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These lists are for outdoor cooking on a gas or charcoal grill. Make sure the chicken, burgers, fish and shellfish are cooked completely before serving. Steaks can be cooked to any desired texture. Pork and lamb products should be cooked until the inside is pink.

MEAT & Grill times for the gas grill or charcoal grill

BONELESS STEAK Marinade - if you wish. Steak should be 1 / 2 to 1 "thick. Grill for 8-14 minutes for medium rare, 12-18Minutes for medium, turning once.

Bone marinated meat - if you wish. Steak should be 1 / 2 to 1 "thick. Grill for 7-14 minutes over medium rare, 11-18 minutes for medium, turn occasionally.

Boneless chicken breasts - cook more evenly products. Chicken breast can be rotated when it is cooked as is, or pounded thin for quick cooking time. Grill until well done and the juices run clear, about 8-12 minutes.

Fish fillets - Cook fillets until lightly scales on testsprick with a fork. grill for 4-6 minutes per 1 / 2 "thickness, turning once.

fillets of fish - tuna, salmon, halibut, swordfish steaks should be 1 / 2 to 1 "thick. marinate before cooking, if desired. grill for 4-6 minutes per 1 / 2" thick.

Low meat pies - pies should / 2.3 / 4 "thick. Grill until cooked through first Cook for 10-16 minutes, turn occasionally.

HAM STEAK - Precooked ham steaks until it is hot, 6-10 minutes on the grillTurn once.

Hot dogs and sausages - for baked goods, cook until hot, 4-6 minutes. For raw products, first before cooking in a skillet until almost done, then finish cooking on the grill for 8-12 minutes until cooked through, are often applied.

Lamb Chops - Chops can bone or boneless, 1 / 2 to 1 "thick. Grill for 12-16 minutes, turning once.

Pork chops - can bone or boneless chops, 1 / 2 to 3 / 4 "thick. Grill until slightly pinkCenter, about 12-16 minutes.

Pork - boneless steak cut in half lengthwise. Cook for 12-18 minutes, turning several times.

- Grilled until shrimp turn pink shrimp, and feels elastic. Cook for 5-7 minutes.

No matter what you are grilling, the taste of the determined will, what I cook as a gas grill, charcoal grill or wood flavored grilled in.

Part 4 of 4

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Marinate meat before grilling helps smooth and adds a wonderful flavor. Softening agents often used in marinades acidic ingredients like vinegar, lemon juice, lemon juice, yogurt and even wine. It contains fresh papaya, ginger and pineapple enzymes, softening, and add exotic flavors as well. Marinades are wonderfully versatile flavor enhancers for the outdoor chef. Marinade recipes that can come with limited only by your imagination. You start byHis acid or soften the ingredients and additional ingredients. The most popular options are herbs (oregano, thyme), garlic, onion, brown sugar or honey, soy sauce, cumin, black pepper, chili powder, Worcestershire sauce, tomato paste and mustard.

You can also use something that was put in the refrigerator as standard Italian salad dressing, and build more flavor by adding fresh herbs like cilantro, and season with chili powder.

Time is importantthe best taste of your marinade. Marinate for a time too short, you can not penetrate the flavor of the marinade over the meat. Extra long marinating time results in softening of the texture of the flesh too. Here are some guidelines:

Tender cuts of meat can be as short as 15 minutes or marinated up to 2 hours. These include Porterhouse, sirloin, tenderloin, ribeye, tenderloin. Less tender cuts need to marinade for at least 6 hours or as long as overnight. These includeFlank, skirt, top round and shoulder steaks Chuck. If you marinate longer than 24 hours, the surface texture of the meat may be more confusing than you want. Meat with a soft consistency when it is cut, which is fighting.

For tender cuts of beef - Porterhouse, sirloin, tenderloin, rib eye, top loin, the marinade will do its job in less than 15 minutes, or you can go through up to 2 hours with the marinade. Less tender cuts need more marinadeTime, at least 6 hours or preferably overnight. Flank steak, skirt steak, top round and shoulder Chuck benefit all steaks marinate for longer.

You should marinate the food in the refrigerator, never at room temperature. Stir Never reuse a marinade. Should be discarded after removing the meat from it. Some make great marinades and sauces to serve with the court. But do not use the marinade that has been in contact with meat. Only book of the marinade for use in the sauce,and the remainder as a marinade.

The purpose of marinating is to have the liquid in contact with much of the surface of the meat as possible. If you are using a plastic bag for marinating food safe, make sure that is quite strict about meat, the marinade is forced by the surface of life. It is preferred to use a nonreactive container like a glass dish, make sure it is big enough so the meat can be flat, but here is a pretty tight fit, andMarinade meat in contact with as many as possible. It's a good idea to turn the plastic bag over several times or turn the meat on the plate to have a uniform exposure to the marinade.

A list of some of the highlights of the pans to spices, which are the BBQ Pit Masters, for the barbecue and barbecue and down slowly. If you're new to grilling and barbecue, this basic list that will get rid of!

Chef Bobby Flay did not advise the President at a glance his steak in front of mirrors in the White House BBQ 19 Youth Held in June 2009. (public domain) … "White House" Obama BBQ Grill Barbecue father "Father's Day", "Fathers Mentoring" mentoring "Bobby Flay" … The White House … Mr. Flay: This is a rib-eye steak [inaudible]. It's a little fat to get there. Mr. President: That is good, you have to be fat. Mr. Flay: This is the key. That is the key. >> THE PRESIDENT: Of course. Mr. Flay …