Beck & Bulow Tips For Excellent Summer Grilling

What separates the master grillers from the masses is that the experts understand how to manage their grill.

Recipes are important, but without a good technique, they will never come to fruition. Here are 6 tips for better grilling and becoming a true BBQ master.

1. Keep your grill clean: For hygiene and taste, you must keep your grill super clean. Otherwise, it may ruin your food. We recommend cleaning it with a stainless steel brush when the grate is hot.

Note: Replace your brush if any loose bristles are found on cooking grates or brush.

2. Preheat the grill: Preheat your grill with the lid closed for 10 to 15 minutes. Wait until all the coals are glowing red and turn white, or all the gas burners are on a high. The temperature under the lid should reach 500F. Preheating your grill helps prevent food from sticking to the grate and getting the grate hot enough to sear properly.

3. Grill according to the cut: Direct heat (when the fire is directly below the food) is best for relatively small, tender pieces of food that cook in 20 minutes or less. Indirect heat (when the fire is on either side of the food) is best for larger, tougher cuts of meat that require more than 20 minutes of cooking, like a brisket.

4. Go for pasture-raised meat: It pays to spring for high-quality meat if possible, and as often as you can. One of the most important steps before you even grill is choosing the right protein-packed meats. “Free-range, hormone- and antibiotic-free and humanely-treated meat will always taste better than the Soylent Green factory meat most places serve,” says Andy Harris, founder, and owner of San Diego’s Grand Ole BBQ y Asado. “Spend time doing your due diligence to ensure you are purchasing the best meat. Also, always use dry rubs and take your time to do it right.”

5. Caramelization and seasoning are key: One of the biggest reasons for the popularity of grilled food is its seared taste. Some like it medium-rare, some like it well done, etc. It’ll depend on your taste and your guests. Always ask how they prefer it. Use the right level of heat and resist the temptation to turn food often. You could also add dry rubs to your meat, there are hundreds of combinations available that will add a punch of flavor without lots of calories and fat.

6. Learn through osmosis: We all have that friend that is a master griller. The one who doesn’t care about the day or the time. He wants to grill meat. We humans learn a lot by watching others, so one of the best things you could do is learn from that person!

Invite them over, go to their grillings, or take a course at a local grilling club. You’ll accelerate the growth of your skills at a fast rate.