• Porterhouse Steak, T-Bone Steak or Top Sirloin Steak (1” thick) – Cook for 10 - 12 minutes over direct heat (high). Season with salt and pepper, using grilling tongs to gently turn and flip your steak when grilling.
• Flank Steak – Cook for 10 - 12 minutes over direct heat (medium); move to indirect heat for another 5 minutes to allow marinade to seal the outside.

• Beef Short Ribs (3/4 - 1” thick) – Cook for 8 - 10 minutes over direct heat (high); move to indirect heat for another 6 - 8 minutes to allow for fall-off-the-bone tenderness.
• Country Style Pork Ribs – Cook for 18 - 20 minutes over direct heat (medium) to seal in the juiciness and flavor; move to indirect heat for another 12 - 14 minutes to desired doneness.
• Pork Spareribs – Cook for 1 ¾ - 2 ½ hours over indirect heat (medium). Set your timer for halfway through; then remove ribs, lather with your favorite sauce, wrap in aluminum foil and place back onto the grill for remaining time. At the end of indirect cooking, take ribs out of foil and finish on direct heat for 7 - 8 minutes to seal in the juices.

• Chicken Tenderloin – Cook for 10 - 12 minutes over direct heat (medium). Season with salt and pepper; use grilling tongs to gently turn and flip your chicken pieces. Tip: Allow a little extra time on the grill – if the meat sticks, don’t try to flip the piece; it will unstick itself when it is ready to flip.
• Chicken Thighs – Cook for 16 - 20 minutes over direct heat (medium). Season with salt and pepper; use grilling tongs to gently turn and flip your chicken when grilling.
• Chicken Breast – Cook for 10 - 12 minutes over direct heat (medium). Season with salt and pepper; utilize grilling tongs to gently turn and flip your chicken pieces. Tip: Allow a little extra time on the grill – if the meat sticks, don’t try to flip the piece; it will unstick itself when it is ready to flip.

Salmon – Cook for 6 - 8 minutes, skin-side down, over direct heat (medium). Cook the other side for an additional 2 - 4 minutes over direct heat (low) – if the meat sticks, don’t try to flip the piece; it will unstick itself when it is ready to flip.

Shrimp – Cook both sides for 2 - 3 minutes over direct heat (medium). Tip: Cook with the shells on to avoid drying out your shrimp.

Corn – Cook in husks for 15 - 20 minutes over direct heat (medium). Turn occasionally until the husks are evenly charred and corn is tender.

Asparagus – Cook both sides for 2 - 3 minutes over direct heat (high).

Peppers – Cook skin side for 4 - 6 minutes over direct heat (medium). Flip and cook the inner side for 2 - 4 minutes.

Potatoes – Cooking times vary, depending on the type and size of the potatoes.

Whole sweet – Cook for 60 - 90 minutes over direct heat (medium).

Whole russet – Cook for 30 - 40 minutes over direct heat (high).

Whole new – Cook for 25 - 35 minutes over direct heat (medium).

Fingerling (cut lengthwise) – Cook for 4 – 5 minutes over direct heat (high).

If meat is on your menu, bring it to room temperature first and heat the grill for at least 20 minutes. After grilling, allow meat to rest at least 5 to 10 minutes in a warm place before cutting to ensure the juices won’t run out.

Pellet grills are an easy, modern way to cook. They use fuel made of ground-up wood. Many call them smokers instead of grills, but whatever you call them, here are a few fast facts about pellet grilling:

· Pellet grills operate with electricity

· Offer digital temperature control

· Provides steady, low heat, perfect for slow-smoking meats or using a more hands-off approach to grilling

· Add a smoky, wood flavor to your food

· They are typically more expensive and heavier than a charcoal grill

Charcoal grills have long been a backyard BBQ staple! They require more attention but make food taste smoky and delicious. Here are some fast facts about charcoal grilling:

· Portable option for outdoor cooking

· Temperature is controlled manually

· Requires an active approach to grilling and fire maintenance

· An excellent, versatile choice for cooking at high or low temperatures

· Adds a classic charred flavor to your food

Charcoal and pellet grilling are both excellent options! If you're looking for portability and affordability, a charcoal grill may be your best bet. But, if you'd like to smoke meat and you're willing to invest a bit more, a pellet grill is a worthy purchase.

Whether you choose to grill with pellets or charcoal, we’re here for it. You'll find your favorite cuts of meat and a wide variety of fresh local produce at your neighborhood Albertsons. So, go ahead. Get your grill on!