Low carb & keto grill recipes
Top tips for grilling
For best results, remove food from the fridge 20-30 minutes before placing it on the grill. It will be more evenly cooked if it’s room temperature before it hits the heat.
When chopping vegetables or meat for grilling, cut them into similar-sized pieces so they cook evenly and take the same amount of time.
Always make sure your grill is hot before adding food. Not only will this create that signature sear, but it also helps to prevent the food from sticking.
Rest the meat under a loose sheet of aluminum foil for 5-15 minutes to allow the juices to redistribute. This will give you a much juicer finish!
If you’re cooking a large piece of meat slice it at an angle, against the grain. This gives a much more tender result.
Temperature guide
Food safety is important, so make sure your grill is hot enough and that your meat is cooked to a safe temperature. A food thermometer is the best way to check internal temperatures of meat. If you don’t have a thermometer, always check the juices in your grilled chicken run clear before serving. The temperature of cooked meat can rise up to another 10 degrees Fahrenheit (5 degrees celcius) after you take it off the heat.
Temperature guide for grill temperatures:
Low – 250°F-300°F (120°C-150°C)
Medium – 300°F-350°F (150°C-180°C)
Medium-high – 350°F-400°F (180°C-200°C)
High – 400°F-450°F (200°C-230°C)
Temperature guide for internal meat temperatures:
Rare Beef – 125°F
Well Done Beef – 160°F
Ground Beef Burgers – 160°F
Pork – 145°F
Chicken – 165°F
