Summer is the season for grilling, and if you want to do it well, there are a few things you need to get right. Good grilling isn’t just about putting food over fire. It takes some know-how and attention to the details that actually matter. The basics are simple, but skipping them can ruin a meal fast. From setup to cleanup, every step plays a role in how your food turns out. These tips will help you take your grilling from hit-or-miss to consistently solid.
Pick the Right Grill
Choosing between gas and charcoal can completely change your grilling experience. Gas grills are quick to start, easier to clean, and give you more control over temperature, which is great if you’re grilling often or don’t want to babysit the fire. Charcoal grills take more time and effort, but the smoky flavor they produce is hard to beat. Think about how often you grill and how much time you want to spend tending the heat before deciding which one fits your style.
Preheat the Grill Sufficiently
Don’t skip or skimp out on the preheat. Giving your grill 15 to 25 minutes to get hot before you start cooking is one of the simplest ways to improve your results. A properly heated grill sears meat better, creates those signature grill marks, and helps prevent food from sticking to the grates. It also kills off any leftover bacteria from previous use, so it’s a step that’s as much about safety as it is about flavor.
Choose Better Charcoal
Not all charcoal is created equal. Lump charcoal is made from natural hardwood and burns hotter and faster, which works well for high-heat searing. Briquettes offer a slower, steadier burn and are better for longer grilling sessions, but they often contain fillers and additives. If you want the cleanest burn and best flavor, look for additive-free options. Avoid lighter fluid when possible since it can release unpleasant chemical smells and transfer off-flavors to your food.
Clean the Grates
A clean grill makes all the difference. Old bits of food and grease can cause your fresh ingredients to stick, burn, and pick up off-putting flavors. Brushing your grates before and after each use keeps your grill in better shape and helps you cook cleaner. A stiff grill brush or a ball of aluminum foil will do the trick, and doing it while the grill is still warm makes the job even easier.
Oil the Grates
Lightly oiling the grates right before you cook adds a thin barrier between the metal and your food. This makes it much easier to flip or remove items without tearing or breaking them. Use a paper towel folded into a tight square, dip it in a neutral oil with a high smoke point like canola or avocado, and use tongs to rub it across the grates once they’re hot. This step is especially helpful when grilling lean proteins or vegetables.
Marinate the Meat
A good marinade does more than boost flavor. It can also help reduce the formation of harmful compounds that occur when meat is grilled at high heat. The acidic ingredients like vinegar or citrus juice not only tenderize but also act as a protective barrier that limits carcinogens from forming. Give your meat at least 30 minutes in the marinade or, even better, prep it the night before. You’ll end up with juicier meat that’s safer and more flavorful.
Use a Chimney Starter
If you’re using a charcoal grill, a chimney starter is a game changer. It lets you light your coals evenly and efficiently without relying on lighter fluid. Just stuff the bottom with newspaper, fill the top with charcoal, and light it from underneath. In about 15 minutes, your coals will be glowing hot and ready to pour into the grill. This simple tool improves flavor, avoids chemical aftertastes, and gets you cooking faster.
Check Doneness with a Meat Thermometer
Even seasoned grillers can miss the mark when guessing doneness. A meat thermometer removes all the guesswork and makes sure your food is safe to eat without being overcooked. This is especially important when cooking thicker cuts, poultry, or anything you don’t want to dry out. Knowing the internal temperature of what you’re cooking means you’ll hit that perfect level of doneness every time.
Use Grill Baskets or Mats
Small foods like sliced vegetables, fish, or shrimp can fall through the grates and cause a mess or uneven cooking. Grill baskets and mats keep everything contained and let you cook more delicate items without worry. They also make it easier to flip or stir multiple ingredients at once and speed up cleanup. If you grill often, they’re a smart upgrade to your gear that can save a lot of hassle.
Watch For Flare-ups
Flare-ups happen when fat drips onto the heat source and creates sudden flames. While they might look dramatic, they can quickly char your food and cause uneven cooking. They also contribute to the formation of harmful compounds that aren’t great to eat. To keep flare-ups in check, trim excess fat, remove skin from poultry, and use leaner cuts of meat when you can. Keep a spray bottle of water nearby to quickly put out any surprise flames.
Let It Rest
Giving your meat time to rest after grilling might be the most overlooked tip in the book. Letting it sit for just five to ten minutes after coming off the heat allows the juices to redistribute inside the meat. If you cut it too soon, all that flavor and moisture ends up on the plate instead of in your food. Resting makes your meat taste better and look better when served, especially for steaks, chops, and burgers.
The Secret Steak-Cooking Method You’re Probably Missing Out
Steak lovers understand that achieving the perfect steak is no small feat. Traditional methods such as open-flame grilling often struggle with temperature control, which can lead to unevenly cooked meat. Thankfully, the reverse sear method is gaining traction as a foolproof way to prepare steak. This simple yet effective technique involves cooking the steak low and slow to ensure even internal cooking, followed by a quick sear that produces a juicy, tender, and beautifully even result. Let’s walk through how simple it is to do.
Read it Here: The Secret Steak-Cooking Method You’re Probably Missing Out
*Select images provided by Depositphotos.
Gina Matsoukas is an AP syndicated writer. She is the founder, photographer and recipe developer of Running to the Kitchen — a food website focused on providing healthy, wholesome recipes using fresh and seasonal ingredients. Her work has been featured in numerous media outlets both digital and print, including MSN, Huffington post, Buzzfeed, Women’s Health and Food Network.
