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GRILLING HINTS
The doneness of meat, whether rare, medium, or
well done, is affected to a large degree by the
thickness of the cut. Expert chefs say it is
impossible to have a rare doneness with a thin cut
of meat.
The cooking time is affected by the kind of meat,
the size and shape of the cut, the temperature of
the meat when cooking begins, and the degree of
doneness desired.
When defrosting meats it is recommended that it be
done overnight in the refrigerator as opposed to a
microwave. This in general yields a juicier cut of
meat.
FOOD
VEGETABLES
Fresh:
Beets
Carrots
Turnips
Onion
1/2 inch slices
Potatoes
Sweet
Whole
White
6 to 8 ounces
Frozen
Asparagus
Peas
Green beans
Sprouts
Broccoli
Brussels
French fries
GRILL COOKING CHART
WEIGHT OR
FLAME
THICKNESS
SIZE
Medium
Medium
Medium
High
Medium
Medium
Use a spatula instead of tongs or a fork to turn the
meat, as a spatula will not puncture the meat and
let the juices run out.
To get the juiciest meats, add seasoning or salt
after the cooking is finished on each side and turn
the meat only once (juices are lost when the meat is
turned several times). Turn the meat just after the
juices begin to bubble to the surface.
Trim any excess fat from the meat before cooking.
To prevent steaks or chops from curling during
cooking, slit the fat around the edges at 2-inch
intervals.
DO NOT LEAVE THE GRILL UNATTENDED
WHILE COOKING.
APPROXIMATE
SPECIAL INSTRUCTIONS
TIME
Slice. Dot with butter or
margarine. Wrap in heavy-duty
foil. Grill, turning occasionally.
12 to 20 minutes Grill, turning once. Brush
occasionally with melted butter
or margarine.
Season with Italian dressing,
8 to 20 minutes
butter, or margarine.
40 to 60 minutes Wrap individually in heavy-duty
foil. Grill, rotating occasionally.
45 to 60 minutes
15 to 30 minutes Dot with butter or margarine.
Wrap in heavy-duty foil. Grill,
turning occasionally.
15 to 30 minutes Place in aluminum foil pan.
Grill, stirring occasionally.
21
AND TIPS
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