Fish
Chicken Pieces
Pork Chops
Steak
Cooking Temperatures
Cooking Times
Turn
the food with tongs rather than a fork so the juices don't escape
and leave you with dry tough meat. Don't flatten or press
the food while it's cooking for the same reason.
To prevent lean
cuts of fish or vegetables from sticking, slightly brush food
with oil before putting it on the grill, or using a
tong and a paper towel dipped in oil, wipe the grill completely
with the oiled towel.
Toast bread along the outside edge of the grill.
Allow approximately 7oz. meat per person.
Choose meat cuts of an even thickness, so they require the same amount of cooking
time.
Foods with a tendency to curl during cooking should be sliced lightly at the
edges with a knife.
Do not salt food before cooking as this draws the juices out and makes it tough.
When using bamboo skewers soak them in water, preferably overnight, to prevent
them burning while cooking.
Fish:
Use
a medium fire. Fish should be close to room temperature before
cooking. Coat the fish with a light coating of oil and turn
often. Remember, fish cooks easily and quickly. To determine
when fish is done, use a fork and attempt to break it apart in
the thickest
portion. It should flake easily. If not, then cook on.
Firm-fleshed
fish tend to hold together better (on a grill) than do flaky,
filet fish. Grill your fish on open sheets of aluminum
foil.
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Chicken
Pieces:
Use
a medium/hot fire. Chicken should be close to room temperature
before cooking. Place the seasoned chicken
on the grill and allow to brown on the first side and then the
other. If the fire is hot enough, the chicken will seize the
cooking grate at first and then release when it is ready to turn.
Chicken
will be done once it reaches 170°F. Use a thermometer to verify it is done.
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Pork
Chops:
Use
a medium/hot fire. Pork and Lamb Chops should be close to room
temperature or a little cooler before cooking.
Cook similar to chicken. Pork is done when the internal temperature
reaches 150°F. There may be some pinkness, but all undesirable
are killed at 140°F. Do not cook over 160°F. as you will
then guarantee a dry, tough piece of meat.
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Steaks:
Use
a hot fire! The temperature of a steak before cooking may vary
somewhat. Our preference is to select a smaller diameter
yet thicker (at least ¾") piece of meat. This allows
for proper charring of the outside of the meat, but still retain
a juicy
interior. These are the type of steaks seen in favorite steak
houses. If
for some reason a thinner steak is being used (½"),
cool the steak down to where it is firm, but not frozen solid.
This will
provide for charring on the outside while the inside is spending
most of the time just thawing. The result will be a charred outside
and juicy inside!
Always
use a thermometer to determine when
the meat has reached the desired doneness.
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Cooking
Temperatures:
With all gas-grill cooking it is important to preheat your gas-grill.
250°F to
300°F - low - ideally suited to a gentle warm
up and reheat of food and for smoking food. Both outside burners
on low.
330°F
to 375°F - medium heat - ideal for roasts and
glazing your Christmas Ham. One outside burner on high and another
on medium.
The thermostat will help. Adjust accordingly.
395°F to
450°F - High - biscuits, rolls, pizza. Both outside
burners on high.
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Cooking
Times:
All times are approximate, and will vary depending on your grill
and the type of meat cut and thickness.
Chicken:
70-90 minutes on medium - high
Fish fillets:
8-10 minutes on medium
Fish - whole:
25 minutes per kilo on medium
Beef Roast:
45-60 minutes per kilo on medium - high
Leg of lamb:
50-70 minutes per kilo on medium - high
Potatoes - wrap in foil:
1 hour on medium - high
Leg of Pork:
60-70 minutes per kilo on medium - high
Pork spare ribs:
40 minutes on medium - high
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