How to Cook a BBQ - Outdoor Cabinets

A barbecue or BBQ is a cooking method that involves cooking food, typically meat, poultry, and fish, outdoors over direct heat. Barbecuing is one of the most popular ways to prepare food in the summer months and allows you to infuse your food with that quintessential smoky barbecue flavor. Learning how to properly barbecue ensures tasty, tender and juicy results every time. This comprehensive guide will teach you everything you need to know about how to cook a great BBQ.

Selecting Your BBQ Grill

The first step in cooking a delicious barbecue is choosing the right grill for your needs. There are several types of grills to consider:

Charcoal Grills

Charcoal grills are one of the most traditional methods of barbecuing. Charcoal imparts an authentic, smoky flavor that is hard to replicate with gas grills.

Pros:

Provides an authentic, smoky barbecue flavor.
Charcoal burns at very high temperatures allowing you to sear meats.
Inexpensive compared to gas grills.
Portable grills are easy to take camping or to the beach.

Cons:

Lighting the charcoal can be difficult and time consuming.
Temperature regulation is harder than gas grills.
Cleanup can be more difficult.

Popular charcoal grill brands include Weber, Char-Griller and Kamado Joe.

Gas Grills

Gas grills are convenient and easy to use. You get instant, consistent heat without the mess of charcoal. They heat up quickly making them ideal for weeknight meals.

Pros:

Push button ignition makes lighting fast and easy.
Temperature is easy to regulate with knobs.
Heats up quickly – no need to wait for coals.
Consistent, even heat.
Easy to clean.

Cons:

Does not impart the same smoky flavor as charcoal.
More expensive than charcoal grills.
Requires a gas hookup.

Top brands include Weber, Broil King and Napoleon.

Pellet Grills

Pellet grills burn small wood pellets to produce heat and smoke. They provide the convenience of gas grills with the smoky flavor of charcoal.

Pros:

Provides wood-fired flavor from burning pellets.
Digital temperature controls make regulating heat easy.
Consistent temperatures once calibrated.
Versatile – can be used to grill, smoke, roast, bake.

Cons:

Pellets can be expensive compared to charcoal or gas.
Electrical components can fail over time.
Pellets need to be refilled for longer cooks.

Leading pellet grill brands include Traeger, Green Mountain Grills and Camp Chef.

Electric Grills

Electric grills work by running electricity through heating coils to generate heat. They offer convenient, button-push grilling.

Pros:

Push button start up and temperature controls.
Even, consistent heat across the grill surface.
Can be used indoors or outdoors.
Typically inexpensive grills.

Cons:

Limited temperature range – may not get hot enough to properly sear.
Does not impart any smoky or wood-fired flavor.
Less durable than other grill types.

George Foreman grills and Hamilton Beach are popular electric grill brands.

Once you’ve selected the right grill for your needs, the next step is making sure you have all the necessary grilling tools and accessories.

Grilling Tools & Accessories

Having the proper grilling tools on hand will make the cooking process easier and more efficient. Here are some grilling essentials to have in your barbecue arsenal:

Tongs – Essential for flipping meats and moving food around on the grill. Look for long, sturdy tongs that won’t bend or flex on the grill.
Spatula – A sturdy, long handled spatula is necessary for flipping burgers and pressing on smash burgers. Metal spatulas work best.
Grill Brush – A stiff, sturdy grill brush is important for cleaning the grill grates before and after each use. Make sure to replace brushes once they start losing bristles.
Basting Brush – Use a silicone basting brush for applying barbecue sauces and glazes during the last few minutes of grilling.
Instant Read Thermometer – The best way to ensure food safety and test doneness. Look for a fast and accurate digital thermometer.
Oven Mitts – Essential for protecting hands and forearms from hot grates and grilling lids. Look for well-insulated mitts that allow flexibility.
Skewers – Metal and bamboo skewers allow you to make kebabs and other skewered foods. Soak bamboo skewers before using.
Aluminum Foil & Trays – Foil packets allow for mess free grilling. Disposable foil trays simplify clean up.
Grill Basket – Perforated grill baskets make grilling small, delicate foods like vegetables easier.

Having these grilling tools on hand will allow you to barbecue like a pro.

Grilling Safety Tips

While barbecuing outside during the warm summer months is fun, you need to keep safety in mind. Follow these tips for safe grilling:

Grill Outdoors – Only use your grill outdoors in a well-ventilated area. Grilling indoors or in an enclosed space poses carbon monoxide risks.
Clear the Area – Make sure your grill is on a level surface away from kids, pets or flammable materials. Remove debris and trim plants back.
Check for Leaks – If using a gas grill, apply a soap and water solution to hoses and connections to check for leaks before turning on the gas.
Monitor the Grill – Stay near the grill while cooking to monitor food and temperature. Don’t leave a hot grill unattended.
Don’t Add Lighter Fluid – Never add lighter fluid, gasoline or other accelerants onto hot coals or flaming grills – this can cause dangerous flare ups.
Check Propane Levels – Make sure propane tanks have sufficient fuel levels before grilling. Always close the tank valve after cooking.
Let the Grill Cool – Allow the grill to fully cool prior to moving it or covering with a protective cover. Never leave a hot grill unattended.
Keep it Clean – Make sure to remove grease and fat build up from the grill grates before and after each use.
Remove Drippings – Clean out old grease, fat and food debris from drip pans and grill bowls regularly.

Following basic safety precautions will help ensure safe and injury-free grilling each time you barbecue.

How to Light a Charcoal Grill

If using a charcoal grill, learning how to properly light the coals is one of the first skills every griller needs to master. Here is a step-by-step guide to lighting charcoal:

Step 1: Open Vents

Make sure the top and bottom vents of your charcoal grill are fully open. This allows proper airflow for lighting the coals.

Step 2: Fill Chimney Starter

Fill a charcoal chimney starter halfway with briquettes or lump charcoal. Avoid using lighter fluid which can impart off-flavors.

Step 3: Light the Chimney

Place crumpled newspaper or paraffin starters in the bottom section of the chimney and light it. Let the coals burn until covered with white ash.

Step 4: Carefully Dump Coals

Once coals are ready, carefully dump them onto the bottom charcoal grate of the grill in an even layer.

Step 5: Start Grilling

Use tongs to stack coals against one side of the grill for direct and indirect heat zones. The grill is ready when coals are completely covered in ash with some light grey showing.

Step 6: Let Grill Preheat

Allow grill to preheat for 15-20 minutes with the lid closed before starting to cook. The temperature should reach between 225-275°F.

Step 7: Get Grilling!

The grill is hot and ready to start cooking your favorite barbecue foods over the smoking hot charcoal.

Letting the charcoal fully ignite and preheating the grill are keys to successful grilling over charcoal. Now it’s time to throw some burgers and dogs on the barbecue!

How to Use a Gas Grill

If using a gas grill, the process of lighting and preheating it is much quicker than charcoal. Just follow these easy steps:

Step 1: Open the Lid

Make sure the grill lid is open before turning on the gas. This allows gas fumes to dissipate instead of accumulating inside the grill.

Step 2: Turn Gas Valve On

Locate the gas valve on the propane tank or natural gas line and turn it on all the way. You should hear the gas flowing.

Step 3: Ignite the Burners

Turn all the grill knobs to the start/high position. Push and hold the ignition button until the burners ignite.

Step 4: Preheat

Close the grill lid and allow the grill to preheat for 10-15 minutes on high with the lid closed.

Step 5: Adjust the Heat

Turn burners down to the desired temperature. Use direct/high heat for searing and indirect/low heat for slower cooking.

Step 6: Start Grilling

The grill is hot and ready for grilling. Carefully place food onto the grill grates and cook to your desired doneness.

Step 7: Shut Off Gas

After cooking is complete, turn all grill knobs to the off position and shut off the gas valve on the propane tank or natural gas line.

With just a few easy steps, your gas grill will be preheated and ready to sizzle. Be sure to close the lid when not actively grilling to maintain heat and cook foods faster.

How to Grill Different Cuts of Meat

Grilling works well for many types of meat, all which require slightly different techniques and cooking times. Follow this guide to learn how to properly grill different cuts of meat:

Steaks

Temp: Grill thick steaks like ribeyes, NY strips and filet mignon over high direct heat, 500-600°F.
Doneness: Use a meat thermometer to check doneness. Rare = 120-125°F, medium-rare = 130-135°F, medium = 140-145°F.
Method: Let steaks come to room temp. Season well with salt and pepper. Grill 2-4 mins per side depending on thickness. Don’t move them around – let sear. Rest 5 mins before slicing.

Burgers

Temp: Grill burgers over direct high heat around 400-500°F.
Doneness: 160°F for safety or until juices run clear for well done burgers.
Method: Gently press center with spatula to retain juices. Flip only once during cooking. Don’t overwork the meat when forming patties. Rest a few minutes before serving.

Chicken Pieces

Temp: Grill bone-in chicken pieces like drumsticks and thighs over medium heat around 375°F-400°F.
Doneness: 165°F minimum internal temperature.
Method: Grill skin-side down first. Flip once halfway through. Baste with sauce at the end. Discard if pink meat near bone.

Pork Chops

Temp: Grill 1 inch chops over medium high heat around 375°F-400°F.
Doneness: Grill until minimum internal temp of 145°F is reached.
Method: Chop should sizzle, not sputter when added to grill. Flip once halfway through grilling. Let rest before eating.

Kebabs

Temp: Grill kebabs over medium high heat, around 400°F.
Doneness: Cook until veggies are tender and meat is no longer pink.
Method: Parboil dense veggies first. Soak wooden skewers before using. Grill turning every 5-7 minutes until charred and tender.

Use these guidelines for grilling success with all types of meats – from quick cooking steaks to slower cooking cuts like chicken. A meat thermometer is a must for food safety.

How to Get the Best Grill Marks

Nothing says summertime grilling like meat marked with beautiful grill marks! Follow these pro tips for getting perfect grill marks on your barbecue:

Preheat the Grill – Give your grill time to properly preheat before adding food. Shoot for at least 400-500°F.
Clean the Grates – Scrub grill grates thoroughly with a stiff grill brush to remove residue that can prevent grill marks.
Coat with Oil – Lightly coat grates with vegetable or peanut oil. The oil helps sear the meat.
Pat Meat Dry – Ensure meat is thoroughly patted dry before grilling. Excess moisture prevents browning.
Reduce Moving – Resist the urge to constantly flip and move meat. Let it sear undisturbed when added to the hot grill.
Angle the Marks – Place meat diagonally across the grates to get crosshatch marks. Rotate 45 degrees for a second set of marks.
Weigh it Down – Use a heavy grill press to help meat make tighter contact with the grates as it sears.
Mind the Thickness – Only flip meat once during grilling for optimal sear marks. Grill marks don’t work well on thin cuts.
Char it Up – Allow meat to char slightly longer over direct heat before flipping to impart bold, dark sear marks.

With high heat, a good sear and proper technique, you’ll achieve picture perfect grill marks every time.

How to Use Wood Chips & Planks for Grilling

Adding wood chips or planks while grilling infuses food with delicious smoky flavor. Here is how to use them:

Wood Chips

Soak – Place wood chips in water for 30 mins to prevent burning. Try apple, hickory, pecan or mesquite varieties.
Smoke Pouch – Wrap soaked chips in foil with holes poked top. Place on grill grate.
Direct on Coals – For charcoal grills, sprinkle soaked chips directly onto lit coals.
Gas Grill Box – Use a smoker box accessory designed for gas grills to hold wood chips.
Replenish – Add more chips every 30-45 mins for continuous smoke flavor.

Wood Planks

Soak Plank – Submerge plank in water 1 hour to prevent burning. Use cedar, maple, oak, pecan.
Oil the Plank – Lightly coat soaked plank with vegetable or olive oil to help it smolder.
Center on Grill – Place oiled plank directly on preheated grill grate over medium heat.
Grill Food – Place seasoned fish fillets or boneless chicken breasts directly onto smoking planks. Close grill lid.
Adjust Heat – If plank flames, reduce heat. If it isn’t smoking, slightly increase temperature.

The smoky wood aroma imparted when grilling over wood chips or planks is addictive. Experiment with different wood varieties to find your favorite.

How to Grill Vegetables

Grilling brings out delicious, caramelized flavors in vegetables. Follow these vegetable grilling tips:

Get a Grill Basket – Place delicate veggies in a vented grill basket to prevent dropping through grates.
Parboil Dense Veggies – Quickly blanch dense root veggies like potatoes first to help cook through on grill.
Coat with Oil – Toss chopped veggies with olive oil or vegetable oil before grilling to prevent sticking.
Season – Coat veggies with a dry rub or fresh herbs and seasonings before grilling for extra flavor.
Grill Direct/Indirect – Start browning delicate veggies over direct heat first, then move to indirect heat on the grill to finish cooking through.
Watch the Time – Veggies cook quickly on the hot grill. Keep a close eye on them to prevent burning.
Char for Caramelization – Let veggies char slightly for sweet, caramelized grill marks before removing from heat.
Toss with Dressing – Toss grilled veggies with vinaigrette, glaze or sauce after cooking for added flavor.

Grilling is a healthy way to get great caramelized flavor out of summer veggies. Just be sure not to overcook them!

How to Clean a Grill Properly

Cleaning the grill thoroughly after each use is vital for preventing grease fires and keeping your barbecue in top shape. Here is how to properly clean a grill:

Step 1: Heat the Grill

After cooking is complete, heat the grill on high for 15 mins with the lid closed. This burns off residues.

Step 2: Brush the Grates

Use a stiff wire grill brush to scrub the grill grates clean of food debris and grease drippings while the grill is still hot.

Step 3: Empty Grease Tray

If your grill has a grease tray, make sure to empty out grease and food debris while still hot into a heat proof container.

Step 4: Clean the Lid

Wipe the inside of the grill lid clean of carbon and grease using grill cleaning wipes or paper towels.

Step 5: Check the Burners

For gas grills, check that burner tubes are clear of food debris blocking gas flow. Clean with a grill brush.

Step 6: Scrub Exterior

Use soapy water and a scrub brush or sponge to wash the outer surfaces of the grill to remove grease and sauces.

Step 7: Dry Thoroughly

Make sure to fully dry all grill surfaces