Grilling: Getting the timing right. How to cook your meats and vegetables just right on the grill

Grilling: Getting the timing right. A simplified guide on how to cook your meats and vegetables just right on the grill

Your life will be made much easier if you get a good meat thermometer. That way, you will never have to guess or worry about undercooking your meat.

Steak needs to be cooked to 130 for rare and 138 for medium rare, 145 for medium. Remember to rest your steak for about 7 minutes so all of the juices do not run out of your once cut. While resting, your steak will continue to cook 2-3 degrees as it cools down. Chicken needs to be cooked to 165.

For grilling, remember that simple seasoning will do the job. Just simply season everything with salt and pepper. And then don’t forget your favorite Le Sauce to take it to the next delicious level. Grilling meats and vegetables just got easier.

Proteins:

(Based on 1 lb, room temperature protein and cooking to Medium doneness).

Note, times will vary based on thickness and temperature of protein when you put it on the grill. Try to start grilling with proteins at room temperature and grill on high for best results.

Chicken, 8 oz each piece: 10-12 minutes, flipping halfway

Steak, 1 lb: 15-19 minutes, flipping halfway

Pork Chops, up to 2 inches thick: 10-15 minutes, flipping halfway

Fish, 1 inch thick: 7 minutes, flipping halfway

(For every ½ inch in thickness, add about 5 minutes)

Vegetables:

For grilled veggies, we recommend a drizzle of olive oil and simple seasoning of salt & pepper

Bell Peppers, halved and seeded: 8-10 minutes, flip halfway