While there are many reasons to be excited for summer (warmer weather, beach days, picnics and pool parties!), firing up the grill has always been our favorite. It’s fast, easy to clean up, and doesn’t take much effort to cook up crazy-flavorful foods. But, it can be intimidating, too! Until now. Here’s a cheat sheet for how to grill up everything from steak to burgers to peaches —and everything in between.
Before getting started, be sure to check out the Good Housekeeping Institute‘s recommendations for the best outdoor grills and grilling accessories. It’s a lot easier to master the backyard barbecue when you have the right tools (oh, and a clean grill!). Now, get fired up!
How To Grill Burgers and Hot Dogs
Mike Garten
Burgers
Heat: Direct (uncovered), medium-high
Time: 4 to 5 minutes per side for medium
Test Kitchen Tip: After forming patties, use your thumb to make a shallow 1½-inch-wide indent in the top of each patty. This will help the patties stay flat, so you’ll end up with burgers, not baseballs. Be sure to grill them indent-side-up first.
Hot Dogs
Heat: Direct (uncovered), medium-high
Time: 6 to 8 minutes, turning occasionally
Test Kitchen Tip: To prevent dogs from falling through the grill grates, line them up perpendicular to the grates. Then, use a long spatula to roll them all rather than turning each one individually.
Turkey Burgers
Heat: Direct (uncovered), medium-high
Time: 4 to 7 minutes per side
Test Kitchen Tip: Avoid the urge to press down on the patties while they cook, or you will squeeze out some of the tasty juices and make the burger dry.
How to Grill Steak
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Test Kitchen Tip: Let all steaks rest at least 5 minutes (10 minutes if you’re patient!) before serving or slicing.
Skirt Steak (½- to ¾-inch thick)
Heat: Direct (uncovered), medium-high
Time: 3 to 5 minutes per side for medium-rare
Test Kitchen Tip: Skirt steak can be very long. Cut it crosswise into 4- to 5-inch pieces, for easier flipping. Always cut against the grain, meaning you should avoid cutting on the short end of the steak.
Strip Steak (1-inch thick)
Heat: Direct (uncovered), medium-high
Time: 5 to 7 minutes per side for medium-rare
Flank Steak (¾- to 1-inch thick)
Heat: Direct (uncovered), medium-high
Time: 4 to 6 minutes per side for medium-rare
Test Kitchen Tip: Flank steak works great with marinades and rubs. Try rubbing meat with spices (omit the salt for now!) or toss it with a mixture of soy sauce, grated garlic, and ginger. Refrigerate for up to 8 hours before grilling for maximum flavor.
London Broil/Sirloin
Heat: Direct (uncovered), medium-high
Time: 5 to 7 minutes per side for medium-rare
Test Kitchen Tip: You can grill this steak whole and then slice it. Or, cut the steak into smaller pieces before grilling to give each person their own steak.
How to Grill Pork
Mike Garten
Test Kitchen Tip: Like steak, let all pork rest at least 5 minutes (10 if you can stand it!) before serving or slicing.
Sausage
Heat: Direct (covered), medium-high
Time: 10 to 14 minutes, turning occasionally
Test Kitchen Tip: Most people don’t think to base sausages with anything. Big mistake. Try brushing balsamic vinegar during the last 5 minutes of cooking.
Pork Tenderloin (about 1¼-lb)
Heat: Direct (covered), medium-high
Time: 15 to 18 minutes, turning occasionally (145°F internal temp)
Test Kitchen Tip: It’s best to baste during the last 3 to 6 minutes of grilling. Grill the tenderloin for 12 minutes (covered and turning occasionally), then finish cooking uncovered, brushing with the sauce for at least 3 minutes. Brush any remaining sauce on the pork while it is resting (don’t worry, it’s safe, since you started basting after the pork was already cooked on the outside).
Bone-In Pork Chops (1- to 1½-inches thick)
Heat: Direct (uncovered), medium-high
Time: 5 to 7 minutes per side
Boneless Pork Chops (about 1-inch thick)
Heat: Direct (uncovered), medium-high
Time: 3 to 4 minutes
Baby Back Ribs
Heat: Indirect (covered), medium-high, then direct (uncovered)
Time: Indirect for 30 to 35 minutes (you can use the upper rack of the grill if you have one), followed by direct (uncovered) for 4 to 6 minutes per side
Test Kitchen Tip: While these taste great cooked low and slow in the oven, baby back ribs are about the only rib you can grill without pre-cooking. If you’re going to baste with your favorite sticky sauce, brush and turn every 2 to 3 minutes during the last 3 to 6 minutes of grilling.
How to Grill Chicken
Mike Garten
Boneless, Skinless Chicken Breasts
Heat: Direct (uncovered), medium
Time: 5 to 8 minutes per side (165°F internal temp)
Chicken Cutlets
Heat: Direct (uncovered), medium
Time: 2 to 3 minutes per side
Boneless, Skinless Chicken Thighs
Heat: Direct (uncovered), medium
Time: 4 to 6 minutes per side (165°F internal temp)
Chicken Wings
Heat: Direct (covered), medium-low, turning occasionally
Time: 15 to 20 minutes
Test Kitchen Tip: Baste during the last 5 to 6 minutes of grilling.
Chicken Drumsticks
Heat: Direct (covered), medium-low, turning occasionally
Time: 20 to 30 minutes
Test Kitchen Tip: For drumsticks, start basting during the last 5 to 6 minutes of grilling.
Bone-In Chicken Pieces
Heat: Indirect (covered), medium-low, turning occasionally
Time: 35 to 45 minutes (wings will take less time)
Test Kitchen Tip: Start grilling with the bone-side down.
Chicken Sausage
Heat: Direct (uncovered), medium-high
Time: 5 to 8 minutes, turning occasionally
How to Grill Seafood
Jonny Valiant
Mussels
Prep: Scrub each shell in cold water, pulling off the threads on the side (called the beard).
Heat: Direct (covered), medium-high
Time: About 5 minutes, until mussels open
Lobster
Prep: Remove the claws and split the body in half lengthwise.
Heat: Direct (covered), medium-high, then direct (uncovered)
Time: Grill the claws covered for 6 minutes. Flip claws and add the bodies, cut-side down and grill until the meat is opaque throughout and the shell is bright red, 2 to 3 minutes per side.
Related: The Secret to Making Great-Tasting Lobster »
Squid
Prep: Remove tentacles, then score the tubes crosswise every ¼ inch, being careful not to cut all the way through.
Heat: Direct (uncovered), medium-high
Time: Grill both tentacles and bodies (place cut-side up first) until opaque throughout, 1 to 2 minutes per side.
Shrimp
Prep: Look for large, already peeled and deveined ones that won’t fall through the grates.
Heat: Direct (uncovered), medium-high
Time: Grill until opaque throughout and uniformly pink, 2 to 3 minutes per side
Salmon Fillet
Heat: Direct (uncovered), medium-high
Time: 3 to 5 minutes per side
Cod or Tilapia
Heat: Direct (uncovered), medium-high
Time: 2 to 4 minutes per side
How To Cook Kebabs
Mike Garten
Test Kitchen Tip: When using metal skewers, leave a little space between food so the metal will heat, speeding up the cooking time. With wood, make sure the pieces are tightly touching to protect the wood from the flame.
Test Kitchen Tip: Before grilling with wooden skewers, either soak in water for at least 10 minutes or cover the tips with foil. Another option: Fold a piece of heavy-duty foil in thirds, place on the edge of the grill, and rest the ends of the skewers on the foil to prevent burning.
Pork Loin, Sirloin Steak, Boneless Chicken Breast
Prep: Cut meat into 1½ inch pieces and toss in a bowl with 2 tablespoons oil and ½ teaspoon each salt and pepper. Thread onto skewers.
Heat: Direct (uncovered), medium-high
Time: 8 to 10 minutes, turning occasionally
Sausage
Heat: Direct (uncovered), medium-high
Time: 10 to 12 minutes, turning occasionally
Shrimp and Scallops
Heat: Direct (uncovered), medium-high
Time: 2 to 4 minutes, turning occasionally
How to Grill Vegetables
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Asparagus
Heat: Direct (uncovered), medium-high
Time: 4 to 6 minutes, turning occasionally
Test Kitchen Tip: Grill asparagus lined up perpendicular to the grill grates, then use a long spatula and roll to rotate, instead of turning each one individually or in groups.
Plum Tomatoes
Prep: Halve tomatoes lengthwise.
Heat: Direct (uncovered), medium-high
Time: 2-3 minutes per side
Test Kitchen Tip: Start grilling with the cut-side down first.
Green Beans
Heat: Direct (uncovered), medium-high
Time: 3 to 5 minutes, turning occasionally
Test Kitchen Tip: To prevent green beans from falling through the grill grates, line them up perpendicular to the grates. Then, use a long spatula to roll them all, instead of turning each one individually or in groups.
Zucchini and Summer Squash
Prep: Halve zucchini lengthwise.
Heat: Direct (uncovered), medium-high
Time: 2 to 5 minutes per side
Test Kitchen Tip: Serve zucchini as is or cut grilled squash into pieces and toss with other ingredients for an easy side. (I love to serve chopped zucchini with sliced scallions, lemon zest (and juice), and chopped basil or parsley.)
Eggplant
Prep: Slice small eggplants (about 8 to 12 ounces each) into rounds or lengths a bit more than ¼-inch-thick. Brush both sides with olive oil and season with salt and pepper.
Heat: Direct (uncovered), medium-high
Time: 3 to 4 minutes per side
Peppers
Prep: Quarter peppers lengthwise and discard seeds. Toss with olive oil, salt and pepper.
Heat: Direct (uncovered), medium-high
Time: 3 to 4 minutes per side
Mushrooms
Heat: Direct (uncovered), medium-high
Time: 5 to 10 minutes (gill-side up)
Test Kitchen Tip: Mix together pressed garlic, chopped parsley, olive oil, salt and pepper, and brush over the mushrooms as they are grilling.
Corn
Prep: Shuck the corn and rub with olive oil.
Heat: Direct (uncovered), medium-high
Time: 3 to 5 minutes, turning occasionally, until charred
Onions
Prep: Slice onions into rounds, brush with olive oil and season with salt and pepper.
Heat: Direct (uncovered), medium-high
Time: 5 to 6 minutes
Sweet Potatoes
Prep: Cut sweet potatoes into 1-inch-thick wedges or slice into 1/4-inch rounds.
Heat: Direct (uncovered), medium-high
Time: 10 to 14 minutes, turning often until tender
Romaine
Prep: Halve romaine lengthwise and brush with a tiny bit of olive oil.
Heat: Direct (uncovered), medium-high
Time: 2 to 3 minutes, turning occasionally, until charred and just beginning to wilt
Scallions
Prep: Trim the ends off the scallion and toss with olive oil.
Heat: Direct (uncovered), medium-high
Time: 2 to 4 minutes, turning often
How to Grill Fruit
Mike Garten
Peaches and Nectarines
Prep: Halve or quarter and remove pits.
Heat: Direct (uncovered), medium-high
Time: 1 to 3 minutes until charred, cut side down
Plums
Prep: Halve or quarter and remove pits.
Heat: Direct (uncovered), medium-high
Time: 1 to 3 minutes until charred, cut side down
Pineapple
Prep: Remove rind and cut into ¼-inch-thick triangles or rounds.
Heat: Direct (uncovered), medium-high
Time: 2 to 5 minutes per side
Watermelon
Prep: Cut the watermelon into ½-inch-thick triangles and cut off the rinds. Brush lightly with olive oil.
Heat: Direct (uncovered), medium-high
Time: 1 to 2 minutes per side
Bananas
Prep: Cut the bananas lengthwise and crosswise, leaving the peel on.
Heat: Direct (uncovered), medium-high
Time: 2 minutes until lightly charred, then flip and grill until the peels begin to separate from the bananas, 2 to 3 minutes more
Lemons, Limes, Oranges
Prep: Halve or cut into wedges.
Heat: Direct (uncovered), medium-high
Time: 1 to 3 minutes, cut-side down until charred
Avocado
Prep: Halve and remove pit, leave skin on. Brush lightly with olive oil.
Heat: Direct (uncovered), medium-high
Time: 1 to 3 minutes, cut-side down until charred
Source : Goodhousekeeping
