Fish & Seafood | Meats | Poultry | Summer | Grilling

Basic Grill Method

Yield: Varies


INGREDIENTS PREP AMOUNT
Meat, fish or poultry 5-10 oz
Salt & pepper to taste
Oil as needed

METHOD

Basic Steps:  Season → Grill → Turn → Grill → Turn
  1. Thoroughly clean and preheat the grill. The grilling surface itself should be very hot.
  2. Season items to be cooked. Brush grill with oil, and lay meat, fish or poultry on the grill.
  3. When the items has been on the grill a little while, turn 90° to form a crosshatch grill pattern.
  4. When first side is done enough, turn item over and finish to desired doneness.
  5. Cover the grill with a lid or remove item to hot oven to finish cooking if necessary.

NOTES

  • Meat cuts from the more tender parts of the animal are better for grilling: tenderloin, sirloin.
  • It is important to get your grill hot. The heat of the grill sears the meat, seals in the juices and browns the surface, adding flavor.
  • As the meat sears it will initially stick to the grill. Eventually the meat will "release" from the grill. Do not move the meat until it releases, otherwise pieces of the meat will tear off and remain stuck on the grill.
  • Thinner cuts of meat will finish on the grill. Only thicker cuts will require additional cooking time on a covered grill or in a hot (400 degree) oven.