Step Two: Prepare the Patties. Once you have the grill preheating, you can go ahead and get the burger patties ready to be cooked. If you didn’t separate the patties ahead of time, do so now. You may have to use a butter knife or other utensil to pry the patties apart if they’re frozen together.
Use a meat thermometer (trust me, it’s handy!) and let it cook until the internal temperature reaches 145ºF. This should take about an hour, but start to keep a closer eye on the roast after about 45 minutes. Once your pot roast is cooked, you can remove it from the grill and let it rest for about ten minutes.
Lastly, preheating the grill will prevent the number one fear for fish grillers…sticking. Even though fish is very lean, it will naturally release itself from the cooking grate when it is finished cooking if the grill was preheated correctly. Another constant when it comes to grilling fish is the temperature. Whether skin is on or off, the Oil the grill grates: To prevent the chicken from sticking to the grill, brush the grates with some oil using a brush or a folded paper towel dipped in oil. Grill the chicken legs: Place the chicken legs on the preheated grill. Cook them for about 5-7 minutes per side, or until the internal temperature reaches 165°F (74°C).
Place the spatchcocked turkey skin-side up on the center of the grill grate, away from direct heat. Cover the grill and let it cook undisturbed for approximately 12-15 minutes per pound. Use a meat thermometer to check the internal temperature of the thickest part of the turkey, aiming for 165°F (74°C) for the perfect doneness.
Preheat Grill to Medium High. Preheat your gas or charcoal grill to medium-high heat. Clean the grill grates and oil immediately before grilling. To keep your steak from sticking to the grill, we recommend oiling your grates using tongs and a paper towel soaked in oil.

Set and preheat your grill to about 350 to 400 F but don’t be afraid to modify the grill’s temperature to not burn the dough. The goal in this step is to lightly toast the bottom of the dough. Once the pizza dough’s bottom begins to “brown,” remove it from the grill and get your dough ready for toppings.

Sprinkle with about 1/2 tsp of each of the herbs, seasonings, salt and pepper, rubbing in until the turkey is evenly coated. Place a drip pan (preferably a disposable aluminum pan) in the bottom of your grill. If using a gas grill, light the burners on one half of the grill and heat to 300-350 degrees.
The ideal cooking temperature for a roast on a gas grill is low and slow. Aim for a grill temperature of around 325°F (163°C). This allows the roast to cook evenly and become tender. Use a meat thermometer to ensure the internal temperature of the roast reaches the desired level for your preferred level of doneness.
Use indirect and direct heat on either a charcoal or gas grill for the best results. Sear the first side of your steak on the hot side of the grill and finish in indirect heat after flipping. Make sure to space your steaks about 1 inch apart to allow each steak to cook thoroughly. 5. Use the 60/40 rule.
Turn on the rotisserie motor and close the grill lid. Cook the prime rib at a lower heat setting, around 350°F, to allow for slow and even cooking. Depending on the size of your roast, it may take around 15 minutes per pound. Use an instant-read thermometer to monitor the internal temperature. Step 3: Fill a Smoker Box. Fill your smoker box with the soaked wood chips. If your smoker box is attached to your grill, you’ll need to use the tongs for this. Spread the chips out as thin as possible.

Watch as Granny’s Poultry Chef, Jason Wortzman, roasts a whole turkey on a traditional gas barbecue. He’ll show you how easy it can be to have a moist, tende

2 - Thermometer misplacement. You need to measure the temperature in the location of the meat. 250° over a lit burner may be under 200° in the indirect area of the grill. 3 - Every time the hood is open, the temperature envelope around the food is disrupted. Instructions. Open gas valve and turn on all burners to HIGH heat. Let run for 5-10 minutes to burn off any residual food and then scrub with a good bristle free grill brush until grates are clean. Meanwhile, season your ground hamburger meat with salt and pepper throughout.
Place the potatoes on the grill. Place the potatoes on the grill. Grill the potatoes until tender. Cover and grill, turning the potatoes occasionally, until the potatoes are tender and can be easily pierced with a paring knife (or has an internal temperature of 205ºF), 45 minutes to 1 hour. Cool potatoes.
Fire up the gas grill and preheat to 300-350 degrees F for two-zone cooking (one direct heat side of the grill and one side with the burners turned off). Season. Brush the steaks with olive oil and then season with Hey Grill Hey Beef Rub (or equal parts salt, pepper, and garlic powder). Grill over indirect heat.
Charcoal grill. Charcoal grilling has the best flavor! A charcoal grill is very inexpensive. You’ll have to start the fire using a chimney, and it takes about 30 minutes to preheat. Gas grill. Gas is quicker and easier to work with, but the flavor is not as good as charcoal. It’s quicker to preheat as well. Digital charcoal grill.
Place ribeye steaks on the grill. Cook over direct heat for 4-5 minutes on each side for medium rare. Wonder why you need a two-zone setup? If your steaks are close to being done, you can move them over to the cold side of the grill. Use a meat thermometer to determine if you’ve cooked steaks the way you like them. .