Tips for Grilling Season (plus a few easy recipes)

Grilling season is back. And for Americans, grilling and outdoor barbecues are the quintessential summer activity. In fact, according to Cargill’s latest trends report, The Protein Profile, grills are the number two appliance in household ownership. While grilling frequency peaks in the summer, research from our North American Protein team says that most still grill once a week in the spring and the fall. No matter your preferred protein — salmon, steak, burgers, chicken or plant-based — grilling is a great way to spend time outdoors while preparing a delicious meal.

Grilling is its own special cooking experience, but it doesn’t have to be intimidating. Regardless of whatever type of grill you own (charcoal grill, etc.), here are some of my favorite grilling tips, ideas and easy recipes to help you cook with more confidence this season.

Grilling Tips

1. Cleanliness is key.

Grilling imparts a flavor unique from any other cooking method, but you don’t want to taste last night’s ash.

So, first things first: make sure your grill is clean. A clean grill avoids unwanted flare ups, flavors and inconsistent heat (meaning, cold spots). Before and after each use, clean and oil your grill.

Investing in a good grill brush will help you keep it clean, but in a pinch, you can use a balled-up piece of aluminum foil rubbed across the grate as an effective grill cleaner.

Use nonstick spray or vegetable oil to season and oil the grates before you place your protein on the grill to prevent them from sticking (be careful of flare-ups when applying).

2. Don’t over-flip (and keep that grill lid closed).

Resist the temptation to flip your protein more than once. Patience will allow for picture perfect grill marks on your burgers, chicken and more. Plus, the more you turn it, the more likely you’ll get food that’s not evenly cooked. All you need is one, well-timed turn: after you’ve cooked the protein halfway on one side, turn it over and cook it the rest of the way.

Secondly, always use tongs or a spatula to turn the protein. Using a fork or some other tool to pierce the meat means losing juices — leading to a dry protein.

And lastly, keep your grill lid closed as much as possible. A closed grill:

·?????? Keeps the grates hot enough to sear the food

·?????? Speeds up the cooking time and prevents the food from drying out

·?????? Traps the smokiness that develops when fat and juices vaporize in the grill

·?????? Prevents flare-ups by limiting oxygen

3. It’s all about the timing.?

Any cook knows that timing is everything. With grilling, rushing the process takes away from the flavor — and the experience. So, follow these timing guidelines to get the most out of your grill.

If you’re grilling steaks, pull them out of the refrigerator 20 to 30 minutes before you put them on the grill. This will take the chill off the meat, so it cooks more evenly.

You also don’t want to place the meat on the grill until it’s ready to go. When your steaks come to room temperature, light the grill and preheat the grates for 5?to 10 minutes (with the lid on).

Quick tip: Make sure to season the protein well with your favorite seasoning, including chef-favorite Diamond Crystal? Kosher salt.

After you remove your steaks from the grill, they continue to cook in what’s called “carryover cooking.” That’s why you should remove steaks, for instance, from the grill when they reach five degrees below their desired cook temperature. Have a quality meat thermometer to ensure proper internal temperatures.?

Next, let your steaks rest for 3 to 5 minutes before cutting or eating. Letting it rest will allow the juices to redistribute evenly throughout the meat. If you cut too early, the juices will run out onto the plate and the protein will taste dry.

Grilling Recipes

I’m a big fan of letting the grill do the work, rather than preparing the rest of the meal indoors. Here are some affordable, simple sides to toss on the grill, along with some tasty summer recipes to help prepare your favorite protein.

Grilled beef kebabs

Add some garlic, onion and fresh cilantro to your ground beef. Shape the meat around a metal skewer—like a sausage on a stick. Brush the kebabs with olive oil, season with salt and pepper, and grill until done.

Pro tip: It’s always a great idea to separate the protein and vegetables on different skewers, as the vegetables will cook faster than the meat.

Grilled Chicken Thighs

Marinate chicken thighs overnight in a puree of onion, garlic and olive oil. Make a grilling sauce of honey, toasted cumin seeds, paprika and a splash of red wine vinegar. When the chicken has about 5 minutes left, begin basting with the honey sauce. The grilled chicken becomes perfectly caramelized, but make sure you watch carefully so the honey does not burn. Quick note: Chicken should reach an internal temperature of 165F degrees.

Grilled Red Onion Rings

Cut ?-inch-thick red onion rings, brush them with some olive oil and season with salt and pepper. Place them on the grill for about 5 minutes, then flip and cook the other side for 5 more minutes.

Grilled Potatoes

Slice some red potatoes, about 1/8th-inch-thick, and coat them with olive oil, salt, pepper and a little fresh thyme. Wrap them up in some tin foil and place them on the grill. These will take about 10 to 12 minutes to cook.

Grilled Asparagus

Fresh asparagus cooks great on the grill. Peel the bottom half of the asparagus to take the stringiness off. Toss the asparagus in some olive oil and season with salt and pepper. Then grill for about 6 to 10 minutes, moving them around as they cook so they don’t burn.

Now that you’re completely prepped with my ultimate grilling tips, tricks and recipe inspiration, you’re ready to take on the heat. So, what are you grilling first?

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