Many people grill but do all of us really know how to get the best results from our grilling? There are so many people that just slap a steak or some burgers on a grill, crank it up on high and let it go. That will get the job done but will it really get it done right? With just a few tweaks, you can really up your game and these barbecue grilling tips will have you grilling like a champ!

Preparation

  • Picking quality meat.
    • This is critical to getting the results you want from your grilling. Meat DOES make a difference and I strongly urge you to take care in picking high quality meat. Here are two of my recommendations for high quality meat:
  • Let your meat rest before cooking.
    • Do not just take your meat out of the fridge and slap it on the grill. Let it rest and it will help the meat cook evenly.
  • Season your meat before cooking.
    • Apply a rub or seasoning to your meat before cooking. This will provide great flavor and can give you a nice crust on steaks or chops. Even if your seasoning is a simple salt seasoning, season your meat!

seasoned steak

  • Clean your grill
    • can’t stress this one enough. Every good outdoor cook always keeps a clean grill. It may take a little time and effort to keep your grill clean but it is worth it. Clean the grill with brush or whatever your favorite cleaning device is. I always wipe my grill with a paper towel after brushing to make sure any bristles are removed. Personally, I have been trying new cleaning devices trying to get away from the wire brush.

grill flame

Grilling your meat

  • Preheat your grill
    • First and foremost, preheat your grill before adding your meat. This will help prevent your food from sticking to the grill. I try to get my grill to around 450 before adding any meat.
  • Oil your grill
    • Obviously this will prevent your food from sticking to the grill so is essential. I use some oil in a spray bottle but I know others that will dip a paper towl in oil and use some tongs to apply to the grill surface.
  • Grill with the lid closed
    • This can be a tough one but keep the lid closed! This will help the meat cook evenly and prevent the dreaded flare ups which can ruin a great piece of meat.
  • Sauce at the end.
    • If you want to add sauce to your meat, do it in the final stages of cooking. You only want the sauce on the grill for a few minutes to provide carmelization and not burning.
  • When cooking is complete, rest your meat.
    • I let my meat rest for about 5 minutes afterwards. This will allow the juices to redistribute and make for a tasty piece of meat

 

Eat and Enjoy

Once your meat is rested, slice, eat and enjoy. I am sure that if you follow these tips you will notice a big difference in both taste and texture of your meat. Like I said in teh beginning, take your time when grilling. Always take the time to prepare the meat and your grill. A little effort and patience goes a long way to making a huge difference in how your meat looks and tastes.

Happy Grilling!

 

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5 thoughts on “Barbecue Grilling Tips

  1. Thank you very much for this interesting post about grilling! I had no idea, and I have to admit I always did it wrong. What a pity. If I had read your post earlier, I would have eaten better-prepared meat. My meat is very often tough and partly burned. How would you grill fish? 

    1. I will grill skin side down for 8-10 minutes or so depending on the fish. I usually do flip the fish once as I like to sear the side without skin. I put a little oil on that side to prevent sticking and flip carefully to ensure the fish stays together.

  2. This is great advice on how to properly grill meats on the barbecue. I wanted to comment on this even though my husband does most of the bbq grilling at our house. He uses a very thin silicone mat between the grill and the meat. Have you thought about trying one of these? So many people throw meat onto the grill without even thinking about the process you mention and they expect it to be good. I do agree that you should always choose high quality meats. Our choice is generally fillet steak. There is definitely an art to grilling the perfect steak and your advice will help barbecue enthusiasts to get there.

    1. I have thought about the mat specifically for seafood but haven’t tried it at this point. I’m sure I will at some point.

  3. Thanks for the tips on barbecuing since I have not done a lot of it over the years. I also appreciate the referrals of places to buy quality meat as well. I also did not realize that resting the meat helps the meat cook evenly. I do need to buy a higher quality thermometer so I appreciate the recommendation. Lots of good information here.

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