Get grilling!
Make the most of barbecue season with our cooking tips and delicious flavours
May 21, 2003
From cooking tips to delicious rubs, find out everything you need to know about grilling your favourite meats and veggies. Plus, get quick pointers on skewers, marinades, bastes and rubs.
Click here to view the charts.
Click here to view the charts.
Meats
| Preparation | Temp/time | Flavour perks | |
| Chicken, skinless, boneless | · Trim any fat. Marinate or brush with oil or salad dressing. | med , covered, 6 to 8 min. per side. Chicken must be cooked to 170F (77C) | · Serve with grilled fruit, salsa or chutney. |
| Chicken, skin-on, bone-in | · To prevent flare-ups, trim fat. Can partially cook in microwave. | med-low , covered, 15 to 25 min. per side. Turn often. Chicken must be cooked to 170F (77C) | · Marinate in juice and herbs or tandoori paste and yogurt. Rub with oil and spices. |
| Burgers | · Use regular or medium ground beef or pork. Mix gently to avoid tough burgers. | med , covered, 5 to 8 min. per side for 3/4-inch (2-cm) thick. Burgers must be cooked to 160F (71C) | · Mix in drained salsa and cheddar cheese. Top with sour cream, avocado, lime pickle or relish. |
| Steak | · Bring to room temperature. Trim fat. Nick edges. | med-high to high, uncovered, 5 to 6 min. per side for 1-inch (2.5-cm) thick, medium-rare | · Rub with oil and garlic or pepper, Worcestershire sauce or hot sauce. |
| Lamb, chops | · Trim fat. Nick edges. | med-high , uncovered, 4 to 6 min. per side for medium-rare | · Rub with olive oil, lemon juice, garlic, rosemary, thyme, curry paste or sesame oil. |
| Pork, chops/steaks | · Trim fat. Nick edges. | med , covered, 6 to 8 min. per side | · Marinate in apple juice or white wine and herbs. Rub with vindaloo or biryani paste or salad dressing. |
| Fish, steaks/fillets | · Use firm-fleshed fish such as salmon, catfish or halibut. Marinate no more than 30 min. Rub with oil. | med-high , covered, 5 to 6 min. per side for 1-inch (2.5-cm) thick | · Rub with honey Dijon mustard, curry paste or hoisin sauce. |
| Shrimp | · If frozen, rinse off ice with cold water. Shell. Devein. Pat dry. Oil. Thread on skewers or place in grill basket. | med-high , uncovered, 4 to 6 min., turning partway through | · Rub with garlic butter, frozen orange juice concentrate, biryani paste or hot sauce. |
Vegetables
| Preparation | Temp/time | Flavour perks | |
| Corn on the cob | · Leave husks on but remove silk. Tie husks around corn. Soak in water. | med , covered, 20 to 30 min. Turn often. | · Spread with butter mashed with garlic, cumin and chili powder. |
| Onions | · Slice into 1/2-inch- (1-cm-) thick rings. | med , covered, 8 to 12 min. Turn often. | · Brush with olive oil or salad dressing. Sprinkle with thyme. |
| Peppers | · Seed and cut into quarters. Oil. | med-high , uncovered, 6 to 8 min. Turn often. | · Baste with balsamic vinegar, dried basil and oregano. |
| Potatoes | · Partially cook. Thickly slice potatoes. Thread small potatoes on skewers. Oil. | med , covered, 10 to 16 min. Turn often. | · Brush with herbed butter, flavoured oil or curry paste. |
| Tomatoes | · Slice in half. Squeeze out seeds. Brush with oil or salad dressing. | med , uncovered, 3 to 5 min. per side | · After turning, sprinkle with feta, goat or blue cheese. |
| Zucchini | · Thickly slice lengthwise. Brush with oil and cumin, chili or curry paste. | med , uncovered, 5 to 8 min. Turn often. | · Serve with pesto, garlic pickle or salsa. |
| Fruit | · Thickly slice. Oil. | med , uncovered, 5 to 10 min. Turn often. | · Baste with maple syrup or honey and rum. |
Hot tips
| Grilling times | Times are guidelines only and vary with barbecues. |
| Skewer smarts | To avoid burning wooden skewers, soak 20 min. in water. Cut food pieces the same size. |
| Indoor sizzle | Preheat oven broiler. Place prepared food on broiler pan 4 inches (10 cm) from coils. Use barbecue times as a guide. |
| Saucy talk | Smooth sauces work best as bastes. Sauces high in sugar burn easily. Brush on during the last few minutes. |
| Marinade magic | To tenderize, marinades need an acid—vinegar, juice or wine. Discard marinade or boil 10 min. |
| Fast bastes and rubs | Use bottled Indian and Asian sauces, salad dressings or spice mixes—steak seasoning, lemon pepper or curry or biryani pastes mixed with oil. |
| Easy mixed grill | Oil and sprinkle a pork tenderloin with garlic and thyme. Grill 10 min., covered, on medium-high. Add sausages, eggplant, onion and pepper slices. Grill 15 min. |
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