Broil King® - Grilling Guides

Grilling Guide

There are several different methods of cooking on the barbecue: direct grilling, indirect cooking, rotisserie cooking, planking, and smoking. Utilize all these methods to get the most out of your grill and impress your guests!

DIRECT COOKING
- The direct grilling method is quite simple; it involves cooking the food on the grids directly over the flame. We recommend direct grilling for most single-serving items such as steaks, chops, fish, burgers, kebabs and vegetables, or any other quick-cooking foods.
  
  For the best results:
  1. 1. Preheat the grill on HIGH for 5-10 minute
  2. 2. Remove any debris on the cooking grids with a wire grill brush
  3. 3. Spray or brush on vegetable oil to prevent food from sticking
  4. 4. Reduce the heat to your required temperature,
  5. 5. Place whatever you're cooking on the grids
  6. 6. That's it. We told you it was simple.
  WATCH VIDEO
Meat Guide
- Creating the perfect steak is one of the things a Broil King® gas grill is built to do. In this section we have information to help you choose the perfect cut of beef, advice on using marinades and a guide to help you grill the perfect steak, every time.
  
  If you've been in the supermarket or butcher shop before you've probably seen or heard some, or all, of the types of steak listed below. However, you might not know what any of the terms actually mean. Well, now you will. We're here to help you differentiate the most popular cuts of beef, from the T-Bone to the Sirloin.
  
  A - Strip Loin
  
  Cut from the short loin the strip loin offers a tender, well marbled, and flavourful cut of beef perfect for grilling. Because it is cut from a single muscle, the strip loin cooks evenly and can be cut from 1/2" to 2" thick or more.
  
  B - Tenderloin
  
  The tenderloin is a cut of meat that is exceptionally tender. On a cow the tenderloin is found in the middle of the back between the sirloin and the rib. The tenderloin is extremely tender because the muscles that make it up are rarely used. When the tenderloin is cut into pieces it is called fillet mignon.
  
  C - T-Bone
  
  The T-bone is a bone-in steak from the short loin. This cut has a T-shaped bone that separates the tenderloin section from the larger portion of the top loin. These steaks are not as tender as the porterhouse steak but are still very tasty.
  
  D - Porterhouse
  
  The porterhouse is a large steak from the thick end of the short loin. The porterhouse contains a T-shaped bone and large piece of tenderloin. Porterhouse is one of the most popular types of steak.
  
  E - Rib-Eye
  
  When cut into steaks, the rib eye is one of the most popular and juicy steaks on the market. Meat from the rib section is tender and fattier than other cuts of beef. This extra fat makes rib-eye steaks exceptionally tender and full of flavour.
  
  F - Flank
  
  Flank steak is cut from the belly muscles of the cow. The flank steak is much tougher than the loin and rib steaks which is why many recipes for flank steak use marinades, braising or low and slow cooking.
  
  G - Sirloin
  
  The sirloin is actually divided into several types of steak. The top sirloin is the most flavourful. The bottom sirloin is less tender, much larger, and is typically offered when one buys sirloin steaks.
  
  Now that you can distinguish some of the more popular cuts of beef you can learn about another delicious aspect of grilling...marinades!

Perfect Grill Marks

When you want the best presentation for your grilled foods, follow our guide to creating Perfect Grill Marks.

A	B	C	D

Brush grids with vegetable or olive oil and set to cooking temperature. Place food on a barbecue at a 45 angle and cook according to the timing on the cooking charts below.	Turn the steak over grilling on the same 45 angle.	Turn the steak over and grill on the opposite 45 angle.	Finally, turn the steak over and grill on the same 45 angle.

Note: Bone-in cuts take slightly longer to grill.

WATCH VIDEO

Steak Grilling Guide

1 1/2"	MEAT THICKNESS 1"	3/4"	HEAT SETTING	MINUTES PER SIDE				TOTAL TIME
1 1/2"	MEAT THICKNESS 1"	3/4"	HEAT SETTING	A	B	C	D	TOTAL TIME
-----	-----	RARE	MEDIUM/HIGH	1 1/2	1 1/2	1 1/2	1 1/2	6 MIN
-----	RARE	MEDIUM/RARE	MEDIUM/HIGH	1 3/4	1 3/4	1 3/4	1 3/4	7 MIN
RARE	MEDIUM/RARE	MEDIUM	MEDIUM/HIGH	2	2	2	2	8 MIN
MEDIUM/RARE	MEDIUM	WELL	MEDIUM/HIGH	2 1/2	2 1/2	2 1/2	2 1/2	9 MIN
MEDIUM	WELL	-----	MEDIUM	3	3	3	3	12 MIN
WELL	-----	-----	MEDIUM	4	4	4	4	16 MIN

MEAT GRILLING GUIDE

Listed below are suggested times for cooking some other popular small cuts of meat:

CUT OF MEAT	HEAT	MINUTES PER SIDE (FOR PERFECT GRILL MARKS)				TOTAL TIME	COMMENTS
CUT OF MEAT	HEAT	A	B	C	D	TOTAL TIME	COMMENTS
HAMBURGERS	MEDIUM	2 1/2	2 1/2	2 1/2	2 1/2	10 min	Cook to internal temp of 160°F/71°C
LAMB CHOPS 1" MEDIUM	MEDIUM	2 1/2	2 1/2	2 1/2	2 1/2	10 min	Sear chops on each side to preserve juiciness
PORK CHOPS 1"	MEDIUM/LOW	2 1/2	2 1/2	2 1/2	2 1/2	10 min	Cook until golden brown outside and juices run clear
BONELESS CHICKEN BREAST	MEDIUM/LOW	3	3	3	3	12 min	Brush with sauce or glaze after the last turn
BONE-IN CHICKEN BREAST	MEDIUM/LOW	5-6	5-6	5-6	5-6	20-25 min	Sear the chicken, skin side down, then reduce heat and cook until tender and cooked through
SAUSAGE	MEDIUM/LOW	6	6	6	6	24 min	Cook until no longer pink inside
RACK OF LAMB	MEDIUM	5-6	5-6	5-6	5-6	20-25 min	-----
SKEWERS CHICKEN OR PORK	MEDIUM	2 1/2	2 1/2	2 1/2	2 1/2	10 min	Soak wooden skewers 2 hour before using
SKEWERS BEEF OR LAMB	MEDIUM	2	2	2	2	8 min	-----

SEAFOOD GRILLING GUIDE

Some firm-fleshed fish steaks like swordfish, tuna, salmon and halibut can be cooked with Perfect Grill Marks.

To cook filet of salmon, place skin side down on a hot grill for 2 min. at MEDIUM/HIGH. Slip the spatula between the skin and the fish.

Turn onto a well-oiled grill at a 45o angle for 12 min. at MEDIUM. Rotate the fish 90o and grill 12 min. on MEDIUM.

Serve with grill marks-up for perfect presentation.

CUT OF MEAT	MEAT THICKNESS	HEAT SETTING	MINUTES PER SIDE				TOTAL TIME
CUT OF MEAT	MEAT THICKNESS	HEAT SETTING	A	B	C	D	TOTAL TIME
FISH STEAKS	1" (RARE)	MEDIUM/HIGH	1 1/2	1 1/2	1 1/2	1 1/2	6 min
-----	1" (MEDIUM)	MEDIUM/HIGH	2	2	2	2	8 min
FILLET OF SALMON	1" (RARE)	MEDIUM/HIGH, then MEDIUM	2	1 1/2	1 1/2	-----	5 min
-----	1" (MEDIUM)	MEDIUM/HIGH, then MEDIUM	2	2	2	-----	6 min

More delicate fish like pickerel, bass, perch, tilapia, or trout are best cooked using one of the following 4 methods:

1. In a well-oiled fish basket
2. In a cast-iron pan on the side-burner
3. On well-oiled grids
4. On a cedar plank

As a general rule, cook fish ten minutes for each inch of thickness using any of the first three methods. Cooking on a plank requires more time.

CUT OF MEAT	HEAT	TOTAL TIME	COMMENTS
SHRIMP MEDIUM OR LARGE	MEDIUM	4-6 min	It can be helpful to use a wok topper. Cook just until pink and opaque. Do not overcook.
MUSSELS	MEDIUM	5-6 min	Scrub well. Discard any open raw mussels. After cooking, discard any closed mussels.
SCALLOPS	MEDIUM	4-6 min	Turn once halfway through.
LOBSTER	MEDIUM	8-10 min	Thaw if frozen. Grill shell side down, brushing with butter and lemon juice. Cook until opaque and separating from shell.

VEGETABLE GRILLING GUIDE

Grilling adds a smoky, delicious dimension to most vegetables. We always grill extra so that we can use leftovers in soups, salads, sandwiches and on pizzas and pasta. If the vegetables have a large surface area, use the technique for Perfect Grill Marks

VEGETABLE	PREPARATION	TOTAL TIME
ASPARAGUS	Wash and snap off ends. Drizzle with olive oil and sprinkle with kosher salt before cooking.	Grill on MEDIUM/LOW 6-8 minutes, turning once.
BAKED POTATOES	Scrub well and poke with sharp knife in several places. Wrap well in foil and place on upper rack.	Cook on MEDIUM 35-45 minutes.
BEETS	Scrub well. Drizzle with olive oil and sprinkle with salt and pepper. Wrap in foil with a sprig of fresh thyme.	Grill on MEDIUM for one hour on upper rack, until tender.
CAULIFLOWER	Cut into medium sized flowerets. Spread on a cookie sheet, drizzle with olive oil, and sprinkle with salt and pepper.	Roast on the upper rack for 25 minutes, turning frequently until golden brown.
CORN ON THE COB	Do not husk, but remove top silk, and soak in cold water for 20 minutes, shake off water.	Cook 20 minutes on MEDIUM/LOW, carefully pull back husks and serve with butter, salt and pepper.
EGGPLANT	Peel if desired, and slice lengthwise or crosswise. Sprinkle sliced eggplant with salt, and let drain 20 minutes on paper towels to remove any bitterness. Wipe off excess salt and moisture, and brush liberally with olive oil.	Grill a total of 10-12 minutes, following directions for Perfect Grill Marks.
GRILLED PEPPERS	Wash and cut into large chunks. Remove ribs and seeds. Drizzle with olive oil.	Grill on MEDIUM/LOW for a total of 10-12 minutes, following directions for Perfect Grill Marks.
MUSHROOMS	Wipe clean with cloth or paper towel. Remove any woody stems. Toss with seasoned olive oil or vinaigrette to marinate.	Grill on MEDIUM/LOW 5-7 minutes.
BABY & FINGERLING POTATOES	Scrub well. Toss with olive oil and kosher salt.	Grill on MEDIUM 25-30 minutes turning often.
ONIONS	Cut into thick slices. Push a skewer through sideways to hold intact, and brush with olive oil.	Grill 20-30 minutes on upper rack on MEDIUM/LOW, following directions for perfect grill marks. If desired wrap in foil at this point and continue cooking until caramelized.
ROASTED GARLIC	Cut top off whole garlic head. Drizzle with olive oil, wrap in foil, and place on upper rack.	Grill on LOW 30 minutes.
ROASTED PEPPERS	Wash and place on the grill whole.	Grill on MEDIUM until skin is charred all over. Once cooked, place in a paper bag to steam skin loose. When cool enough to handle, peel and remove seeds.
SWEET POTATOES SLICED	Peel and cut into slices lengthwise. Brush with garlic and rosemary infused olive oil.	Grill on MEDIUM/LOW for a total of 20 minutes, following the directions for Perfect Grill Marks
SWEET POTATOES WHOLE	Scrub well, poke with a sharp knife and wrap in foil. Place on upper rack of barbecue.	Grill on MEDIUM 35-40 minutes.
TOMATOES	Wash and cut in half. Loosen and remove seeds, then sprinkle with salt and drain on paper towels for 10 minutes to drain. Rub with cut garlic, and drizzle with olive oil.	Grill on LOW for a total of 15-20 minutes, following directions for Perfect Grill Marks.
ZUCCHINI	Slice lengthwise or crosswise as preferred. Drizzle with olive oil and salt.	Grill on MEDIUM/LOW for a total of 8 minutes, following the directions for Perfect Grill Marks.

INDIRECT COOKING
- The indirect method of grilling is a technique for cooking larger cuts of meat such as roasts or poultry. As the name implies, the food is not grilled directly over the heat but by hot air circulating around the food. This set up means there is no need to turn or baste the food. The result is delicious, worry-free barbecuing with little chance of flare-ups.
  
  DRIP PAN METHOD
  
  Juices and drippings fall and mix with the contents of the drip pan. This mixture will vapourize, impart delicious flavours and ensure a moist and succulent roast, chicken or turkey.
  
  To use the drip pan method:
  1. 1. Remove the grids and place the drip pan on top of the heat medium
  2. 2. Pour water or other cooking liquid, such as fruit juice or wine, into the drip pan
  3. 3. Replace the cooking grids
  4. 4. Preheat the grill on HIGH for 10 minutes then adjust the heat to MEDIUM or MEDIUM/LOW
  5. 5. Spray or brush the grids with cooking oil, then place the meat directly on the grids above the drip pan
  6. 6. Close the lid, and sit back and relax as your food becomes infused with delicious flavour
  ONE-BURNER METHOD
  1. 1. Place a drip pan over the heat medium, under the cooking grids, on the side of the grill where you will be turning off the burner
  2. 2. Preheat the grill on HIGH and then turn off one burner.
  3. 3. Brush or spray the cooking grids with cooking oil.
  4. 4. When grilling beef or pork sear the meat on all sides using the lit side of the grill and then transfer it over to the unlit side.
  5. 5. Regulate the heat setting to maintain your desired temperature, (generally MEDIUM)
  6. 6. This method is wonderful not only for roasts but also for thicker steaks, chops and bone-in cuts of chicken.
  WATCH VIDEO
ROTISSERIE COOKING
- Constant turning of the meat while rotisserie cooking allows it to self-baste with natural juices resulting in exceptionally moist and tender roasts. The best cuts of meat for rotisserie cooking are tightly tied, boned or boneless cuts; however, you can use cuts with the bone in if you carefully balance them on the spit so they turn easily.
  
  Your barbecue may be equipped with a rear rotisserie burner or you may use the lower burners. We have outlined the grill set-up for both kinds of rotisserie cooking below. It may be possible to set up your barbecue to rotisserie meat at the same time as you grill other foods. Simply set the meat on one side of the rotisserie and leave the racks in place on the opposite side of the grill.
  
  WATCH VIDEO
USING THE REAR ROTISSERIE BURNER
- ARRANGING THE GRILL
  1. 1. Remove cooking grids and warming racks from barbecue if necessary
  2. 2. Centre a drip pan under the rotisserie positioning it so it will be beneath the centre of the roast
  3. 3. Preheat the barbecue with rotisserie burner on MEDIUM HIGH for 10 minutes
  PLACING THE MEAT ON THE SPIT ROD
  1. 1. Slide one of the skewer forks onto the rod and tighten it securely
  2. 2. Insert the spit rod lengthwise into the centre of the roast securing it in place with the remaining fork
  3. 3. Tighten the fork securely
  TESTING THAT THE MEAT IS EVENLY BALANCED ON THE SPIT
  1. 1. Loosen the spit balance
  2. 2. Lay the rod over the sink, allowing the heavier side of the roast to rotate to the bottom
  3. 3. Adjust the balance to the highest point to counterbalance the weight, and tighten the rod handle
  4. 4. Insert the spit rod into the rotisserie motor and turn rotisserie motor on
  5. 5. Check to see if the meat turns smoothly while cooking and adjust the balance as necessary
USING THE ROTISSERIE WITH THE MAIN BURNERS
- ARRANGING THE GRILL
  1. 1. Remove cooking grids and warming racks from barbecue
  2. 2. Centre a drip pan under the rotisserie, positioning it so it will be beneath the center of the roast
  3. 3. Fill the drip pan to 1" from the top with water, wine or juice and any herbs that might complement the flavours
  4. 4. Preheat the barbecue on MEDIUM for 10 minutes
  PLACING THE MEAT ON THE SPIT ROD
  1. 1. Slide one of the skewer forks onto the rod and tighten it securely
  2. 2. Insert the spit rod lengthwise into the centre of the roast securing it in place with the remaining fork
  3. 3. Tighten the fork securely
  TESTING THAT THE MEAT IS EVENLY BALANCED ON THE SPIT
  1. 1. Loosen the spit balance
  2. 2. Lay the rod over the sink, allowing the heavier side of the roast to rotate to the bottom
  3. 3. Adjust the balancer to the highest point to counterbalance the weight, and tighten the rod handle
  4. 4. Insert the spit rod into the rotisserie motor and turn it on
  5. 5. Check to see if the meat turns smoothly while cooking and adjust the balancer as necessary
  Note: Never let the drip pan run dry as it may cause a flash fire. Keep a pitcher of hot water handy and when the water is running low, carefully refill the drip pan with hot water, using an oven mitt to protect your hand from steam burns.

COOKING TIMES FOR ROASTS

These times are approximate and may vary with the thickness of the roast, and the internal temperature of the food before cooking. For best results, bring meat close to room temperature before placing on the barbecue. A longer, thinner roast will cook more quickly than one of the same weight but thicker.

CUT OF MEAT		HEAT CONTROL SETTING	APPROX COOKING TIME	INTERNAL COOKING TEMPERATURE
BEEF	Rare	MEDIUM-MEDIUM/LOW	18-20 min./lb	130°F/55°C
	Medium Rare	MEDIUM-MEDIUM/LOW	20-22 min./lb	140°F/60°C
	Medium	MEDIUM-MEDIUM/LOW	22-25 min./lb	150°F/66°C
	Well Done	MEDIUM-MEDIUM/LOW	25-30 min./lb	160°F/71°C
PORK	Medium	MEDIUM-MEDIUM/LOW	20-25 min./lb	160°F/71°C
PORK	Well Done	MEDIUM-MEDIUM/LOW	25-30 min./lb	170°F/77°C
LAMB	Rare	MEDIUM-MEDIUM/LOW	18-20 min./lb	135°F/57°C
LAMB	Medium	MEDIUM-MEDIUM/LOW	20-25 min./lb	145°F/63°C
POULTRY	Whole Chicken	MEDIUM-MEDIUM/LOW	18-20 min./lb	180°F/83°C - DARK MEAT
POULTRY	Whole Turkey	MEDIUM-MEDIUM/LOW	18-20 min./lb	170°F/77°C - BREAST MEAT