Introduction
BBQ season is upon us! As the weather warms up, it’s time to fire up the grill and enjoy delicious food prepared outdoors. But what should you barbecue? With so many meat, veggie, and even fruit options, it can be overwhelming to decide what to put on the grill. This comprehensive guide covers everything you need to know about what to BBQ.
We’ll provide tips on choosing meats, veggies, fruits, and more. You’ll learn BBQ techniques, get marinade and rub recipes, and find out how to grill safely. Whether you’re a beginner looking for BBQ basics or a seasoned pitmaster seeking inspiration, this guide has you covered. So fire up the grill and let’s get cooking!
Meats to BBQ
Grilling meat is a BBQ classic for good reason. The smoky, charred flavors you can only get from the grill take beef, pork, chicken, and other proteins to the next level. But what are the best options for what to BBQ?
Steaks
For steak lovers, top choices are ribeye, strip, filet mignon, T-bone, and porterhouse. These premium cuts have excellent marbling that keeps them juicy on the grill. Go for at least 1-inch thickness. Marinate for added flavor or use a dry rub. Cook to your desired doneness using the poke test. Rest steaks 5-10 minutes before serving.
Burgers
Backyard burgers are a quintessential BBQ food. Choose 80/20 ground chuck for juicy patties. Form 3/4-inch thick patties and use your thumb to make a dimple in the middle to prevent puffing up. Grill burgers over direct high heat, flipping once. Add cheese slices just before removing from grill. Serve on buns with your favorite toppings.
Ribs
Slow-smoked ribs are a highlight of barbecue. Pork baby back ribs and St. Louis-style spare ribs are rib standouts. Remove the membrane before seasoning with a dry rub or sauce. Grill indirect heat for 2-4 hours until tender. Baste with BBQ sauce during the last 30 minutes. Fall-off-the-bone ribs are BBQ perfection.
Chicken
From whole chickens to wings, legs, thighs, and breasts, this lean protein is versatile on the grill. Pound chicken breasts to an even thickness so they cook evenly. Brine chicken pieces in a saltwater solution before grilling for extra moisture and flavor. Leaner white meat needs gentler heat while fattier dark meat can handle higher heat and longer cooking times.
Sausages
Brats, hot dogs, smoked sausages, kielbasa – whatever your favorite, sausages sizzle on the BBQ. Parcook sausages before finishing them on the grill to deepen the char. Try soaking brats in beer or your favorite soda for 1-2 hours beforehand. Grill over direct medium heat, turning to brown all sides. Serve sausages in buns or sliced on a platter.
Pork Chops
Juicy, savory pork chops shine on the grill. Opt for bone-in rib chops or center-cut loin chops. Brine them ahead of time. Use a spice rub for flavor crust. Grill over medium, indirect heat, allowing at least 5 minutes per side. Get that perfect pinch of pinkness by removing pork chops 5°F before their full cooking temp.
BBQ Classics
No BBQ is complete without classics like hamburgers, hot dogs, and grilled corn on the cob. Lean ground beef makes the best burgers. Hot dogs plump up on the grill – just don’t prick them! Soak corn in its husks beforehand; grill turned every few minutes. Serve with favorite condiments and toppings.
Veggies and Sides
Don’t forget to balance your grill with veggie sides. Grilling caramelizes natural sugars and adds great charred accents to produce. Try these ideas:
- Grilled potatoes: Cut into wedges, toss in olive oil and herbs, grill until tender.
- Corn on the cob: Pull back husks, remove silk, grill 8-10 minutes, turning occasionally.
- Asparagus: Toss in oil, grill 4-5 minutes turning occasionally until lightly charred.
- Eggplant: Slice disks 1/2-inch thick, brush with oil, grill 5-8 minutes per side.
- Zucchini or summer squash: Slice longspears or disks, brush with oil, grill 2-4 minutes per side.
- Mushrooms: Toss whole mushrooms in oil, grill stemmed-side down first.
- Peppers: Grill bell peppers whole 10-12 minutes, turning, until charred.
- Onions: Slice disks 1/2-inch thick, brush with oil, grill 6-8 minutes per side until softened.
Fruits to BBQ
Fruits add sweetness to the savory flavors of the BBQ. Grilling caramelizes natural sugars and intensifies flavors. Baste fruit in a honey glaze or brown sugar syrup while grilling for irresistible results.
Stone Fruits
Peaches, nectarines, plums, and apricots are all fantastic grilled. Halve and pit stone fruits. Grill cut-side down over medium heat until caramelized, about 4-5 minutes.
Berries
Skewer blueberries, blackberries, or strawberries. Grill 2-3 minutes until heated through and slightly softened. The heat brings out their natural sweetness.
Pineapple
Pineapple rings or wedges lend tropical flavor to the grill. Grill unsliced chunks or rings for 4-5 minutes per side until charred. Brush with honey or brown sugar glaze in the last few minutes.
Citrus
Wedges of orange, grapefruit, or lemon get a smoky sweetness on the grill. Slice fruits 1/2-inch thick, grill cut-side down 4-5 minutes until heated through.
BBQ Tips and Techniques
Grilling out is fun but proper technique is key. Follow these top tips:
- Clean the grill grate well before each use. Scrub with a grill brush while hot.
- Oil the grate before grilling. Use tongs to rub with an oiled paper towel. Prevents sticking.
- Preheat grill completely before cooking. Heat for 10-15 minutes with the lid closed.
- Don’t peek! Lifting the lid repeatedly cools the grill temperature.
- Use direct vs indirect heat properly. Direct is best for searing and thinner foods. Indirect is better for thicker foods and larger cuts that require longer cooking times.
- Brush or toss veggies with oil before grilling to prevent drying out.
- Instant-read thermometers help guarantee meats are fully cooked without overdoing it.
- Allow foods to rest 5-10 minutes after grilling before eating for juiciest results.
Marinades and Rubs
Marinades and spice rubs infuse big flavor into whatever you’re grilling. Here are go-to recipes:
Basic BBQ Marinade
1 cup oil
1/2 cup ketchup
1/4 cup brown sugar
2 tbsp vinegar
1 tbsp Worcestershire sauce
1 tsp each salt, pepper, garlic powder
Citrus Marinade
Juice of 2 limes
Juice of 1 orange
1/4 cup olive oil
2 cloves minced garlic
1 tsp oregano
Salt and pepper
Spicy Rub
2 tbsp brown sugar
1 tbsp chili powder
1 tsp each salt, pepper, paprika, cumin, garlic powder
Herb Rub
2 tbsp olive oil
1 tbsp each dried basil, oregano, thyme
1 tsp each garlic powder, onion powder
Salt and pepper
Grilling Safety Tips
While BBQ is fun, safety should also be a top priority:
- Supervise the grill at all times when in use. Don’t leave hot grills unattended.
- Position the grill well away from siding, deck rails, and out from under eaves and overhanging branches.
- Check the grill each time for leaks or clogs before turning on the gas or lighter fluid.
- Never grill directly on top of wooden picnic tables or wooden decks. Use a grill pad.
- Keep children and pets at least three feet away from the grill area.
- Have a fire extinguisher, water, or sand nearby in case of emergencies.
- Use long-handled grilling tools and wear an oven mitt to protect yourself from steam and heat.
- Allow the grill to completely cool before moving it or placing a cover on top.
FAQs about What to BBQ
What meats are best for grilling?
Steaks, burgers, chicken, sausages, ribs, chops, and other classic BBQ fare all respond well to the intense heat and smoke flavors of grilling. Leaner proteins are best for the high heat.
What veggies can you throw on the grill?
Almost all vegetables taste amazing grilled! Favorites include potatoes, corn, peppers, onions, mushrooms, zucchini, eggplant, and asparagus. Toss or brush in a little oil before grilling to prevent drying out.
Should you grill fruit?
Yes! Fruits like pineapples, peaches, citrus, and berries are all delicious when grilled. The heat caramelizes natural sugars and intensifies the flavors. Baste fruits in a honey glaze or brown sugar syrup for irresistible results.
How long should you marinate meats for grilling?
At least 30 minutes to 2 hours is ideal for most marinades. Thicker cuts or bone-in meats can marinate for 4-12 hours in the refrigerator for maximum flavor penetration. Don’t marinate for longer than 24 hours or the texture may get mushy.
What’s the best way to grill chicken pieces evenly?
Pound or flatten chicken pieces to an even thickness so they cook at the same rate. Brining also helps chicken cook evenly and stay juicy. Grill over indirect heat, turning occasionally, and use an instant read thermometer to test for doneness.
How do you prevent flare-ups on the grill?
To prevent dangerous flare-ups, trim excess fat from meats before grilling. Clean the grill well before each use. Use indirect heat and close the lid whenever possible. Avoid sugary sauces and marinades which can burn quickly.
Conclusion
Grilling out is one of the most beloved ways to prepare a meal in the warmer months. With so many options for what to BBQ, from juicy steaks to crisp-tender veggies, you’ll enjoy endless delicious variety all summer long. Use this guide to choose your grilling favorites, learn proper techniques, and throw safe, tasty BBQs. Fire up the grill, grab some tongs, and get ready for your best barbecue season yet! What will you grill up next?