Best BBQ Tips

BBQ Cooking Times Chart

The cooking times and temperatures outlined in this chart are guidelines only and may vary based on cooking conditions and the actual barbecue.

Low = 300ºF
Medium = 450ºF
High = 650ºF

FOOD	SETTING	COOKING TIME
BEEF
Hamburger 3/4" thick	Medium	Medium: 8 to 10 minutes Well Done: 10 to 15 minutes
Frozen Patties	Low to Medium	Medium: 12 to 14 minutes
Steak 1" Thick	Medium	Rare: 3 to 6 minutes Medium: 6 to 9 minutes Well Done: 9 to 12 minutes
Roast	Low	Rare: 12 to 15 minutes/lb Medium: 15 to 20 minutes/lb Well Done: 20 to 25 minutes/lb
PORK
Chops 1/2"	Medium	Medium: 8 to 10 minutes Well Done: 15 to 20 minutes
Ribs (3-4 lb)	Low to Medium (indirect)	45 to 90 minutes
Roast (3-5 lb)	Low to Medium	Well Done: 18 to 23 minutes/lb
LAMB
Chops 1/2"	Medium	6 to 12 minutes
POULTRY
Chicken (2 1/2 - 3 1/2 lb)	Low (with rotisserie burner)	75 to 90 minutes
Turkey/Chicken (2-5 lb)	Medium/Low	30 minutes/lb
Chicken-halved/quartered	Low	25 to 30 minutes
Chicken Breast (6 oz)	Medium (direct)	8 to 12 minutes
Boneless Chicken Breasts(halves)	Medium	10 to 12 minutes
SEAFOOD
Fillets 6-8 oz	Medium to Hot	8 to 12 minutes
Steaks 1" thick	Medium to Hot	Well done: 10 to 15 minutes
Shrimp large or jumbo	Low to Medium	8 to 12 minutes
General Guidelines: * if fish is frozen, brush with oil & double grilling time.
VEGETABLES
(wrap vegetables in foil)Baking Potato, whole	Medium	25 to 30 minutes
Corn, whole**Remove outer husks and soak in water prior to grilling	Low to Medium	15 to 20 minutes
Zucchini, halved	Medium	6 to 10 minutes
**The higher the water content or density of the vegetables you are cooking, the longer the cooking time.

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Direct Cooking Method

The Direct Method is similar to broiling. Food is cooked directly over the heat source. For even cooking, food should be turned once halfway through the grilling time. Use the Direct method for foods that take less than 25 minutes to cook: like steaks, chops, kabobs, sausages and vegetables. Direct cooking is also necessary to sear meats. Searing creates that wonderful crisp, caramelized texture where the food hits the grate. It also adds nice grill marks and flavor to the entire food surface. Steaks, chops, chicken pieces, and larger cuts of meat all benefit from searing.

To grill by the Direct Method on a charcoal grill, spread prepared coals evenly across the charcoal grate. Set the cooking grate over the coals and place food on the cooking grate. Place the lid on the grill and lift it only to turn food or to test for doneness at the end of the recommended cooking time.

To grill by the Direct Method on a gas grill, preheat the grill with all burners on High. Place the food on the cooking grate, then adjust all burners to the temperature noted in the recipe. Close the lid of the grill and lift it only to turn food or to test for doneness at the end of the recommended cooking time.

Indirect Cooking Method

The Indirect Method is similar to roasting, but with the added benefits of that grilled texture, flavor, and appearance you can't get from an oven. Heat rises, reflects off the lid and inside surfaces of the grill, and slowly cooks the food evenly on all sides. The circulating heat works much like a convection oven, so there's no need to turn the food. Use the Indirect Method for foods that require 25 minutes or more of grilling time or for foods that are so delicate that direct exposure to the heat source would dry them out or scorch them. Examples include roasts, ribs, whole chickens, turkeys, and other large cuts of meat, as well as delicate fish fillets.

To grill by the Indirect Method on a charcoal grill, arrange hot coals evenly on either side of the charcoal grate. A drip pan placed in the center of the charcoal grate between the coals is useful to collect drippings that can be used for gravies and sauces. It also helps prevent flare-ups when cooking fattier foods such as goose, duck, or fatty roasts. For longer cooking times, add water to the drip pan to keep drippings from burning. Place the cooking grate over the coals and place the food on the cooking grate, centered over the drip pan or empty space. Place the lid on the grill and lift it only to baste or check for doneness at the end of the suggested cooking time.

To grill by the Indirect Method on a gas grill, preheat the grill with all burners on High. Then adjust the burners on each side of the food to the temperature noted in the recipe and turn off the burner(s) directly below the food. For best results, place roasts, poultry, or large cuts of meat on a roasting rack set inside a disposable heavy-gauge foil pan. For longer cooking times, add water to the foil pan to keep drippings from burning.

Santa Maria Style BBQ

Santa Maria Barbecue has its roots in the mid-19th century, when the rancheros gathered to help each other brand their calves each spring. The host would prepare a Spanish style barbecue as a thank you for his vaqueros (America’s first cowboys), family and friends. Under the oaks of this serene little coastal valley they would enjoy a traditional feast that included beef barbecued over a red oak fire, served with Pinquito beans, bread, salsa and homemade desserts.

The present Santa Maria Style Barbecue grew out of this tradition, and achieved its "style" some 60 years ago when local residents began to string their beef on skewers and cook it over the hot coals of a red oak fire. The meat, either top block sirloin or the triangular-shaped bottom sirloin known as "tri tip," is rolled in a mixture of salt, pepper and garlic salt just prior to cooking. It is then barbecued over red oak coals, giving the meat a hearty, smoky flavor.

The traditional Santa Maria Barbecue menu features, of course, the barbecued sirloin, trimmed, sliced, and laid out in metal pans so that the diner may select the desired doneness. The only condiment for this tender and flavorful meat is a fresh salsa. With it is served grilled French bread dipped in sweet melted butter, perfect for soaking up every last bit of the flavorful meat juices. Also served on the side is a tossed green salad, and slow-cooked pinquito beans. For the most authentic Santa Maria Barbecue experience, select a robust Santa Maria Valley wine to accompany your meal. This tasty feast is finished with coffee and a simple dessert.

Kansas City Style BBQ

Kansas City barbecue refers to the specific inner city style of barbecue that evolved from the pit of Henry Perry in the early 1900s in Kansas City, Missouri. The Kansas City Metropolitan Area is renowned for barbecue. Kansas City, Missouri has more than 100 barbecue restaurants and is known as "world's barbecue capital." There are large, well attended barbecue cooking contests, the two most notable being in Lenexa, Kansas and at the American Royal.

Kansas City BBQ is usually a dry rub-spiced slab of pork ribs, slow cooked for several hours over a pit using hickory smoke, and mopped with thick BBQ Sauce, usually tomato-based, sweet and sour, with spices.

Texas Style BBQ

In Texas, the meat used most often is beef. And among the various beef cuts, brisket is hands-down the most popular. There's something about taking a tough piece of meat like a beef brisket turned it into a tender delicious masterpiece that excites most Texans.

Texas BBQ sauce barbeque sauce is also unique. Every Texas barbeque fan knows that there is nothing like Texas BBQ sauce. This sauce has a sweet and spicy, tomato-based flavor that is thick and delicious.

Texas BBQ contains special seasonings and spice mixtures that are added to the meat, sometimes as a rub before it is barbecued.

Memphis Style BBQ

From world renowned restaurants like The Rendezvous to the Memphis in May World Championship BBQ Cooking Contest, barbecue is an important part of culture in Memphis, TN. Traditional Memphis barbecue is usually smoked pork served in one of two forms: ribs on a slab or pulled. The meat is cooking with a slow smoking process bring out its natural flavor and juices. The result pork that is tasty and tender, even without rubs and sauces.

Memphis is probably best known for its dry barbecue. Most frequently used on ribs, the dry style is highly flavorful and is less messy to eat than wet. In the dry process, the ribs are coated with a rub made from ingredients such as garlic, paprika, onions, cumin, and other spices. Often a BBQ sauce is served on the side or poured over pulled pork. Memphis style sauce is usually thin, and not as sweet as most other types of sauce.

St. Louis Style BBQ

St. Louis-style barbecue is a term used to describe several similar styles of cooking pork products.

St. Louis-style ribs, cut from spare ribs, are a good example of such recipes. In preparing this food, the brisket bones are removed from the bottom of the rib rack. Slow cooking over low heat is the key to culinary success here, with a good, smokey grill (typically a kettle by Weber or some sort of covered smoker). Barbecue afficianados in St. Louis like to use the phrase "low and slow" to describe this cooking method.

Another staple of St. Louis-style barbecue is pork steak. method is to quickly sear the steaks over high high heat, then place on a covered grill or smoker and cook over low heat (170-200 degrees) for several hours. When the steaks are done, they are dipped in St. Louis-style barbecue sauce and returned to the grill for carmelizing, turning often. This step may be repeated numerous times before serving. Note that when using this method, the pork steaks should be marbled with fat and have at least 1/2 inch of fat around the edges. The low heat causes the protein in this usually tough cut of meat to break down, while the fat dissolves and is absorbed by the meat.

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