First off let’s remember that “Grilling
” and “Barbecue
” are two different things. On the west side of the country we tend to do more grilling then barbecue. Grilling is the act of placing meats on the grill and cooking to order. Barbecue is placing large meats on your heat source and cooking for long periods of time. Ribs
, brisket
, and whole hogs are the most common forms of meats we Barbecue. Steaks, beer can chicken and any meat that are thinner then your hand should be grilled. With that said lets get started.
” and “Barbecue” are two different things. On the west side of the country we tend to do more grilling then barbecue. Grilling is the act of placing meats on the grill and cooking to order. Barbecue is placing large meats on your heat source and cooking for long periods of time. Ribs, brisket, and whole hogs are the most common forms of meats we Barbecue. Steaks, beer can chicken and any meat that are thinner then your hand should be grilled. With that said lets get started.
Be Ready: You must have everything laid out and ready to go. Have all your BBQ tools in on spot near you. Have your meat marinade and ready to grill. Check your fuel source and make sure you have enough. You don’t want to run out. If you do need to grab something have someone else do it.
Preheat: Grilling is cooking with high heat. The meat needs to be seared to achieve perfect grill marks along with a flavorful crust. It does depend on if you’re using the indirect grilling or direct grilling. 600 degrees is the temp for direct grilling and 350 degrees is for indirect method.
Be Clean: Food left on the grill from the last night of grilling will stick to the new meat. Clean your grill once it’s preheated and then again when you’re done cooking. This process will insure that you have a clean grill at all times and no one is going to be a week of hunk of chicken.
Lube it Up: Most people don’t do this! Take a folded paper towel with oil on it and rub it along your grill grates. Or, Man it Up and rub a fatty hunk of bacon or beef on the grill. The oil or fat will stop your meat from sticking. Chicken tends to stick the most and we have all pulled a breast of the grill and ripped in half before. This method stops that.
Use Tongs: I’m amazed by how many people use a fork to flip grilled meats. Once you poke the meat, your releasing the juice goodness that we trying to enjoy. It caused flair ups and a poor grilled meat. Add a set of tongs 
to your collection of BBQ tools.
to your collection of BBQ tools.
No Peeking: Stop looking at your meat. If you’re grilling large hunks of meats like Whole chickens and brisket keep the lid down. You should be using indirect cooking method for these meats and every time you lift the lid you are dropping the temp and adding more time to your meal. Meats that are thinner then your hand should be cooked with the lid off so you can watch. These meats tend to cook faster and you need to keep an eye on them.
Rest the Meat: When you place meat on the grill it stiffens up and holds all the juices inside. The protein strings are hard and holding the meat together. If you take it of the grill and rest it on the cutting board
for about 5 minutes you let the meat relax making the juices flow throughout it. It’s easier to cut and more enjoyable to eat.
for about 5 minutes you let the meat relax making the juices flow throughout it. It’s easier to cut and more enjoyable to eat.
Don’t Leave the Grill: Stand at your BBQ station
at all times. This isn’t the time to run into the house and make the boys a Jack & Coke. That’s what the wife or girlfriend should be doing for you while you grill up the meat. The BBQ is where the action is. It’s when men talk about their next big invention or make plans on becoming the next Steven Raichlen (by the way, if you don’t know who Steven is you need to click on his name)
at all times. This isn’t the time to run into the house and make the boys a Jack & Coke. That’s what the wife or girlfriend should be doing for you while you grill up the meat. The BBQ is where the action is. It’s when men talk about their next big invention or make plans on becoming the next Steven Raichlen (by the way, if you don’t know who Steven is you need to click on his name)
The rules above will help you have a good time grilling and produce the best quality of meat possible. Most of all make sure you have fun. Grilling is one of the most enjoyable forms of cooking and needs to be enjoyed. You’re outside hanging with your buddies and family enjoying the weather. Don’t be running around trying to get everything ready. Once the meat hits the grill its time to relax and focus on having the best time possible. Enjoy!
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