Grilling 101: A Summer Guide

Your tools are important: metal spatulas and tongs are key.

When my husband and I were young, ambitious, and just discovering our love of food, we grilled all year long. Dark, cold nights and deep snow couldn’t keep us from what we loved: charred steaks, sweet onions, and smoky barbecue. Once, when the snow was measured in feet, Paul shoveled a path, dragged the grill to the back porch and flipped hamburgers by the glow of the doorway light. This was before children, of course. Now, we are older, wiser, colder and admittedly less ambitious.

It’s endearing to think back to those days, but the way our grilling habits have evolved says a lot about the seasons of our lives. It’s not just that we are too cold to stand outside in the winter (we are), but we have also come to appreciate the seasonality of outdoor cooking. Our entire family loves the anticipation, the celebration and the culinary gifts that come from the barbecue.

I’m lucky to have a life mate who is diligent, patient and intentional at the grates. Paul is a natural: he can cook a hot dog with perfect char or turn out tender, smoky fish excellent for tucking into tacos. Here is our best advice, culled from years of standing together at the grill in all weather — hot sun, driving rain and deep snow alike.

Gas or Charcoal?
This is a hotly (wink, wink) contested issue among grillers. We own both types, and it comes down to preference. When there is an afternoon to spare, where the coals can be lit and tended and brought to the perfect smoky-hot temperature, the old Weber it is. When it’s a weeknight and we want fish tacos, pronto, the gas grill wins. 

Basic Tools
Like just about anything in our world, there are lots and lots of gadgets you can buy for your grill. While the market is flooded with endless grilling gadgets, you don't need to spend a fortune to make incredible food. Instead, focus on a few essential tools: a meat thermometer for perfectly cooked cuts and long-handled metal tongs and a metal spatula to keep your hands safe from the heat. And one of Paul’s favorite tips: rub the grates with a halved raw onion before cooking. Its natural acidity cleans the grill and creates a great non-stick surface.

Chicken
Chicken is the ultimate crowd-pleaser, but your cooking method depends on the cut you choose. While lean chicken breasts are quick and versatile, ready in about 10 minutes, switching things up can yield delicious results. Chicken wings are a backyard favorite but require about 25 minutes over hot coals, while halved chickens need a slower approach, taking about an hour over low heat to cook to juicy perfection.

A good cut of steak doesn’t need more than salt before you send it to the grill.

Beef
There is something primal about cooking a massive cut of beef over an open flame. While you can grill almost anything, nothing quite compares to a great steak and the cave person in you would agree. You don't need much to make it delicious, but your approach depends on the cut. Naturally tender, well-marbled pieces like filet mignon, New York strip and Delmonico need little more than a generous seasoning of salt. Leaner cuts like skirt and flank steaks — perfect for tacos or paired with chimichurri — benefit greatly from a few hours in a marinade (try garlic, olive oil, salt, and an acid like lime juice) to help tenderize the meat.

Pork
Pork chops and tenderloin are as lean as chicken breast and so grill easily but need some added flavor. Grilled pork, like a rack of ribs, gets interesting when you take the time to dry rub and then cook them slowly over low flames, turning often. Dry rubs serve all cuts of pork well, and should consist of equal parts salt and sugar, and aromatics, herbs and spices (think smoked paprika, onion, garlic and oregano). Rub the meat liberally and let it rest for 30 minutes or so. This allows the meat not only to absorb the salt and flavors before going on the coals, but also to come to room temperature, which you want for any grilled meat. 

Seafood
Firm, flavorful fish like salmon, red snapper, and swordfish stand up beautifully to the heat of the grill. To prep, simply lay them on a baking sheet, brush lightly with olive oil, and season with kosher salt and lemon juice. Because fish cooks quickly, stay close to your well-oiled grates. Finish with an extra squeeze of fresh lemon after grilling, and serve with aioli, pesto, or a vibrant summer salsa.

Chicken is easy to grill and makes everyone happy.

Vegetables
One of the best perks of grilling is cooking your entire meal outside without touching the stove. Grilled vegetables round out any summer dinner perfectly, and leftovers make great salad toppings the next day. For the best results with everything from asparagus to zucchini, cook your meat first and grill the veggies while it rests. Clean and oil your grates generously, and cut the vegetables into thick, 1/3-inch slices so they don't fall through. Finally, salt watery vegetables like squash, eggplant and onions beforehand to draw out moisture and ensure a better texture.

Corn
Fresh, local corn is a true summer highlight. While boiling is classic, grilling directly on the grates brings out incredible char, caramelization and depth of flavor. Just lightly oil the cobs, stay close, and rotate them as they turn dark brown — perfect for dressing up with mayo, chili, salty cheese, and lime for Mexican street corn. Alternatively, you can place the entire ear, husk and all, straight onto the grill. It steams perfectly inside the husk in about 15 minutes, and then each diner can shuck their own ear, after it’s cooled a bit. 

Salt watery vegetables (like squash) before grilling.

Marinade
While fresh vegetables shine with just oil and salt, tougher or blander cuts of meat benefit greatly from a homemade marinade. Skip the bottled stuff and build your own balanced blend: start with soy sauce thinned with a little water, mix in aromatics like garlic or ginger, and add brown sugar (about an eighth of the amount of soy sauce) to encourage beautiful caramelization. Finish with fresh herbs like thyme or rosemary. Marinate your meat in a glass dish for a few hours, turning occasionally, and bring it to room temperature for 30 minutes before hitting the grill.