Grilling tips

Posted: Updated:
By Jennifer Thomas By Jennifer Thomas

With summertime here, Ben & Jack's Steakhouse is ready to offer up some great tips for all you grillers out there as well as a recipe to try.

Porterhouse with Grilled Asparagus

30-oz. porterhouse
6 jumbo asparagus
1 Tbsp. olive oil
1/2 lemon, juiced
2 cloves garlic, minced
Kosher salt and black pepper

Season the porterhouse with salt and place on the grill. Cook until internal desired internal temperature is reached. Once done, set aside and allow resting for 3 to 5 minutes.

Place the asparagus on a plate and add olive oil, lemon juice, garlic, kosher salt and black pepper. Mix until the asparagus is coated and place on the grill. Rotate asparagus until each area is covered in grill marks.

Grilling tips from Chef Admir Alibasic:

Grilling and barbecue are not the same thing! Grilling is cooking at a high temperature and less time. Barbecue is cooking with low temperature for a longer time period.

There are two ways to cook on the grill -- direct and indirect heat.

Direct heat is when there is a source of heat underneath the food, whereas with indirect heat the heat source is not underneath. Direct heat is best used for thinner cuts of food like burgers, pieces of chicken, steaks and other chops. Indirect heat combines grilling and barbecuing by allowing the food to slowly cook and avoid burning.

Indirect heat is best for large pieces of meat (whole turkey, whole chicken, rib roasts) because it takes longer to cook, but at the same time it does not burn.

When cooking meat you should be aware of the health risks of eating undercooked meat. To check the temperature, the thermometer should be placed in the thickest part of the meat and away from bones since bones conduct heat. These are some temperature guidelines for safe temperatures:

Beef: Rare/120-125F Medium-Rare/130-135F Medium/140-145F Medium-well/150-155 Well done/160F and above

Poultry: 165-175F (all poultry must cook through)

Pork: 150F

When grilling fish, make sure the cooking surface is nonstick by either using a cooking spray or oil. Fish is primal for grilling because it cooks fast so prior to grilling you can allow it to sit in a marinade consisting of an acid, herbs and seasoning.

When it comes to the marinade, using citrus provides a refreshing taste and the marinade can be made with any ingredients that you enjoy.

When fish is done, it will start to flake easily with a fork and have an opaque color all the way through. If it appears glossy or translucent then it is not done.

Fish should be bought fresh and the rule to buying fish is if it smells like fish then it isn't fresh. Also, if the skin feels slimy or the eyes look gray, it is not fresh.

You can grill the fish in a grilling basket or in aluminum foil to avoid burning or sticking.

Grilling the perfect meat starts off in your supermarket or butcher shop (butcher shop preferred). Some cuts of beef are not best for grilling and instead should be left for stews.

Parts of the cow that are used the most by the cow (shoulder, rump, legs, etc.) are tougher cuts and are not ideal for grilling.

You want a cut of beef that has a higher fat content (for flavor) and tender. Ribeyes, strip steak, sirloins, filet mignon, porterhouse and T-bone cuts are best for grilling because of their fat content, which contributes to the flavor and tenderness.

When grilling outdoors it is best to use a charcoal grill instead of a gas or electric grill.

Gas grills can sometimes give the meat a gas flavor and does not distribute the heat all around (the front tends to be cooler than the back).

Depending on your lifestyle, grills can make a difference. Gas grills are easier to heat and easy to clean whereas charcoal grills take longer to start and require more cleanup.

Charcoal provides a full-bodied charcoal flavor and a perfect crust.

Meat should be seasoned prior to grilling and once on the grill do not touch it until it is ready to be turned over.

Depending on the cut and desired temperature, each side should be cooked from 6 to 12 minutes. Once the meat has reached your desired temperature, set it aside to sit for 3 to 5 minutes so the juices do not run out when you cut into it.

When grilling vegetables, season them with salt, pepper and drizzling olive oil prior to hitting the grill.

Vegetables cook quicker than the meat so you can give them a quick grill after the meat is done.

Do not grill vegetables while chicken is on the grill