There is much more to grilling than “slapping a piece of meat on the grates and calling it a day,” according to Steven Raichlen, author of “The Barbecue Bible” and “How to Grill.”
“When I was growing up, the typical taste of barbecue was burned on the outside, raw on the inside and perfumed with lighter fluid,” said Raichlen, who also hosts “Barbecue University” on PBS. Here are his expert tips for grilling basic fare using charcoal; cooking times are the same for gas, propane and charcoal grills.
Sausage
Cooking time: 30 to 40 minutes
Resist the urge to place the sausages over the coals where they can burn more easily. Instead, use the “indirect grilling” approach by heating the coals, then placing them in two piles on either side of the grill, and slide a drip pan under the grill’s center. Place the sausages in the center of the grill so they’ll get crusted on the outside, but remain moist (and get fully cooked) inside.
Steak
Cooking time: 4 to 6 minutes per side for medium rare
The best steaks to grill are New York strip, T-bone, Porterhouse or filet mignon — and keep seasoning simple, using a coarse salt that will dissolve slowly. Make sure the grill is hot enough by placing your hand “half a beer can” above the grate. It should be too hot for you to keep it there for longer than a count of three.
Chicken
Cooking time: Whole chicken: 1 hour to 1 hour and 15 minutes. Individual pieces: 8 to 10 minutes per side
If it’s a whole chicken or chicken legs, use the indirect method (see sausage). For a chicken breast, particularly bone-in chicken breast, cook directly over the live part of your fire. Always be sure to keep a cool zone — one with no coals under it — on the grill so you’ll have somewhere to put pieces that are done or on the verge of burning.
Fish/Seafood
Cooking time: Fish filet: 20 to 30 minutes. Shrimp: 2 to 3 minutes
Start with some seasoning, such as a brush-over with Dijon mustard and sprinkling of brown sugar, and place fish filets on top of a moist, aromatic grilling wood plank. This method allows the fish to grill thoroughly without you having to turn it. For shrimp, brush with a marinade — such as herb butter — and grill on a skewer rather than individually.
Ribs
Cooking time: 1 hour to 1 hour and 15 minutes
Baby back ribs are the best choice for a beginner, since they are the most tender type of rib. Season the ribs on both sides with equal parts of salt, pepper, paprika and brown sugar, and cook using the indirect method.
DRINK LIST RedEye staffers share their favorite thirst-quenchers when grilling out.
– Coronas
– Sangria
– Ice tea
– Mojitos
– Vodka tonic with lime
– Old Style
– Limeade
– Woodchuck Draft Cider
