What Do I Need To Grill

Let Your Meat Rest Before Grilling

What do I need to know when ordering a Bull grill?

If you’re going to grill some meat, don’t take it out of the refrigerator just before you plan to throw it on the fire. “Let your steak rest out of the fridge for at least 30 minutes before cooking,” says Josh Tanner of New York Prime Beef. “This is important for larger, thicker cuts like a porterhouse or a big, bone-in ribeye. If you throw a cold steak on the grill, it won’t cook as evenly and will dry out much more easily.”

Keep Fire Safety In Mind

According to the National Fire Protection Association, between 2011 and 2016 US fire departments responded to an average of 9,600 home fires started by grills per year. Don’t let your cookout turn into one of those fires.

Whether you’re cooking indoors or out, it’s always important to keep a fire extinguisher nearby. If you don’t have a good place to store one outdoors, keep it inside the nearest entrance to your home.

Fire safety when grilling also means making sure the area around the grill is clear of any flammable objects, as well as checking the grill’s grease collection tray. A full tray should be emptied to avoid a grease fire.

Always keep a fire extinguisher close by while grilling.

Oxo Good Grips Basting Brush

With a basting brush you want one thatâs going to hold up to the heat. This one from Oxo is rated to 600 degrees Fahrenheit. Itâll create a new, even spread of barbecue sauce on your meat with its silicone bristles that have enough flexibility and strength so itâs not too loose. You wonât have to bother finding room for it in the kitchen if you follow these 27 incredible kitchen storage tips and tricks.

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Cave Tools Vegetable Basket

Throw out the tin foil and make grilling vegetables and other small foods way easier with this Cave Tools vegetable basket.

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How To Extinguish The Flame

Once you’ve grilled chicken breasts, eggplant planks, and vegetable skewers for dinner, it’s important to carefully and fully extinguish the flames. Charcoal retains enough heat that it could start another fire up to 24 hours after cooking. To ensure that the coals are safely extinguished, close all of the vents and gently spray the coals with cold water. Use extra-long tongs to move the coals around and get each one wet. Once you’ve done this, cover the grill and let it cool completely.

Can I Season An Older Grill

I think I need a bigger grill : grilling

Winters done its BBQ season! You throw off the grill cover yikes!

Peeling paint and crud-hardened dirty grates. Youre thinking: new grill. But dont give up on that busted-up old grill yet.

First up, its not peeling paint! Its the build-up of layers of carbon from smoke after many good grill feasts. So break out a scrubbing brush, roll up your sleeves and get in there with a decent grill cleaning product or some soapy water and scrub it all off.

Next, turn on or light coals in your empty grill and let it burn on high heat for 20 minutes. This will loosen and burn off even the toughest of last summers cookouts.

Let the grill cool a little, then grab your grill brush and scrub all that crud off. And If you dont have one, check out our grill brush reviews.

OK, your grill is looking a lot better. Last thing is to season it, so go ahead and follow the steps up above, and presto, you saved a trusty workhorse from the grill graveyard.

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Taking Care Of The Charcoal

Unlike a gas grill, you cannot just “turn on” and “turn off” the heat with a charcoal grill. “Turning on” requires you to build a fire, and “turning off” means you have to properly shut down the grill. A good charcoal grill can be shut down when you are done by closing the lid and the vents. The lack of oxygen will stop the charcoal from burning.

That doesn’t mean the charcoal is cool enough to handle those coals will stay hot for up to 24 hours, so don’t dump hot coals in the garbage or you can start a fire. Even a tiny ember can ignite a fire, so properly extinguish ashes before disposing of them.

Another option is to save the remaining charcoal. When you are done, remove the cooking grate, stir up the charcoal, replace the lid, and close the vents. Next time you grill, add fresh charcoal to what was left behind and light. If you are careful, you can cut your charcoal consumption in half and save yourself some money.

When it comes to choosing a type of charcoal, keep it clean. There are a lot of charcoals with additives. It’s better to buy natural charcoal without chemicals and light naturally with a charcoal chimney, electric starter, or natural charcoal lighters. Your food will taste better and you won’t fill the air with fumes.

No matter the method, the goal of grilling is to enjoy yourself and cook delicious food. Take your time, set yourself up for success, and keep trying.

The Ultimate Grilling Guide

Everything you need to know about the science of cooking with fire.

Eons before the Impossible Burger, more than a million years before the first biblical burnt offerings, barbecue began, very likely after a bolt of lightning triggered a forest fire.

Some bit of flesh, could have been human or animal, cooked in that fire and smelled delicious to our ancient ancestors, says Jonathan Deutsch, Ph.D., a professor of culinary arts and science at Drexel University and author of Barbecue: A Global History. Thats when early humans began figuring out how to manipulate fire to cook food.

Burnt bone fragments discovered in South African caves suggest that Homo erectus did indeed cook meat. Paleoanthropologists have determined that the char on those bones was too intense to have been caused by a natural fire on the savanna, which tends to burn at a fairly low temperature. The meat was deliberately barbecued, they say.

Cooking provided significant benefits to early humans: Heat makes raw foods softer, easier to chew and digest, and it makes some nutrients more bioavailable. Roasting kills pathogens in scavenged meat, making it safer to eat. And cooked food tastes better, the heat triggering hundreds of chemical reactions that produce mouth-watering aromas and subtle flavors.

While we dont know what homonids found tasty, experiments show that apes prefer cooked sweet potatoes and carrots over raw ones, just as you do. Thank you, heat.

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Undercook Fish On The Grill

Ayesha Curry, chef of International Smoke in San Francisco, author of The Seasoned Life: Food, Family, Faith, and the Joy of Eating Well, and star of the Food Network show Ayesha’s Home Kitchen, says that the residual heat from cooking is enough to cook fish when it’s off of the grill. “Remove your salmon right before medium-rare. By the time it’s ready to serve, it should be a perfect medium,” she says.

Seasoning A New Grill: How To Prepare It For Cooking

How To Season Propane Gas Grill Easy Simple

Your new grill comes with oils and contaminants from the factory it was made in that when burned, produce nasty smoke and taint the taste of any food you cook. Seasoning is all about burning this off before it gets on your food. Heres how.

When it comes to grilling, its all about the seasoning. Rubs and marinades. Herbs and spices. Paraffin wax and metal shavings.

Wait, what?

Hold up a moment. We know youre eager to get cooking, but if you dont take time to prepare and season a new grill correctly, you could have some pretty nasty stuff from the manufacturing process mixing into your food.

Seasoning a grill is a simple process of oiling and heating your grill before you cook on it for the first time. There are many benefits to this, including zapping those toxic factory contaminants.

In this post, well explain why seasoning your grill is so important, the advantages of grill seasoning, and how to do it.

Contents

  • 6 Conclusion & Confession
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    Grilling Fish On A Plank

    The easiest method of all is to grill your fish on a plank. A plank is simply a slab of wood, usually cedar, but sometimes oak, maple, cherry or apple. After soaking the plank for a couple of hours, simply brush the top with oil, lay it on the hot grill grate and place the fish on top. Cover the grill and cook for about 12 minutes for an inch thick steak . You don’t even need to turn the fish.

    One advantage to this technique is that the plank will start to smolder , which will add a wonderful smoky flavor to the fish that you can’t obtain when grilling directly on the grate. And you can use a plank on a gas or charcoal grill. Here’s more about grilling fish on a plank.

    Are Pellet Grills Considered Grills Or Smokers

    Pellet grill manufacturers will tell you they are both. But they have more in common with convection ovens than the offset wood-burning smokers they resemble when viewed in profile. A fan circulates heat and smoke through the cook chamber, which exit via vents or a chimney. The heat generated by the combustion of wood pellets is of the indirect variety, meaning the food is not directly exposed to the fire. Smoke is produced by the smoldering pellets in the burn pot and is most prolific at low and slow temperatures .

    If its really smoky flavors that you love, you might be disappointed by the subtlety of food barbecued on a pellet grill. There are ways around this, though. You can add foil pouches of wood chips or pellets to the cook chamber, invest in a smoking tube, or even put chunks of hardwood directly on the diffuser plate.

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    How To Grill Chicken Breasts That Are Sooo Juicy

    This post may contain affiliate links.

    Learn the method for how to grill chicken breasts that are juicy, and never ever dried out.

    Everybody loves chicken, and all cooks love a good chicken How-To. I know this because the most popular post on this site is How To Cook Chicken Breasts From Frozen and the most popular post on my sister site, TheCookful, is How To Bake Chicken Wings That Are Sooo Crispy. With summer and grilling season coming up, I thought it would therefore be a good time to tackle that real conundrum of how to grill chicken breasts that are juicy, every time.

    The thing about chicken breasts is that they are not typically of an even thickness. This means that the thinnest part tends to dry out before the thickest part is cooked all the way through. There is only one way to fix this and it involves a tiny bit of work, but not hard work. Dont worry!

    What youre going to do is flatten the chicken out to an even thickness, then marinate them a bit for flavor, and then grill for as short a time as possible. Heres how!

    How To Grill Vegetables

    Ready, set, grill: A guide to outdoor cooking

    No matter what kind of vegggies you’re grilling, get tender, perfectly charred bites every time with these tips.

    While grilling is traditionally considered a meat-lover’s domain, there’s good reason to add vegetables to the mix. Subtle charring and a touch of smoke bring out the best in summer’s bounty. But to get them just right, different veggies require slightly different methods. Most vegetables are suited for high, direct-heat cooking, while dense or larger veggies may require par-cooking or a lower temperature.

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    A Beginner’s Guide To Grilling Fish

    Cooking fish can be stressful for beginners. It seems fragile, delicate, it’s expensive , it has bones, it has a facewhatever it is, there’s an intimidation factor for sure.

    And the same is true for learning to grill. So when it comes to grilling fish, it’s like a double-whammy. But with this beginner’s guide to grilling fish, we’ll break down everything you need to know, including prep, tools, tips and basic techniques.

    Lighting Charcoal With A Charcoal Chimney

    Loading charcoal into a charcoal chimney or charcoal starter keeps the charcoal packed together with space between lumps or briquettes for easy ignition. You can place balled-up newspaper on the charcoal grate and set the chimney starter on top of the newspaper. Light the newspaper through holes in the bottom of the starter. The coals will be ready to cook when theyre ashy, about 15 minutes. When theyre ready, pour the charcoal onto the bottom grill grate and spread it out with a long-handled grill tool like a spatula or tongs.

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    How To Start A Propane Or Gas Grill

    Propane and gas grills are similar, but a little more tricky. They have knobs too, but they also have ignitor buttons. The knobs let gas flow freely from the tank to the burners, and the ignitor button creates a spark that lights the flame youll use to cook with. For propane and gas grills, youll likely need to turn at least one of the knobs to high. Once on high, youll press and hold the ignitor button. You should hear a clicking followed by a whoosh . Once you hear that whoosh, or see a flame, you can release the ignitor button. Keep the temperature on high, and fire up any other burners you plan to use. Additionally, close the lid and leave the grill for 10-15 minutes, or until your desired temperature is achieved.

    How To Grill Chicken Wings

    What you need to know before you buy a gas grill

    Get the low-down on how to grill wings. Its super-easy and they are so totally delicious.

    Grilled chicken wings are vastly different from their deep-fried brothers. When you grill wings they dont get that crisp skin. Not at all. But you dont want the alternative, limp soggy skin.

    Here Im going to show you how to grill wings so that they have the best possible skin you can get from a grill. The key is getting a good char on them, and using a great sauce at the end.

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    How To Start A Charcoal Grill Fast & Keep The Charcoal Hot

    Our guide to starting your charcoal grill will give you a couple different techniques for lighting your charcoal fast. Youll learn what it takes to keep your charcoal hot for searing, how to maintain low temps for slow cooking and keep the fire burning for hours. Well answer your most frequently asked questions and link you to the products that make charcoal grilling a whole lot easier.

    What Is Better Traeger Or Weber

    In a competition between Traeger and Weber, Traeger will almost always win. The charcoal smokers from Weber often impart a strong flavor that completely overpowers the meat, but the hardwood pellets that Traeger smokers use will impart a much more subtle flavor. Traeger also gives you the choice of smoking or grilling.

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    Required Time And Temperature For Grilling Turkey

    BBQ Grilled Turkey

    Turkey Breasts

    • Preheat grill between 350 – 375 Degrees Fahrenheit
    • Cook for 60 – 105 minutes, flip halfway through. Internal temperature should be between 165 F and 175 F
    • Resting time 15 minutes

    Whole Turkey

    • Preheat grill between 350 – 375 Degrees Fahrenheit
    • Cook for 120 – 180 minutes, flip halfway through. Internal temperature should be between 165 F and 180 F
    • Resting time 15 minutes

    Turkey Thighs & Drumsticks

    • Preheat grill between 350 – 375 Degrees Fahrenheit
    • Cook for 90 – 120 minutes, flip halfway through. Internal temperature should be between 165 F and 180 F
    • Resting time 15 minutes

    Boneless Turkey Roll

    • Preheat grill between 350 – 375 Degrees Fahrenheit
    • Cook for 90 – 120 minutes, flip halfway through. Internal temperature should be between 165 F and 175 F. Generally speaking with turkey, and you can go for a range between 165 F – 175 F with the amount of time being grilled between 60 – 110 minutes over direct heat
    • Resting time 15 minutes

    Other Tips and Tricks for Grilling Turkey

    Know the differences between ground beef and ground turkey.

    Required Grilling Time And Temperature Chart For Pork

    30"  Live Fire Grill

    BBQ Ground Patties

    Disclaimer: Pork is prohibited for Muslims. If you are a Muslim, avoid this section. We honor all of our readers.

    Pork Chops

    • Preheat grill between 325 and 350 Degrees Fahrenheit
    • Cook 2 – 7 minutes per side until internal temperature reaches 145 F
    • Resting time 5-10 minutes

    The best thing you can do when cooking pork chops is to select the right cut of meat. Blade chops should be your first choice, rib chops second, and loin chops being the third best. Try to get the center-cut if possible. Try to get a one and a half inch thick cut of meat, and it will do superb on the grill.

    There are two different ways to brine your pork chops dry and wet brine. We recommend using dry brine. A dry brine is simple all you do is sprinkle some salt all over the meat and let it rest long enough for the salt to penetrate the meat and work its magic. You can brine the pork chops in a little as an hour before grilling or up to a full day.

    Pork chops are best grilled with indirect fire, using a two-zone grill. You’re going to want to sear them on the hotter side of the grill and then once they’re well seared move them over to the cooler side of the grill and let the lower heat.

    For a medium-rare pork chop, you want the internal temperature to be 135 F, and for a juicy and rosy medium pork chop, you’ll want the inside temperature to be at 145 F.

    Ground Pork Patties

    Pork Tenderloins

    Pork Loin Kabobs

    Pork Uncured Ham

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