Grill Like a Boss: 5 Tips to Rule the BBQ Season

Updated: Aug 4, 2023

Picture this: As you step into your backyard oasis, the warm and inviting aroma of sizzling meats and seasonal vegetables permeates the air, while the joyful laughter and chatter of friends and family surround you. At Honeygirl Gourmet, we believe that every grilling experience should be an exceptional one, where you can create cherished memories and delectable dishes with ease.

We've got you covered with five essential tips that will elevate your BBQ skills and make you the undeniable king or queen of backyard cookouts. So, gather your apron and tongs, and let's fire up the grill like never before!

#1 - Preparation is Key:

Before you fire up the grill, make sure to prep your ingredients and equipment.

Ensure your grill is clean and in proper working condition.
Have all your tools, utensils, and sauces ready for easy access during cooking.
Marinate meats in advance to infuse them with flavor and tenderness.

Keep in mind: The optimal marinating time for different cuts of meat can vary depending on the type of meat, its thickness, and the ingredients in the marinade. As a general guideline, here are some recommended marinating times for various cuts of meat:

Chicken (Boneless, Skinless): 30 minutes to 2 hours. Chicken breasts and thighs are relatively thin, so they don't need extended marinating times.
Chicken (Whole or Bone-in): 2 to 24 hours. Whole chickens or pieces with bones benefit from longer marinating times to allow the flavors to penetrate the meat.
Beef Steak (e.g., Sirloin, Ribeye, NY Strip): 30 minutes to 4 hours. Steak cuts are more tender, so shorter marinating times are typically sufficient.
Pork Chops: 30 minutes to 4 hours. Similar to steak, pork chops don't require extended marinating times.
Pork Tenderloin: 2 to 24 hours. Pork tenderloin can benefit from longer marinating to enhance its tenderness and flavor.
Lamb Chops: 2 to 24 hours. Lamb chops can take on flavors well and benefit from marinating for a few hours.
Fish (e.g., Salmon, Tuna, Mahi-Mahi): 15 minutes to 1 hour. Fish is delicate, and its texture can be affected by prolonged marinating.
Shrimp: 15 to 30 minutes. Shrimp absorbs flavors quickly, so a short marinating time is enough.

Acidic ingredients in marinades, such as citrus juices or vinegar, can break down the protein in meat if marinated for too long, resulting in a mushy texture. For tougher cuts of meat, like certain beef roasts or briskets, longer marinating times (4 to 24 hours) may be beneficial to help tenderize the meat.

Always marinate meat in the refrigerator to prevent bacterial growth. Additionally, be sure to discard any leftover marinade that has come into contact with raw meat. If you plan to use it as a sauce, to boil it first to kill any potential bacteria.

#2 - Master the Fire:

Understand the heat zones on your grill and know how to control the temperature. Create a two-zone fire for both direct and indirect cooking. This setup allows you to sear and char foods over high heat and then finish cooking them more gently on the cooler side, ensuring even cooking and preventing over-charring.

Direct Heat Zone: This is the hottest part of the grill directly above the flames or heat source. It's ideal for quickly searing meats like steaks, burgers, and thin cuts of chicken or pork chops. The high heat creates a nice crust on the outside while retaining the juiciness inside.

Indirect Heat Zone: This is the cooler part of the grill with no direct heat source beneath it. It's perfect for cooking larger cuts of meat that require longer cooking times, such as whole chickens, roasts, or ribs. Place the meat on the indirect heat zone, close the lid, and let it cook slowly with indirect heat for even and tender results.

"Grilling is an elemental pleasure. The smell of food cooking over hot coals is one of the great joys of life." - Francis Mallmann - Argentine chef, restaurateur, and author.

#3 - Experiment with Rubs and Sauces:

Grilling aficionados know that the secret to achieving mouthwatering results lies in mastering the art of using rubs, marinades, and sauces. These flavor-enhancing elements are essential tools in elevating the taste and tenderness of your grilled meats, vegetables, and seafood.

When using rubs, remember to generously coat your meats with the blend of spices and herbs, allowing them to penetrate and infuse flavors. For the best results, pat the rub onto the meat's surface and let it sit for at least 30 minutes, or even overnight, to maximize the taste.
Marinades work wonders in tenderizing and adding depth to your grilling creations. Allow the meat to marinate for a few hours or even overnight, ensuring it absorbs the flavors fully. Remember to discard used marinades and avoid reusing them for basting or as a sauce due to potential cross-contamination.
When it comes to sauces, timing is crucial. Wait until the final stages of grilling to add sauce to avoid burning or charring. Brush the sauce onto the meat during the last 10-15 minutes of cooking, allowing it to caramelize gently and lock in its delectable taste.
For a harmonious culinary experience, consider pairing rubs, marinades, and sauces that complement each other. For example, a zesty citrus marinade can pair wonderfully with a tangy barbecue sauce, while a savory rub can balance with a smoky chipotle marinade.

Whether sweet, spicy, tangy, or savory don't be afraid to venture out of your comfort zone to create a truly exceptional meal. Take a look at our selection of rubs, marinades, and sauces For the Grill.

#4 - Let That Meat Rest

Seriously, let that meat hang out for a little bit before you cut into it. Patience is key. Letting meat after grilling is essential to allow the juices to redistribute throughout the meat, resulting in a more flavorful and tender final product. The length of time you should let different cuts of meat rest after grilling can vary based on the size and type of meat. Here are some general guidelines:

Steak (e.g., Ribeye, New York Strip, Filet Mignon): Let the steak rest for about 5 to 10 minutes. For larger cuts, like a prime rib roast, you can rest it for 15 to 20 minutes.
Chicken (e.g., Chicken Breast, Thighs, Drumsticks): Allow the chicken to rest for 5 to 10 minutes. Whole chickens or larger pieces may need up to 15 minutes of resting time.
Pork (e.g., Pork Chops, Pork Tenderloin): Rest pork for 5 to 10 minutes. Larger cuts like pork shoulder or pork loin may benefit from a resting time of 15 to 20 minutes.
Lamb (e.g., Lamb Chops, Leg of Lamb): Rest lamb for 5 to 10 minutes. Larger cuts like a leg of lamb can rest for 15 to 20 minutes.
Burgers: Allow burgers to rest for about 5 minutes.
Fish and Seafood: Fish and seafood generally need less resting time. Rest them for about 2 to 3 minutes.

#5 - Grill Beyond Meats:

Don't limit yourself to just meats; explore grilling vegetables, fruits, and even desserts. Grilled veggies can add a smoky and charred dimension to your meals, and grilled fruits make for delicious, caramelized treats.

Here are some simple recipe ideas to get you fired up about using your grill for more than just meat.

Grilled Corn on the Cob: Brush fresh corn with butter, sprinkle with salt and pepper, and grill until it develops beautiful grill marks. Serve with a dollop of lime-infused butter or sprinkle with grated cheese for extra indulgence. Keep a spray bottle of Sweet Cream Butter Olive Oil handy for guests that are vegan or would prefer a healthy non-dairy alternative to traditional butter.
Grilled Pineapple: Slice fresh pineapple into rings. Grill until caramelized and slightly smoky. Serve as a sweet and tangy side dish or as a topping for ice cream or desserts. Also delicious added to salsa served with lime tortilla chips.
Grilled Halloumi Cheese: Halloumi is a firm cheese that holds its shape on the grill. Slice it and grill until golden and crispy on the outside. Serve with a squeeze of lemon or balsamic glaze.