There are few things that beat the feeling of standing by the grill on a warm summer evening with the sun at your back, a refreshing drink in hand, and the aroma of your grill favorite on the grate. But to make the perfect evening complete, you need to succeed in cooking your meat or your vegetables.
Here we list our grill favorites and how to cook them to perfection. Whether you prefer to grill chicken fillet, chuck steak, cod loin, or want to try grilling vegetarian options, this guide is the starting point for a successful barbecue evening!
Grilling tip: Invest in a meat thermometer
To achieve perfect results every time, whether you're grilling fish, chicken, or pork and beef, it's an excellent idea to invest in a meat thermometer. The thermometer measures the temperature in the meat so you know exactly when it's time to take it off the grill.
Meat thermometers come in several different varieties - both in the form of a knit that you stick directly into the meat to check the temperature when you think the meat is done, and as a gauge for a mobile app where you can monitor the temperature during cooking.
Grilling chicken fillet - what temperature should chicken have?
Start by placing the chicken fillets on the grill and let them cook for about 8 minutes. Then turn them over and continue grilling for another 8 minutes. The perfect internal temperature for chicken should be 72 degrees. Be careful not to grill the chicken for too long to avoid dry or burnt chicken.
If you want crispy skin, you can start by grilling the chicken fillets on high heat on one side of the grill and then move them to a cooler part. It's a good idea to use the grill lid to ensure even cooking.
Succeed with grilled fish
Choosing fish as your protein to throw on the grill can feel like a challenge, and nobody likes a dry cod fillet that might have been easier to cook another way. But don't worry, we have the best tips to help you succeed with fish on the grill this summer.
Grill salmon with indirect heat on the grill
Grilled salmon is a classic and doesn't have to be difficult to get right. However, to grill a whole side of salmon, you'll need a tray to place the salmon on, otherwise it risks falling apart. In the grill, make sure all the charcoal is placed along the edges, or alternatively, have the gas heat on the sides of the grill, to cook the salmon with indirect heat.
How to succeed with grilled salmon
Rub the salmon with salt and pepper and any other desired spices, then place it on the tray set on the grill grate. Grill with the lid on for about 25 minutes or until the internal temperature of the salmon is around 54 degrees. When the salmon is done, you can squeeze a little lemon over it and then it's ready to serve!
Succeed with cod loin - temperature and time
When it comes to cod, you want the internal temperature to be around 52 degrees. The grill should be at about 200 degrees and the cod should then be grilled for about 10 minutes. Keep in mind that the internal temperature will continue to rise a little after you remove the cod from the heat.
Throw a fish package on the grill
If you want to make dinner easy for yourself – simply place the fish with all its accompaniments in grill foil or baking paper and grill everything together. Diced cod with potatoes, asparagus, lemon, and butter is perfect in a fish packet. Season with salt and pepper and maybe a little dill, then place the packet on the grill for about 10 minutes – it couldn't be easier!
Grilling meat - correct internal temperature and time
Putting a nice piece of meat on the grill is a real classic that always works. Whether you choose to marinate the meat, rub it with a spice mix, or just let the meat speak for itself – getting the right temperature for your meat is crucial for successful grilling. Keep in mind that the temperature continues to rise after you remove the meat from the heat.
For beef can you aim for the following internal temperature:
- Bloody/Medium rare 48-52˚C
- Medium 56-60˚C
- Well done 65-68˚C.
This applies more or less to sirloin steak, entrocôte, veal tenderloin, tenderloin and roast, but the temperatures vary slightly between the different parts. For a steak, you can aim for 2-3 minutes per side and for example a whole entrecôtea you can count on about 30 minutes.
For pork tenderloin and pork tenderloin can you aim for the following temperatures:
- Medium 65˚C
- Well done 68-70˚C
A whole pork tenderloin takes about 30 minutes to grill.
If you want to grill lamb, for example. lamb tenderloin or lamb chop can you aim for the following temperatures:
- Bloody 58˚C
- Medium 60˚C
- Well done 70˚C
Grill lamb chops for about 5 minutes per side and lamb fillet quickly on high heat to sear, then reach the correct internal temperature with indirect heat.
Grill vegetarian this summer
Grilled vegetables
Grilled corn on the cob is a classic that always works, even as a side for grilled meat. For other options, you can try grilling zucchini with a little oil, salt, and pepper, or marinate and grill cauliflower for a few minutes for color and then on indirect heat for about 10 minutes – two fantastically delicious alternatives to meat on the grill!
Grilling bell peppers is another classic side for barbecues, and all of these can of course be combined on a vegetable skewer. Use your favorite vegetables and experiment with grilling times!
Grill halloumi and grilling cheese
It's easy to succeed with halloumi and grilling cheese on the barbecue. Marinate with olive oil, garlic, and herbs, then grill for 2-3 minutes over direct heat to give the cheese a nice color, then let it bake over indirect heat for 10-15 minutes.
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