BBQ&A
Common questions, expert answers.
Q: Should I marinate meat before putting it on the grill?
A: Yes. Marinating not only adds flavor, it helps the meat retain moisture while cooking. LAWRY’S® Marinades are convenient and easy to use, and with 15 flavor varieties, you’re sure to find a few you love.
We recommend marinating for at least 30 minutes to let the seasonings soak in. Once the meat is fully cooked, brush on fresh Marinade for extra flavor.
Q: Is it okay to reuse LAWRY’S Marinade?
A: No—always throw away Marinade that’s been in contact with raw meat. The uncooked meat may contain harmful bacteria that can make you sick, and reusing the sauce poses a serious food poisoning risk. If you’d like to add flavor and juiciness once the food has finished cooking, use fresh Marinade and a clean basting brush.
Q: Once I put the meat on the grill, how long till it’s done?
A: Every type of meat cooks at a different rate, so doneness is not so much about time as it is about temperature.It’s important to cook meat to an internal temp high enough to destroy any bad bacteria. The best way to be sure food is thoroughly cooked is with a meat thermometer. You can pick one up at the store for under $10.
If you’re grilling… Cook till thermometer reads...
Hamburgers 160 F
Steak 170 F
Poultry 165 F
A whole turkey, chicken or duck 180 F
Chicken breasts 170 F
Chicken legs, thighs & wings 180 F
Pork 170 F
Fish & shellfish 145 F
For maximum juiciness and flavor, take meat off the grill when it's 5 to 10 degrees below the target temperature. Once removed from the heat, it will continue to cook for a few more minutes.
Q: How do I keep food from sticking on the grill?
A: Begin with a super-clean grate. Then, before putting the grate over the fire, coat it with oil or cooking spray. Finally, let the grill heat for at least 10 minutes before you start cooking. WARNING: Never use cooking spray over a hot grill, as this may cause a fire.
Q: When should I turn the meat?
A: Once the food begins browning, get your turning fork ready. The meat will release from the cooking grate easily if it’s time to turn, so if it sticks, wait a couple minutes more. And don’t worry about turning too often—it doesn’t hurt. Just avoid excessive puncturing with the fork, as this can cause the meat to dry out.
Q: Should I grill with the lid up or down?
A: It depends on what’s cookin’. For thin burger patties, which grill very quickly, keep the lid up. If you’re grilling thicker cuts of meat, like chicken breasts or steak, a closed lid will help the food cook evenly and retain its juiciness.
Q: What’s the best way to grill vegetables?
A: First, brush with your favorite LAWRY’S Marinade. Then place large veggies, like whole green peppers and corn cobs, directly on the cooking grate. For small or delicate vegetables, such as sliced zucchini, mushrooms or tomato halves, place on skewers or wrap in aluminum foil before putting on the grill. Once the food softens and browns to your liking, it’s done!
Q: I’m in the market for an outdoor grill. Which kind is best?
A: Each type of grill—charcoal, gas and electric—has pros and cons for you to weigh:
Charcoal/wood-burning grills
Pros: They’re inexpensive—it’s easy to find a good charcoal grill for $30 - $100. And some people say charcoal/wood grills make the tastiest barbecue, too.
Cons: It can be tricky to light a fire and keep it at the right temperature. Plus, cleaning up the ashes after a cookout is messy work.
Gas grills
Pros: They’re extremely easy to light and use. Simply turn on the fuel, raise the lid, open the gas valve and light the match. And controlling the cook temperature is much simpler than on a charcoal grill.
Cons: They can be expensive. Prices range from $200 to $4,000.
Electric grills
Pros: No need for matches—just plug in the grill and you’re all set. Temperature is as easy to manage as your oven. And the simplest electric grills cost an affordable $60.
Cons: Many believe electric grills don’t give food the signature grilled flavor of their gas and charcoal counterparts. Also, electrics don’t heat as quickly as gas grills, and lose a lot of heat every time the lid is lifted.
Q: I’m having trouble starting and maintaining a charcoal fire. What’s the secret?
A: To begin, lay your charcoal briquettes flat and coat thoroughly with lighter fluid. If you’re using charcoal that’s pre-treated with lighter fluid, skip this step. Then, build a pyramid with the coal and light the bottom of the stack with a match. Once the pyramid catches fire, allow a half hour to 45 minutes for the petroleum vapors to burn off. This is important, as any vapors that remain will taint the flavor of your food.
Once the briquettes are coated with gray ash, spread them evenly on the bottom of your grill, and start cooking!
Q: When it rains, can I grill indoors?
A: Never use a charcoal or gas grill in your house, trailer, garage or any enclosed space. It poses a serious fire hazard, and the carbon monoxide that grills produce can be deadly.
If you’d like to grill on a rainy or cold day, use an electric countertop grill, or a cast iron grill pan on your stovetop.
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