11 Foolproof Grilling Secrets

The secret to great grilling is at wtxmancave.com and yes ladies don't let the name fool ya this is for you also.

Most important tip: If you buy Black Angus, your 7 year-old kid could turn out the best steak you've ever eaten. For all their talk about their "barbie", those Australians don't know steak from shoe leather. I've always wondered whether we Americans only eat meat from the bulls, or do we "retire" the dairy cows to the "abattoire" the way they do down under. I have eaten Australia's best cuts at similar prices to American cuts, and each time, it was worse than the worst American beef. I was ashamed to dump the rest in my beagle's dish (although he loved it).

Nonsense. There is nothing like the taste of onions grilled next to the meat.

While earning my way through varsity I learned grilling in a steakhouse where you can have forty pieces of meat on the grill simultaneously, all done differently, all coming off at different times. Great experience!

T-bones I stack vertically on the bone for a few minutes before laying flat, or the meat next to the bone will always be undercooked.

Agree with previous commenters that if your meat doesn't taste great without basting, change your butcher or get a better paying job. BUT how many great restaurants serve meat without a sauce? Experiment!

Give it a rest--great idea except naturally for underdone steaks.

Spacing food--not critical in a kettle-type grill like a Weber. On an open grill, pack the meat together or half the heat goes to waste. Organize your grill to help you remember which pieces were ordered rare and which must be cremated.

When you're doing serious meat like a leg of lamb or a beef roll, use aluminum foil. Also use foil with sausages, which otherwise shoot hydrated fats all over the place and cause major flare-ups.

Excellent article Steven! Scooting over to Amazon now to take a look at your book...

As An experienced and successful grill-master, here is my secret to perfect BBQ: Carry wife-prepared meats and vegies to the grill and place neatly over heat, or to the side, as previously instructed. With flourish, turn items at the discrete "nod" from wife, and remove at the second "nod". PERFECT RESULTS EVERY TIME with many kudos from guests.

Well all you Yankeys dont know anything about BBQ in.Only people from Texas know how it is done

best thing to do on the grill - hot dogs, hardly anyone can mess that up. why do we always go for difficult when the obvious is right in front of us. People - its not the food. its the love that surrounds it.

Make sure whatever you are grilling is at room temperature. I read a lot of good advice here from different people: use a rub of whatever seasoning you want- simple salt and pepper to the fancy store bought stuff. try different stuff for a change- I use charcoal in the weber (for heat control, kettles or lids are best)and oak in the open pit. It is a good idea to have a hot and warm zone. The key is to watch the meat and dont let direct flame hit it. If the fire gets out of hand, close the lid-shut down the air- or raise the grill. Don't over cook, and pull it off earlier than you think. You get good at it by doing it, so have some fun. Life is too short to b---- .

Not sure who wrote this article, but they don't seem to know anything about BBQing OR Grilling. Must've been a woman... *wink* *wink* ;-)

Article had some good points. Here's a few more for those beginners/ not so good grillers out there. Learn to Q utilizing indirect heat with the hood closed. This is especially useful for chicken and large or fatty roasts, ham etc. When using this technique, remember, there is no reason to flip over. Steaks, burgers and such are better with direct (Low) heat and should be flipped, once. However, I disagree with the article on times. I prefer to Q a steak almost entirely on one side. It's time to flip a steak when you just start to see the blood coming up through the meat on the uncooked side. Once you flip it over, only grill the other side for about a minute for a medium rare result. No matter what your technique is try this for an old trick of the trade, for medium rare steaks, you will know its done without cutting into it or poking it with a thermometer when you depress a small portion of the meat with your tongs, if the depression remains more time is needed, if it is soft and comes back up, it's done.

hate my gas grill..and it is a high dollar one too.. Thinking of switching back to charcoal..

your wrong on the ribs

I cook the kebabs fixings separately, then put them on the skewer. That way the veggies are not falling apart from the heat and flipping. Much easier. Also the picture showed corn on the cob unwrapped. I prefer to shuck it and remove the silk. Then loosely wrap it in aluminum foil and add some water. Then when you grill it the water will help steam the corn.
Taste great!

maintinance of porcelin grills.
recomended by the manufacture of a brass wire brush is BS!
avoid all metal contact with the grill at all times!

no spatula, use tongs instead.
clean grill while its still warm with wet news paper, and wash like dishes when cooled down. dry with paper towel and apply cookoing spray or oil right away B4 returning grill to Bar BQ.
method will extend life of grill, while preventing rust out.

The secret to great grilling is at wtxmancave.com !!! the best steaks and shrimp and brats a man could ever hope to eat!!

Jacqueline, as someone mentioned before, never close the lid on a grill when cooking a good cut of meat, it just ends up steaming the meat and ruining a good cut of meat. If you buy a grill with a sufficient BTU rating, you shouldn't have an issue with cooking with an open lid. Do fine restaurants grill with closed lids on grills?

Do skip a marinade on a good cut of meat like filet mignon or prime rib. Never ever marinate a good steak although a good rub like Penzey's Chicago Steak rub works just fine. I prefer to let the natural flavor of beef speak for itself.

Do integrate meats and veggies on the same skewer. Chicken and lesser cuts of beef taste fantastic after they have been cooking along side of an onion or a pepper and btw, don't use wooden skewers. Invest in a good set of metal skewers.

This author needs to be taken out back and shot for blasphemy.

Reading articles about grilling makes me feel CARNIVOROUS!

I don't grill much, but my husband does. He always times,and closes' grill lid. I always leave the lid open and watch my steaks or hamburger's. His gets to done. what is the right way to do this?

The bulk of your advice here is, "don't burn your food." Thanks Woman's Day staff. Now go make a salad.