Grilled chicken or pork kebab skewer
Instructions:
Step 1: Once the grill is hot, place the chicken kebabs evenly on the grill.
Step 2: Cook for 4-6 minutes on each side, until the chicken or pork is golden brown and cooked through (no longer pink on the inside). Make sure the internal temperature has reached 165°F.
Ingredients:
Marinated Chicken or Pork for Shish Kebab
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Grilled Chicken Wings
Instructions:
Step 1: Preheat the grill to medium heat.
Step 2: Place Chicken Wings on the grill, turning occasionally, until they are browned and no longer pink. This usually takes 15-20 minutes or until the internal temperature reaches 170-175°F.
Ingredients:
Chicken Wings
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Grilled Dorado
Instructions:
Step 1: Season the fish with salt and pepper, or favorite spices.
Step 2: Preheat the grill to medium-high heat.
Step 3: Grill each side roughly 5-6 minutes, on medium-high heat until crispy and cooked through.
Ingredients:
Fresh Whole Dorado Fish
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Grilled Baby Back Pork Ribs
Instructions:
Step 1: Place the ribs in the center of the grill. Keep that temperature at 300°F. After an hour to an hour and a half, the ribs should have an internal temperature of about 165-170°F.
Step 2: Take them off the grill, slather with your favorite BBQ sauce. Turn your burners up to medium/high and then return to the grill for about 5-7 minutes a side.
Ingredients:
Whole Baby Back Pork Ribs
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Beef Rib Eye Steak
Instructions:
Step 1: Preheat the grill to medium heat.
Step 2: Sear the steak over direct heat for 4 minutes per side, turning it only once.
Step 3: Check the internal temperature reaches 135°F. Allow the steak to rest for 10 minutes before serving.
Ingredients:
Bone-In Beef Rib Eye Steak
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Grilled Shrimp
Instructions:
Step 1: Grill shrimp over direct medium heat (325°F) for 5 to 7 minutes.
Step 2: Turning the shrimp halfway through the process.
Step 3: The outside of the shrimp should turn a nice pink color when it is cooked while the meat inside should be white.
Step 4: Be careful not to overcook the shrimp or else It will become tough.
Ingredients:
Shrimp 16 - 20
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