2013 Lexus GS WINS AGAIN!

The 2013 Lexus GS climate control system has been named the Interior Innovation of the Year by the Automotive Interiors Expo Awards:

 “The Lexus GS features a Denso climate control system that moisturises those inside the vehicle! The industry has already had purified and scented air-con systems, but the Japanese OEM takes things to a new level by using nanotechnology that purifies the air coming out of the vents in order to moisturise the hair and skin of the occupants.


”This air cleaning technology releases negatively charged water-wrapped ions into the cabin, which purify the air and eliminate odour in the cabin. They also deodorise the vehicle seats and roof lining, and have a moisturizing effect on skin and hair — definitely a technology well-deserving of an award.


This was the first ever Automotive Interiors Expo Awards, with a judging panel made up of leading European journalists.






Courtesy of Lexus Enthusiast

Around the Globe: Inside 10 of London's Secret Gardens

Who doesn't love a beautiful garden? Conde' Nast Traveler takes us on a gorgeous pictorial tour of  London's Open Garden Squares Weekend, June 9 and 10, one ticket bought access to more than 200 gardens, 120 of which are private. Here’s a peek at some of our favorites.

In Notting Hill, Julia Roberts and Hugh Grant climbed over the fence to enter Rosmead, but visitors on Sunday can stroll right in. (Photo: Sarah Jackson)

The private garden of the 600-year-old Draper’s Company has raised beds and five mulberry trees. (Photo: Drew Bennellick)

Belgravia’s Eaton Square is one of London’s most exclusive addresses (Neville Chamberlain lived at number 37, Vivien Leigh at number 54). But it welcomes the common people on Sunday with Caribbean food, a steel band, and a Punch & Judy show. (Photo: Gavin Gardiner)

Hampstead’s 17th-century Fenton House is a National Trust property that's open to the public, with formal gardens and an orchard growing 30 varieties of English apples. (Photo: Sarah Jackson)

Southwark’s Garden Barge Square is made up of verdant barges floating in the Thames; it offers great views of Tower Bridge. (Photo: Drew Bennellick)

Built in 1938 atop a department store, the elaborate Roof Gardens now belong to Virgin’s Richard Branson. It has three themed sections: the Tudor Courtyard, English Woodland, and Alhambra-inspired Spanish Garden. Four flamingos roam the premises. (Photo: Courtesy of The Roof Gardens)

A small black gate in Little Venice opens to Crescent Garden, one of the city’s largest private squares, where wide lawns beckon lucky children. (Photo: Sarah Jackson)

Plants and produce will be for sale at Fulham Palace Meadows Allotments this weekend. These 406 plots sit on an Anglo-Saxon site enclosed by the giant moat around the palace. (Photo: Gavin Gardiner)

One of the city’s four Inns of Court—like colleges for barristers—the Inner Temple has a beautiful three-acre garden, open daily to the public. Parts date to the times of the Knights Templar; Dickens and Thackeray lived here too. Just off Fleet Street, it’s a hidden respite from the crowds. (Photo: Barbara Neumann)






 
 
 

Dalston Eastern Curve Garden, built on a disused railway line, opened in 2010 to give Hackney much-needed green space. Its acclaimed eco-conscious design includes butterfly bushes, tomato plots, and a wooden pavilion for neighborhood activities. (Photo: Sarah Blee)

GS Travel Stories - What are yours?

Perhaps you have seen it on the road - the beautiful piece of machinery now known as the Lexus "Game Changer" by several of our customers. This vehicle - the all new 2013 Lexus GS 350 -  is changing the way people drive and it is CERTAINLY changing the way we are selling cars. Oh and the road trips people are taking...just take a look at some of the travel stories the GS is invoking.

Just take a look at this link to this collection of travel stories from GS Chief Engineer Yoshihiko Kanamori, which is currently featured on the Lexus Global website.


Around the World with the New Lexus GS


Test drives are a standard part of the car development process, and it's customary to evaluate a vehicle's performance on familiar test tracks under controlled conditions. But for the new Lexus GS, the engineering team also wanted to see how the vehicle would perform on real roads, driven the way that real people like to drive. And so the Team GS global staff visited more than twenty countries - in Europe, Asia, Africa, and North and South America - to test and fine-tune the new GS in as many diverse driving environments as possible. Along the way they learned quite a few things that improved the performance of the GS.

Here Yoshihiko Kanamori, the Chief Engineer of the new GS, shares a few of the experiences that he and his test teams encountered in their round-the-world travels, and conveys some of the passion that drove the creation of this new grand touring sedan.

 

(Really enjoyed reading this article — highly recommended.)


Do you have some travel stories to share? Post a video about your Lexus travels on our Facebook page and you will be entered to win a $100 gas card! Have fun!

17 INNOVATIONS THAT WILL CHANGE YOUR TOMORROW

The electric light was a failure.

Invented by the British chemist Humphry Davy in the early 1800s, it spent nearly 80 years being passed from one initially hopeful researcher to another, like some not-quite-housebroken puppy. In 1879, Thomas Edison finally figured out how to make an incandescent light bulb that people would buy. But that didn’t mean the technology immediately became successful. It took another 40 years, into the 1920s, for electric utilities to become stable, profitable businesses. And even then, success happened only because the utilities created other reasons to consume electricity. They invented the electric toaster and the electric curling iron and found lots of uses for electric motors. They built Coney Island. They installed electric streetcar lines in any place large enough to call itself a town. All of this, these frivolous gadgets and pleasurable diversions, gave us the light bulb.


We tend to rewrite the histories of technological innovation, making myths about a guy who had a great idea that changed the world. In reality, though, innovation isn’t the goal; it’s everything that gets you there. It’s bad financial decisions and blueprints for machines that weren’t built until decades later. It’s the important leaps forward that synthesize lots of ideas, and it’s the belly-up failures that teach us what not to do.


When we ignore how innovation actually works, we make it hard to see what’s happening right in front of us today. If you don’t know that the incandescent light was a failure before it was a success, it’s easy to write off some modern energy innovations — like solar panels — because they haven’t hit the big time fast enough.

Worse, the fairy-tale view of history implies that innovation has an end. It doesn’t. What we want and what we need keeps changing. The incandescent light was a 19th-century failure and a 20th- century success. Now it’s a failure again, edged out by new technologies, like LEDs, that were, themselves, failures for many years.

That’s what this issue is about: all the little failures, trivialities and not-quite-solved mysteries that make the successes possible. This is what innovation looks like. It’s messy, and it’s awesome.

 1. ELECTRIC CLOTHES
Physicists at Wake Forest University have developed a fabric that doubles as a spare outlet. When used to line your shirt — or even your pillowcase or office chair — it converts subtle differences in temperature across the span of the clothing (say, from your cuff to your armpit) into electricity. And because the different parts of your shirt can vary by about 10 degrees, you could power up your MP3 player just by sitting still. According to the fabric’s creator, David Carroll, a cellphone case lined with the material could boost the phone’s battery charge by 10 to 15 percent over eight hours, using the heat absorbed from your pants pocket.
 
2. THE NEW COFFEE
Soon, coffee isn’t going to taste like coffee — at least not the dark, ashy roasts we drink today. Big producers want uniform taste, and a dark roast makes that easy: it evens out flavors and masks flaws. But now the best beans are increasingly being set aside and shipped in vacuum-sealed packs (instead of burlap bags). Improvements like these have allowed roasters to make coffee that tastes like Seville oranges or toasted almonds or berries, and that sense of experimentation is trickling down to the mass market; Starbucks, for instance, now has a Blonde Roast. As quality continues to improve, coffee will lighten, and dark roasts may just become a relic of the past.
 
3. ANALYTICAL UNDIES
Your spandex can now subtly nag you to work out. A Finnish company, Myontec, recently began marketing underwear embedded with electromyographic sensors that tell you how hard you’re working your quadriceps, hamstring and gluteus muscles. It then sends that data to a computer for analysis. Although the skintight shorts are being marketed to athletes and coaches, they could be useful for the deskbound. The hope, according to Arto Pesola, who is working on an advanced version of the sensors, is that when you see data telling you just how inert you really are, you’ll be inspired to lead a less sedentary life.
 
4. THE MORNING MULTI-TASKER
The problem with laptops and tablets, says Mark Rolston of the design firm Frog, is that they’re confined by a screen. He wants to turn the entire room into a monitor, where you can have the news on your kitchen table while you place a video call on your fridge. And when you’re done, you can swipe everything away, like Tony Stark in “Iron Man.”

 

 

 

 
 
 
 
5. CLEAN HAIR - HANDS FREE
This 15-minute shampoo treatment begins when you lean your head back into a machine that looks like a sink at the salon. First it maps your scalp, then it shoots streams of warm water and foam shampoo from its 28 nozzles before 24 silicone “fingers” work up a lather. One conditioning mist, scalp massage and light blow-dry later, you’re done.
 
6. THE CONGESTION KILLER
Traffic jams can form out of the simplest things. One driver gets too close to another and has to brake, as does the driver behind, as does the driver behind him — pretty soon, the first driver has sent a stop-and-go shock wave down the highway. One driving-simulator study found that nearly half the time one vehicle passed another, the lead vehicle had a faster average speed. All this leads to highway turbulence, which is why many traffic modelers see adaptive cruise control (A.C.C.) — which automatically maintains a set distance behind a car and the vehicle in front of it — as the key to congestion relief. Simulations have found that if some 20 percent of vehicles on a highway were equipped with advanced A.C.C., certain jams could be avoided simply through harmonizing speeds and smoothing driver reactions. One study shows that even a highway that is running at peak capacity has only 4.5 percent of its surface area occupied. More sophisticated adaptive cruse control systems could presumably fit more cars on the road.

 •When a quarter of the vehicles on a simulated highway had A.C.C., cumulative travel time dropped by 37.5 percent.


•In another simulation, giving at least a quarter of the cars A.C.C. cut traffic delays by up to 20 percent.


•By 2017, an estimated 6.9 million cars each year will come with A.C.C.

A BETTER BIKE
7. Anti-theft handlebars



Here’s an old idea whose time has come again. The bearing system that allows the bike to turn can be locked so that a thief can’t steer his stolen bike. The lock is internal, meaning that he’d have to destroy the bike to ride it away.






8. No more greasy chains


An updated shaft drive — which replaces the chain with a rod and internal gear system — would be perfect for urban riders. They’re popular in China right now, but new versions will be lighter and have more sophisticated gearing.






9. One-piece plastic and carbon-fiber frames


Plastic frames were tried back in the ’90s, but they were too heavy. The materials and technology have improved. Thermoplastics are cheap and practically impervious to the elements.


10. DOCTOR ON BOARD
Your car is already able to call for help when an accident occurs, but within a few years, it’ll tip paramedics off to probable injuries too. E.M.T.’s would know the likelihood of internal bleeding or traumatic head injury, for example, before arriving on the scene, which would help them decide whether to move you to a Level 1 trauma center or a standard emergency room. Researchers at the University of Michigan International Center for Automotive Medicine have created the predictive models by cross-referencing the crash data provided by sensors on cars, like speed and location of impact, with 3-D scans of accident victims.

11. NICE LITTLE CABIN IN THE SKY
The typical plane cabin is drier than the Arizona desert, and the air is so thin it feels as if you were visiting Machu Picchu. This brutal environment contributes to the parched, exhausted feeling you get after you fly. But there are already planes in the air — made mostly of carbon fiber — that solve this problem. Carbon fiber is markedly stronger by weight than the aluminum used for most existing planes, which means that the interior air pressure can be adjusted to more comfortable levels without the risk of damaging the fuselage. Airlines also keep humidity levels low now to prevent the plane’s metal skin from corroding, but carbon fiber doesn’t rust. That will allow a new system to maintain humidity at a more comfortable 15 percent (up from around 5 to 10 percent). Japan Airlines and Nippon Airlines bought the first crop of these new planes. They’re currently in service between Tokyo and Boston.
 
12. THE ROLLING ARCADE
The industrial designer Jiang Qian has conceived of a subway strap that’s also a video game. It has a button on each side that you push with your thumb as you hang on; instead of a joystick, you control movement by twisting the handle from side to side. Jiang imagines that new types of games could be created, where keeping your balance while the train is motion is part of the challenge. And unlike Angry Birds on your phone, Strap Game (that’s the official name) will alert you when your stop is approaching.
 
13. ANTI-SLOUCH SCREEN
If you slump down when you’re typing on an ErgoSensor monitor by Philips, it’ll suggest that you sit up straighter. To help office workers avoid achy backs and tired eyes, the device’s built-in camera follows the position of your pupils to determine how you are sitting. Are you too close? Is your neck tilted too much? Algorithms crunch the raw data from the sensor and tell you how to adjust your body to achieve ergonomic correctness. The monitor can also inform you that it’s time to stand up and take a break, and it will automatically power down when it senses that you’ve left.
 
14. THE SHUT UP GUN
When you aim the SpeechJammer at someone, it records that person’s voice and plays it back to him with a delay of a few hundred milliseconds. This seems to gum up the brain’s cognitive processes — a phenomenon known as delayed auditory feedback — and can painlessly render the person unable to speak. Kazutaka Kurihara, one of the SpeechJammer’s creators, sees it as a tool to prevent loudmouths from overtaking meetings and public forums, and he’d like to miniaturize his invention so that it can be built into cellphones. “It’s different from conventional weapons such as samurai swords,” Kurihara says. “We hope it will build a more peaceful world.”
 
15. THE KINDNESS HACK
Researchers at Wharton, Yale and Harvard have figured out how to make employees feel less pressed for time: force them to help others. According to a recent study, giving workers menial tasks or, surprisingly, longer breaks actually leads them to believe that they have less time, while having them write to a sick child, for instance, makes them feel more in control and “willing to commit to future engagements despite their busy schedules.” The idea is that completing an altruistic task increases your sense of productivity, which in turn boosts your confidence about finishing everything else you need to do.

16. YOUR BODY - YOUR LOGIN

A team of Dutch and Italian researchers has found that the way you move your phone to your ear while answering a call is as distinct as a fingerprint. You take it up at a speed and angle that’s almost impossible for others to replicate. Which makes it a more reliable password than anything you’d come up with yourself. (The most common iPhone password is “1234.”) Down the line, simple movements, like the way you shift in your chair, might also replace passwords on your computer. It could also be the master key to the seven million passwords you set up all over the Internet but keep forgetting.

 

17. MIND READING SHOPPING CARTS

In February, Chaotic Moon Labs began testing a robotic shopping cart that acts a bit like a mind-reading butler. To start it up, you can text message the cart’s built-in tablet computer. Now it knows who you are and what you need for dinner. The cart uses Microsoft’s Kinect motion-sensor technology to track and follow you through the store, pointing you — in a synthy voice reminiscent of a G.P.S. navigator — toward products on your list. The system will also warn you if you’ve added something that violates your dietary restrictions. Still only a prototype, the cart isn’t nearly as nimble as its human-powered cousin, but it does have one main advantage. Items you add to the cart can be automatically scanned, and you can finalize your purchase from the device, skipping the checkout line entirely.

 

There are MORE fun innovations - in this article!

Stocks to Watch - How are You Doing?

Ciena (CIEN +14.06%), the networking equipment company, reported Thursday second-quarter adjusted net income of $3.7 million, or 4 cents a share, a reversal from a year-earlier loss of $22.4 million, or 24 cents a share. Ciena posted second-quarter revenue of $477.6 million. On average, analysts expected the company to post a fiscal second-quarter loss of 3 cents a share on revenue of $447 million. Shares of Ciena rose 6.73% to $12.68 in premarket trading Thursday.





TiVo (TIVO -4.69%) on Wednesday posted weak first-quarter results and second-quarter guidance. The digital video recording company posted a loss of 17 cents a share on revenue of $67.8 million. Service and technology revenue came in at $54.5 million. Analysts were expecting a loss of 15 cents a share on $54.89 million in service and technology revenue. For its fiscal second-quarter, TiVo said it expects service and technology revenue to be between $53 million and $55 million and projects a net loss of $28 million to $30 million. Analysts expect revenue of $56.5 million and a loss of $27 million. Shares of TiVo fell 3.5% to $8.64 in premarket trading Thursday.




Joy Global (JOY -5.12%), the mining equipment maker, reported second-quarter net income of $213.6 million, or $2 a share, up from year-earlier earnings of $162 million, or $1.52 a share. Analysts anticipated the company would report earnings of $1.94 a share. "Aftermarket demand flows to shipments in two months, on average," CEO Mike Sutherlin said in a statement. "The current softness in the U.S. aftermarket orders is not expected to be completely offset by strength in the international markets, and therefore the aftermarket bookings rate is expected to adversely impact revenues by $100 million for 2012." Joy Global said its fiscal 2012 earnings are expected to be negatively impacted by 18 cents a share. Shares of Joy Global fell 1.78% to $58 in premarket trading Thursday.




US Airways (LCC +4.18%) and private-equity firm TPG Capital may join forces to bid for AMR, the parent of American Airlines, Reuters reported, citing people familiar with the discussions.




Retailers, including Gap (GPS -0.64%), Target (TGT +0.21%) and TJX (TJX +2.73%), will be reporting same-store sales for May on Thursday. First out of the gate was Costco (COST +0.68%), which said same-store sales in May rose 4%. Analysts were expecting sales to rise 4.3%. Shares of Costco ticked down 81 cents, or 0.94%, to $85 in premarket trading Thursday.




Zumiez (ZUMZ +5.81%) saw the biggest increase in same-store sales in May, according to Thomson Reuters. The sports apparel retailer reported a sales increase of 13.7%; analysts expected a 6.6% rise.



Limited Brands (LTD -3.23%) had a consolidated same-store sales increase of 6%, beating analysts' estimates of a 4.7% gain. Limited Brands shares ticked up 7 cents, or 0.15%, to $45.91.






Macy's (M -0.65%) squeaked by analysts' May same-stores sales estimates with a 4.2% rise compared to the 4% estimate.

JUST IN TIME FOR THE UPCOMING HOLIDAY WEEKEND: HOW TO GRILL ABSOLUTELY ANYTHING!

HOW TO GRILL ANYTHING




Memorial Day marks the start of the serious grilling season, and there's no better weekend to try your hand at outdoor cooking, or bolster your established grill-master game. Luckily, honing your outdoor culinary skills is a lot more simple than it seems, given the right tools, a little preparation, and a few tips on technique. 

This primer covers everything from hot dogs to cherry tomatoes. As for seasoning, most foods will taste great if you add just a little salt, pepper, and olive oil beforehand. If you want even more flavor, try a rub or a marinade.



GETTING READY
Clean that grill: If there's black crust on the grill bars, you need to get it off to ensure no-stick cooking and easy food flipping. If you're feeling strong, wad up some aluminum foil and go to town on that stuff. For seriously stuck grime, you could also try popping the grill in the oven to bake off the stubborn bits.


Make your own sauce: Most of the pre-bottled sauces you see on grocery shelves are over-sweetened, and none match the taste of homemade. Making your own isn't that difficult, either. Use one of BBQ Recipe Secret's three sauce bases as a starting point, and build your own flavor ideas into them. It'll give you something to talk about while you're waiting for the ribs to finish. Don't be scared - try it for fun!
 


HONE YOUR TECHNIQUEUse a cheat sheet: Experience is the best indicator for knowing the precise moment to yank your food off the rack, but we've provided a super-helpful cheat sheet below. Here's a sample that covers the basics of red meat and sausages:

For more grilling gear, our gadget-crazed brother site Gizmodo runs down 10 awesome grills you can buy for the ultimate Memorial Day barbecue.

HOW TO GRILL BEEF

PERFECT BURGERS

Use meat that's as close to room temperature as possible for even cooking. Don't press them on the grill, unless you like your meat dry. And the best "secret" to great burgers is buying good meat, preferably ground by a butcher while you watch. (This author is a BIG FAN of this Kansas City favorite.) Heat: Direct (uncovered), high.





Time: 3 to 5 minutes per side.


Internal Temperature: 140° F for medium.


Tip: Don’t press down on the patties during cooking or you’ll squeeze out the delicious juices.




HOT DOGS 


Heat: Direct (uncovered), medium-high.


Time: 5 to 7 minutes, turning occasionally.



STEAKS
Seriously salt your steak: Got filet mignon dreams for the weekend, but only a Quarter-Pounder budget? Buy a cheap cut of "choice" meat, then salt, salt, salt the heck out of that thing—for only one hour before grilling, and then pat it dry. By doing so, your salt is breaking in your meat and loosening some of its protein strands, making it hold flavor better and cut like the steakhouse commercials of your dreams.

Let it rest: You'll be eager to slice open your tender steak or succulent chicken, but you'll lose a lot of juicy flavor if you do so. As the food techies at Cook's Illustrated point out, cutting into your food right off the grill releases a significant amount of juice, which would be re-absorbed for better succulence if you let it sit a few minutes.KC/New York Strip Steaks, ¾ to 1 Inch Thick

Heat: Direct (uncovered), medium-high.


Time: 3 to 5 minutes per side.


Internal Temperature: 130° F for medium-rare.


Tip: For the best sear, turn steaks just once halfway through.





Rib-Eye/Porterhouse Steaks, 1 to 1½ Inches Thick

Heat: Direct (uncovered), medium-high, then indirect (covered), medium-high.


Time: Direct for 3 to 5 minutes per side, then indirect for 4 to 6 minutes.


Internal Temperature: 130° F for medium-rare.


Note: For steaks 2 inches thick or more, increase indirect cooking time to 8 to 10 minutes.




HOW TO GRILL FRUIT

CITRUS FRUIT


(such as oranges and lemons, cut in half or into wedges)


Heat: Direct (uncovered), medium.


Time: 4 to 6 minutes, turning occasionally.




PINEAPPLE 


(cut into rings or wedges)


Heat: Direct (uncovered), medium.


Time: 2 to 4 minutes per side.




STONE FRUITS
(such as peaches, plums, and nectarines, cut in half and pitted)


Heat: Direct (uncovered), medium.


Time: 2 to 3 minutes per side.


 
 
 


HOW TO GRILL KABOBS

Soak wooden skewers for at least 15 minutes before threading to prevent burning on the grill. For tastiest results (meaning nothing is burned or overcooked), make your kebabs with items that cook at the same rate—say, shrimp and cherry tomatoes (fast) or chicken, onions, and oranges (slow).

 

BEEF, PORK AND POULTRY
Heat: Direct (uncovered), medium-high.


Time: 4 to 6 minutes, turning occasionally.


Tip: For best results, cut meat into 1- to 1½-inch cubes.



SHRIMP AND SCALLOPS


Heat: Direct (uncovered), high.


Time: 1 to 2 minutes per side.



VEGETABLES 


Heat: Direct (uncovered), medium-high.


Time: 4 to 6 minutes, turning occasionally.


Tip: For best results, cut vegetables into 1- to 1½-inch cubes.






HOW TO GRILL LAMB
 
 
 
 

Chops, ½ to 1 Inch Thick


Heat: Direct (uncovered), high.


Time: 3 to 5 minutes per side.


Internal Temperature: 130° F for medium-rare.



Chops, 1 to 1½ Inches Thick


Heat: Direct (uncovered), high.


Time: 4 to 6 minutes per side.


Internal Temperature: 130° F for medium-rare.



Leg, Butterflied Boneless, 1 to 1½ Inches Thick, 3 to 3½ Pounds


Heat: Direct (uncovered), medium-high, then indirect (covered), medium-high.


Time: Direct for 4 to 5 minutes per side, then indirect for 15 to 20 minutes.


Internal Temperature: 130° F for medium-rare.


Tip: If you’re grilling a leg of lamb tied into a roll, increase indirect grilling time to 20 to 30 minutes.




Rack of Lamb, 1 to 1½ Pounds


Heat: Direct (uncovered), medium-high, then indirect (covered), medium-high.


Time: Direct for 3 to 5 minutes per side, then indirect for 10 to 15 minutes.


Internal Temperature: 130° F for medium-rare.






HOW TO GRILL PORK
 
 
 

BABY BACK RIBS


Heat: Indirect (covered), medium-high, then direct (uncovered), medium-high.


Time: Indirect for 25 to 30 minutes, then direct for 4 to 5 minutes per side.


Tip: For a delicious caramelized finish and to prevent burning, apply barbecue sauce only during the last 5 minutes of cooking.



CHOPS, ½ to 1 INCH THICK
 Heat: Direct (uncovered), medium-high.


Time: 3 to 5 minutes per side for bone-in; 2 to 5 minutes per side for boneless.


Internal Temperature: 145° F.



CHOPS, 1 to 1½ INCHES THICK
 Heat: Direct (uncovered), medium-high.


Time: 6 to 8 minutes per side for bone-in; 5 to 7 minutes per side for boneless.


Internal Temperature: 145° F.



LOIN ROAST, BONE-IN 4 TO 5 LBS.

Heat: Direct (uncovered), medium-high, then indirect (covered), medium-high.


Time: Direct for 10 to 15 minutes, turning occasionally, then indirect for 1 to 1½ hours.


Internal Temperature: 145° F.



LOIN ROAST, BONELESS, 3 TO 4 POUNDS

Heat: Direct (uncovered), medium-high, then indirect (covered), medium-high.


Time: Direct for 10 to 15 minutes, turning occasionally, then indirect for 30 to 40 minutes.


Internal Temperature: 145° F.




SAUSAGE LINKS
Heat: Direct (uncovered), medium-high.


Time: 10 to 15 minutes, turning occasionally.


Internal Temperature: 145° F for pork; 165° F for chicken.


Tip: To grill a sausage coil, run 2 long skewers through it in a crisscross pattern, then cook as directed above, turning once.




TENDERLOIN


Heat: Direct (uncovered), medium-high, then indirect (covered), medium-high.


Time: Direct for 6 to 8 minutes, turning occasionally, then indirect for 10 to 12 minutes.


Internal Temperature: 145° F.


 
 
HOW TO GRILL POULTRY

As my fellow neighbor and serious griller, Jerod S. can attest, eHow's technique for grilling whole or partial chicken results in some juicy bird. The basics: Oil the grill, cook the chicken uncovered slightly off the heat center, and, for the love of Sunday, don't put your sauce on until the last few minutes.CHICKEN BREASTS - BONELESS AND SKINLESS

Heat: Direct (uncovered), medium.


Time: 5 to 6 minutes per side.


Internal Temperature: 160° F.




CHICKEN CUTLETS

Heat: Direct (uncovered), medium.


Time: 2 to 3 minutes per side.


Internal Temperature: 160° F.



CHICKEN PIECES, BONE-IN


Heat: Indirect (covered), medium.


Time: 40 to 50 minutes.


Internal Temperature: 165° F.


Tip: For crispy skin, grill the pieces skin-side down over direct heat (uncovered) until golden, 6 to 8 minutes, then transfer to indirect heat and cook skin-side up until cooked through.



CHICKEN THIGHS - BONELESS, SKINLESS

Heat: Direct (uncovered), medium.


Time: 4 to 5 minutes, turning once.


Internal Temperature: 165° F.




CHICKEN WINGS
Heat: Indirect (covered), medium.


Time: 25 to 30 minutes, turning occasionally.


Internal Temperature: 165° F.



WHOLE CHICKEN - 3 TO 4 LBS.


Heat: Indirect (covered), medium.


Time: 45 minutes to 1 hour, 15 minutes.


Internal Temperature: 165° F, measured in the thigh.


TURKEY BURGERS


Heat: Direct (uncovered), medium-high.


Time: 5 to 7 minutes per side.


Internal Temperature: 165° F.


Tip: Don’t press down on the patties during cooking or you’ll squeeze out the delicious juices.





TURKEY CUTLETS 


Heat: Direct (uncovered), medium.


Time: 2 to 3 minutes per side.


Internal Temperature: 160° F.






HOW TO GRILL SEAFOOD

The trick with seafood is to make sure it doesn’t stick. So coat it lightly with oil and check that the grate is clean and very hot. For fillets and whole fish, you can also try this foolproof (albeit more time-consuming) method: Place the fish on a soaked cedar plank or a lightly oiled piece of heavy-duty foil, then grill (covered), over medium indirect heat.


SCALLOPS 


Heat: Direct (uncovered), high.


Time: 1 to 2 minutes per side.


Tip: Thread on skewers for easy turning.



SHRIMP


Heat: Direct (uncovered), high.


Time: 1 to 2 minutes per side.


Tip: Thread on skewers for easy turning.



FISH FILLETS OR STEAKS - 3/4 TO 1 INCH THICK

(such as salmon, striped bass, and mahimahi)


Heat: Direct (uncovered), high.


Time: 3 to 4 minutes per side.


Note: If grilling with a cedar plank or foil, cook over medium indirect heat (covered), 20 to 30 minutes.



WHOLE FISH


Heat: Direct (uncovered), high.


Time: 4 to 5 minutes per side.


Note: If grilling with a cedar plank or foil, cook over medium indirect heat (covered), 20 to 30 minutes.






WHOLE FISH, LARGE FILLETS OR SIDE OF SALMON - 1 TO 3 LBS.

Heat: Indirect (covered), medium-high.


Time: 30 to 40 minutes.


Tip: Because a large fish can tear when turned, cooking on a plank, on foil, or in a fish basket is necessary.






HOW TO GRILL VEGETABLES 

ASPARAGUS

Heat: Direct (uncovered), medium-high.


Time: 2 to 4 minutes, turning occasionally.



BELL PEPPER


(cut into 2-inch strips)


Heat: Direct (uncovered), medium.


Time: 4 to 5 minutes per side.



EGGPLANTS, SUMMER SQUASH AND ZUCCHINI

(cut into ½-inch-thick slices)


Heat: Direct (uncovered), medium.


Time: 4 to 5 minutes per side.


Tip: Slice the vegetables on the bias to expose the maximum surface area.




MUSHROOMS

Heat: Direct (uncovered), medium.


Time: 4 to 5 minutes per side.


Tip: Mushrooms can also be cooked in a foil pouch; see Tomatoes, Cherry, for the method and times.



ONIONS 


(cut into ½-inch-thick rounds or wedges)


Heat: Direct (uncovered), medium.


Time: 5 to 6 minutes per side.



POTATOES


(slice, then cook in a pouch made of heavy-duty foil)


Heat: Indirect (covered), medium-high.


Time: 25 to 30 minutes.


Tip: New potatoes can be cooked whole, or halved if large.



SCALLIONS


Heat: Direct (uncovered), medium-high.


Time: 2 to 4 minutes, turning occasionally.



TOMATOES, BEEFSTEAK OR PLUM

(cut in half)


Heat: Direct (uncovered), medium.


Time: 2 to 3 minutes per side.




CHERRY TOMATOES
(cook in a pouch made of heavy-duty foil)


Heat: Indirect (covered), medium-high.


Time: 5 to 10 minutes.



OF COURSE, LET US NOT FORGET WHAT THE HOLIDAY IS REALLY ABOUT. HONORING THOSE MEN AND WOMEN WHO DIED WHILE SERVING OUR COUNTRY.
WE HOPE YOU ALL HAVE A WONDERFUL HOLIDAY!

Original Article in Real Simple Magazine