Do you swear by charcoal? Do you obsess over BBQ? Do you have the latest grilling tools, gadgets and thermometers? Then this guide is for you!
Even if you’re brand new grilling or a seasoned pit master, you’ll want to refer to this email all summer because it’s easy to forget the safe internal temperature guidelines for cooking meat and fish. Plus find tons of tips and new products, foods and meal accompaniments available at Bartlett’s.
Let’s get Grilling!
Burgers- Our Black Angus burgers will do just the trick!
Heat: Direct (uncovered), high.
Time: 3 to 5 minutes per side.
Internal Temperature: 140° F for medium.
Tip: Don’t press down on the patties during cooking or you’ll squeeze out the delicious juices.
Hot Dogs
Heat: Direct (uncovered), medium-high.
Time: 5 to 7 minutes, turning occasionally.
Steaks, ¾ to 1 Inch Thick
(such as flank and New York strip)
Heat: Direct (uncovered),
medium-high.
Time: 3 to 5 minutes per side.
Internal Temperature: 130° F for medium-rare.
Tip: For the best sear, turn steaks just once halfway through.
Steaks, 1 to 1½ Inches Thick
(such as rib-eye and porterhouse)
Heat: Direct (uncovered), medium-high, then indirect (covered),
medium-high.
Time: Direct for 3 to 5 minutes per side, then indirect for 4 to 6 minutes.
Internal Temperature: 130° F for medium-rare.
Note: For steaks 2 inches thick or more, increase indirect cooking time to 8 to 10 minutes.
Crowd-pleasing Grilled Chicken!
PRO TIP: If your BBQ sauce has some sugar in it (most do) baste only during the last few minutes of cooking and then when your chicken is resting before serving to ensure that your chicken does not burn
on the outside.
Chicken Breasts, Boneless, Skinless (like Dom’s plain or marinated chicken breasts)
Heat: Direct (uncovered), medium.
Time: 5 to 6 minutes per side.
Internal Temperature: 160° F.
Chicken Pieces, Bone-In
Heat: Indirect (covered), medium.
Time: 40 to 50 minutes.
Internal Temperature: 165° F.
Tip: For crispy skin, grill the pieces skin-side down over direct heat (uncovered) until golden, 6 to 8 minutes, then transfer to indirect heat and cook skin-side up until cooked through.
Chicken Thighs, Boneless, Skinless
Heat: Direct (uncovered), medium.
Time: 4 to 5 minutes, turning once.
Internal Temperature: 165° F.
Chicken, Whole, 3½ to 4 Pounds
Heat: Indirect (covered), medium.
Time: 45 minutes to 1 hour, 15 minutes rest
Internal Temperature: 165° F, measured in the thigh.
Grilling Fish & Seafood
Grilling fish can take practice but with some great tips, you can master it! If you must grill directly on the grates, ensure that they are very clean and piping hot. Coat your fish lightly in oil and cook skin side down covered, without turning for best results. For fillets and whole fish, this foolproof tip will ensure your fillet stays together (and with all of it’s delicious juices!). Place the fish on a soaked cedar plank or a lightly oiled piece of heavy-duty foil, then grill (covered), over medium indirect heat until the fillet separates slightly when pierced with a fork.
Don’t forget, Nantucket Fresh Catch is at the Farm everyday with the freshest regional seafood around!
Click the picture for more great grilled seafood recipes!
Fish Fillets or Steaks,
¾ to 1 Inch Thick
(such as salmon, striped bass, tuna and swordfish)
Heat: Direct (uncovered), high.
Time: 3 to 4 minutes per side.
Note: If grilling with a cedar plank or foil, cook over medium indirect heat (covered), 20 to 30 minutes.
Sea Scallops
Heat: Direct (uncovered), high.
Time: 1 to 2 minutes per side.
Tip: Thread on skewers for easy turning.
Shrimp
Heat: Direct (uncovered), high.
Time: 1 to 2 minutes per side.
Tip: Thread on skewers for easy turning.
Whole Fish, ¾ to 1 Pound
Heat: Direct (uncovered), high.
Time: 4 to 5 minutes per side.
Note: If grilling with a cedar plank or foil, cook over medium indirect heat (covered), 20 to 30 minutes.
Whole Fish, Large Fillets, or Side of Salmon, 1 to 3 Pounds
Heat: Indirect (covered), medium-high.
Time: 30 to 40 minutes.
Tip: Because a large fish can tear when turned, cooking on a plank, on foil, or in a fish basket is necessary.
Grilled Veggie Guide
Master grilling these veggies and reward yourself and your guests with this gorgeous veggie platter!
Asparagus
Heat: Direct (uncovered),
medium-high.
Time: 2 to 4 minutes, turning occasionally.
Eggplants, Summer Squash, and Zucchini
(cut into ½-inch-thick slices)
Heat: Direct (uncovered), medium.
Time: 4 to 5 minutes per side.
Tip: Slice the vegetables on the bias to expose the maximum surface area.
Tomatoes, Beefsteak or Plum
(cut in half)
Heat: Direct (uncovered), medium.
Time: 2 to 3 minutes per side.
Tomatoes, Cherry
(cook in a pouch made of heavy-duty foil)
Heat: Indirect (covered), medium-high.
Time: 5 to 10 minutes.
Mushrooms
Heat: Direct (uncovered), medium.
Time: 4 to 5 minutes per side.
Tip: Mushrooms can also be cooked in a foil pouch; see Tomatoes, Cherry, for the method and times.
Onions
(cut into ½-inch-thick rounds or wedges)
Heat: Direct (uncovered), medium.
Time: 5 to 6 minutes per side
What about grilled pizza?
The answer is a resounding YES! We have grill-ready pizza crusts and instructions here!
Dinner is served in minutes flat
