Grilling outside is the epitome of summer. And because some of these items, whether it's a big steak, pork chops, poultry, or fish, can be costly, knowing how long to cook each sort of meat to your satisfaction is critical.

Nothing is more infuriating than overcooking a pricey porterhouse! Before serving, check to see if the chicken, hamburgers, and shellfish are fully cooked to a safe internal temperature. Whether you're grilling on a gas or charcoal grill, following a few simple procedures and understanding how long to cook each type of food will help you get a great result.

The Way to Success

Grilling may appear to be as simple as tossing the meat on a grill, but there are a few things to consider before you get started. To begin, clean the grill using a grill brush with firm bristles or a balled-up piece of foil to remove any remaining residue. After that, lightly oil the grill rack before adding the meat.

Allow the meat to rest on the grill grate, covered or not, until it easily releases before flipping or moving it about. You want to make sure the meat has nice grill marks on it.

When the food is done, set it aside to rest; grilled meats such as steak, pork, tenderloin, and chicken should stand for a few minutes after grilling to raise the internal temperature and disperse the liquids. Place the meal on a clean plate (not the one you used to transport the meat to the grill), loosely cover with foil, and set aside for 5 minutes.

Temperature

Before you start cooking on a charcoal barbecue, make sure the charcoal is covered in light ash. The majority of meat, chicken, and fish should be grilled over medium coals, which means you may hold your hand 5 inches from the grate for 5 to 7 seconds before pulling it away.

Meat can be cooked to any desired degree of doneness, but it must be at least 140 degrees Fahrenheit or medium-rare for food safety concerns. According to USDA guidelines, pork and lamb can be cooked to a temperature of 145 degrees Fahrenheit. To destroy bacteria, ground meats must be roasted to 165 degrees Fahrenheit, whether they are beef, turkey, or chicken.

Meat thermometers help you in checking the exact temperature of your food.

Beef

When it comes to grilling steaks versus roasts, there are a few differences. To get a good outer coating and visible grill lines on a steak, sear this first, which means cooking it over high heat for a short time.

It should then be moved to a lower heat until the desired doneness is obtained, in order to get the interior to the right temperature without charring the outside.

Searing 1-inch-thick meat should take two minutes, and 1 1/2 to 2 inches thick steaks should take four minutes. (Searing periods are included in the steak cooking times, and the steak should be rotated halfway during the cooking time.) The majority of the steak thicknesses given are one inch thick—add one minute to the cooking for every 1/2 inch thicker.

Pork

Pork chops and steaks should be rotated halfway through cooking and heated over direct heat (thicker slices can be transferred to indirect heat to finish cooking). For the greatest results, cook the roasts over the indirect fire, fat-side up, and medium (rather than well done). Cook a tenderloin like a steak (with searing) until the temperature reaches 145 degrees Fahrenheit.

Pork chops

This pork chop is leaner than most other portions of the pig and frequently contains rib bones. As a result, what is the optimal temperature for grilling pork chops? To be clear, we recommend maintaining a medium interior temperature of 145 degrees Fahrenheit.

Because it cooks faster than the other cuts, the grill time can be adjusted between 2 and 7 minutes to obtain different levels of doneness.

Pork Tenderloin

This is a long, thin piece of meat that is best served in larger portions. It is easy on the grill and requires the same amount of attention as other meat pieces.

The pork tenderloin grilling temperature is the same as the pork chops, at 145 degrees Fahrenheit, but it takes up to 10 minutes per side to reach the desired doneness.

Pork Ribs

Pork Ribs, also called Spare Ribs, are a snacky treat that can be prepared in nearly any way that comes to mind. For the pleasure of barbeque, though, we prefer the grilled varieties. They come from the pig's lower belly and are generally distinguished by nicely aligned bones.

Because of their munchy nature, spicing ribs is frequently unrestricted. Take a wacky recipe from a variety of cultures and turn it into a delectable dish that will have you licking your fingers.

Because of the bone structure, indirect heat is the ideal way to cook ribs. The recommended grill temperature for spare ribs and baby back ribs is 145°F for 30-120 minutes of cooking time.

Pork Loins

Pork loins are longer and thicker cuts that are comparable to tenderloins but have a different tissue structure.

Look for a temperature range of 145 °F to 165 °F for grilling pork loin, this cooking method takes 4 to 8 minutes.

Chicken

Chicken is the most often consumed meat in the world due to its low cost of production and buying. It's also one of the quickest to cook on the grill, with delicious results. You'll be safe from nutritional concerns if you cook to a minimum of 160 degrees Fahrenheit. Preheat the grill to 350°F and prepare to cook a variety of cuts of chicken, aiming for a minimum internal temperature of 165°F while working with the varied chicken cooking methods. If you're using an oven or a beer can, the chicken oven grill temperature should be between 165 and 180 degrees Fahrenheit, and the beer can chicken grill temperature should be between 165 and 170 degrees Fahrenheit.

Chicken breast

These are usually the chunkiest meats, and they have a tendency to dry out when cooked for a lengthy time. Chicken breasts go well with main courses and make excellent chicken kabobs. Work with a chicken breast barbeque temperature of 165 °F – 170 °F for 6 to 8 minutes per side over the direct fire to avoid drying out your breasts after a mild spicing. Direct heat helps the meat cook faster, allowing it to reach this temperature in a short amount of time and avoid drying out.

So, what's the ideal temperature for chicken kabobs? A decent cook should use a temperature range of 150°F to 170°F and cook for 2 to 4 minutes per side.

Chicken thighs and legs

These offer a higher meat-to-bone ratio and are ideal for main courses or snacks. The ideal temperature for grilling chicken thighs or legs is between 165 and 180 degrees Fahrenheit, with 10 to 15 minutes per side depending on the level of doneness desired. Because of the taste and scent of chicken, this range should usually be medium and well done.

Spice up your thighs with rubs and a great coat of finishing sauce after they've been cooked, and be amazed at how delicious they'll taste.

Chicken Wings

A decent seasoning of chicken wings never fails to wow.  Now, indulge in a good dose of rubs or extra marination to get your wings blazing hot with flavor and taste. Then cook them for 8 to 12 minutes on each side over direct heat to a grill temperature of 165 °F – 180 °F for chicken wings.

They cook quickly, so keep an eye on them throughout the grill to avoid them scorching.

Turkey Tenderloin Steaks

Just a quick run through this thicker area of the chicken to get you ready for Thanksgiving. Plan on a longer grilling time for the turkey than for the chicken, but the same internal grill temperature. Over direct heat, aim for a temperature range of 165°F to 175°F and a cooking time of 60–110 minutes. Follow these guidelines for other birds such as ducks and ostriches.

Vegetables

At a normal temperature of 350 °F, grilling vegetables takes only a few minutes to achieve a great cook.

Because of their lighter, easier heat penetrating textures, greens, leaves, fruits, and stems will generally work between 3 and 10 minutes on each side.

Due to their rougher textures, tubers like potatoes, on the other hand, require longer to grill. On a gas grill, baked potatoes should be cooked to an internal temperature of 200 degrees Fahrenheit in the center, which takes around 90 minutes over indirect fire.

Sea Food

Grilling seafood necessitates a little more attention, as a gorgeous piece of fish can quickly move from moist to dry, and shellfish can go from soft to chewy. There are a few common principles to follow while cooking fish steaks, filets, entire fish, or shellfish: Use a medium-hot grill for most fish and shellfish; however, if cooking whole fish, use a low-heat grill, while peeled shrimp, calamari, and scallops should be cooked on a hot grill. Sear tuna steaks first, then cook over medium heat, like you would a beefsteak.

Check out the blog: A Guide to Grilling Healthy Recipes for more latest recipes