Whether you’re a grill master or a grilling novice, we could all use a few good grill tips every once in a while. Check out these 10 guidelines I like to follow every when I step up to the grill.
- Keep the doors closed! Whether you’re cooking on a grill or in a smoker (or even in the oven for that matter), try to limit the number of times you open the door as much as possible. My rule of thumb is only open when doing an internal meat check or spritzing the meat(s) with a sprayer.
- Bring meat to room temperature before you throw it on the grill. Tossing it straight from the cooler to the grill grate only delays your cook time. Give it time to rest before you fire up the heat.
- ALWAYS use a meat thermometer. Food poisoning is no joke. Use a thermometer to make sure your cuts are getting up to the correct temperature. Check out this temperature guide if you need some help.
- Rub it aaaaaall the way down. When you’re covering your meat with a dry rub, don’t forget to lift any flaps and add dry rub into all the cracks and crevices you can find. The more rub, the better.
- Transform the point of your brisket into burnt ends. If you’re not familiar with Kansas City-style barbecue, you may not be familiar with burnt ends. When you’re dividing the flat from the point of your brisket, cube up the point and toss it back in the smoker with plenty of rub. It’s a whole new meal too many people are missing out on.
- Cook with foil pouches. There is some food that belongs on a grill but doesn’t work well with a grate. Like flaky fish or chopped veggies. Wrap these items in foil packages, add olive oil and seasoning, and then toss on direct heat. Voila!
- Balance your rotisserie. Rotisserie-style smokers will break down if you load all of your meat on one side. Balance your heavy items opposite each other, and leave the racks between empty or place lighter items there.
- Go for grill marks. A mark of a true grill master. What’s better than some nicely seared stripes? Rotate your meat so you get a professional grill grid pattern. Your guests will be VERY impressed.
- Pair with wine. A lot of people go straight for a beer when they hear the word “barbecue.” Don’t get me wrong, that’s a great option. But, don’t underestimate wine. You’d be surprised the flavors a good glass of cabernet or red zinfandel will bring out.
- Get creative. Grills and smokers have many hidden talents. Did you know you can bake brownies on your grill? Just follow the box instructions, put the pan on the grill and cook with indirect heat until done. A little smoke does a dessert some good.
These tips just scratch the surface. If you haven’t downloaded my guide: 10 Secrets to Becoming a Badass Barbecue Master, you’re missing out on a lot of other useful grilling tips you can put to work today. Don’t worry, it’s free.
