Grilling Q&A
(best techniques for meat, fish, poultry, and veggies)
1:29 How should I clean my grill? Found pieces of grill brush on my food.
2:43 How to not dry out meats on the grill? What’s the best method to grill chicken breast and keep it moist?
Videos that will help:
How to use a thermometer correctly: https://youtu.be/aVs0Wbu686E
Grilling a thick steak: https://youtu.be/dLuO_OQozI4
Grilling a pork chop: https://youtu.be/PwjFF37oFV0
Grilling a rack of lamb: https://youtu.be/oyaS0Bju1ho
For chicken breast, follow pork chop instructions, but cook to 130F and rest to 140F. Careful with flare ups if it has the skin — might need to turn down the heat.
8:25 What is “low” temperature? Fortunately I have a temp indicator on the grill from 150 to 650 degrees. What’s a good “low” after the grill marks are done?
10:12 How do you cook and season your fish for the grill? Do you have a preferred type of fish for the grill? How do you keep it from falling apart and sticking? What’s the best way to grill fish like salmon?
Videos that will help:
How to grill salmon: https://youtu.be/B1ucS4E5dB4
The same technique applies to all fish that’s good for grilling (bluefish, trout, bass, snapper, char, swordfish, mahi, halibut, etc)
The easiest fish to grill is swordfish: https://youtu.be/yhMJJ89GAh0
12:34 Marinating: yes or no when grilling? What is the most polyvalent seasoning for grilling that works for the most types of meat or fish possible?
Here is my grilling marinade/glaze: https://youtu.be/pjxoKWI5zPI
15:44 How would you cook and season thin steak?
17:30 What are your favourite fruits and vegetables for grilling?
Eggplant: https://youtu.be/TWBqQHvuUHs
Zucchini and Summer Squash: https://youtu.be/NHuol4g7hWg
Asparagus: https://youtu.be/GR956Fx0VJI
18:22 My grill has no lid. What are work-arounds?
19:07 Is it possible to grill meats and vegetables together on a skewer and have them done at the same time?
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