When setting up a BBQ as a chef, make sure to cook every red and white meat to bring out all of their flavors. Terry recommends a few important cooking rules to follow.
Before cooking
Terry always makes sure the meats are at room temperature before putting them on the BBQ grill. “If we take our meats directly from the fridge to the high temperature of the BBQ, we risk burning them outside while the inside is cold.”
Cooking steaks on the BBQ
The steak is the king of grilling on the BBQ! Its cooking varies from rare to well done. Terry recommends never turning a steak several times during cooking.
To find out if a steak is sufficiently cooked, Terry taps it lightly on top and makes a small incision in the center. If the steak oozes and is tender to the touch, it is medium rare.
At the end of cooking a steak, Terry covers it with aluminum foil and lets it rest for a few minutes before serving.
Cooking time for a 1-inch T-bone steak.
- Rare: 3 minutes/side
- Medium rare: 4 minutes/ side
- Medium: 5 minutes/ side
- Well done: 6 minutes/ side
Terry gives filet mignon about the same cooking time as T-bones.
BBQ cooking time for beef flank steak
Do not overcook the beef flank steak, otherwise it will be hard, very difficult to chew and tasteless. Since the steak should be served medium rare, do not grill it for more than 4 to 5 minutes on each side on high heat.
BBQ cooking time for filet mignon
When cooking filet mignon on the BBQ, Terry seizes them at high temperature on the BBQ grill. He then reduces the BBQ temperature to medium. He then grills the filets uncovered for about 12 minutes, turning them halfway through.
The internal temperature of the filet must reach 70°C (158°F) for medium cooking, and 75°C (167°F) and higher for medium cooking.
BBQ cooking time for lamb chops
For 1-inch thick lamb chops, Terry suggests grilling them for about 3 to 5 minutes on each side to get medium rare and medium. As with all his other grills, Terry lets his lamb chops rest for a few minutes before serving.
BBQ cooking time for chicken
- Boneless and skinless breast, 200 g (½ lb): 12 minutes/side
- Chicken wings 90 g (3 oz): 8 minutes/side
- Whole chicken 1.5 kg (3 lb): 1 h 25 min or internal temperature of 82oC (180oF)
To your BBQ, it’s nice out!
“Cooking outdoors in the sun, surrounded by my grandchildren laughing, their parents making plans for the future and seniors who always want to rebuild the world, that’s what being a dream catcher is all about!” Terry thinks as he flips his steaks over on his barbecue grill. Sizzle and summer scents…
Entrepreneur and prominent figure in Montreal's real estate and manufacturing sectors, Terry Pomerantz approaches every aspect of life with heart and character. At the helm of Domfoam and T.R.A.M.S Property Management, he carries on his late father's legacy while dedicating his philanthropic commitment to the Pomerantz Foundation, which has been actively supporting children's causes since 1991.