McCormick Grill Mates Barbecue Seasoning, 27 oz

• Blend features garlic, brown sugar and extractives of paprika
• Perfect for chicken, burgers and pork
• Made with natural herbs and spices
• No MSG, artificial flavors or colors added
• From Americas #1 herb and spice brand

Make dinner extra special with a shake of McCormick Grill Mates Barbecue Seasoning Blend. Made with all natural herbs and spices, including brown sugar, red pepper, extractives of paprika and natural smoke flavor, the Barbecue Seasoning blend is the perfect addition to barbecue favorites, like ribs, pulled pork and chicken. All it takes is one tablespoon of seasoning per pound of meat to turn a simple meal into a dazzling delight.

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About Grill Mates

Be 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

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

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 center

Other 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 Tempe