How to Grill Meat, Poultry and Fish

Next time you fire up that grill, use these tips and tricks on how to grill meat, poultry and fish for delicious results.


| September 2012


Authors Karen Adler and Judith Fertig are wondering, “How does your garden grill?”  Celebrate your garden harvest by grilling, roasting and smoking to perfection each fruit and vegetable with their new cookbook, The Gardener & the Grill (Running Press, 2012). Grilling what you grow gives you twice the sense of accomplishment, so check out these savory recipes taken from Chapter 5, “Meat, Poultry & Fish.” 

Grilled Fish Recipe:

Grilled Salmon Recipe With Corn Husks 

When you’ve got a garden going and the grill fired up, dinner is only minutes away. A few fresh-picked vegetables and fruits, snipped herbs, and tender cuts of poultry, pork, beef, fish, and shellfish can all combine for a meal worth celebrating. At the very least, you can add a handful of fresh greens to each plate, top them with something grilled, and drizzle the plate with garden-fresh vinaigrette.

Choose thin, tender, boneless cuts of chicken, turkey, pork, or beef to cook as quickly as the vegetables do. Boneless chicken or turkey breast, boneless chicken thighs, pork tenderloin, and boneless steaks all grill well with vegetables.

You can easily substitute firm tofu for any of the chicken, turkey, pork, or beef cuts; simply brush the tofu with olive oil, season to taste, and grill, turning once, until the tofu has good grill marks. Tofu is already “cooked,” so you’re just adding the grill flavor.

Chicken, turkey, pork, and sausage of all kinds should be completely cooked through to a temperature of 160 to 165°F. Remember that the meat’s internal temperature will continue to rise by about 5 degrees after you take it off the grill. Thin cuts are difficult to judge by temperature; it’s just as easy to simply cut into the middle to check doneness. The juices should run clear.





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