How to grill

Scallops are delightfully sweet ocean morsels that can be prepared in numerous ways. They can be fried, poached, seared on the stovetop, and even consumed raw (scallop crudo, anyone?). But today, we’re talking about grilling them, which, in my opinion, is the easiest and tastiest way to cook them at home. I’ll walk you through how to do it, plus my favorite way to flavor them (hint: brown butter is involved).

How to Shop for Scallops

If you have the option between purchasing wet or dry scallops, always opt for dry. Wet scallops are treated with water and the preservative STPP, which unnaturally helps the scallops retain excess water. This dilutes their flavor and gives them a tougher texture. These scallops also tend to be older by the time they get to the seller.

Opt for fresh scallops over frozen whenever possible. They will have better flavor and texture than any frozen product. Look for scallops that are a uniform pearly white color and aren’t mangled or shredded.

Preparing Scallops for the Grill

First, if you’re using wood or bamboo skewers, soak them for an hour first to keep them from burning over the flames.

Let the grill get nice and hot while you prep the scallops — you’ll need both medium and medium-high heat zones. When the grill has reached the desired temperatures, oil the grill grates to keep the scallops from sticking. I do this by dipping a folded paper towel in oil, then using tongs to rub the oiled towel all over the grates.

As the grill heats, pat the scallops dry and gently pull off the little piece of muscle that may be hanging off one side. (It should peel right off, like string cheese). Thread the scallops onto the skewers, season them with salt and pepper, and brush with a little vegetable oil.

How to Grill Scallops

Grilling scallops is easy and quick: It only takes about five minutes. Place the scallop skewers on the hot grill and let them cook undisturbed for two to three minutes per side. If they seem stuck, let them cook a minute longer before trying again. When they’re ready and grill marks have formed, they’ll easily release from the grates.

Flavoring and Serving Grilled Scallops

The best, easiest way to flavor grilled scallops is with a sauce made directly on the grill. Just before you start the scallops, place a small saucepan on the medium heat zone, add butter, and let it cook, swirling (with heat-proof gloves!), until it’s golden-brown and nutty smelling. Remove from the grill, add a grated garlic clove and a squeeze of lemon juice, and set aside while you cook the scallops.

When the scallops are ready, you can serve them on the skewers or remove them. Drizzle with the reserved garlic browned butter, or use it as a dipping sauce. No matter if you’re cooking yourself a weeknight dinner or are hoping to impress someone, grilled scallops have got you covered.

Grilled Scallops with Lemon-Garlic Brown Butter

A step-by-step guide to grilling scallops. The easy lemon-garlic brown butter sauce cooks directly on the grill, too.

Prep time 5 minutes to 10 minutes

Cook time 10 minutes to 15 minutes

  • wheat-free
  • low-carb
  • fish-free
  • peanut-free
  • alcohol-free
  • pork-free
  • pescatarian
  • sugar-conscious
  • gluten-free
  • tree-nut-free
  • soy-free
  • egg-free
  • red-meat-free
  • Calories 218
  • Fat 15.6 g (24.1%)
  • Saturated 7.7 g (38.4%)
  • Carbs 5.9 g (2.0%)
  • Fiber 0.6 g (2.5%)
  • Sugars 0.6 g
  • Protein 14.1 g (28.2%)
  • Sodium 446.6 mg (18.6%)

Ingredients

dry sea scallops (about 16 medium)

(1/2 stick) unsalted butter

kosher salt, plus more as needed

vegetable oil, plus more for the grill grates

Equipment

Knife and cutting board

Small saucepan with heatproof handle

Instructions

Prep the grill and skewers. If using wooden skewers, soak 4 in water for 1 hour. Prepare an outdoor grill for two heat zones, medium and medium-high. If using a charcoal grill, add coals, stacking more coals on one half of the grill and less on the other. If using a gas grill, heat one half of the grill to medium-high and the other to medium.

Prepare the scallops. Meanwhile, gently peel off the side muscle from 1 pound scallops if they are still attached. Pat the scallops dry with paper towels. Thread the scallops onto 4 skewers and refrigerate. Finely grate 1 garlic clove. Halve 1 medium lemon, then cut a second lemon into wedges for serving.

Make the browned butter. When the grill is ready, place a small saucepan with a heatproof handle on the grates over the medium heat zone, and add 4 tablespoons unsalted butter. Cook, swirling occasionally, until the butter is golden brown and nutty smelling, 4 to 5 minutes. Remove from the heat. Immediately add the grated garlic and the juice of 1/2 lemon. Taste and season with kosher salt and more lemon juice as needed; set aside.

Grill the scallops. Rub the grill grates on the medium-high heat zone with a paper towel dipped in vegetable oil. Season the scallops with 1/2 teaspoon kosher salt, then lightly brush with 1 tablespoon vegetable oil. Place the skewers on the oiled grill grates. Grill uncovered and undisturbed until dark grill marks appear on the bottom, about 3 minutes. Flip the skewers and grill until the scallops are just barely cooked through, 2 to 3 minutes more.

Serve. Transfer to a serving platter. Drizzle the scallops with the lemon-garlic butter over and serve with the lemon wedges.

Recipe Notes

Storage: These grilled scallops are best eaten immediately, but leftovers can be refrigerated in an airtight container up to 2 days.

How to grillBeef Tenderloin Roast
How to grillBeef Tenderloin Roast
How to grillWhole Beef Tenderloin
How to grillWhole Beef Tenderloin Roast

The tenderloin is a long cylindrical muscle cut from the middle of the cow right out of the short loin section. The muscle tissue does almost no work, so the tenderloin is the most tender piece of beef you can buy and because of this the most expensive.

Sold whole or as a smaller center cut roast, it has a pleasantly mild almost non-beefy flavor. Beef tenderloin is well recognized and a favorite for entertaining and in many parts of the world this cut is known as grilled filet mignon recipe.

Knowing how to grill filet mignon is important, it is a cut that cooks quickly but can easily dry out.

The secret to acquiring a tender but moist roast is to sear the roast first and then move it to a high indirect heat.

This will give the tenderloin a nice outer crust and seal in the juices as long as the internal temperature is grilled to medium-rare and at the very most medium doneness.

If you like a little smoky flavor added to your beef than adding wood chunks or wood chips is easy to do on the grill

Click Here To Cook Beef A Tenderloin Roast Indoors

Cooking Instructions
How To Grill Beef Tenderloin

(Gas Grill)

1. About 60 minutes before grilling the tenderloin remove from the refrigerator, bringing it to room temperature.

This next step is optional, to add a smoky flavor soak 2 cups of wood chips covered in cold water about 15 minutes, drain and place in a metal wood chip box which can be found where most grills are sold.

You can also use rectangular disposable foil tray for the wood chips or make your own out of aluminum foil.

Take a piece of aluminum foil 15-20 inches long, fold both longs sides up about 1 inch and repeat on both short ends creating a tray to hold the wood chips.

Cover container tightly with foil and use a fork to make about 5-6 holes to allow the smoke to escape

2. Place tray with wood chips on the grill and turn on all burners to high. Close lid and preheat 15-20 minutes until the wood chips are heavily smoking. If not using wood chips preheat grill for 15 minutes on high.

3. Meanwhile rub the roast with vegetable oil, season with salt and pepper to taste or sprinkle on your favorite dry rub. Hours before just rub the roast with vegetable oil and rub the dry rub mixture onto the roast.

4. Scrape the grill clean with a wire brush, sear the roast on high 2½-3 minutes per side for each of the four sides.

5. Leave the main burner on high and turn off all other burners. Place the tenderloin over the cool part of the grill, cook until the internal temperature reaches 125-135 degrees, which should be about 25-30 minutes with lid down.

As the temperature drops try to keep the grill temperature about 350-400 degrees, adjust the heated burner as necessary.

6. Remove the roast 5 degrees before the desired temperature, the roast will rise another 5 degrees well resting.

Transfer roast to cutting board and tent loosely with tinfoil 20-30 minutes to allow juices to redistribute evenly throughout the roast. Remove twine, cut cross ways across the roast and serve.

How to Grill Beef Tenderloin

Charcoal Grill

1. About 60 minutes before cooking the tenderloin remove from the refrigerator to bring it to room temperature.

This next step is optional, to add a smoky flavor soak wood chunks covered in cold water for 1 hour and drain or soak wood chips 15 minutes in cold water and drain, place in an aluminum or tinfoil container.

Cover container tightly with foil and use a fork to make about 5-6 holes to allow the smoke to escape.

2. Meanwhile, light a fire with charcoal briquettes and allow to burn until covered with a thin layer of gray ash. Move coals to one side of the grill, piling 2-3 briquettes high.

Open bottom vents completely and if using wood chunks or wood chips place wood chunks or the containers with wood chips on top of the charcoal and set cooking grate in place .

3. Open grill lid vents completely and cover, turning the lid so that the vents are opposite the wood chunks or chips to draw smoke through the grill. Let the grill heat for 5 minutes and clean with a wire brush.

4. Meanwhile rub the roast with vegetable oil, season with salt and pepper to taste or sprinkle on your favorite dry rub. Hours before just rub the roast with vegetable oil and rub the dry rub mixture onto the roast.

5. Scrape the grill clean with a wire brush, sear the roast on high 2½-3 minutes per side for each of the four sides.

6. Place the tenderloin over the cool part of the grill, cook until the internal temperature reaches 125-135 degrees, which should be about 25-30 minutes with lid down.

7. Remove the roast 5 degrees before the desired temperature, the roast will rise another 5 degrees well resting.

Transfer roast to cutting board and tent loosely with tinfoil 20-30 minutes to allow juices to redistribute evenly throughout the roast. Remove twine, cut cross ways across the roast and serve.

How To Grill Beef Tenderloin

Doneness Description Meat Thermometer Reading
Rare Red with cold, soft center 125-130 degrees
Medium-Rare Red with warm, somewhat firm center 135-140 degrees
Medium Pink and firm throughout 140-150 degrees
Medium-well Pink line in center, quite firm 150-155 degrees
Well-done Gray-brown throughout and completely firm 160-165 degrees
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The internal temperature will rise about 5 degrees during resting time. Remove the tenderloin 5 degrees before the desired doneness.

Remember you should always use an instant-read thermometer to check the doneness of a roast. Insert thermometer into thickest part of roast in 2 different spots. A thermometer is a must if you want to learn how to grill beef tenderloin to perfection.

Don’t be deterred! Grilling your own pizza is easier than you think.

How to grill

How to grill

If you’re craving brick-oven crispy pizza crust, you can get the same results right at home with grilled pizza.

From Meseidy Rivera of The Noshery

fresh mozzarella, sliced thin and patted dry

thinly sliced pepperoni or chorizo

minced fresh rosemary

shredded parmesan cheese

  1. Sprinkle the back of a sheet pan with flour. Prepare toppings and pour a some vegetable oil into a small bowl. Have everything organized and ready to take outside.
  2. Using your hands, press the dough out thin rectangle. Pull the dough up and sprinkle more flour underneath to keep the dough loose.
  3. Prepare the grill for high direct heat. Using tongs, dip a folded paper towel in vegetable oil and rub on grates. Carefully slide pizza dough onto the grill. Close grill and cook for 2 – 3 minutes. Using tongs, lift dough and check to see if lightly brown.
  4. Using tongs and a sheet pan, flip the pizza dough, so it’s grilled-side up. Brush pizza crust with olive oil and spread on pizza sauce. Top with mozzarella and pepperoni. Close grill and cook for another 2 – 3 minutes or until the bottom is a crispy brown and cheese melts. If the dough is browning but the toppings still need more time, lower the heat and let cook for an additional 2 minutes.
  5. Transfer pizza to a cutting board. Sprinkle with rosemary and Parmesan cheese. Serve.

How to grill

When we lived in Tulsa, we frequented a pizzeria called Andolini’s on Cherry St. We loved it! They topped their pizzas with fresh ingredients, massive pepperoni slices, and the crust was always crispy and charred. They also had amazing deep-fried garlic knots. Holy cow, I miss that place!

Sadly, I haven’t been able to find a replacement since we moved to Dallas. So in the meantime, I make my pizza on the grill—and so should you, because it’s the best way to make classic pizza at home.

Today, I’m going to show you how to grill pizza, taking you through the steps, so you can enjoy crispy charred pizza.

How to grill

First, start with 1 pound of your favorite pizza dough at room temperature. (Tip: P-Dub’s pizza dough is perfect on the grill.)

Sprinkle the back of a sheet pan or cookie sheet with flour. Using your hands, spread the dough out into a thin rectangle.

How to grill

Prepare the grill for direct high heat. Use tongs and a folded paper towel to rub the grates with vegetable oil. Carefully slide the dough directly onto the grates. Close the grill and cook for 2 – 3 minutes.

How to grill

Using tongs, gently lift the dough to check the bottom. It should be light brown.

How to grill

Using your tongs and a sheet pan, turn the pizza dough grilled-side up.

How to grill

Brush pizza with olive oil and spread on pizza sauce. Add toppings. Close and cook for another 2 – 3 minutes.

How to grill

Using your tongs, lift the crust to check for a brown crispy bottom. If the dough is browning but the toppings still need more time, lower the heat and let cook for an additional 2 minutes.

How to grill

Transfer pizza to cutting board. Sprinkle with minced fresh rosemary and shaved Parmesan.

How to grill

Not only is grilled pizza one of the best ways to get a crispy brown crust, it also helps keep your house cool. Now you no longer need to have your oven on for 30 minutes when it’s 90-plus degrees outside!

How to grill

If you’ve been on the hunt for perfectly crisp, charred pizza crust, grilled pizza is the answer. It’s the best. The best! And as soon as you get the slide-and-flip motion down, it’s easy.

How to grill

When it comes to grilling great, delicious sausages, there are some rules that can help bring out the best in your grilling experience. Even though there are hundreds of ways to prepare sausage, following these simple steps will prep you for every sausage type that comes your way.

Cooking Techniques

The following preparation methods for sausage will give you the desired results.

Poach and Grill. Prepare your sausages over a medium heat. Do not boil! If you boil, you risk pushing out the essential juices and flavorful oils in the meat and spices. Poaching allows you to appropriately brown the exterior that develops great flavor, without overcooking.

Low and Slow. If you plan to move your sausages straight to the grill, use indirect heat. Doing so can deliver the attributes of pre-poaching with the deep caramelization that results from dry-heat roasting.

Butterfly It. This method works well with smoke/cooked style sausages. It allows you to achieve a unique level of textures on the surfaces. But don’t try this with fresh sausage. Doing so is as bad as piercing it with a fork.

Cooking Temperatures

Using thermometers can help in the grilling process. Measuring internal temperatures of your food gives you that confidence that your food is ready and safe to eat. Here are some things to remember about cooking temperatures.

Sausage Temperature. The target cooked temperature of a raw sausage is 160 degrees Fahrenheit, and at a steady 160 degrees. Any higher temperature will cause the fat inside the sausage to melt and drip out producing a dry, less tasty sausage. There should be no pink color in the sausage.

Carry-over Cooking. It’s best to remove the sausage from the grill at about 5 degrees below the desired internal temperature (for small portioned items like sausages). This is called “carryover cooking”. The heat that resides in the recently cooked item will continue to climb internally for a period of time after removing from the grill.

Benefits of Resting. Let all grilled items rest in a warm spot for at least 10 minutes. Resting allows the juices to redistribute through the cooked protein. This will result in a much more flavorful and moist end product.

Watch for Patterns. Proteins change shape, texture and color in predictable patterns based entirely upon fixed temperatures. By following internal temperature clues/codes you can consistently serve flavorful and safe food to your friends and/or guests.

With these tips on grilling the perfect sausage, not only will you cook better food for your friends and family, you will also gain better piece of mind and confidence in your cooking skills.

How to grill

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Susie Bulloch founded Hey Grill Hey in 2015 with one desire: To help people make better BBQ. To date she has created over 450 recipes that millions of people cook every month, making HeyGrill Hey a name synonymous with amazing BBQ. Susie and her husband Todd run a family business that includes a line of signature BBQ rubs, sauces, and gadgets.

How to grill

Think you know how to cook sausage on the grill? We tapped an expert for tips on what makes grilled sausage truly great—just in time for a socially distant tailgating season (and an al fresco Oktoberfest at home while you’re at it).

Nothing says summer like grilling up some sausage—but it’s a pursuit you can continue to enjoy into fall. With a vast spectrum of options at your fingertips be it pork, poultry, beef, or beyond blended with herbs and spices, plus the occasional add-in like apple, jalapeño or cheddar, there’s truly an option for everyone.

How to grill

Schaller & Weber Sausages, $79+ from Goldbelly

Cooking your tube of meat (or plant-based filling) is a relatively stress-free affair, but to achieve that crisp (but not burnt) outer char and juicy (but not raw) interior, a game plan is in order.

We spoke to Jesse Denes, Vice President of Schaller & Weber, Manhattan’s premier purveyor of German-style sausages since 1937, for his expert tips and tricks on how to grill your brats, kielbasa, and spicy Italians to perfection.

Know Your Sausage

“First things first, you need to figure out if you’re dealing with a pre-cooked sausage or a fresh sausage,” says Denes. “That’s going to change things significantly.”

If you’re handling fresh meat, carve out more time on the grill and be extra vigilant about cooking your sausage all the way through. A more delicate touch is also advised. “Fresh sausage is a lot looser and it’s a lot easier to lose some of that fat and moisture,” he reasons. “The casings aren’t necessarily as tight.”

Do Not Puncture!

Denes pokes holes in the theory that you should prick your sausage casing before grilling. Doing so will provide an escape hatch for that precious flavorful fat to ooze out, leaving you with a sad, dry hunk of meat.

“It may rip itself naturally during cooking. That’s fine,” Denes notes. “Normally when it gets to that point… you know it’s done.”

Simmer Down Now

A poorly grilled sausage tends to be charred on the outside and lukewarm on the inside. To ensure a consistent cook, consider a quick bath before sparking up the grill.

“Our best trick is to bring the sausage to temperature in water,” says Denes, who recommends a 10 minute simmer. “The whole idea is you want to get it cooked through pretty evenly before you start to crisp up the outside. So you get that snap and that bite and a little bit of that char.”

If you don’t have access to a pot of hot water, going full grill is fine too. Place the sausage over indirect heat, shut the lid, and cook for 10 minutes. Denes warns, “If you just cook it straight over the direct heat, what you’re going to wind up doing is burning it or drying it out.”

Beer Me

Drinking beer and grilling sausage go hand in hand, so why not take that pairing to the next level? “If you want to add a little flavor, boil your sausages off in beer,” says Denes. “It gets a nice lager flavor into the sausage.”

But don’t stop there. After your sausages are done with their brew bath, throw in some sliced onion and peppers and let them enjoy a sudsy soak.

Hot, Hot Heat

Now that your sausages are evenly cooked inside, it’s time to get that coveted crisp on the casing, hopefully with those signature grill marks.

The best way to achieve this is with the heat cranked up to 11. “Once you’ve got your sausage over the direct flame, lid up,” per Denes.

Learn how to grill steak perfectly every single time with this easy to follow recipe where steak is seared on a hot grill and cooked to perfection. Grilling steak doesn’t have to be complicated! Grades of Steak There are three.

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Learn how to grill steak perfectly every single time with this easy to follow recipe where steak is seared on a hot grill and cooked to perfection. Grilling steak doesn’t have to be complicated!

How to grill

Grades of Steak

There are three grades of steak that you will find in a US supermarket: Select, Choice, and Prime. Select is generally the grade of sale-priced, or advertised meat. If it is choice grade, it will be advertised as such. Select grade is just above what the USDA deems edible. So if you buy Select grade meat, don’t be surprised when it isn’t that great. It will always be worth it to pay the extra money per pound for the Choice grade. If your supermarket carries Prime grade, lucky you!

PRO TIP: Only buy Choice or Prime Grade steaks.

Levels of Doneness

Whether you like your steak bleeding on the plate, or dry as a bone, this steak doneness guide should help you out. The chef’s standard level of doneness is medium-rare. At this point it won’t be bleeding, but will be tender, juicy, and if you do it just right the steak will melt in your mouth. With practice you can tell how cooked a steak is just by feel alone. Every steak has a different cooking time due to varying thicknesses of the cuts. Be wary following anything that tells you a cooking time rather than a temperature.

How to grill

Is it necessary to cook the steaks more after searing them?

The most important part of reaching the level of doneness you like is the internal temperature. Searing is largely for flavor. If your steak is thicker, it probably won’t reach the desired doneness as fast as a thinner one. One thing that helps ensure you don’t overcook your steak, is to leave it out at room temperature for 30 minutes before cooking. If raising the internal temperature needs to take longer because the steak was too cold, it will cause the steak to get overcooked.

Are these instructions the same for cooking other meats?

No. Other meats require different cooking times and temperatures. Every kind of meat has its own density and thickness. Also, whole cuts are not required to reach as high of temperatures as ground meats and poultry.

Is it important to let the steaks rest?

Yes. The steak actually continues to cook during those few minutes. This continuation of cooking is great because it doesn’t dry out the steak, as it would by simply leaving it on the grill longer. Cutting into the steak interrupts that last little period of cooking by releasing the heat inside the steak. Trust me, let it rest a few minutes and your steak will turn out perfect.

If you like this recipe, you may also be interested in these other delicious grilling recipes:

By Steven Raichlen How to grill

London broil is an elusive, mysterious meat. For starters, it’s neither from London, nor is it broiled. It lives in our collective imagination, but there is no such cut on a steer—even though your local supermarket might sell pre-packaged beef labeled “London Broil.”

The legendary James Beard claimed the term “London broil” first appeared in print in 1931 in Philadelphia, and in the early days, referred to flank steak. Today, you are likely to see any thick, lean cut labeled London broil, including top or bottom round, sirloin, or less often, flank steak or tri-tip. (Flank steak and tri-tip have come into their own in recent years, forging a popular identity with chefs and home cooks alike.)

I’d argue that London broil is a method of grilling and carving a thick steak, not a particular cut of meat. The steaks tend to be tough, yet flavorful. The real genius in London broil lies in the way you slice it; sharply on the diagonal against the grain to minimize the length of the meat fibers. This makes a tough cut tender, and it gives you broad, meaty slices that seared on the outside, delectably rare on the inside, and that look drop-dead delicious carpeting your plate.

London broil should never be cooked much beyond medium-rare, or it will be too tough. A thin cut can be direct grilled. But for a thicker cut, I prefer a two-zone fire: Sear the meat on the hottest part of the grill grate, then move it to the cooler side of the grill to finish cooking. Use an accurate meat thermometer to gauge the temperature.

Some references to London broil indicate the meat should be marinated before cooking, and that is good advice. Not because marinades tenderize meat—they don’t really penetrate the fibers deeply enough to do that—but they’re a wonderful way to add flavor. In my book How to Grill, you’ll find a recipe for Ginger-Soy London Broil. You can find other marinade options in Sauces, Rubs, and Marinades.

Today, I’m sharing a recipe that was given to me by a California grill master I met years ago, Rodolfo Lagua. His Pinoy-style marinade will become, I predict, one of your favorites. Be sure to let the meat marinate for at least 6 hours, or even overnight.

What’s your favorite marinade to use with London Broil? Let us know on Facebook, Twitter, Instagram, or the Barbecue Board!

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