Grill Guide

Grilling Tools & Techniques
Before you fire up the grill, gather together the 6 essentials in our article, Must-Have Kitchen Tools: Grilling. Then, know the best method for cooking each component of your menu:

• Direct: Cooking foods directly over the heat source, be it charcoal or gas. Works best for quick-cooking foods like thin cuts of meat—think steak, chicken breasts and pork chops—fish filets, sausage, burgers, fruit slices and vegetables.

Tip: Bring proteins to room temperature before grilling.

• Indirect: Grilling opposite the coals on a charcoal grill or burners on a gas grill. Ideal for slow-cooking fatty cuts of meat such as whole chickens, spareribs, pork shoulders and racks of lamb.

Tip: To cook indirectly on a charcoal grill, push the coals to the sides of the grill, separate them with an aluminum pan and cook on the grate, so the drippings fall into the pan. For gas grills, keep at least one burner turned off and cook over it.

• Smoking: When you indirectly grill with wood chips, the food retains a rich, smoky flavor, and different hard, dry woods—hickory, mesquite, cherry—impart different tastes. Add chips directly to hot coals, or encase them in an aluminum foil packet, poke holes in the top, and place under gas grill grates for the duration of cooking.

Tip: Always soak wood chips in water first—it slows the burning, meaning more flavorful meat. To speed up the process, place moistened chips in a re-sealable plastic bag, freeze and use as needed.

Flame-Grilled Favorites 
From savory starters to lip-smacking good sauces, make a full menu with these easy ideas:

• Starters: Begin with Grilled Coconut Shrimp, bite-sized crostinis or a simple quesadilla. Layer fresh tortillas with slices of cheese and diced veggies, then grill 2-3 minutes per side, until the cheese melts and the tortilla browns.
  
  
  
  

• Sides: Dish up grilled versions of Caesar salad, corn on the cob, asparagus and artichokes. Or give the grill a break with cold make-ahead dishes, like our Tabbouleh Salad with Lemon Dressing.

Tip: Let your entrée influence your side. Pair heavier courses with green vegetables or light salads—our Fresh Watermelon Salad comes to mind—and lighter ones with potato and bean dishes. 

• Main Courses: Go beyond burgers and hot dogs with these out-of-the-ordinary entrees: Easy Whole Grilled Chicken, Baby Back Ribs with Espresso Rib Rub, Apricot Glazed Chicken and Sweet Chili Pork Kebabs.

Tip: Let family and friends build burgers they’ll truly love! Set up a buffet-style spread of patties, toppings and more—read Burger Bar for full instructions.

• Sauces & Spreads: Finish steaks with a dollop of compound butter, spoon citrus sauce over grilled fish and brush chicken with teriyaki sauce or Cherry Chipotle Barbecue Sauce.

• Desserts: Keep the grill going for Grilled Summer Shortcake, Spiced Oranges with Gingersnaps and Banana S’mores. Or cool things off with Honey Ice Cream and Frozen Watermelon Granita. 

Tip: Give classic s’mores grown-up appeal by sandwiching grill-toasted marshmallows and dark chocolate squares between shortbread cookies.

Grill Cleaning Basics 
Foods look and taste their best when cooked on a clean, well-kept grill. Whether your grill is charcoal or gas, follow these general rules of thumb:

• Clean your grill after each use, scraping food residue off the grate once it’s cooled.

Tip: To help prevent stuck-on messes, lightly coat the grate with cooking spray or olive oil before cooking on it.

• Keep your grill protected with a water-resistant cover when it’s not in use.

• Thoroughly clean it at least twice during grilling season. For detailed tips, read Cleaning Tips for Your Outdoor Grill.