Grilled meat is delicious, easy to make, and versatile. Whether you’re a seasoned griller with an affinity for smoky barbecue or a health-conscious novice chef, knowing how to cook meat on the grill makes dinnertime a breeze.

Here are some meat-grilling tips from the barbecue professionals at Dickey’s Barbecue Pit:

• Chicken: A lean and mild meat option, chicken can be tricky to grill—you’ll need to make sure it’s cooked through. Grill your chicken on medium-high heat, and take it off when it’s no longer pink on the inside. Avoid grilling chicken at a high temperature, because it will burn on the outside and remain uncooked on the inside.
• Beef: Beef is easy to cook and tastes delectable when marinated. It can be just as tasty medium-rare as it is well-done. Pay attention to the cut of the meat—if you’re grilling thicker cuts, close the barbecue lid to preserve high temperatures.
• Pork:  Pork is delicious when it’s fresh off the grill. Pork meat is ready to eat when the internal temperature reaches 145 degrees. The most important consideration when it comes to the barbecue is not to cook it for too long—you don’t want to dry out the meat. Try searing the pork over direct heat and then cooking it through over indirect heat.
• Fish: The leanest meat, grilled fish is healthy and versatile. When cooking fish, make sure the grilling surface is extremely clean and hot to prevent the meat from sticking to it. Cook the fish until the grilled side forms a crust, which makes it easier to flip. Leaving the skin on while grilling will keep the meat from falling apart.

Craving succulent barbecue, but too tired to cook dinner tonight? Head to Dickey’s Barbecue Pit in Amelia, OH, for mouthwatering slow-smoked meats and savory sides to please the whole family. Call the BBQ restaurant at (513) 802-2700 or peruse the menu online.