Chapter One
Grilling Top Ten
TOC[ TC1[Juicy Hamburgers]TC1 TP1[30]TP1 TC1[Basic Brats]TC1 TP1[31]TP1 TC1[Foot-Long Hot Dogs]TC1 TP1[32]TP1 TC1[Great Steak]TC1 TP1[34]TP1 TC1[Classic Chicken Breasts]TC1 TP1[36]TP1 TC1[Terrific Turkey Breast]TC1 TP1[38]TP1 TC1[Fish Steak]TC1 TP1[39]TP1 TC1[Succulent Pork Chop]TC1 TP1[40]TP1 TC1[Pork Tenderloins]TC1 TP1[42]TP1 TC1[Barbecue Pork Ribs]TC1 TP1[43]TP1 ]TOC
Juicy Hamburgers
Prep: 10 min Grill: 15 min 4 sandwiches
1 pound lean (at least 80%) ground beef 3 tablespoons water 1/2 teaspoon salt 1/4 teaspoon pepper 4 hamburger buns
1. Heat coals or gas grill for direct heat. Heat to medium heat, which will take about 40 minutes for charcoal or about 10 minutes for a gas grill. 2. In medium bowl, mix beef, water, salt and pepper. Shape mixture into 4 uniform, flat patties, each about 3/4 inch thick. Shaping the patties to have smooth edges will keep them together during cooking and result in uniform doneness. Gently pinch to close any cracks in the patty. Handle the patties as little as possible. The more the beef is handled, the less juicy the burgers will be. 3. Place patties on grill. Cover and grill 13 to 15 minutes, turning once, until beef is no longer pink in center and meat thermometer inserted in center of patties reads 160F. Loosen patties gently with a turner to prevent crumbling. Serve on buns. Cheeseburgers: About 1 minute before hamburgers are done, top each burger with 1 slice (1 ounce) American, Cheddar, Swiss or Monterey Jack cheese. Grill until cheese is melted.
Storage Tip
If you choose not to grill all the patties at once, it's important to immediately store the uncooked meat in the coldest part of your refrigerator, or freeze it ASAP. Ground meat deteriorates more quickly than other cuts, so it should be used-or stored-quickly.
1 Sandwich: Cal. 390 (Cal. from Fat 170); Fat 19g (Sat. fat 7g); Chol. 65mg; Sodium 670mg; Carbs. 29g (Fiber 2g); Pro. 26g % Daily Value: Vit. A 2%; Vit. C 0%; Calc. 8%; Iron 20% Exchanges: 2 Starch, 3 Medium-Fat Meat Carb. Choices: 2
Basic Brats
Prep: 5 min Grill: 25 min 6 sandwiches
6 fresh bratwurst (1 pound) 1/3 cup Dijon mustard 2 teaspoons chopped fresh or 1/2 teaspoon dried oregano leaves 6 bratwurst buns, split
1. Heat coals or gas grill for direct heat. Heat to medium heat, which will take about 40 minutes for charcoal or about 10 minutes for a gas grill. 2. Place bratwurst on grill. Cover and grill about 25 minutes, turning occasionally, until no longer pink in center. 3. In small bowl, mix mustard and oregano; spread on cut sides of buns. Serve bratwurst on buns.
Healthful Hint
If you're looking to lower the fat in your diet, use turkey Polish sausage instead of bratwursts.
1 Sandwich: Cal. 390 (Cal. from Fat 215); Fat 24g (Sat. fat 8g); Chol. 45mg; Sodium 1300mg; Carbs. 30g (Fiber 1g); Pro. 14g % Daily Value: Vit. A 0%; Vit. C 0%; Calc. 6%; Iron 12% Exchanges: 2 Starch, 1 High-Fat Meat, 3 Fat Carb. Choices: 2
Foot-Long Hot Dogs
Prep: 5 min Grill: 20 min 6 sandwiches
6 long hot dogs (12 inches) 1 tablespoon butter or margarine, melted 6 long hot dog buns, split
1. Brush grill rack with vegetable oil. Heat coals or gas grill for direct heat. Heat to medium heat, which will take about 40 minutes for charcoal or about 10 minutes for a gas grill. 2. In each hot dog, cut crosswise diagonal slashes 1/2 inch apart and 1/4 inch deep. 3. Place hot dogs on grill. Cover and grill 15 to 20 minutes, turning frequently and brushing occasionally with butter, until hot and slashes begin to open. Serve on buns.
Try This
Divide a can of chili with beans, 3/4 cup shredded Cheddar cheese and a cup of chopped onion among these six foot-long hot dogs and presto! You've got Foot-Long Coney Island Dogs.
1 Sandwich: Cal. 535 (Cal. from Fat 280); Fat 31g (Sat. fat 12g); Chol. 55mg; Sodium 1530mg; Carbs. 46g (Fiber 2g); Pro. 17g % Daily Value: Vit. A 2%; Vit. C 0%; Calc. 14%; Iron 18% Exchanges: 3 Starch, 1 High-Fat Meat, 4 1/2 Fat Carb. Choices: 3
Great Steak
Prep: 5 min Grill: 7 to 19 min 1 serving
1 steak (about 8 ounces)
1. Select a 3/4- to 1-inch-thick steak from those shown in the photos above. 2. Heat coals or gas grill for direct heat. Heat to medium heat, which will take about 40 minutes for charcoal or about 10 minutes for a gas grill. 3. To prevent steak from curling during broiling, cut outer edge of fat on steak diagonally at 1-inch intervals with sharp knife. Do not cut into the meat or it will dry out during grilling. 4. Place steak on grill. Cover and grill for about half the time listed in the chart or until the steak is brown on one side. 5. Turn the steak and continue grilling until desired doneness. To check doneness, cut a small slit in the center of boneless cuts or in the center near the bone of bone-in cuts. Medium-rare is very pink in the center and slightly brown toward the edges. Medium is light pink in center and brown toward the edges. Or insert a meat thermometer in the center of the steak to check for desired doneness. Sprinkle salt and pepper over both sides of steak after cooking if desired. Serve immediately.
Timetable for Grilling Steaks
Approximate Total Grilling Time in Minutes
145F 160F Type of Steak (medium-rare) (medium)
Porterhouse and T-Bone 10 to 12 14 to 16 Rib Eye 6 to 8 11 to 14 Sirloin (boneless) 13 to 16 17 to 21 Tenderloin 13 to 14 14 to 15
1 Serving: Cal. 350 (Cal. from Fat 140); Fat 16g (Sat. fat 6g); Chol. 130mg; Sodium 120mg; Carbs. 0g (Fiber 0g); Pro. 49g % Daily Value: Vit. A 2%; Vit. C 0%; Calc. 0%; Iron 20% Exchanges: 8 Lean Meat Carb. Choices: 0
Classic Chicken Breasts
Prep: 5 min Grill: 15 to 25 min 1 serving
1 skinless, boneless chicken breast half (about 1/4 pound)
1. Select boneless, skinless chicken breast halves (about 1/4 pound each) or skinless bone-in chicken breast halves (about 1/2 pound each). If chicken is frozen, place in refrigerator the night before you plan to use it or for at least 12 hours to thaw. Cut and discard fat from chicken with kitchen scissors or knife. Rinse chicken under cold water, and pat dry with paper towels. 2. Brush grill rack with vegetable oil. Heat coals or gas grill for direct heat. Heat to medium heat, which will take about 40 minutes for charcoal or about 10 minutes for a gas grill. 3. Place chicken breasts on grill. Cover and grill for the time listed in the chart, turning once with tongs. If desired, brush chicken with sauce during the last 10 minutes of grilling. Grill until juice of chicken is no longer pink when centers of thickest pieces are cut.
Timetable for Grilling Chicken Breasts
Cut of Chicken Approximate Grilling Time Breast halves (bone-in) 20 to 25 minutes Breast halves (boneless) 15 to 20 minutes
1 Serving: Cal. 140 (Cal. from Fat 30); Fat 3.5g (Sat. fat 1g); Chol. 70mg; Sodium 60mg; Carbs. 0g (Fiber 0g); Pro. 25g % Daily Value: Vit. A 0%; Vit. C 0%; Calc. 0%; Iron 4% Exchanges: 3.5 Very Lean Meat Carb. Choices: 0
Terrific Turkey Breast
Prep: 5 min Grill: 1 hr 5 min Stand: 10 min 6 servings
2-pound boneless turkey breast half Olive or vegetable oil 1/2 teaspoon lemon pepper
1. If using charcoal grill, place drip pan directly under grilling area, and arrange coals around edge of firebox. Heat coals or gas grill for indirect heat. Heat to medium heat, which will take about 40 minutes for charcoal or about 10 minutes for a gas grill. 2. Rub turkey skin with oil; sprinkle with lemon pepper. Insert barbecue meat thermometer so tip is in thickest part of turkey. 3. Place turkey, skin side down, on grill over drip pan or over unheated side of gas grill. Cover and grill 20 minutes; turn. Cover and grill 35 to 45 minutes longer or until thermometer reads 170F and juice of turkey is no longer pink when center is cut. 4. Remove turkey from grill; cover with foil tent and let stand 10 minutes. Slice turkey.
Success Tip
The turkey will lose a lot of its juices if you slice it right after you take it off the grill. To keep the juices in, cover the turkey with foil and let it rest for a few minutes before you slice it.
1 Serving: Cal. 225 (Cal. from Fat 110); Fat 12g (Sat. fat 3g); Chol. 80mg; Sodium 95mg; Carbs. 0g (Fiber 0g); Pro. 29g % Daily Value: Vit. A 0%; Vit. C 0%; Calc. 0%; Iron 6% Exchanges: 4 Lean Meat Carb. Choices: 0
Fish Steak
Prep: 5 min Grill: 20 min 1 serving
Fish steak, about 3/4 inch thick (1/4 to 1/3 pound) Salt and pepper to taste 1 tablespoon butter or margarine, melted 1 teaspoon lemon juice
1. Heat coals or gas grill for direct heat. Heat to medium heat, which will take about 40 minutes for charcoal or about 10 minutes for a gas grill. 2. Sprinkle both sides of the fish steak with salt and pepper. In small bowl, mix butter and lemon juice. 3. Place fish steak on grill. Cover and grill 7 to 10 minutes, brushing 2 or 3 times with butter mixture. Carefully turn fish with a turner. If fish sticks to the grill, loosen it gently with a turner. Brush other side with butter mixture. 4. Cover and grill 7 to 10 minutes longer or until fish flakes easily with a fork. Brush with butter mixture.
Shop Talk
When you select fresh fish, the scales should be bright with a sheen, the flesh should be firm and elastic and there should be no smell. Frozen fish should be tightly wrapped and frozen solid; there should be no discoloration and no smell.
1 Serving: Cal. 220 (Cal. from Fat 115); Fat 13g (Sat. fat 8g); Chol. 100mg; Sodium 1370mg; Carbs. 1g (Fiber 0g); Pro. 25g % Daily Value: Vit. A 8%; Vit. C 0%; Calc. 2%; Iron 2% Exchanges: 3 1/2 Lean Meat, 1/2 Fat Carb. Choices: 0
Succulent Pork Chop Prep: 5 min Grill: 3 to 22 min 1 serving
1 pork chop, with bone (3/4-inch thick)
1. Select pork chop from those shown in the photos above. 2. Heat coals or gas grill for direct heat. Heat to medium heat, which will take about 40 minutes for charcoal or about 10 minutes for a gas grill. 3. Place pork chop on grill. Cover and grill for about half the time listed in the chart or until pork chop is brown on one side. 4. Turn the pork chop and continue grilling until the doneness listed in the chart. To check doneness, cut a small slit in the center of boneless cuts or in the center near the bone of bone-in cuts; pork is done when it is no longer pink in center. Or insert a meat thermometer in the center of the pork chop to check for medium doneness (160F). Sprinkle salt and pepper over both sides of pork chop after cooking if desired. Serve immediately.
Timetable for Grilling Pork Chops
Approximate Approximate Grilling Time Pork Cut Thickness Doneness in Minutes Loin or Rib Chop (bone-in) 3/4 inch 160F (medium) 9 to 12 1 1/2 inches 160F (medium) 12 to 16 Loin Chop (boneless) 1 inch 160F (medium) 9 to 12 Blade Chop (bone-in) 3/4 inch 160F (medium) 9 to 12 1 1/2 inches 160F (medium) 12 to 16
1 Serving: Cal. 170 (Cal. from Fat 70); Fat 8g (Sat. fat 3g); Chol. 65mg; Sodium 40mg; Carbs. 0g (Fiber 0g); Pro. 23g % Daily Value: Vit. A 0%; Vit. C 0%; Calc. 0%; Iron 4% Exchanges: 3 Lean Meat Carb. Choices: 0
Pork Tenderloins
Prep: 10 min Marinate: 8 hr Grill: 30 min 6 servings
Peppery Teriyaki Marinade (page 294) 2 pork tenderloins (about 3/4 pound each)
1. In small bowl, make Peppery Teriyaki Marinade. 2. Fold thin end of each pork tenderloin under so that pork is an even thickness; secure with toothpicks. Place pork in shallow glass or plastic dish or resealable plastic food-storage bag. Pour marinade over pork; turn pork to coat. Cover dish or seal bag and refrigerate, turning pork occasionally, at least 8 hours but no longer than 24 hours. 3. If using charcoal grill, place drip pan directly under grilling area, and arrange coals around edge of firebox. Brush grill rack with vegetable oil. Heat coals or gas grill for indirect heat. Heat to medium heat, which will take about 40 minutes for charcoal or about 10 minutes for a gas grill. 4. Remove pork from marinade; reserve marinade. Place pork on grill over drip pan or over unheated side of gas grill. Cover and grill 25 to 30 minutes, brushing occasionally with marinade and turning once, until pork has slight blush of pink in center and meat thermometer inserted in center reads 160F. Discard any remaining marinade. 5. Remove toothpicks. To serve, cut pork across grain into thin slices.
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Excerpted from Betty Crocker Grilling Made Easyby Betty Crocker Excerpted by permission.
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