Average Temperatures For Other Types Of Food
They are often compacted soft meat and require very less time to cook. The best temperature for grilling hamburgers is 160 °F over direct heat of 400 °F .
Sausage and hot dogs should be grilled to an internal temperature of 150 °F to 160 °F over direct heat of 200 °F to 225 °F
Fish & Seafood:
These work across very similar times and temperature. For example, the salmon and swordfish grill temperature is 140 °F over direct heat of 400 °F which works the same for many other types of fish.
The temperature to grill shrimp works at 145 °F over direct heat of 450 °F and works alike for other seafood.
Grill One Of These Beef Roasts Instead
The following cuts of beef respond well to higher grilling temperatures, as long as they’re not cooked to too high of an internal temperature.
- Chuck eye roast – Of the chuck roasts, this one is a decent choice for grilling. It’s a boneless cut that’s tender, but also is usually very fatty.
- Top round roast – This roast is one of the least expensive of the beef roasts listed here. It’s also one of the leanest.
- Rib roasts – These are great for grilling, but the cost is usually high unless they’re on special. Prime rib roasts are the most expensive. Choice grade is what you’ll typically find in grocery stores, and is a good cut, especially if there’s a decent amount of marbling in the meat.
- Beef tenderloin – Also known as the fillet , this is the best cut of beef you can get. It’s great when grilled…but be prepared to spend some money!
Meet The Best Grilling Meats
Did you know your propane grill is an equal opportunity griller? At least when it comes to meats, that is.
Just about anything tastes great when its grilled. Steakbeefchickenpork. You name it, you can grill it.
Of course, when you think about a propane grill, you immediately think hamburgers, hot dogs and summer barbecues. Yes, hamburgers and hot dogs are staples when it comes to outdoor grilling. But if youre only grilling up the usual, youre under-using your grill, and missing out on some juicy, palatable meals!
Lets take a closer and mouth-watering look at the best meats to grill on your propane grill so you can delight your guests and get the most out of your grilling experience.
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Gdealer Instant Read Thermometer Super Fast Digital Electronic Food Thermometer
GDEALER Instant Read Thermometer is a super fast digital food thermometer with a bottle opener on the hook and it is an easy and convenient option for opening bottles. All you need to do to turn it on or off is to pull the foldable 4.6 probe. It is a waterproof meat thermometer with IP67 waterproofing. So, it can easily withstand splashes. It is made of robust ABS plastic body to withstand falls and drops.
The BBQ thermometer has back-lit LCD display which shows temperature evThe BBQ thermometer has a back-lit LCD display which shows teThe BBQ thermometer has a back-lit LCD display which shows temperature even in the dark. Press the light button and the screen will light up for five seconds. It makes picnics and barbecues more fun and convenient.
- IP67 waterproofing to make it splash resistant
- Made of ABS plastic body to deal with high impact falls and drops
Best Compact Meat Thermometer: Taylor Instant Read Thermometer
If you’re short of drawer space, check out this teeny, tiny thermometer from Taylor, which can easily be stored in your silverware drawer. The pen-sized analog model clips onto a kitchen apron or shirt pocket and comes with some surprisingly modern features such as instant read, a stainless steel stem, a shatter-proof silicone lens, and an antimicrobial sleeve which is super handy when you have to check multiple temperatures. This also helps to prevent contaminating a kitchen counter. It’s the perfect stocking stuffer for a foodie, and it’s also great for campers and RV trippers who love to cook small meals over portable stoves or fire pits.
Buy it: Taylor Instant Read Thermometer, $6.35
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Grilling Temperature And Time Per Side
Specifically, you have to cook on both sides and this section talks about the approximate cooking temperature and time to use on each side of the food.
The range reflects the level of doneness to be derived. So, starting from rare to doneness, a higher adjustment from the least to the highest temperature in the range gives you the level of doneness of your food respectively.
Due to the use of heat when cooking, either directly or indirectly, the only appropriate way to detect the doneness of your food is by reading its cooked temperature using a digital meat thermometer with the aid of a temperature guide.
The Most Underrated Cuts Of Steak
Like with any animal, there tend to be some beef cuts that are more popular within certain cultures. In the United States, we tend to favor large, tender cuts for grilling, which almost always means a soft filet from the tenderloin, a fat-rich ribeye, or a sirloin, which is a mix of soft muscle tissue and marbly fat.
That doesn’t mean we have to overlook other cuts for grilling, though. Knowing the consistency of the cut you’re cooking with is everything, and you’ll adjust your preparation accordingly, but tougher and bolder cuts can come out every bit as well as that filet mignon with the right attention.
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How To Buy A Good Steak
Q: Prime, Choice, or Select. What do they mean?
Cattle are graded after slaughter according to the degree of marbling, as well as the cow’s age.
All beef that’s sold in the U.S. is graded by the United States Department of Agriculture on a scale according to its tenderness and degree of marbling. At the top of the heap is Prime, which denotes an abundant degree of marbling in a cow under 42 months of age. Only about 2% of the beef sold in this country is designated Prime, and most of it goes to restaurants, specialty butchers, and high end supermarkets. Below that is Choice, followed by Select, which are the two grades you’ll find in most supermarkets.
The grades continue to go down all the way to Canner, which generally comes from very old cows with little fat in their tough meat. Luckily for us, you won’t find that grade in stores .
While checking the grade is a quick and easy indicator of the quality of the meat, what you should really be checking for is the degree of marblingthat’s the interstitial fat that shows up in white spiderwebs throughout the meat.
Why, you might ask, is marbling important? Two reasons: moisture and flavor. As well-marbled meat cooks, the fat will slowly melt, adding juiciness built right into the meat. Non-marbled meat might have plenty of fat on the exterior, but it doesn’t enhance the steak in the same way. Sort of like the difference between drinking a glass of chocolate milk or drinking the milk then shooting the chocolate syrup.
Is It Necessary To Cook The Steaks More After Searing Them
The most important part of reaching the level of doneness you like is the internal temperature. Searing is largely for flavor. If your steak is thicker, it probably wont reach the desired doneness as fast as a thinner one. One thing that helps ensure you dont overcook your steak, is to leave it out at room temperature for 30 minutes before cooking. If raising the internal temperature needs to take longer because the steak was too cold, it will cause the steak to get overcooked.
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Tips For Grilling The Perfect Steak
- Season, then chill: I apply the same technique I use for getting crispy chicken and turkey skin to grilling this steak: season, then let it chill in the fridge uncovered for up to 48 hours. This essentially dry brines the steak while also letting it air-dry. This approach allows the surface moisture to evaporate while the seasoning has time to penetrate the meat resulting in deeply flavored steak that sears beautifully and develops a nice crust on the grill.
- Start with clean grates: Just like you use a clean skillet with a little oil to cook dinner on the stovetop, you want to start with clean and oiled grill grates.
- To flip or not to flip? Flip your steak to your hearts content. Harold McGee, food science writer and author of On Food and Cooking, discovered that frequent flipping creates a steak that cooks more evenly and quickly than those flipped only once.
- Grilling directly on coals: Raichlen seemingly knows an infinite number of ways to grill meat, and theres one in his new book, Project Fire , that I particularly like: he cooks steak directly on hot coalsno grill grates necessary. I love the idea, and its on my list of things to try in the near future.
Marinate Your Meat After Grilling
I know to let a hefty piece of meat rest before cutting into it, so the juices redistribute evenly and the roast comes out rosy red and succulent. I never thought of this downtime as a flavor-boosting situation, but the opportunistic chef Lucas Olcese at Lagarde Winery always has a pan of red wine Patagonian sea salt mixed with peeled garlic cloves, rosemary sprigs, extra-virgin olive oil, and beef stock ready for receiving mild-tasting cuts like tenderloin hot off the parrilla. As the fibers relax after ten minutes or so, they also soak up the pungent bath, delivering maximum flavor.
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Best Selling Meat Thermometers
Remove all the guesswork off your cooking and meat doneness like a pro with ThermoPro TPO3A Digital Instant Read Meat Thermometer. It features quick digital read-outs on a large display so you will see the temperature super fast. You can achieve the most accurate temperature within 3-5 seconds. With a practical and simplistic design, and one push, this digital kitchen thermometer with a foldable probe will pop open for easy and fast temperature reading and once you are done taking the reading of the temperature, it can be folded away easily.
You dont have to turn off the food thermometer as it can turn off automatically when it is not used after 10 minutes thus saving battery. It shows perfect meat temperatures to avoid undercooking or overcooking your meat. You can get the readings in Fahrenheit or Celsius with ease.
ThermoPro TP-16S food meat thermometer with large LCD display is best for both beginners and experienced cooks to keep track on inside temperature of their favorite meat, quickly and precisely. It features STEP-DOWN probe tip design along with LCD display so you can easily keep track on accurate temperature. Either magnetize to metal surface or place with flip out stand on the counter, it can work wonders. You wont lose track of time as it has a timer. It also has preset temperatures if you dont have experience in the kitchen.
Alpha Grillers Instant Read Meat Thermometer For Grill And Cooking
Alpha Grillers Instant Read Meat Thermometer is the best choice for your cooking and grill. It removes all the guesswork off your cooking with an instant read probe tip that can provide readings within 2-3 seconds.
This product comes from the brand Soraken and is one of the best wireless thermometers available today. This product comes with a phone remote monitoring feature that allows the user to monitor temperature at a distance of 100ft if it is indoor and 170ft if it is outdoor. One of the notable things about this product is that it comes with 11 preset temperatures and cooking levels that enable the user to check the temperature of the grill or any food with ease.
Another important thing about this product is that the manufacturer offers it with four different probes, each with a different color. The product is designed to measure temperature that ranges from 32 Fahrenheit to 572 Fahrenheit. The wires incorporated into this product come with metal braiding and upgraded Teflon core that is designed to withstand up to 716 Fahrenheit. This product comes with a strong magnet on its back that can help the user to attach the product to a metal surface with ease. The manufacturer offers a 1-year warranty on this product.
- Comes with different preset modes like Veal, Lamb, Chicken, Hamburger, Fish, Beef, Turkey, BBQ Smoke, Pork, Cold Smoke, and Hot Smoke
- 5 different color probes
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Kfiaq Wireless Digital Meat Thermometer
Are you looking for a wireless meat thermometer that comes with advanced features? If yes, then this wireless thermometer is best recommended for you. This digital wireless meat thermometer comes with a large screen that displays any reading clearly. This product is specially designed to produce instant reading and display it in just 1 to 3 seconds. As mentioned above, this thermometer has a wireless range of up to 230ft, which is comparatively higher than most of the wireless thermometers. One of the notable things about this meat thermometer is that it comes with eight preset temperatures for veal, fish, lamb, chicken, beef, pork, turkey, and hamburger. Another important thing about this product is that the probes in this device are made of high-quality stainless steel and the probe wires are designed to withstand a maximum temperature up to 716 Fahrenheit. The manufacturer offers a 2-year warranty on this product.
With this digital meat thermometer in your home, you will feel confident because you can completely control the doneness of your favorite meat and cooking time like a Gourmet Chef. It has a touchscreen design that makes it easy to operate.
- Rapid response display in clear backlit
- Measure food up to 250C
- On/off switch and cook/timer on the back panel
Which Cut Of Steak Is Best For Grilling
When I first started working on this recipe, my top contenders for the steak were the ribeye , the rib steak , the porterhouse, and the T-bone.
Any of those cuts will taste great grilled due to the significant marbling of fat, which leaves the meat tender, and flavorful. Let’s take a closer look at each:
- Ribeyes vs. Rib steaks: A ribeye has the bone taken out a rib steak, also known as a bone-in ribeye, is a ribeye with the bone in. Due to its extensive marbling, this cut cooks beautifully on the grill, bone in or out. Trim the thick fat from the outside edgeleaving it on will cause flame flare-ups that can give your steak an unpleasant burnt flavor. Don’t worry, trimming it off won’t result in lost flavor!
- T-Bones vs. Porterhouses: People often confuse these two cuts, which is understandable because both cuts come from the loin and both have a T-shaped bone with meat on both sides. But porterhouses are larger and actually have more of the tenderloin than the T-bone. The U.S. Department of Agriculture’s Institutional Meat Purchase Specifications say the tenderloin of a porterhouse must be at least 1 1/4 inches thick at its widest, while that of a T-bone must be at least 1/2-inch.
Ultimately, I chose to use ribeye steak for its flavor, size, and the lack of bone — I wanted to slice and serve this steak family-style, and the fact that it doesn’t have a bone makes that easier.
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Grilling Time And Temperature For Pork
Just like beef, the pork grill temperature and times follow a similar trend.
The consumption of pork is one of the oldest to hit the earths surface and has not disappointed in taste and aroma over the centuries.
When grilling pork, the first key thing to take charge of is marination. Pork has the tendency of exuding a foul odor when not treated well, therefore to avoid this, marinate with stronger spices like garlic, ginger and soy sauce to override the odor.
Now, prep up the surface of the grill to between 300 °F 400 °F for a great start without the food sticking.
This cut of pork is mostly leaner than most parts of the pig and often includes some rib bones. Hence, the question to ask is what temperature is best to grill pork chops? Straight up on that, we suggest sticking to a medium internal temperature of 145 °F .
It is a faster cooking portion as compared to the other cuts, so to achieve the various levels of doneness, the grill time can be altered between 2 to 7 minutes for such results.
This is a long thin cut of meat best used for bigger serving sizes. It is fast on the cook and requires as much attention as needed for other portions of meat.
The pork tenderloin grill temperature follows the same suit as the pork chops at 145 °F but requires a cooking time of between 10 to 25 minutes per side for the range of doneness.
The meat grill times chart for this goes longer due to the case of length.
The Thickness Of The Food
This relates to the weight of the food rather than its length. Each piece of food weighs differently as a result of the piece of cut that is chosen or offered at the supply store.
For this reason, the heat levels in correlation to time vary when grilling hence the necessity to know what kind of thickness calls for what.
Here, we stick to using an average level of thickness with a serving size of 2 4 people to aid you in multiplying your numbers based on your desired serving size.
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