Grilling Tips and Grill Questions Answered

More Tips On Grilling

To some, grilling is easy. To others, it can be confusing and difficult to learn. In this post, I'd like to look at a few of the questions I get asked by my readers to demystify the technique of grilling while offering some great grill tips.

When to Add Barbecue Sauce?

There are a few different approaches to adding barbecue sauce when grilling. Here are a few options:

1. During the last 10-15 minutes of grilling: This is a good option if you want to add a layer of flavor to your grilled meat without it becoming too overpowering.
2. As a marinade: You can also use barbecue sauce as a marinade before grilling. Simply mix the sauce with some oil and your choice of herbs and spices, and then coat the meat with the mixture before grilling.
3. As a finishing glaze: Another option is to brush barbecue sauce onto the meat during the last few minutes of grilling, or just before serving, to create a glossy, flavorful glaze.

Regardless of which method you choose, be sure to use a sauce that is well-balanced and not too sweet or overpowering, so that it complements the natural flavor of the meat rather than overwhelming it.

Gas or Charcoal?

There are pros and cons to both gas grills and charcoal grills. Here are a few things to consider when deciding which type of grill to use:

1. Convenience: Gas grills are generally more convenient to use than charcoal grills. They heat up quickly, are easy to ignite, and have a built-in temperature control system. Charcoal grills, on the other hand, take longer to heat up and require more effort to get started.
2. Flavor: Some people believe that food grilled on a charcoal grill has a more authentic, smoky flavor than food grilled on a gas grill. This is because the charcoal itself imparts a subtle smoky flavor to the food. Gas grills, on the other hand, do not have this ability.
3. Maintenance: Gas grills require less maintenance than charcoal grills. You will need to replace the gas tanks periodically, but otherwise, they require very little maintenance. Charcoal grills, on the other hand, require more frequent cleaning and ash removal.

Ultimately, the decision of which type of grill to use depends on your personal preferences and needs.

To Flip or Not to Flip?

It is generally recommended to flip food while grilling, as this allows the food to cook evenly on both sides. Flipping also helps to prevent the food from burning or drying out on one side.

However, there are a few exceptions to this rule. For example, if you are grilling delicate foods such as fish or vegetables, you may want to avoid flipping them too often to prevent them from falling apart on the grill. In these cases, it is usually best to grill the food on one side until it is cooked to your desired level of doneness, and then carefully remove it from the grill.

It is also generally recommended to flip larger cuts of meat, such as steaks or roasts, only once or twice while grilling. 

What About Heat?

The appropriate heat for grilling will depend on the type of food you are cooking. Here are some general guidelines:

1. Low heat: Low heat (around 250-275°F) is best for slow-cooking larger cuts of meat, such as roasts or whole chickens. It is also good for delicate foods that are prone to drying out or falling apart, such as fish or vegetables.
2. Medium heat: Medium heat (around 300-350°F) is good for most grilling purposes. It is high enough to cook food quickly, but not so high that it will burn or dry out.
3. High heat: High heat (375-450°F) is best for searing meat or cooking thin cuts of meat that don't require a lot of time to cook. It is also good for grilling small, quick-cooking items such as burgers or hot dogs.

Keep in mind that these are just general guidelines, and the actual heat of your grill may vary depending on factors such as the size and type of grill, the type of fuel being used, and the weather conditions. It is always a good idea to use a meat thermometer to ensure that your food is cooked to the proper temperature.

Wet Marinades or Dry Rubs?

A marinade is a liquid mixture of oil, acid (such as vinegar or citrus juice), and seasonings that is used to flavor and tenderize meat, poultry, or seafood. It is usually applied to the food and allowed to sit for a period of time (anything from a few hours to a few days) before cooking.

A dry rub, on the other hand, is a mixture of dry seasonings (such as herbs, spices, and salt) that is applied to the surface of the food before cooking. It is used to add flavor and create a flavorful crust on the outside of the food.

Both marinades and dry rubs are used to add flavor to food, but they work in slightly different ways. Marinades are good for tenderizing and adding flavor to foods that are prone to drying out, such as chicken breasts or lean cuts of pork. Dry rubs are better for adding flavor to foods that are already tender, such as ribs or steak, and for creating a flavorful crust on the outside of the food.

In general, it is a good idea to use a marinade for foods that will be grilled or cooked quickly at high heat, and a dry rub for foods that will be cooked slowly at low heat. However, these are just general guidelines, and you can use either a marinade or a dry rub (or a combination of both) depending on your personal preferences and the type of food you are cooking.

Cover On or Cover Off?

The decision of whether to grill with the cover on or off will depend on a few factors, including the type of food you are cooking, the type of grill you are using, and your desired level of doneness. Here are a few general guidelines:

1. Cover on: Grilling with the cover on is good for cooking larger cuts of meat, such as roasts or whole chickens, that require a longer cooking time. The cover helps to trap heat and moisture, which can help to cook the meat more evenly and prevent it from drying out. It is also good for grilling delicate foods that are prone to falling apart, such as fish or vegetables.
2. Cover off: Grilling with the cover off is good for searing meat or cooking thin cuts of meat that don't require a lot of time to cook. It is also good for grilling small, quick-cooking items such as burgers or hot dogs. Grilling with the cover off allows the food to be exposed to direct heat, which can help to create a flavorful crust on the outside of the food.

Keep in mind that these are just general guidelines, and the actual cooking time and level of doneness will depend on factors such as the size and type of grill, the type of fuel being used, and the weather conditions. It is always a good idea to use a meat thermometer to ensure that your food is cooked to the proper temperature.