Here are some quick cheats for everyday cooking times and tricks to streamline the weeknight process.
Chicken thighs, boneless & skinless
375 degrees in a ceramic baking dish or on a baking tray with parchment paper. 30 minutes. Internal temp should be 160.
3 hours low.
Heat grill to medium high. Grill marinated thighs over direct heat for 5-6 minutes per side. Internal temp should be around 145-150 when pulled. Then let sit for a couple minutes to get them near 160 degrees.
Chicken thighs bone-in, skin on
Marinate the thighs at room temp for a good hour or two. Squeeze the juice of 2 lemons and add seasoning of choice, like zatar and garlic salt.
Line a tray with foil and place the wire rack. Spray rack with non-stick coating and place the chicken skin side up.
425 degrees. 30-35 minutes. Internal temp should be 160.
Chicken Breasts (boneless)
Season with oil, salt, pepper, paprika (or zatar or whatever)
Set oven to 425
Cook uncovered 30 minutes
Internal temp should be 160 degrees.
Let sit for 5-10 mins
If you cut thick breasts in half, then cook time should be 4 minutes per side over direct heat.
If you leave thick breasts as is (i.e. thick), then grill over direct heat for 8 minutes per side. A thermometer should register 150-155 degrees. Then let sit for five minutes (covered with foil or plates). Ultimate temp goal is 165 degrees.
Here’s a fun summer marinade
Cuis the following until emulsified then pour over the breasts and let sit for as many hours as possible:
1 hatch or poblano chili (blistered in the broil until skin is dark. Then peel blistered skin and cut into smaller pieces. (Or use a can of diced green chilis)
1 handful cilantro.
1 garlic clove.
2 limes, juiced.
Couple glugs of olive oil.
A glug of tequila.
Dashes of cumin, chili powder or cayenne, pepper, garlic salt.
Bring bone-in chops to room temp and season a good half hour before prep.
Bring oil in pan to super hot. Drop in chops and brown on one side for 3 minutes.
Reduce heat to low medium. Cover pan and cook for 5-6 minutes.
Internal temp should be 140 degrees and then let them sit for a 5 minutes.
I suggest brining pork chops when grilling to assure maximum juiciness.
Heat grill and rub with oil soaked paper towels.
Cook chops 4 minutes per side over direct heat. Then move to indirect heat for another 4 minutes. Internal temp should be 140 degrees. Then let them rest off the grill for a good 5 minutes.
Boneless chops 1 1/2″ thick. 6-8 minutes/side. Internal temp should be 140 degrees when pulled. Let rest for a couple minutes.
Bone-in chops 1 1/2″ thick. 6-8 minutes/side. Internal temp should be 140 degrees when pulled. Let rest for a couple minutes.
Heat two areas of the grill. One to high heat, the other to lower medium. Sear the chops on high heat for 3 minutes per side. Then move to medium heat area of the grill and continue cooking 4-7 minutes more, flipping as needed until a thermometer reaches 140-145 degrees.
Marinate the loin in your favorite Asian, Cajun or BBQ-inspired sauce in a plastic bag for a good hour.
Heat a grill and place loin over direct heat for a total of about 15 minutes. Turning every 5 minutes to get three sides grilled. Internal temp should be 135-140 and let it rest for a couple minutes before chopping it up.
Salmon fillets (with or without skin)
Baked on foil lined tray (in toaster or regular over). 350 degrees for 13-16 minutes (rare-medium).
Drizzle a little olive oil on them and season accordingly (think Cajun).
Heat toaster oven to 375. Bake for 15 minutes and check (it will probably be closer to 20 minutes).
Internal temp should be 125-130.
Assuming this is a standard 1/2″ to 1-inch steak, first rub olive oil each side and season with favorite spice
Grill over direct heat 5 minutes on first side until the fish pulls easily off the grates.
Flip and direct grill for 4 more minutes on side B.
Caesar dressing (eggless)
1 lemon – juiced
Poupon mustard – healthy squeeze
1/4t garlic powder
Worsteshire – Couple dashes
1/4 olive oil or until consistency is balanced
Chopped anchovies can either be added directly to the dressing or chopped finely and added directly to top of salad
Put in container with a screw top and shake until blended. Serve over torn romaine, dusted with Parmesan cheese.
Thaw a frozen 12-pound turkey for three days in the fridge (in fridge one day for every 5 pounds). Open on the cooking day and see about frozen bits in the cavity. Pull out gibs, set aside and blot with paper napkins.
Put on rack and set back in fridge. Pull out a good 90 minutes before cooking. Stuff cavity with a couple celery and carrot ribs. A sliced onion as well. Rub fingers under the skin to loosen.
Mix oil with herbs like chopped rosemary or thyme. Use a brush to push this melted mash under the skin and then paint the exterior with the same shmear.
Preheat oven to 325. Give that a good 20 minutes to get to temp.
Place turkey in oven. Check after about an hour and then tent loosely with foil. Cook for about 2:45 hours (20 minutes per pound). Remove tent in the last hour to brown.
Let rest, tented for a good 20-30 mins. Then carve and serve.