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The 10 Commandments of Grilling

With warm weather comes backyard barbecues and the hunger for a good old-fashioned hamburger. Before you fire up the grill, check out our 10 tips for pro-level grilling every time.
Beverly at SideChef
Always saving room for dessert!
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Beverly at SideChef
Always saving room for dessert!

Thou Shall Grill the SideChef Way

Grill holidays are upon us and we are so there to support your barbecue dreams. When it comes to grilling, there are a host of things to keep in mind to ensure both safety and deliciousness. That’s why our grilling experts have put together this holy grail for the backyard barbecue. Pop open a cold brewski and learn our 10 commandments of grilling. Bring. On. The. Noms.

I. Thou shall preheat the grill.

Preheating is essential for optimal results. We recommend preheating 15-25 minutes prior to grilling. The idea is to heat the grates so the food can start searing immediately on contact.

II. Thou shall keep a clean grill.

Once the grill has warmed up, use a grill brush to remove debris leftover from your last grill session. This will help prevent sticking.

III. Thou shall oil the food, not the grill.

Some will suggest that you oil the grill to prevent sticking, but it’s actually far more effective to oil the food. The oil on the grates will burn off too quickly. And don’t forget, never use cooking spray around the grill.

IV. Thou shall trim excess fat.

Extra fat on meat will drip down into the flames and cause flare-ups. Flare-ups are not only a potential danger, but they also negatively affect the flavor of your food.

V. Thou shall marinate food.

We recommend marinating your food at least an hour prior to grilling. Of course, marinades add a delicious flavor, and the longer they soak, the more flavor your meat will absorb. Additionally, adding marinades to your meat helps reduce the occurrence of cancer-causing carcinogens that can arise from grilling.

VI. Thou shall not use lighter fluid.

Using lighter fluid introduces unnecessary chemicals to your food as it evaporates. If you need to light your grill by hand, opt for a chimney starter or a lighter cube.

VII. Thou shall create grilling zones.

Grilling zones allow you to manage cooking temperatures in an orderly way. High-heat, medium-heat, and no-heat sections can all be useful depending on what you’re cooking. Direct high heat is great for smaller, more tender cuts that will cook in less than twenty minutes. Larger food items that take over twenty minutes to cook can be set over the no-flame portion of the grill to let the meat cook indirectly. With the lid shut, this will allow your food to cook more evenly.

VIII. Thou shall move food around the grill.

Utilize your cooking zones to barbecue your food to perfection. When the meat is close to being done, you may want to move it to the medium heat section of the grill to slow down the cooking process. Flipping your food frequently will help you cook everything more evenly.

IX. Thou shall close the lid.

Closing the lid is essential for heating your food to the proper temperature. It keeps the grate hot, speeds up cooking time, and even adds a coveted smokey flavor. It also helps prevent dreaded flare-ups by reducing the oxygen flow.

X. Thou shall let meat rest,

In your final act, don’t rush one of the most important parts. Let your meat rest for 10 minutes, letting all those delicious juices redistribute and settle so you enjoy decadent flavor with every bite.

Smoked Hamburgers
How to BBQ Right

This burger is so juicy, and you really get that hickory smoke flavor! Store the sauces in an airtight container in the refrigerator for other recipes.

Pork Spare Ribs

This recipe will help any novice barbecuer deliver excellent results. You'll learn how to smoke pork spare ribs that will impress anyone that bites into them!

Grilled Corn

This grilled sweet corn is full of summer flavors. Marinated in coconut milk and spices, it's perfect for summer BBQ.

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