Timing is the critical factor when you’re attacking the mixed grill, and preparation is your best friend.
As we get into grilling season, it’s high time we put it all out there. I am talking about the mixed grill. We’ve all been faced with this problem when we fire up the grill: someone wants steak, while someone else wants sausage and their wife wants fish. You know the drill.
I hope to ease some of those apprehensions by grilling all kinds of things at once without hot spots or flare ups. If you have everything prepared “mis en place” (the French cooking term for “everything in its place”) then you will be more than halfway there.
Chicken is going to take the longest so start that first on the medium side of your grill, bone side down for about 10 minutes depending on the size of your pieces. I like to turn it over after it has taken on some color and the skin has tightened up a little. You want the internal temperature to be 165°F for a properly cooked piece of chicken.
If you only have the ability to have one setting, then start on medium with your chicken. Make sure to have some foil pans and some foil lids handy to put your cooked food in to keep it warm. If you have your grill set up with two temperatures you can turn the medium side down to low after the chicken is done and use that side as a warmer.
Next move on to your chops, then your steaks, and while the steaks are finishing up you can toss on your sausage and, last of all, your fish.
A salmon filet takes about 3-4 minutes per side and you don’t want to fuss with it – put it flesh side down first. After 4 minutes put it skin side down. You should not have any sticking problems and you’ll have perfectly medium cooked salmon (if you prefer it a little more well-done then leave it on the skin side a little longer).