Grilling basics

At the Wight House, barbecued food can be hazardous to your health.

My husband and kids are serial overachievers when it comes to

grilling. The barbecue seems to bring out the latent pyrotechnic in

their personalities. I think “burn, baby, burn” is their mantra.

An example: last week Annie had a couple of friends over for

dinner ... her dinner, not mine. She barbecued tri-tip and garlic

bread. By the time the meat and bread came off the grill, it was hard

to determine which was what. It all looked like briquettes to me.

You know it’s bad when the dog can’t gnaw through it.

It might be heredity. Ben is famous for his “blackened”

everything. He says the kids like things well done. Well done often

turns into decimated on our barbecue.

So, in an effort to educate my own people, I am offering grilling

basics this week. If you plan your timeline well, you can cook an

entire meal al fresco. Vegetables, meats, breads and fruit are

delicious off the grill ... if you do it right.

First, preheat your grill. To determine the temperature, hold your

hand palm side down over the area where your food will cook. The

number of seconds you can hold your hand over the heat gives you a

clue how hot the grill is. You will only be able to hold your hand

over a very hot grill for a second or two. Medium heat (350 to 375

degrees) should allow your hand to linger for four seconds, and your

hand should tolerate low heat for about six.

Before you cook, have a water bottle handy to douse flare-ups.

Fire and food should have a little distance for optimum results.

Think burning marshmallow -- don’t do that to your chicken breast.

MEAT

For delicate meats such as fish or chicken, brush a little oil on

the grill or marinate your food so it won’t stick. If you use a

medium temperature for the grill and cook your food to a medium

doneness level, this is a basic guideline for meat, poultry and

seafood.

* Boneless sirloin steak, 1 inch thick: 18 to 22 minutes * T-bone or porterhouse steak, 1 inch thick: 12 to 15 minutes * Hamburger patties, 0.75 inches thick: 14 to 18 minutes * Chicken breast or thigh, four to five ounces: 12 to 15 minutes * Turkey breast tenderloin, 0.5 inches thick: 12 to 15 minutes * Boneless loin chop, 0.75 inches thick: eight to 11 minutes

* Swordfish, 0.5 inches to 1 inch thick: four to six minutes per

half an inch of thickness

* Scallops, 12 to 15 per pound: five to eight minutes

* Shrimp, medium to large: six to eight minutes

VEGETABLES

Before grilling vegetables, rinse, trim and chop. If the

vegetables are large enough, grill them directly over the heat. Some

vegetables, such as carrots, leeks and potatoes, require some

pre-cooking to achieve the desired level of tenderness.

* Asparagus: Snap off tough bases, steam three to four minutes,

tie in bundles with chives or green onion tops and grill for three to

five minutes.

* Beets: Trim and cut to half an inch thick, grill for 25 minutes.

* Broccoli and cauliflower florets: Grill for five to 10 minutes.

* Carrots: Diagonally slice 1.5 inches thick, steam three to five

minutes and grill 15 to 20 minutes.

* Corn on the cob: Remove husks, scrub ears to remove silks, and

grill 20 to 30 minutes.

* Leeks: Cut off green tops, trim bulb roots, and remove tough

outer layers. Steam for 10 minutes, cut in half lengthwise and grill

for five minutes.

* Onions: Slice half an inch thick and grill for five minutes.

* Potatoes: Slice one-inch thick, steam for 10 minutes, wrap in

foil and grill for 20 minutes.

* Sweet peppers: Remove stems, cut into quarters and remove seeds.

Grill for eight to 10 minutes.

Clean your grill after every use. Turn the heat to high for 10 to

15 minutes with the lid closed. Turn off the heat and let the grill

cool slightly, loosen the residue with a brass bristle brush, and

when it’s cool to the touch, wipe with a cloth and warm soapy water.

Rinse and dry -- you’re ready to fire up another meal tomorrow.

* KAREN WIGHT is a Newport Beach resident. Her column runs

Thursdays.