SMOKY, CEDAR FLAVOR Seafood rub seasoning features a smoky cedar note with a bold blend of premium spices, including salt, onion, garlic, lemon and pepper MADE FOR MASTER GRILLERS McCormick Grill Mates Seafood Seasoning comes in a 23-ounce container, optimal for customizing recipes back of house GRILLED TASTE Fish seasoning elevates the taste of various foods cooked on or off the grill FEEL FOOD INGREDIENTS Fish seasoning is kosher with no MSG added NOT JUST FOR SEAFOOD McCormick Seafood Seasoning complements pork, poultry, beef and vegetable dishes with a boost of memorable flavor and is the perfect enhancement in seafood recipes. Amazon.comAbout Grill MatesBe the master of your grill with the mouthwatering flavors of Grill Mates. This line of Seasonings, Marinades, Rubs, BBQ Sauces and Steak Sauces were created to bring maximum flavor to grilled foods.
Grill Mates products give you the power to transform regular food into grilled masterpieces. From Montreal Steak to Lemon Pepper, they've got the flavor you want. Seasoning Blends allow you to add the perfect amount of flavor to your grilled specialties, while their specially-formulated marinades infuse your grilled foods with flavor, leaving them moist, tender and delicious.
Grill Mates' Dry Rubs do double duty--they add a robust flavor and delicious crust while sealing in natural juices.Grill Mates are perfect for enhancing the flavor of just about anything.Master the Grill Gas Grilling Dijion Brown Sugar Bourbon ChickenView larger.How to Tell When a Gas Grill is Ready: High Heat (450-650 F): Set burner on high, judge temperature on grill thermometer (hand 4 inches above grate for 2-3 seconds) Medium-High Heat (400 F): Set burner on medium-high, judge temperature on grill thermometer (hand 4 inches above grate for 4-5 seconds) Medium Heat (325-350 F): Set burner on medium, judge temperature on grill thermometer (hand 4 inches above grate for 6-8 seconds) Medium-Low Heat (300 F): Set burner on medium-low, judge temperature on grill thermometer (hand 4 inches above grate for 9-10 seconds) Low Heat (225-250 F): Set burner on low, judge temperature on grill thermometer (hand 4 inches above grate for 11-14 seconds)Other Hints for Gas Grilling: Preheat grill according to manufacturer’s directions, usually 15-20 minutes prior to use. When finished grilling, close the lid and allow grill to burn an additional ten minutes. This will allow any meat or seasonings that may have burned to the grill to be charred for easier cleaning.
A grill brush with stiff bristles is typically used to scrape away the charred material.Charcoal Grilling Grilled Montreal SteakView larger.How to Tell When a Charcoal Grill is Ready: High Heat (450-650 F): Coals glow bright red-orange (hand 4 inches above grate for 2-3 seconds) Medium-High Heat (400 F): Coals glow orange while starting to ash over (hand 4 inches above grate for 4-5 seconds) Medium Heat (325-350 F): Coals will be lightly ashed over but still glowing orange (hand 4 inches above grate for 6-8 seconds) Medium-Low Heat (300 F): Coals will be ashed over and have a faint orange glow (hand 4 inches above grate for 9-10 seconds) Low Heat (225-250 F): Coals will be thickly ashed over (hand 4 inches above grate for 11-14 seconds)Where to Place Food on a Charcoal Grill: High Heat (450-650 F):Directly over center of bright red-orange glow Medium-High Heat (400 F):On edge of red-orange glowing center Medium Heat (325-350 F):In the 1-2 inch-wide ring surrounding red-orange glowing center Medium-Low Heat (300 F): In the 3-4 inch-wide ring surrounding red-orange glowing center Low Heat (225-250 F): In the 5-6 inch-wide ring surrounding red-orange glowing centerOther Hints for Charcoal Grilling: Prior to start, check for adequate fuel. An average fire uses 3-4 pounds of charcoal. The charcoal is ready for cooking when about 80% of the coals appear gray with ash.
(At night, these coals appear glowing red) To lower the temperature, spread the coals. To intensify the heat, consolidate the coals closer together. The vents, usually found in the lid, may also be used for temperature control.
Cooking Charts Minimum Internal Temperatures for Cuts of Meat: Pork (for pulling) - 190 F Chicken/turkey thighs - 180 F Chicken/turkey breasts - 170 F Ground Poultry - 165 F Ground Beef - 160 F Pork - 160 F Degree of Doneness for Beef and Lamb (Internal Temperature) Well - 170 - 190 F Medium-Well - 165 - 170 F Medium - 150 - 160 F Medium-Rare - 140 - 145 F Rare - 125 - 130 F Degree of Doneness for Pork, Chicken, and Turkey (Internal Temperature) Well - 180-195 F Medium-Well - 170-175 F Mediu
