Summer means it's time to get out there and grill for practically every meal. But every type of food requires a different cooking approach. Do you know how long you should cook the following foods on your grill?
Chicken has to be cooked thoroughly, so 12 minutes is about right. Don't overdo it ... unless you like hacking through chicken-flavored leather.
Like chicken, ground beef is one of those meats that you should probably cook thoroughly, lest you risk food poisoning. At high heat, a 3/4-inch burger will require about 14 minutes on the grill.
Red meats, like steak or veal, are best cooked to an internal temperature of around 145 degrees. You can eat that steak rare, of course, but your chances of foodborne illness increases.
Some grocery stores aren't great about chilling their meats, and with chicken, it's especially important that the product is sufficiently chilled. A quick touch should tell you whether the chicken is cold.
Fresh, tender asparagus really doesn't need much cooking. At high heat, eight minutes tops should do it, otherwise your fresh veggies will resemble drooping, charred lawn grass.
Potatoes take forever if you slice them too thick. With 1/4-inch slices, though, they'll be done in just about 10 to 12 minutes.
Unlike some red meats, poultry must be thoroughly cooked to a higher temperature. Your thermometer should read 165 degrees or a bit higher before you call that chicken done.
False, color isn't a great indicator of a chicken's doneness. You may have cooked out most of the pink color, but only a meat thermometer will tell you for sure whether the meat is done.
Chicken kebabs require about 14 minutes of cooking at high heat. Red meat kebabs? A couple of minutes less.
Pork turns tough the instant you over cook it. Some people recommend cooking them for just over 20 minutes.
Don't partially grill your foods and then finish the job later. It's a great way to help bacteria to flourish, and you really, really don't want to do that.
Stuffed fish takes longer to cook than fillets, and they should be cooked to a higher temperature, too. Don't take them off of the grill until they hit 165 degrees.
Don't mess around when you reheat grilled meats. Get that internal temp to at least 165 degrees. Doing so will help ensure the safety of everyone eating those leftovers.
As with all fish, you don't want to overcook salmon, otherwise it gets gross in a hurry. At high heat, fish fillets generally take about 10 minutes.
A 2-inch thick steak is a big hunk of meat. Even on high heat, you'll need around 18 to 20 minutes (9 minutes per side) to cook it to a safe temperature.
Don't be disgusting, use a fresh, clean plate for your grilled meats. Many people lazily use the same plate that they used to carry the raw meat, and they are asking for foodborne illness.
From 40 to 140 degrees, you're in a "danger zone" of sorts when it come to food bacteria. At these temperatures, the bacteria often thrive.
Most sources say that 250 degrees is the minimum temperature for smoking. No matter what, check the meat's internal temperature before you eat it.
If that chicken is going to sit for a while, put it an oven set to 200 degrees. The meat will stay pleasantly warm without developing any nasty bacteria.
Trim visible fats from meats, as this will reduce flare ups and charring that can result in carcinogens.
Shrimp, even big ones, take only a couple of minutes of cooking time at high heat. If you overcook them, they'll taste more like rubber than a delectable sea treat.
Fresh bratwurst takes some serious cooking. At medium heat (to avoid excessive heat and subsequent wiener rupture), it will take more than 25 minutes to cook them all the way through.
Some people will tell you that you should let meats warm to room temperature to ensure more even cooking on the grill. Don't do it. Keep them refrigerated until you're ready to start grilling.
Any marinade that's come into contact with raw meat should be considered contaminated. Just discard it.
Gas grills are notorious for having hot and cold spots, so one piece of meat may be cooked while another is not. Be sure to check the temp of every piece of meat.
If you're tranporting grilled foods, make sure your cooler is 41 degrees or colder. Otherwise, bacteria may gain a foothold on your food.
Cross-contamination occurs when you touch a utensil or plate (or your filthy fingers) to raw meat and then touch cooked meat. Wash everything thoroughly to prevent a bacterial outbreak.
Once you're done grilling, you should refrigerate meats within two hours. Otherwise, your foods may grow bacteria that seriously disagree with your guts.
Summer temps of 90 or higher make for wonderful bacteria breeding conditions. If it's warm outside, be sure to refrigerate foods within an hour.
Sure, with certain foods (like potatoes) it's often faster to precook them in the microwave and then finish cooking them on the grill. Just be sure not to let foods sit between precooking and grilling.