Cooking Times to Follow for Grilling Various Types of Meat

Grilling is an art that requires careful attention to timing and temperatures to achieve perfect results. If you're planning a barbecue with friends or family, remember to first figure out what to cook. The type of meat, the specific cut, the quantity, and the type of grill are all factors that will determine the success or failure of your barbecue. Today, we'll discuss one of the most important factors to consider when grilling meat: cooking times versus temperatures.

Meat Cuts and Cooking Times: Some Basic Advice

The cooking times we'll discuss are approximate and may vary depending on the thickness of the cut, the grill temperature, and personal preference. Observe the meat as it cooks and adjust accordingly. Remember that grilling and barbecuing aren't the same thing, and not all cuts are suitable for both methods. Today, we're focusing exclusively on grilling, which tends to involve quick and straightforward cooking.

Beyond cutting and timing, there are also a few small tips you should follow to ensure a successful barbecue. Here's what they are.

• Grill temperature. The grill must be very hot to prevent the meat from losing too much juice and creating a searing effect.
• Thickness of the meat. Remember that the thicker the meat, the longer it will take to cook: if you don't want to spend hours grilling, choose cuts that aren't too large.
• Type of cut. Leaner cuts cook faster than fattier ones: keep this in mind when placing the different pieces on the grill.
• Kitchen thermometer. Using a probe thermometer is the most accurate way to check the internal doneness of meat. Below, you'll find the "core" temperatures, or those taken in the center of the piece of meat.
• Rest. After removing the meat from the grill, let it rest for a few minutes, covered with paper towels. This will allow the juices to distribute evenly throughout the meat.

1. Beef

There are several types of beef cuts you can grill: from steaks to tenderloins, including rib-eye steaks. Before cooking, you can marinate the meat in extra virgin olive oil, garlic, rosemary, black pepper, and lemon juice. Once cooked, season with coarse salt (if you didn't add it at least half an hour before cooking, as many butchers recommend), freshly ground black pepper, and a drizzle of extra virgin olive oil.

As for steak, cooking time depends on your tastes: for rare, grill it for 2-3 minutes per side, with an internal temperature of 122-125°F/50-52°C; for medium, grill it for 4-5 minutes per side (internal temperature: 131-140°F/55-60°C); for well done, grill it for 6-7 minutes per side (internal temperature: 158°F/70°C or higher). The tenderloin, one of the most prized cuts, takes about the same amount of time as the steak, but being more tender, it cooks a little more quickly: for medium, grill it for 4-5 minutes per side. For rib-eye steak, 5-7 minutes per side is fine, depending on its thickness.

2. Pork

Pork, when cooked well, is tender and flavorful: there are numerous cuts suitable for grilling, each with different characteristics and specific cooking times. Marinating can further enhance the flavor and tenderness of the meat: try marinating the meat for a couple of hours with extra virgin olive oil, lemon, rosemary, thyme, garlic, and black pepper if you prefer a classic marinade, or with honey, soy sauce, ginger, garlic, and orange juice if you prefer something more original. Use a probe thermometer to check the internal cooking of the meat: the ideal internal temperature for pork is around 160°F/70°C. Remember that pork should never be eaten raw or undercooked.

The most popular cuts of pork for grilling are the ribs, which are among the most popular cuts, both bone-in and boneless. This is a fairly tender cut that cooks quickly, taking 3-4 minutes per side for medium rare, and a little longer for bone-in cuts. Another popular cut is the loin: a tender cut, perfect for those who prefer leaner meat, which cooks in 5-7 minutes per side. Then there's the shoulder, a cheaper but very flavorful cut, ideal for long, low-temperature cooking: it cooks in about 10-15 minutes per side. Finally, bacon, a fatty but equally flavorful cut, cooks quickly and becomes crispy on the outside: 2-3 minutes per side will be enough for medium rare.

3. Chicken

Chicken, thanks to its tenderness and quick cooking time, is ideal for grilling. It's an excellent alternative to red meat and can be prepared in many ways, both as a main course and as a side dish. For a more intense flavor, marinate the chicken in a mixture of oil, lemon, herbs, and spices to taste. Here too, we recommend monitoring the internal temperature because chicken, like pork, shouldn't be eaten raw: to be cooked, the internal temperature of the chicken should reach 165-175°F (73-75°C).

Among the best cuts for grilling are chicken thighs or drumsticks: fattier and more flavorful than breasts, they offer juicier meat and cook in 8-10 minutes per side, depending on their size and whether they have a topside (you can leave them on for a few minutes longer if necessary). Chicken wings, ideal for appetizers, topped with sauces and spices, cook in about 10-12 minutes per side, but breasts, the leanest and lightest cut, can also be grilled in 4-5 minutes per side for medium rare (depending on the thickness). Skewers are also often grilled, which can be mixed or just chicken: they tend to cook in 12-15 minutes total, but it depends on the size of the meat cubes and whether vegetables are included. Finally, sausage, a ready-made product, easy to cook and very tasty, generally cooks in 10-12 minutes, but it depends on the size of the product.

4. Lamb

Lamb is very good for grilling, but not everyone loves it: it's a type of meat with a very intense flavor and aroma, but truly delicious. It requires precise cooking to prevent the meat from becoming stringy. This, of course, also depends on the age of the lamb you purchased, as there are many differences between suckling lamb, mature lamb, and young lamb. Therefore, the times we provide are only indicative: however, keep in mind that the core temperature of the piece of meat should reach 145-149°F/63-65°C for medium-rare.

The cut that's usually grilled is the ribs: tender and flavorful, they cook quickly, in 3-4 minutes per side for medium rare. However, you can also grill the loin, a larger, thicker cut that cooks in 10-12 minutes per side. Finally, the leg, very flavorful, cooks in 15-20 minutes per side (for a cut of about 1 kg). Lamb skewers are also popular, either mixed, with vegetables, or simple. Cooking times here also depend on the size of the cube, but generally take about 8-10 minutes.