Grilling is my favorite way to cook. It’s simple, fun, and gives you a great excuse to hang outside with friends. And while grilled food doesn’t always have the most complex flavor profiles, it can still be delicious in its simplicity.
That said, there are plenty of ways to take your grilling game up a notch without getting too fancy or complicated. These 15 techniques will make your next barbecue even better!
| Grilling Technique | Description |
|---|---|
| Searing | Searing meat over extremely high heat for a short period of time creates a dark, caramelized crust while keeping the inside moist and juicy. |
| Reverse Searing | The reverse sear technique involves cooking the meat slowly at a low temperature before searing it over high heat to finish it off. This method allows the meat to cook evenly and develop a crispy crust. |
| Salt-Brining | Salt-brining meat before cooking helps to lock in moisture, enhance its natural flavor, and make it more tender. |
| Smoke-Roasting | Smoke-roasting is a slow cooking technique that involves smoking the meat at a low temperature for a long time, resulting in a perfectly cooked and smoky-flavored dish. |
| Grilled Pizza | Grilling pizza is a quick and fun way to create a crispy, charred crust and melt the cheese on top. |
| Grilled Salad | Grilling vegetables for a salad adds a smoky flavor and creates a delicious contrast between the warm vegetables and cold greens. |
| Beer Can Chicken | By placing a chicken onto a partially filled beer can and grilling it, the chicken becomes infused with beer flavor and remains moist and juicy throughout. |
| Plank Grilling | Plank grilling involves cooking meat on a wooden plank, which adds a unique smoky flavor to the meat and allows for slow, even cooking. |
| Grilled Fruit | Grilling fruit caramelizes the natural sugars, enhances their sweetness, and adds a smoky flavor that pairs perfectly with savory dishes. |
| Herb and Garlic Rub | A simple herb and garlic rub can elevate the flavor of any grilled meat, adding depth and complexity. |
| Grilled Ice Cream | Grilling ice cream for a few seconds on each side creates a delicious caramelized crust while keeping the inside cool and creamy. |
| Direct/Indirect Grilling | By combining direct and indirect grilling techniques, you can create perfectly cooked meat with a crispy outside and a moist, tender inside. |
| Meat Injection | Injecting meat with marinade or flavorings before grilling enhances its flavor and moisture content throughout. |
| Cedar Plank Salmon | Cooking salmon on a cedar plank adds a smoky flavor and keeps the fish moist and juicy. |
| Salt Block Grilling | Salt block grilling involves heating a block of Himalayan salt and cooking meat directly on top of it, resulting in a unique salt-infused flavor and a beautiful sear. |
Marinate The Meat For Several Hours
So you’ve got yourself some meat and you’re ready to grill it. But wait! Before you fire up the grill, add a little marinade.
Yes, that’s right: Meat can be marinated! This process not only helps tenderize and season your meat, but also keep it from drying out while cooking.
And since most grilling recipes call for some type of marinade anyway (such as steak sauce or teriyaki sauce), adding several hours in the fridge will give your meal a nice boost of flavor without any extra effort on your part.
Marinate your meat at least 30 minutes before grilling and up to two days to get the best results from soaking them overnight in their own juices with some oil or other acidic liquid like vinegar or soy sauce added into the mix.
Make sure not to leave them out on the counter for too long either because bacteria could grow inside if you don’t refrigerate after mixing everything together!
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Put Tofu On The Grill
So, you might be thinking: Why on earth would I put tofu on the grill? Well, for starters, it’s a good source of protein. And if you grill it instead of frying it in oil or searing it in a pan, you can up the health factor even more by avoiding unnecessary fats and calories. Plus, grilling tofu is just plain delicious!
The process caramelizes its texture and gives it that crispy exterior we all love so much—and this crispiness will only continue over time as the tofu “ages” in your refrigerator (something we recommend doing anyway).
| Grilled Tofu Recipe | Description |
|---|---|
| Grilled Tofu Steak | Marinated slices of tofu can be grilled to form a delicious vegetarian steak alternative. Brush with barbecue sauce for a smoky flavor. |
| Tofu Kebabs | Chunks of tofu, cherry tomatoes, and bell peppers skewered together can be easily grilled to create a rainbow kebab perfect for a summer barbecue. |
| Grilled Tofu Tacos | Grilled tofu and vegetables make a delicious filling for tacos. Serve with guacamole and salsa for a tasty and healthy meal. |
| Teriyaki Tofu Skewers | Marinate firm tofu in teriyaki sauce for a few hours, then skewer and grill for a flavorful dish. |
| Tofu Veggie Burger | Grill marinated and seasoned tofu to use as a patty for a vegetarian burger. Add your favorite toppings and sauces for a customized burger experience. |
| Grilled Tofu Salad | Add grilled tofu to any salad for a protein-packed vegetarian option. Pan-sear the tofu before grilling to create a crispy exterior. |
Grill The Fruit
You can grill fruit! While I would not recommend dousing your grilled pineapple in rum, some fruits can be prepared on the grill with a light coating of oil and placed on a skewer or baked in foil packets.
Fruit is great on its own, but if you want to add even more flavor and keep it from drying out while grilling, mix it with other ingredients to create a stuffing. Try mixing together fruit varieties that complement each other like peaches and blueberries or bananas and mangoes (yum!).
Don’t Move Vegetables Around Too Much
It may seem counterintuitive, but when you’re trying to make sure that your vegetables don’t burn or stick to the grill, it’s best not to move them around too much. Vegetables should be placed in a single layer on the grill and left alone until they’re done. That way, they won’t burn or stick to the grill grate.
If you want more flavor from your vegetables and who doesn’t? don’t worry about seasoning them too early: You can add more spices later if needed.
For example, grilled fennel takes on an amazing sweet flavor when brushed with olive oil before grilling; then you can add salt and pepper after it comes off of the heat so it doesn’t burn up all at once!
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Grill Pizza
When it comes to grilling pizza, you have a few options. You can use a perforated grill rack or place the pizza directly on the cooking surface of your barbecue. If you’re using a grill, prepare it for indirect heat by lighting one side and leaving the other unlit (or use two burners).
Preheat your barbecue at medium-high heat for 15 minutes with all vents open before placing the pizza stone directly over an indirect flame or setting up an aluminum foil shield around it so that there is no direct heat touching its base.
Once your grill has reached temperature, transfer the dough onto a floured peel and carefully place on top of preheated pizza stone in center of grill grate (if using charcoal) or directly onto heated surface (if using gas).
Close lid and cook until crust bottom is golden brown and bubbly—about 8 to 12 minutes depending on how crispy you like yours—then remove from grill; let cool completely before slicing into wedges!
Grilled Pizza Ideas
| Grilled Pizza Recipe | Description |
|---|---|
| Margherita Pizza | Brush pizza dough with olive oil and top with tomato sauce and fresh mozzarella. Grill until the crust is crisp and the cheese is melted. Top with fresh basil before serving. |
| BBQ Chicken Pizza | Grill chicken and brush with barbecue sauce. Top the pizza dough with barbecue sauce, mozzarella cheese, and the grilled chicken. Grill until the crust is crispy and the cheese is bubbly. |
| Pesto Pizza | Spread prepared basil pesto on pizza dough and top with sliced tomatoes and mozzarella cheese. Add pine nuts or sliced olives for extra flavor. |
| Greek Pizza | Top pizza dough with sliced olives, feta cheese, red onions, and bell peppers. Grill until the cheese is melted and bubbly. |
| Sausage and Pepper Pizza | Grill sliced sausage and bell peppers before topping pizza dough with tomato sauce, mozzarella cheese, and the grilled ingredients. Grill until the crust is browned and the cheese is melted. |
| Mushroom and Spinach Pizza | Top pizza dough with sliced mushrooms, spinach, and ricotta cheese. Grill the pizza until the crust is crispy and the cheese is melted. |
Use Beer To Give Everything A Boost Of Flavor
Beer is a great way to add flavor to food. You might not be a big beer drinker, but you can still cook with it! It’s perfect for marinading or basting your meat. Beer can also be used in sauces, soups, stews and braising liquids.
Just make sure that your beer has been opened at least four days before using it so that the carbonation is gone and no off tastes are present (don’t worry if you forget; this always happens when I am cooking).
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Cook Whole Fish Carefully And Directly On The Grill Grates
When it comes to grilling, fish is one of the most versatile meats you can cook. With or without skin, cooked through or just lightly charred on the outside, there are so many ways to infuse your fish with flavor.
But one of the best methods for cooking whole fish carefully and directly on the grill grates is something called “grilled in foil.”
Grilling in foil allows you to create a protective barrier between your delicate fish and fire’s direct heat, preventing it from drying out or burning before its time.
This method works well for delicate white-fleshed fishes like tilapia, sea bass and scallops (a personal favorite!). You’ll need about 30 minutes per inch of thickness for this type of cooking method—so if you have a 1-inch thick piece of salmon (which equals 2 pounds), make sure that you allow at least 45 minutes before checking on it!
Save The Cutest Veg For Last
Grilled vegetables need to cook at high temperatures, which means they cook quickly. This is an advantage when you’re cooking a lot of different vegetables, but if you’re working with just one or two, it can be a disadvantage because there’s always that risk that your veg will get overcooked by the time you finish grilling everything else.
To avoid this problem, save your most delicate and beautiful vegetables for last and keep them on medium heat until they’re lightly browned and tender-crisp.
The more delicate veggies like zucchini or yellow squash can even go straight from raw to hot grill without any preheating: Just slice them into rounds, brush with oil and seasonings, then grill away!
How do I know when my veggies are done? Ah yes the eternal question! There are several signs that indicate whether your grilled vegetable is ready to eat or not: If it feels soft like butter when pressed against its surface with tongs; if its skin turns golden brown (this means there’s been enough caramelization); if it releases steam when cut into; etcetera ad infinitum!
And remember: No matter what kind of vegetable you choose to grill today, make sure that all parts of it reach an internal temperature between 155–165 degrees F before consuming (usually about 5 minutes).
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Stick To One Grate For Veggies
It’s not a complicated technique, but it can change the way you grill veggies forever.
Vegetables are usually cooked at lower temperatures than meat, so if you’re grilling some along with meat and chicken, cook them on a grate that is higher than the meat. This will give them more time to cook without burning or drying out before their meats are done.
If possible, try to place your vegetables directly on the grill itself rather than putting them in foil packets or pans this will help prevent moisture from escaping and keep the flavors more concentrated.
No Need For Skewers For Some Foods
If you’re feeling adventurous and want to try something new, then skip the skewers. There are plenty of foods that don’t require them at all.
For example, shish kebabs are a great way to serve grilled vegetables but they can also be wrapped in foil or parchment paper and baked on a grill pan or rack without any skewers whatsoever.
The same goes for fish fillets; just place them skin-side down on the grill grate, close it up, and wait until they’re done!
Cover Sauces With Foil To Help Them Spread More Easily Over Corn, Mushrooms, And More
Cover sauces with foil to help them spread more easily over corn, mushrooms, and more.
Foil is a great tool for the grill master. It can help you keep food warm after grilling, it can be used to prevent sticking when grilling fish or vegetables, and you can use it to cover sauces so they spread evenly over your foods.
Foil-Covered Sauces for Grilling
| Grilling Sauce | Description |
|---|---|
| Garlic Butter | Combine softened butter with minced garlic and fresh herbs like parsley or rosemary. Cover in foil before grilling to create a spreadable sauce for corn on the cob, mushrooms, and more. |
| Parmesan Mayo | Mix mayonnaise with grated Parmesan cheese, black pepper, and a pinch of cayenne pepper. Cover with foil before grilling and use as a tasty topping for grilled vegetables or seafood. |
| Chipotle Cream | Combine sour cream, adobo sauce, lime juice, and a dash of salt. Cover with foil before grilling and use as a tangy sauce for grilled chicken, steak, or vegetables. |
| Honey Mustard | Whisk together Dijon mustard and honey to create a delicious and sweet sauce for chicken, pork, or vegetables. Cover with foil before grilling to create a smooth and easy-to-spread consistency. |
| Balsamic Glaze | Reduce balsamic vinegar with a bit of honey or brown sugar to create a rich and sweet sauce. Cover in foil while grilling and use as a delicious glaze for chicken, steak, or grilled vegetables. |
| Chimichurri Sauce | Blend together fresh parsley, garlic, red wine vinegar, and olive oil to make a tangy and herbaceous sauce. Cover with foil while grilling and serve as a delicious accompaniment to grilled meats or vegetables. |
Scrape Out Seeds Before Grilling Whole Peppers Or Squash
If you’re grilling whole squash or peppers, it’s important to scrape out the seeds before cooking. Squash and peppers have a lot of seeds, and they could potentially burn on the grill if not removed beforehand.
The good news is that removing these seeds is easy: simply use a spoon to scoop them out of the vegetable’s center! Then slice it up and toss it on the grill for some tasty roasted veggies or sautéed summer squash with onions.
Learn from the experts and take your BBQ skills to the next level with our guide on grilling like a chef. From choosing the best cuts of meat to using the right seasoning, our guide covers everything you need to host the perfect BBQ party.
Conclusion
So, there you have it! 15 techniques for grilling that will make your cooking even better. Each of these techniques has the potential to change the way you think about food preparation and make your meals more delicious than ever before.
So now that we’ve learned how to do all of these cool tricks, what are we waiting for? Let’s get out there and start experimenting with our favorite foods!
Further Reading
Here are some additional resources to further your knowledge of grilling:
Check out these 17 drool-worthy grill recipes that will impress your guests and take your BBQ to the next level.
Discover some surprising facts about grilling with this article from Reader’s Digest, Surprising Grilling Facts.
Learn more fun and interesting facts about grilling with this article from AWPNow, Fun Fact Friday: Surprising Grilling Facts.
FAQs
What are some essential tools for grilling?
Some essential tools for grilling include tongs, spatula, grill brush, meat thermometer, and a basting brush.
What is indirect grilling?
Indirect grilling is a technique where food is cooked next to the heat source, rather than directly over the flames. This method is ideal for cooking meats that require longer cooking times and for preventing food from burning.
What is the best way to clean a grill?
To clean a grill, start by brushing the grates with a grill brush to remove food debris. Then, turn up the heat and let the grill burn off any remaining debris for 10-15 minutes. Finally, wipe down the grates with a damp cloth.
How can I keep my food from sticking to the grill?
To keep your food from sticking to the grill, always start with a clean and well-oiled grill grate. You can also brush your food with oil or use a non-stick cooking spray before placing it on the grill.
How can I tell when my meat is grilled to perfection?
The best way to tell when your meat is grilled to perfection is to use a meat thermometer. Different types of meat have different ideal temperatures, so make sure to refer to a cooking chart to ensure you’re grilling your meats to the perfect temperature.
Hi there! I’m Hellen James, and I’m a grilling enthusiast. I’ve been grilling for years, and I absolutely love it. I love how it brings people together and how you can feed your family with just a few minutes of work.