Use code TRIPLE10 to save $10 on your first three grocery orders.

Master the Grill

For all those backyard gatherings and sunny weekends, you'll be more than ready to impress with this complete guide to grilling!
Master the Grill
Master the Grill
SideChef
Created from scratch in the SideChef Kitchen, where recipe inspiration and ingredient experimentation are a way of life.
GO TO BLOG
Love This Recipe?
SideChef
Created from scratch in the SideChef Kitchen, where recipe inspiration and ingredient experimentation are a way of life.
GO TO BLOG

Best Meats to Grill

Flank Steak: It’s easy and you can’t mess it up.

Rib Eye: A luxury cut, fatty, and good under or overcooked.

Pork Ribs: The crowd-pleaser, made even more delicious with char from the grill.

You can grill anything! Just make sure to always slice your meat against the grain.

Steak Your Claim

KETODINNER

Herb and Peppercorn Crusted Flank Steak

Garlic & Zest

The classic flank steak is lean but flavorful, requires very little prep, and cooks quickly on the grill. Perfect for summer, right?

Starting a Charcoal Grill

To start the fire, build the bricks into a pyramid, add lighter fluid, and wait 5 minutes for it to soak before lighting. For an easier option, go spend 10 bucks and get a chimney starter.

Preventing Burned Meat

If your face is burning and your meat is charring too quickly (AKA black), the grill is too hot.

Charcoal or Gas?

Charcoal gives you that smoky char reminiscent of the perfect backyard grill flavor. Nothing beats it!

Sam I Am

LUNCHBRUNCH

Green Eggs and Ham Grilled Pizza

SideChef

Grilled pizza topped with bacon, pesto, and egg showered with cheese. An upscale twist on a delicious classic.

Essential Grilling Tools

Once you've got your meat and your grill, all you need are tongs and a beer! Well, maybe 2 beers…

Seasoning Meat

Finding the right seasoning depends on what you're cooking. With marinades (dry or wet), add them before cooking. Sauces, on the other hand, should be used after or just before doneness. For example, if you are painting your pork ribs in BBQ sauce, you are going to dry rub them first, grill, and then just before they are done, paint them with sauce so it sticks to the meat.

You're the Only 10 I See

LUNCHDINNER

Memphis Style Ribs

SmokyRibs

Attempt to recreate what the world-famous Rendezvous restaurant in Memphis, Tennessee has been dishing out for eons! The only trick is making sure you have their rub and barbecue sauce.

Favorite Marinade

A dry marinade that keeps the natural meat flavor while adding a hearty layer of seasoning is a good go-to.

Determining if Meat is Done

You can use a meat thermometer if you're fancy, or you can just use the “thumb” test. This is where you hold your hand out, palm facing up. Touch your pointer finger to your thumb, and with your other hand, feel that part of your palm just under your thumb (the fleshy part that sticks out). This is what rare meat feels like. The middle finger is medium-rare, the ring finger is medium, and the pinkie is medium-well.

Don't forget to test chicken and pork too. Pork can be about medium, so a little pink, but the chicken should be cooked all the way through.

Is it Necessary to Rest Meat?

Yes, to lock in the juices! Be patient and have another beer in the meantime.

Why Did the Chicken Cross the Grill

LUNCHDINNER

Chupacabra Tequila Orange Chicken

SmokyRibs

Beautifully grilled whole chicken smoked with pimento wood chips and marinaded in tequila and orange.

The Best Tip I Can Give Is...

Only flip it once!

Happy Grilling!

A good cold beer is the best grilling partner, but get ready for the crowds to come running when the smell of your delicious barbecue carries through the neighborhood!

Get weekly recipes, grocery shopping, meal planning, and home-cooking inspiration sent straight in your inbox
Will be used in accordance with our PRIVACY POLICY.
CULINARY PARTNER FEATURE
Secrets of Japanese Cuisine with Kazumi Wickenkamp of MJCA
WHAT TO READ THIS WEEK
What to Do With Leftover Easter Eggs
WHAT TO READ THIS WEEK
Easy Guide to Creating Custom Recipes With Grocery Shopping Lists
WHAT TO READ THIS WEEK
Irish Food: The Hug You Didn’t Know You Needed
LEARN COOK EAT
How to Make Crispy Baked Chicken Wings: the Ultimate Guide
WHAT'S IN SEASON
Sliders Are Better Than Burgers: 8 Sliders Recipes to Prove It
TRIED & TESTED
We Tried 50 Times and Here's How to Make Perfect Scrambled Eggs
HOT TAKES
Lunch Break: Healthy Banana Bread to Start Your New Year Guilt-Free
WHAT TO READ THIS WEEK
Lunch Break: Sparkling Lemon Drop Martinis for a New Year Celebration
LEARN COOK EAT
Lunch Break: Cookie Butter Kitchen Sink Cookies to Take Your Cookie Game to the Next Level
TRIED & TESTED
Lunch Break: Homemade Mulled Wine for a Holiday Crowd-Pleaser
WHAT TO READ THIS WEEK
Take a “Lunch Break” with Us
CULINARY PARTNER FEATURE
Secrets of Japanese Cuisine with Kazumi Wickenkamp of MJCA
We chatted with Kazumi Wickenkamp, the Master of Japanese Cuisine Academy founder. A few things make Japanese cuisine stand out from the crowd. For one, there's the use of delicate flavors and ingredients. Then, there is the careful preparation that goes into each dish. Finally, presentation is always key. Find out more from this interview.
WHAT TO READ THIS WEEK
What to Do With Leftover Easter Eggs
After Easter festivities are said and done, you're probably hunting for ways to use up all those leftover eggs. Lucky for you, eggs are one of the most versatile ingredients; here are just a few ways to get creative with 'em!
WHAT TO READ THIS WEEK
Easy Guide to Creating Custom Recipes With Grocery Shopping Lists
SideChef lets you create custom recipes and turn them into grocery shopping lists. Save all your favorite recipes in one place and shop the ingredients in one click!
WHAT TO READ THIS WEEK
Irish Food: The Hug You Didn’t Know You Needed
Setting the record straight: Ireland has a lot more to offer than majestic rolling hills and cozy pubs.
LEARN COOK EAT
How to Make Crispy Baked Chicken Wings: the Ultimate Guide
Whether it’s for a game night party or just your late-night cravings. Forget deep frying and make crispy baked chicken wings in the oven!
WHAT'S IN SEASON
Sliders Are Better Than Burgers: 8 Sliders Recipes to Prove It
Sliders are not just mini burgers. Forget the classic burger and check out these addictive sliders recipes instead - from everyone’s favorite buffalo chicken sliders to sinfully delicious Kentucky hot brown sandwiches.
TRIED & TESTED
We Tried 50 Times and Here's How to Make Perfect Scrambled Eggs
Everyone wants soft and creamy scrambled eggs and has their secret cooking hack to achieve it. We tried it all, scrambled 50 eggs in 50 slightly different ways, and here’s what we have learned.
HOT TAKES
Lunch Break: Healthy Banana Bread to Start Your New Year Guilt-Free
We all love warm, satisfying banana bread, especially during colder days. What if you can make your banana bread a lot healthier without sacrificing any flavor? We believe this version tastes even better than your regular ones!
WHAT TO READ THIS WEEK
Lunch Break: Sparkling Lemon Drop Martinis for a New Year Celebration
Watch the ball drop with a lemon drop martini! Celebrate the New Year by impressing your friends with this festive and crowd-pleasing drink.
LEARN COOK EAT
Lunch Break: Cookie Butter Kitchen Sink Cookies to Take Your Cookie Game to the Next Level
Lauren’s over-the-top cookies combine almost everything delicious in the world into one cookie. Don’t believe us? Try it for yourself!
TRIED & TESTED
Lunch Break: Homemade Mulled Wine for a Holiday Crowd-Pleaser
Get into the holiday spirit with this warm, cozy, and fragrant homemade Ginger Cinnamon Mulled Wine.
WHAT TO READ THIS WEEK
Take a “Lunch Break” with Us
Introducing SideChef Originals, where you can binge all of your favorite SideChef episodes as they come out weekly!