Grilled Ribeye is my favorite steak to grill and to eat.  It is a juicy and flavorful steak that will please almost anyone.  Ribeye can be tricky to grill, but is worth the effort.

Directions:

1. Cut the prime rib into one inch thick steaks.  You can cut off the fat lip at the end, but I recommend leaving it for flavor.  The lip fat also taste delicious if it is slightly crispy on the outside after cooking.
2. Pre-heat the grill to med-high to high and make sure the grill is very clean.  You may want to wipe or spray a little oil on the grill grates to help prevent the ribeye from sticking. I like to use a very hot grill.
3. Lay the steak on the hot grill.  If the grill is hot enough the steak should sizzle when you place it on the grill.  Depending on how hot the grill is you may have to wait about 3-4 minutes before turning the ribeye. Rather than rely on the clock you can check the steak by lifting a corner and looking for a good sear mark.  Turn the steak over.
4. Cook the steak for a few minutes and check the bottom again.  If there is a sear mark then turn it again.  This time turn it so the grill crosses the sear marks.  This will make the familiar X or diamond sear marks.
5. It takes a lot of experience to determine if the steak is done.  There are a lot of methods

Grilled Corn On The Cob is a delicious addition to your meal.  Corn on the cob smells great cooking, looks great served, and taste wonderful! There are many different ways to grill corn on the cob. You can leave the husk on or remove the husk.  You can pre-cook the corn in a pot of water or in the microwave. This way you can put it on the grill You can even marinate the corn on the cob before grilling. Another method is to cook the corn on the cob wrapped in tinfoil.







Directions:

1. Remove as much exposed silk as possible from the cob. Also remove any loose husk.  The extra silk and husk will burn and char easily so it helps to remove it.
2. Soak the corn in a tub of water for about 15 minutes.  You may need to place something on top of the corn so that it will remain submerged.
3. Pre-heat the grill on med-high.
4. Remove the corn from the tub of water and shake off the water.  Place corn on the grill.
5. Turn the corn on the cob about every 4-5 minutes unless it is burning.  The husk and silk may occasionally catch fire so be be prepared to turn it more if necessary.
6. It may take more than 20 minutes for the corn to cook all the way through.  Grilling corn takes a little practice to know exactly when it is done through, but you will get the hang of it. The picture above shows corn that is only cooked about 3/4 complete.  The husk will look brown and dull and burnt in places.  As long as it is not burning through to the corn it is okay.  If you are unsure then lift back the husk and check the corn. Cooked corn kernels will be soft, so stick a fork in it.
7. Remove the corn on the cob from the grill and serve.

Tips:

• For a different taste wrap the corn on the cob (no husk)  in tinfoil and just before sealing add italian dressing.
• After cooking in husk you can expose the corn and place back on the grill giving it a seared look.
• After cooking expose the corn and rub on butter.  Then close the husk back over the corn and serve.

Grilled Salmon Fillet is not only great to grill, but is also very good for your health.  For a fish, Salmon has a high fat content which makes it ideal for the grill.  Most fish will dry quickly or fall apart on the grill.






Directions:

1. If you buy your salmon look for a fillet that is still a deep rich reddish color.  Fresh salmon should be almost odorless and not be slimy to the touch.
2. Some people prefer to remove the skin and the dark fat from the fillet.
3. Pr-heat the grill to med-high and clean with a good brush.  You can add a little oil to the grill grates to help keep the salmon from sticking.
4. Lay the salmon on the grill making sure that no flames are touching the salmon.
5. Do NOT move the salmon until you are ready to turn it.  Salmon is delicate and will crumble if moved too often on the grill.  The salmon will be ready to turn when the edges have changed from pink to opaque.  The very top of the salmon will still be pink / raw.  Carefully work the edges of the salmon until you are sure you can pick it up without the salmon splitting in half.  The first side should grill in about 3-5 minutes, maybe less depending on how hot is the grill.
6. Salmon is hard to judge how well the inside is done without cutting it or using a thermometer. If you choose to cut it the inside should not be translucent, but instead be opaque or slightly off-white/grayish.
7. Remove from the grill and serve as soon as possible.

Safe Internal Temperature: 125 degrees

Tips:

• Salmon does very well with a marinade.  Remember to only soak it in the marinade for about 30 minutes.  Any longer can damage the meat.
• Salmon will become very dry if cooked too long.  Remember that when the salmon is removed from the grill it will continue to cook.

Grilled Shrimp is easy and lots of fun!  Shrimp has it’s own built in thermometer to tell you when it is done cooking. Regardless of the type of shrimp or the size of the shrimp you will grill it the same.

Directions:

1. One of the easy ways to cook shrimp is to use a skewer.  Run the skewer through the tail and the thick part of the shrimp in  U shape, like in the picture.  If you use the same size shrimp then the cook time will be the same for all and you can cook large amounts at one time.
2. Pre-heat the grill to med-low to med.  Shrimp does not require a hot grill and will cook very fast.
3. Lay the shrimp on the grill and watch closely.  Do not walk away from grilling shrimp unless the heat is very low.  Otherwise the shrimp will overcook and become dry and rubbery.
4. You will know when to turn the shrimp by watching the color.  Shrimp is translucent to gray when it is raw.  When it is cooked it will become orange and white in color. You can wait until the bottom half turns color to flip the shrimp or you can turn it as often as you want.
5. To determine if the shrimp is done cooking look at the thickest part of the shrimp where the head has been cut off.  The center of this spot will be the last to change color.  Remove the shrimp just before the very center turns white.  The shrimp will continue cooking even after being removed from the grill.  If you remove the shrimp when it is fully cooked then by the time you eat the shrimp it will be overcooked and mushy.  If you press the shrimp between your fingers it should spring back.  If the shrimp squishes flat when you press, then it is overcooked.
6. Remove the shrimp from the grill and eat as soon as possible.

Safe Internal Temperature: White/orange shrimp = good.  Clear/translucent shrimp = cook a little longer.

Tips:

• Cut a long slit down the back of the shrimp with a sharp knife.  Look for the black line beneath the shell running along the back to the tail.  Cut the slit deep enough to remove this black line (bowel) from the shrimp.
• Peeling the shrimp will make it easier to cook and eat.  You can also peel all but the tail for presentation and a handle to eat the shrimp with your fingers.
• If you use wooden skewers, soak them in water or lemon juice for at least 30 minutes before cooking.  This will keep them from burning when you grill the shrimp.

Grilling Hamburgers for most people is the number one choice for grill food. Hamburger is fairly cheap to buy and easy to cook. The choices of seasoning and toppings is endless, so we are just going to discuss grilling a basic unseasoned or lightly seasoned hamburger.

Directions:

1. To make patties the size of the average hamburger bun, you need to select about a tennis ball size of meat.  Flatten the hamburger into a patty about 3/4 inch thick. If you are using 70% beef you may want to flatten the center of the patty to about 1/2 inch graduating out to 3/4 at the edges.  This will keep the hamburger from cooking into a round ball.
2. Season the hamburger as you wish.
3. Pre-heat the grill from med-high to high and make sure the grill is clean.  You may want to lightly oil the grill grates to reduce sticking.
4. Place the patty on the grill.
5. When to flip the burger is the tricky part for some people.  If you wait to long it will cook too much and dry out the burger.  If you flip the burger too soon it may crumble. Unless the hamburger is on fire you should wait until the underside is cooked enough to slide a spatula underneath and move the hamburger on the grill without the meat changing shape.  The edges will be starting to turn just slightly gray, but the top should still be very pink. This should take about 3-5 minutes. If the hamburger is taking on the shape of a ball this would be the only time to press down on the hamburger with the spatula.  Before flipping firmly press the raw topside to reduce the thickness.  Do NOT press down on the hamburger again as this will remove the juices and dry the hamburger.
6. The hamburger may start leaking red juice and as the burger cooks it will turn to a clear liquid. When the juice turns clear the burger is cooked well done completely through and leaving it on the grill any longer will make it very dry.  Never cut open the hamburger.  Use a meat thermometer to determine if it is cooked enough.  You can also press on the top of the burger with your finger.  The finger test isn’t foolproof, but with practice you will get pretty good at determining if the meat is done.  When you press the top the burger should feel firm, but give a little.  It may even force juice out.  If it is soft and squishy the inside may still be too rare.  If it feels hard with no give, then it is already overcooked.
7. Remove the hamburger from the grill and serve.

Safe Internal Temperature: 160%

Tips:

• If the hamburger is cooked medium with a slight pink inside it will continue cooking even when removed from the grill.  If it is removed with a cool red soft center it will not cook much more and you should put it back on the grill.  I strongly recommend a meat thermometer rather than cutting open the hamburger.  When you cut open the hamburger it will dry out.
• Consideration needs to be taken as to the fat content of the hamburger. Most grocery stores offer 70% (ground beef), 80% (ground chuck), and some 90% lean choices. The leaner the beef the less shrinkage you will get while grilling. The fattier the beef the more shrinkage, but also more flavor. Leaner meat is easy to overcook and be very dry.

Boneless Skinless Chicken Breast are the most expensive cuts of the chicken, but are worth it for many people because of the relative ease of prepping, cooking, and eating. Skinless chicken breast are also low in fat and high in protein. Care must be taken when cooking or the meat can become very dry in a short time.





Directions:

1. Make sure that the chicken has been rinsed completely before cooking, unless the chicken is soaking in a marinade. Pounding the chicken breast will make it uniform in thickness and easier to cook.
2. Pre-heat the grill on med-high to high and lay the chicken breast on the grill.  A hotter temperature will cook faster and sear in the juice if grilled correctly.
3. Grill for approx. 4-5 minutes checking frequently to insure the chicken is not burning.  The chicken is ready to turn when the bottom side has clear sear marks and the top still is pink.
4. Grill the chicken for another 4-5 minutes or until done cooking. Firmly touch the chicken at the thickest point to see if done.  If overcooked the chicken will feel hard without any give.  If undercooked it will feel a little squishy.  If cooked right it should have a little spring back.
5. If you are unsure if the chicken is cooked enough you can make a small cut into the thickest part of the chicken.  If the center is still translucent then it needs more cook time. The chicken will continue cooking after it is taken off the grill.  This is when most people overcook, because they remove the chicken too late from the grill.  Once it has cooked completely through it will start drying very fast.  Most cooks will remove the chicken just before the center is cooked.  Be careful with this in that you do not leave the center raw.
6. Remove from grill and serve.  Now is a great time to add your favorite sauce.  You can apply the sauce during cooking to make a tasty glaze if you want.

Safe Internal Temperature: 165 degrees

Tips:

• Grilled chicken sticks very easy to a hot clean grill.  To minimize sticking, lay the side of the chicken that had skin on the grill first.  This will also insure much better sear marks.  You can also lightly coat the outside of the chicken with oil or spray oil.  Some people even use oil on the grill bars before placing on the chicken.
• Grilling chicken too long on one side before turning will dry the chicken.  Signs of grilling too long on one side are the raw topside turns white and the edges curl up.

Chicken Legs and Thighs are the most eaten parts of the chicken, and for good reason since they are cheap to buy and easy to cook. But mostly because they are juicy, taste great, and have a built in handle.

Directions:
1. Make sure that the chicken has been rinsed completely before cooking, unless the chicken is soaking in a marinade.
2. Pre-heat the grill on med (240 degrees) and place the legs/thighs on the grill.  Legs/thighs grill much better at a lower temperature for a longer period of time.
3. Frequent turning of the legs/thighs will insure a more even cooking, but will prevent any clear sear marks.
4. Legs/thighs come in so many sizes that it is hard to say exactly how long to cook in minutes.  Start by letting the bottom side cook to a golden brown before turning.  Continue turning as each side browns.  If the outside is browning in only a minute or two than the heat is probably up to high and the outside will burn before the inside is cooked.
5. If juices are coming out of the chicken then you have cooked it through and it may start to become dry if allowed to cook much longer.  You can make a small cut in the chicken at the thickest point to see if it is still pink in the middle. It is preferable to not make any cuts though, because this will break the seal and allow the juices to escape making the chicken dry.
6. Remove the chicken from the grill and allow to cool a little before eating.  This would be a good time to brush on your favorite sauce.

Safe Internal Temperature: 165 degrees

Tips:

• Grilling legs/thighs at too high a temperature will burn the outside of the chicken without cooking all the way through to the inside.
• Grilling legs/thighs at too low  temperature may prevent the outside from getting brown and crispy.  The chicken may also be dry.
• Be careful if you brush bbq sauce on while cooking.  The chicken may burn easier and flavor the chicken with a burnt charcoal taste.
• To get the full flavor of the bbq sauce wait until the legs/thighs are done cooking and then brush on the sauce.

Grilled Ham Steak is one of the easiest steaks to grill.  The reason for that is the ham is already cooked and all you need to do is heat it up and eat. Ham Steak makes a very quick meal if you are in a hurry, and does well if you need to feed a large number of people at one time. Great for picnics!





Directions:

1. Cut into 3/4 inch or 1 inch thick steaks.
2. Pre-heat grill on med-high to high.
3. Lay steak on grill.
4. Check the steak within 2-3 minutes by lifting the edge of steak. Look for a good sear mark.
5. Flip steak to other side.
6. Cook about 2-3 minutes and check underside for sear marks. The steak may be done before the second side sears well, so do not wait just for the sear marks. Touching the steak should still have a spring back effect.  If not then it is overcooked.
7. Remove steak from grill and serve.

Safe Internal Temperature:  140-160 degrees if raw. Precooked can be eaten cold.

Tips:

• Grilled Ham Steak does very well with a brush on glaze, like honey mustard.  Brush on each side just before placing on grill.  Brush more if you want. The glaze will bubble and brown when done.
  
• It’s common to cook the first side a little long.  The second side may not take as long to cook, so watch close.
• All grills are different in the amount of heat produced, so watch your steak closely.  If the grill is too hot the bottom will burn even though the top is still cold.  If the grill is not hot enough the steak will not have good sear marks and will be dry.