General Tips for BBQ and Grilling
- Marinating quickly tenderizes meat and also adds additional flavor. Use roughly 2 to 4 cups of marinade for every 1 1/2 to 2 pounds of food. The marinade should completely surround the food. Cooked meat should never be returned to its marinade; germs killed in the cooking process could still be present in the marinade dish.
- A secret to tender, moist, tasty meat and fish is the thickness you choose. A thickness anywhere from one inch to one and a half inches works well.
- Trim beef steaks to 1/8 inch fat--this reduces grease drippings to help minimize open flames. If you like your hamburgers juicy, go with ground beef that is about 15 to 20 percent fat. Have fish fillets cut from 1 to 1 1/2 inches thick--anything thinner will dry out too quickly. Pork chops should also be at least 1 to 1 1/2 inches thick--this cut is ready when the meat is no longer pink along the bone and when the juices run clear.
- For direct cooking on a charcoal grill, make sure there is enough charcoal to extend in a single layer 1 to 2 inches beyond the area of the food on the grill. This is for a low heat fire. I like mine hot-so my charcoal is two layers thick, and extends 3-4 inches beyond the meat. Pour briquettes into the grill to determine the quantity. Then stack into a pyramid for lighting. Don't disturb the pyramid till the charcoal is done (see below). For indirect cooking, food is placed over a drip pan and the briquettes are banked either to one or both sides of the pan.
- When using charcoal, the key is to avoid giving the meat a "lighter fluid taste". The usual advice is to use the least amount of starter fluid as possible to light the fire. But I've found that I am less likely to get any "lighter fluid taste" on the meat when I use large amounts of lighter fluid. I thoroughly soak the charcoal, which makes for large, leaping flames and a very hot fire. My theory is that the heat generated from the large fire burns any petrochemical residue off better than a small, cooler fire. (Some folks like "charcoal chimneys", which are thin metal tubes that hold the charcoal and allow it to be lit from below with paper-no lighter fluid. I like these, but haven't used one lately. They are worth a try.)
- The key, no matter how much lighter fluid you use, is to keep your cooking grate completely away from the fire until ready to cook. This keeps any petrochemical residue from being deposited on your cooking surface, where it could be transferred to your meat.
- Your charcoal is not ready until 95% of it is gray. Cooking before your charcoal is fully ready will increase the likelihood of "lighter fluid taste".
- When roasting or grilling with a BBQ pit closed, open a can of beer and place the beer over the hottest part of the fire. The beer will boil and super saturate the air inside the pit with water vapor, beer flavors and alcohol. This will help in keeping the roasting meats moist, while adding flavor to the meat.
- Whenever barbecuing, use tongs to turn the meat. A fork should never be used as it will punch holes in the meat and allow the natural juices to escape, causing the meat to lose flavor and become chewy.
- When grilling meats, it is usually best to turn the meat only once.
- Tomato and/or sugar based BBQ sauces should be added only at the end of the grilling process, since these products will burn easily and are seldom considered an internal meat flavoring.
- To estimate the temperature of your grill, hold your hand, palm side down, about six inches above the coals. If you can only hold your hand for:
Two seconds - it's hot, about 375°F or more
Three seconds - it's medium-hot, about 350 to 375°F
Four seconds - it's medium, about 300 to 350°F
Five seconds - it's low, about 200 to 300°F
Tips for BBQ and Grilling Fish
- Small whole fish will need about 7 minutes on each side. A little longer if stuffed.
- Large whole fish will need about 15 minutes per side, again longer if it is very large or stuffed.
- Fillets (like salmon) will need about 6-8 minutes per side. Trout fillets may only need 4 minutes per side.
- Steaks (like halibut or salmon) usually need about 5 minutes per side.
- Kabobs are usually cut into chunks a little over an inch thick and will need about 12 minutes turning often.
- Cook fish and seafood like shrimp on a cleanly scraped grill that has been brushed with a little oil or fat.
- Cook fish on an oiled grill, skin side down, for the first part of the cooking time. The skin protects the fish from burning and drying out. It also can provide natural oils to your grill, so when you flip the fish it doesn't stick.
Tips for BBQ and Grilling Seafood
- A hinged wire grill basket is best for cooking whole fish such as snapper, trout or salmon. It also works well for fillets of tender fish such as perch, snapper, catfish or flounder.
- Firm fish, such as tuna, salmon, or shark can be cooked directly on the grill if handled carefully.
- Skewer small shellfish such as shrimp or scallops on metal or water-soaked wooden skewers or cook them in a grill basket.
- Grill fillets over medium to medium-low heat. Fish can cook quickly and it is easier to slow down cook time and monitor to not overcook.
- Turn fish only once. (Flipping back and forth will break fish apart.)
- If using a marinade, allow fish to soak up flavor for at least 30 minutes. Refrigerate while soaking in marinade.
- If you are going to use the marinade as an extra sauce on top of the cooked fish or seafood, the marinade liquid must be boiled by itself for at least 5 minutes to cook out any bacteria that may be there from when the fish was soaking.
- To grill shellfish in the shell, such as oysters, mussels and clams, place them directly on the hottest part of the grill. They're done when the shell opens. Discard those that don't open after about 5 minutes.
Types of Fish and Seafood:
- Atlantic Salmon: Farm-raised and milder in flavor than its wild salmon relatives. The meat is moderately firm and oily, but not as fatty as that of the king salmon.
- Calamari or Squid: Mild and has a subtle sweetness. The meat is firm yet tender, and a touch on the chewy side. Calamari can be cooked in a variety of ways - deep-fried, grilled, poached or sautéed — the key is to cook this fish quickly to preserve its unique flavor. Cooked leftovers can be frozen and reheated for future use.
- Catfish: Firm, white meat fish. Catfish is sturdier than most other white fish. Catfish has a delicate flavor and a small flake.
- Cherrystone Clams: East Coast hard-shell clams, cherrystones, are much like littleneck clams only they are slightly larger. Briny flavor makes them a good choice for eating raw or for steaming.
- Chilean Sea Bass: A moderately oily meat fish that is tender and moist with large, thick flakes. When cooked, the meat remains white, compared in appearance to cod. Because of its simple bone structure, it is a wonderful fish to eat whole.
- Cod:
There are two types of cod: Atlantic, which is local to the North Atlantic, and Pacific which is local to the North Pacific. Cod has lean, moist meat with a mild, clean flavor. The texture of cod is very delicate, which makes it difficult to grill.
- Eastern Oysters:
Eastern oysters, which include famous bluepoint oysters, are known for their distinctive, salty flavor and meaty texture. Many oyster lovers find Eastern oysters to be culinarily superior to other oyster species. The meat of the Eastern oyster is somewhat fatty, and ranges in color from creamy to light-brown.
- Flounder: Flounder meat is extremely delicate and is pure, white, lean, boneless and flaky. The flavor is very mild. The taste, texture and flavor of this popular fish can vary, depending on species.
- Grouper:
Grouper has a mild, but distinct flavor, a cross between bass and halibut. The taste of most groupers is similar, with slight differences in flavor and texture, depending on size, species and location of harvest. Red grouper is sweeter and milder than black grouper. The white meat has a very firm texture and heavy flake that remains moist.
- Gulf Shrimp:
Gulf shrimp are flavorful and sweet with a firm texture. Gulf shrimp is usually wild and can be very large.
- Halibut:
Very mild and sweet tasting, halibut is popular as steaks and fillets. This sweet-tasting, lean fish has fine-grained, dense meat and is flaky and tender, though still firm. Halibut is local to the North Atlantic and is the largest flatfish.
- King Crab:
If you are looking for seafood that is sweet, moist and rich look no further than king crab. This crab, found in Alaska, is huge; however, its body contains little meat. The king crab’s legs are where the best meat is found. King crab meat is a bit firmer and coarser than Dungeness crab meat. Once cooked, the spiky shell of the crab leg is a bright red. The meat is snow white with a scarlet membrane.
- King Salmon:
If you are looking for a choice wild fish, look no further than the king salmon, which are the largest and top-of-the-line among Pacific salmon species. King salmon have a pronounced, buttery and rich flavor and can be enjoyed in a variety of ways.
- Littleneck Clams:
The smallest of the hard-shell clams, littlenecks measure in at just less than 2 inches across and are usually reserved for eating on the half-shell. The meat of the littlenecks is sometimes tough and has a briny flavor. Littlenecks are harvested year-round on the East Coast and in the Pacific Northwest.
- Lobster: Lobster is mild and sweet in flavor. The texture is firm and somewhat fibrous. The tail meat is firmer than the claw meat. The meat is white with red tinges and is wonderful steamed, boiled or even grilled.
- Mahi-Mahi:
Mahi-Mahi is the Hawaiian name for dolphinfish. The sweet, mildly pronounced flavor of Mahi-Mahi is similar to swordfish. The lean meat is fairly firm in texture, though not steak-like, and it has large, moist flakes.
- Mussels:
Blue mussels, found worldwide in temperate, shallow water, have a distinctive taste. Sweet and rich, the taste of blue mussels is similar to a blend of oysters and clams. While mussels are a bit tougher than that of an oyster or clam the meat is plump and tender and makes a delicious meal.
- Opah:
Also called moonfish, opah is found in warm waters throughout the world. The Opah we enjoy in the U.S. usually comes from Hawaii. The pink to orange colored meat of Opah is firm and the flavor is pronounced.
- Pacific Oysters:
Pacific Northwest oysters, commonly grown on the West Coast, are mild and sweet, with a briny flavor and crisp texture. Pacific oysters have a distinct flavor that is usually not present in other oyster species. As with all oyster species, flavor depends on the waters in which it is grown. The meat of the Pacific oyster is creamy white, plump and juicy.
- Sea Scallops:
Sea scallops are the largest commercially available scallops; however, they remain tender no matter what their size. The sweet, rich taste of sea scallops ranges from mild to briny. The meat is opaque white with a firm, lean texture. Sea scallops are available year round but their peak season is during the winter.
- Snapper:
Red snapper is lean and moist, with a sweet, mild but distinct flavor. The texture of snapper ranges from soft to firm —it is the firmer fish that are perfect for grilling.
- Soft Shell Crabs:
The meat of the blue crab, which is found along the Atlantic and Gulf Coasts, has a rich, sweet, succulent and buttery flavor. Softshells offer a crunchy texture, since the shell is edible. Enjoy soft shell crabs deep-fried, sautéed or grilled.
- Swordfish:
You will find swordfish worldwide, but they are most popular in the Mediterranean and United States. Swordfish is moist and flavorful with a slightly sweet taste. They have a firm, meaty texture and are rich and juicy.
- Tilapia:
Many compare the taste of tilapia, which is a freshwater fish, to catfish. The texture of tilapia is slightly firm and flaky and the flavor is mild and sweet. (You can't catch Tilapia in the Gulf!)
- Yellowfin Tuna or Ahi:
Reaching up to 300 pounds, yellowfin tuna has a mild, meaty flavor and can be served raw as sashimi and in sushi. When cooked, it is firm and moist, with large flakes.
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