. freshly ground pepper
•Always defrost meat in the refrigerator or microwave,
never on the kitchen counter.
Whisk together all ingredients. Pour over fish in
resealable plastic bag; seal bag. Marinate in refrigerator
for 20 minutes. Remove fish from marinade; discard
marinade. Grill fish until it reaches 145°F and flakes
easily with a fork.
Southwestern Spice Rub. This 6-ingredient rub is a
simple way to add a zesty kick to chicken or pork.
2 tbsp. chili powder
2 tsp. cumin
2 tsp. garlic powder
1 tsp. dried oregano
¾ tsp. salt
½ tsp. red pepper
Combine all ingredients. Rub over
chicken or pork. Grill chicken to 165°F and pork to 145°F.
Apple Butter Barbecue Baste. This sweet, tangy
baste makes beef steaks or ribs juicy and delicious.
1 tsp. butter
1 clove garlic, minced
½ cup barbecue sauce
¼ cup apple butter
2 tbsp. sliced green onion
1 tbsp. packed brown sugar
•Salt meats before grilling to quickly seal in the juices.
•Use bottled salad dressings as quick marinades
or bastes. Oil and vinegar varieties (such as Italian
dressing) work especially well.
•Add flavor with wood chips or chunks. Mesquite and
hickory chips are popular and readily available,
usually wherever charcoal is sold. Use according to
package directions, and never use woods such as
pine or spruce. Wood chips can be used on charcoal
or gas grills. For charcoal grills, place soaked chips
directly on the coals. For gas grills, place soaked
chips in foil packets (pierced several times with a fork)
on grill rack.
•Soak wooden skewers for 30 minutes and drain
before using to keep them from burning. Arrange
foods needing identical cooking times on the same
skewer. Meats and vegetables may need to be on
separate skewers, or foods may be partially precooked by parboiling or microwaving briefly.
•Control flare-ups by covering the grill and closing
the damper or vents. Keep a spray bottle nearby
and spray with water in emergencies.
•Wear heavy-duty mitts and use a long-handled
spatula or a long set of tongs.
•After each use, clean the grill rack with a steel brush
while the rack is still warm.
For More Information
We welcome your comments. Please contact us at
1-800-ShopRite (1-800-746-7748), or visit us on
the Web at
©2014 Wakefern Food Corporation. Printed on paper containing 10% post-consumer waste.
In a small saucepan melt butter over medium heat.
Add garlic; cook 30 seconds. Stir in barbecue sauce,
apple butter, and green onion; heat until bubbly.
Reduce heat and simmer 5 minutes to blend flavors.
Stir in brown sugar until dissolved. Brush on beef
steaks or ribs. Baste occasionally while cooking.
Grill beef steaks to 145°F and ribs until fork-tender.
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