1) KNOW YOUR ZONES
Hot? Warm? Every grill has its own personality and may be a little temperamental at times. Ideally, you can control your grill’s moods with a HOT zone and a WARM zone. Zones come in handy when you’re cooking multiple types of meats and/or different cuts and thicknesses.
Check these out for grill recommendations:
Weber | Charbroil | Big Green Egg | Kingsford
2) REPLACE YOUR METAL OR WOODEN SKEWERS WITH A SPRIG OF ROSEMARY
Super simple and adds a delicious richness to whatever you’re grilling. The leaves and ends will get charred, giving your ’Q a deeper, smokier flavor. This is the kind of trick that makes Bobby Flay a television star and the rest of us wondering why didn’t I think of that? Well, now you have.
3) FLARE UPS!
Yikes – no one agrees on anything about flare ups! Spray Water (no!), Spray Vinegar (huh?). What we do is have a fresh platter always near the BBQ—if and when a flare up happens, just take the food off the grill, close the lid and let the flames calm down. Another option is “the stack”—move everything to the top rack on a non-flaming area—make a “pancake” stack of the steaks or chops or chicken. This does not work on most fish (too soft) or veggies (too uneven). “The stack” also works great to help control different levels of cooking for steak (rare, medium rare, etc.). If you use ANY marinade that has oil, watch out for an immediate flare up when you put the food on the grill!
Wanna dive a little deeper? Check out these great sites.
4) SMOKE SOME HERBS ON THE GRILL (NO, NOT THAT HERB!)
Think Rosemary. Sage. Fennel. Throw a sprig or two or five on the grill before you close the lid. It will add a complex, smoky quality that will amaze your guests and bring you fame and fortune (or at least admiring glances from non-BBQ’ers).
5) TAKE IT OFF A LITTLE EARLY
And let it rest. Remember, meat continues to cook even when it’s no longer over a heat source.
Check out these great sites for other recommendations:
6) THICKER IS BETTER (WELL, SOMETIMES!)
One of the more common grilling mistakes is over-cooking—especially steaks. Which is why thicker is better. Once you master YOUR grilling techniques, thick cuts of steak and chops can be a joy! These can be expensive, though, and not for the first time BBQ’er! Ask for double cuts at the meat/butcher counter. You’ll be glad you did!
7) NEVER CLEAN YOUR GRILL WITH SOAP AND WATER
Instead, invest in a stiff wire brush. Maybe a couple. Brush AFTER you’re done grilling (be careful while it’s super-hot!) and BEFORE your next session. Even better, cut a big onion in half and rub it over the grates for a natural anti-bacterial. (Do this after the grill has cooled down all the way!)
Wanna get lost in the world of grill accessories? Check the links below.
8) PUT IT ON AND LEAVE IT ALONE
It’s cooking. It doesn’t need to be turned just yet. Want a great sear? Beautiful grill marks? All you have to do is leave it alone. The grill will do the rest.
Check these out for other recommendations and mistakes to avoid:
