Culinary School Friday: Grilling tips

June 26, 7:13 AMBillings Cooking ExaminerMarcy Gaston

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©istockphoto.com/Carla Linsinki

Grilling is an American pastime. It fits in nicely with baseball and apple pie.

It's a skill, especially if you choose to grill using hardwood (like a campfire) or hardwood chips for your Weber. Even though some purists who would never get close to a gas grill, there are some benefits to using one - temperature control is at the top. 

Tips for grilling:

• Use high heat (very hot coals) for quick cooking - like steaks cooked medium or medium rare, hot dogs, vegetables
• Use indirect heat (pushing the coals to the side or putting the gas grill on a moderate setting) for cooking slow-cooked foods like roast chicken.
• Having 3 different temperature spots -- 1 hot, 1 medium, 1 low - will help control the cooking of your food.
• Marinate your meat if possible. If you don't marinate, at least season it with salt and pepper.
• If grilling meat, let it sit at room temperature for about 30 minutes before grilling.
• Remember - vegetables and fruit can be grilled easily and with much success. Grilling fruit brings out the sugars and gives it a nice smoky flavor
• Weber and other companies sell many accessories that aid in the cooking of anything and everything from fish grates to stir-fry pans to pizza stones, all made specifically for the grill. Some are worth a try.

One thing that most people have a tough time figuring out is how long to cook a steak or a burger? Burgers should be served medium well or well done. Cook them over medium heat for 10 minutes per side (for a standard size burger).

Basic rule of thumb for steak is:

1-inch steak (high heat):

• 4 minutes per side for rare
• 6 minutes per side for medium
• 8-10 minutes per side for well

1 1/2-inch steak (high heat):

• 5-6 minutes per side for rare
• 8-10 minutes per side for medium
• 11-13 minutes per side for well

2-inch thick steak (medium heat):

• 6-8 minutes per side for rare
• 9-11 minutes per side for medium
• 12-14 minutes per side for well done

NOTE: Steaks with a bone - porterhouse or t-bone - add an extra minute to the cooking time per side.

Always let the meat rest for 5-10 minutes before eating.

If you treat your grill nicely, it will make great food for you. Just imagine it as an outdoor stove/oven.