Steak Kebabs
Steak night, now on a stick.
Use evenly sized sirloin cubes with peppers, onions, mushrooms, or zucchini. Leave a little space between each piece so everything cooks evenly.
Cooking tip
Cut the steak into evenly sized pieces so they finish at the same time.
Grill over medium-high heat, turning every few minutes, until browned outside and cooked to your liking.
Try them with: Chimichurri, garlic butter, or BBQ glaze.
Spatchcock Chicken
Spatchcocking helps a whole chicken cook faster and more evenly.
Cook it over indirect heat with the skin facing up. Finish over direct heat when the skin needs more color.
Temperature tip
Cook the thickest part of the breast to 165°F.
Try it with: Lemon pepper, Cajun seasoning, or honey mustard.
Cedar-Plank Salmon
Cedar-plank salmon brings light smoke without putting the fish directly over the flames.
Soak the plank first, place the salmon on top, then close the grill.
Temperature tip
The USDA safe minimum for fish is 145°F, but your preferred final temperature may depend on the texture you like.
Pull thick fillets slightly before your target and let carryover cooking finish the job.
Try it with: Maple glaze, garlic herbs, or brown sugar mustard.
Pork Tenderloin
Pork tenderloin is quick, lean, and great for a weeknight grill session.
Sear it over direct heat, then move it to the cooler side of the grill to finish.
Temperature tip
Aim for a final temperature of 145°F, followed by at least a three-minute rest.
Pull it a few degrees early so it does not overcook while resting.
Try it with: Honey garlic, coffee rub, or peach glaze.
Garlic Herb Lamb Chops
Lamb chops cook quickly and need very little seasoning.
Garlic, rosemary, olive oil, salt, and pepper will do the job.
Temperature tip
For medium-rare, aim for about 135°F.
For medium, aim for about 145°F.
Pull them just before your target and let them rest before serving.
Try them with: Mint yogurt, lemon herbs, or garlic butter.
Smoked Tri-Tip
Tri-tip gives you plenty of beefy flavor without the time commitment of brisket.
Smoke it slowly, then finish it over high heat for a browned crust.
Temperature tip
For medium-rare, aim for a final temperature around 135°F.
For medium, aim for about 145°F.
Tri-tip can rise several degrees while resting, so start watching the temperature early.
Slice against the grain. The grain changes direction across the roast, so divide it first if needed.
Try it with: Santa Maria seasoning, chimichurri, or horseradish sauce.
Grilled Peaches
Dessert belongs on the grill too.
Cut ripe peaches in half, remove the pits, and grill them cut-side down until lightly charred.
Brush them with a little oil before grilling. Add honey after they come off the heat so it does not burn.
Serve with: Vanilla ice cream, mascarpone, or cinnamon granola.
Need More Temperature Guidance?
```Cooking time changes with the cut, thickness, grill temperature, and weather.
Internal temperature tells you what is actually happening inside.
See the Meat Temperature GuideCook With Less Guesswork
```Track the temperature without repeatedly opening the grill.
Insert your MeatStick in the thickest part of the meat, keep it away from bones, and follow the cook from your phone.
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