Tricks I learned from 30 years of grilling!

Grilling for 30 years has taught me a lot. One key thing I learned is to always preheat the grill. A hot grill helps to sear meat perfectly and keeps food from sticking.

Using two heat zones on the grill really changed my cooking. A hot zone for searing and a cooler zone for slower cooking gives better control.

This way, I can cook different foods at the same time without worrying about overcooking.

Oiling the grates

Oiling the grates before cooking helps keep food from sticking. I usually dip a paper towel in oil and rub it over the grates. It’s simple but makes a big difference.

After grilling, I always let the meat rest. A few minutes off the heat locks in the juices, making the meat more flavorful.

Marinating meat adds extra flavor and makes it more tender. Even a quick soak for 30 minutes can make a noticeable difference in taste.

Cleaning the grill after each use keeps it in good shape. A clean grill cooks better, and it’s easier to clean when it’s still warm.

A Meat Thermometer

A meat thermometer is my best friend when grilling. It helps me get the meat cooked just right every time. No more guessing if it’s done.

Overcrowding the grill never works well. Giving each piece of food some space ensures even cooking. This was a game-changer for me.

Keeping the grill lid closed while cooking traps the heat and smoke. This cooks the food evenly and adds great flavor.

Lastly, experimenting with wood chips brings a new dimension to grilling. Soaking them in water and adding them to the coals or smoker box gives the food a wonderful smoky flavor.

These tricks make grilling easier and the food even more delicious. There is, however, one more...

Managing Flare-Ups

One trick that really transformed my grilling game involves managing flare-ups. Flare-ups happen when fat drips onto the coals or burners, causing flames to shoot up. They can char food quickly if not handled right. Over time, I learned a simple way to keep them under control.

When grilling something fatty, like burgers or chicken with skin, I keep a spray bottle filled with water close by. If a flare-up starts, a quick spritz of water calms the flames without putting out the fire. But here's the real trick: I don’t rely on the spray bottle alone.

I also manage flare-ups by moving the food around the grill. If I notice flames starting to lick the food too much, I quickly shift it to a cooler spot on the grill. That’s where having those two heat zones comes in handy. The cooler zone gives a safe space to keep cooking without risking a burn.

Trim Excess Fat

I also trim excess fat from the meat before grilling. Less fat means fewer flare-ups. But I don’t trim too much because fat adds flavor and juiciness.

By keeping a spray bottle handy, creating a cooler zone on the grill, and trimming excess fat, flare-ups are easy to manage. These small steps keep food from burning and ensure everything comes off the grill perfectly cooked.