Grilling With Nolechek’s
You may be team charcoal, gas or a fan of the smoker. Whatever you prefer to cook on, one thing is for sure…a good Grill Plan is key to any successful grilling endeavor!
Your grill should be 400-450°F for high, 350-400°F for medium-high, 300-350°F for medium and 250-300°F for low heat. Preheat grill for 15-25 minutes to ensure appropriate cooking times and to burn off any potential residual bacteria that may be lingering on your grates.
Always grill on clean grates! This is easiest when the grill is hot and done by using a sturdy metal brush to clean the grates between uses. We like to clean before and after.
Meat can sit at room temperature for about 20 minutes before going on the grill. The key to cooking perfection, especially with steak, is to cook it at a high temperature for a short time. The more time steak spends on the grill, the tougher it can get, so if the steak is right out of the fridge, it may take longer.
Season your meat! We prefer to keep it simple with garlic salt and pepper. There are so many awesome seasoning blends on the market or if you like living on the edge, experiment!
Let the meat develop a seared crust before moving or flipping. Make sure that the meat has cooked the correct amount of time on one side before flipping. If you don’t the meat may stick to the grates.
And don’t poke, prod, or squish the meat. This can cause the juices to escape, making the meat drier and affecting the final flavor. Use spatula or tongs to handle your meat.
Don’t be afraid to invest in a meat thermometer and take the guesswork out of grilling. If you are an experienced grill master or chef or like challenging yourself, you can also use your hand to test the doneness of your steak. Does your steak feel:
Like the area below your thumb? Your steak is rare.
Like the space between your thumb and palm? Your steak is medium.
Like the middle of your palm? Your steak is well done.
(FYI for Chicken: 165°F)
You’re almost to the finish line!
All meat should rest unsliced for 5 to 15 minutes after cooking. If you cut the meat too soon, the juices will all seep out. Allowing your meat to rest is important to achieving awesome results and the larger the piece of meat, the longer the rest time should be. The final temperature of your meat will go up about 5°F after you take it off the grill. Plan accordingly to avoid overcooking!
Grilling isn’t just for steaks
Direct, medium-high heat
4-5 minutes per side for medium
Indirect, medium heat
6-8 minutes, rolling occasionally rather than turning each one
Indirect, medium heat
15-18 minutes (internal 150-155°F), turning occasionally for even
Don’t forget the sides!
The grill isn’t just for meat! Grilling veggies in foil packets, grill grates, or skewers adds amazing flavor and keeps the house cool during the warm summer months. Add depth to baked beans or mac and cheese by putting them in foil trays on the grill. Step up your game and grill your dessert! Yes. Grill that dessert and impress those guests!
Visit the following websites for suggestions, cooking times and all things grilling!