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 smell of your grill favorite on the grate. But to make the perfect evening complete, you need to succeed in cooking your meat or vegetables.
Here we list our favorites on the grill and how to cook them to perfection. Whether you prefer to grill chicken fillet, chuck roast, cod loin, or want to try grilling vegetarian, this guide is the starting point for you to succeed with your grilling evening!
Grill tips: Invest in a meat thermometer
To achieve perfect results every time, whether you are grilling fish, chicken, or pork and beef, it is an excellent idea to invest in a stektermometerThe thermometer measures the temperature in the meat so that 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 as you stick directly into the meat to check the temperature when you think the meat is done, and as a meter for a mobile app where you can monitor the temperature during cooking.
Grill chicken fillet - what temperature should chicken have?
Start by placing the chicken fillets on the grill and let them grill for about 8 minutes. Then flip them 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. You can advantageously use the grill's 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 no one likes a dry cod fillet that might have been easier to prepare in another way. But don't worry, we have the best tips for you to 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 succeed with. However, to grill a whole side of salmon, you need a tray to place the salmon on, otherwise it risks falling apart. In the grill, you want to make sure that all the charcoal is on the edges, or alternatively have the gas heat on the edges of the grill, to grill the salmon with indirect heat.
How to succeed with grilled salmon
Rub the salmon with salt and pepper and any other possible spices and then place it on the tray that is placed on the grill rack. Grill under a lid for about 25 minutes or until the internal temperature of the salmon is approximately 54 degrees. When the salmon is ready, you can squeeze a little lemon over it and then it's just to serve!
Successfully cook cod loin - temperature and time
When it comes to cod, you ideally want the internal temperature to be around 52 degrees. The grill should be at a temperature of about 200 degrees, and the cod should be grilled for about 10 minutes. Keep in mind that the internal temperature will continue to rise a little after you have removed the cod from the heat.
Throw a fish package on the grill
If you want to make dinner easy for yourself - then 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 fits perfectly in a fish packet. Season with salt and pepper and maybe a little dill and place the packet on the grill for about 10 minutes - as easy as that!
Grill 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 rub, or just let the meat speak for itself - getting the right temperature on your meat is of utmost importance for a successful grilling. Keep in mind that the temperature continues to rise after you have removed 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 basically to ribeye, entrecote, beef fillet, beef tenderloin and roasted filet, but the temperatures vary a bit between the different parts. For a steak, you can aim for 2-3 minutes per side and for example, a whole ribeye you can expect about 30 minutes.
For pork fille and pork tenderloin, you can 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 for a crust, then achieve the right internal temperature on indirect heat.
Grill vegetarian in summer
Grilled vegetables
Grilled corn on the cob is a classic that always works, even as a side dish to 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 incredibly delicious alternatives to meat on the grill!
Grilling bell peppers is another classic side dish for grilling, and all of these can of course be combined on a vegetable skewer. Use your favorite vegetables and experiment with grilling time!
Grill halloumi and grilling cheese
It's easy to succeed with halloumi and grilling cheese on the grill. Marinate with olive oil, garlic, and herbs, then grill for 2-3 minutes over direct heat to give the cheese a nice color, and then let it bake over indirect heat for 10-15 minutes.