What is the biggest mistake people make when grilling?
The biggest mistake is thinking it's just for burgers and hot dogs on a weekend afternoon. Anything you can cook in your indoor kitchen can also be cooked over the flame in your outdoor kitchen. Veggies, soups, stews, oysters, desserts, even bread. Personally, I love cooking breakfast and brunch over the grill. Our research shows that 12% of all grill owners did the same last year.
For those just starting out, what is the easiest thing to grill?
Burgers and brats are the most obvious, but you can't go wrong with adding veggies. Slather some herbs and butter with your veggies, wrap in foil, and let the grill take care of the rest. If you're going with potatoes, use Yukon golds. The veggie I've found the easiest to cook with would be a great portabella mushroom marinated in soy sauce, balsamic vinegar, olive oil and your favorite herbs. It makes for a great veggie burger or side. It's nearly impossible to ruin a mushroom.
We love the taste of charcoal-grilled meats but like the convenience of gas. How can we get the most flavor?
A gas grill's best friend is a smoker box. Fill it up with flavored, soaked wood chips and toss it on the grates along with your dinner. It adds a delicious, smokey flavor you'd find not only with charcoal but a smoker or pellet grills.
What's the best way to avoid flare-ups?
Cooking over indirect heat is the best way. It not only prevents flare-ups but it encourages you to slow down the cooking time, which is always great for boosting flavor. Otherwise, don't over-sauce the food. The oils just drip into the flame and cause all kinds of issues. Also, trim excess fat from your meat, since dripping juices are even worse than dripping oils. You also want to maintain a clean grill.
Should I cook with the lid open or shut on my gas grill?
For thick, heavy foods like steaks, chicken, roasts, ribs, etc., keep the lid closed to capture the heat and keep the temps balanced. If you are cooking simpler, thinner, faster-cooking items like salmon fillets, asparagus, hot dogs, etc. — and it's a relatively warm Minnesota day — you can keep it open.
When should I use indirect vs. direct heat?
Use direct heat for simpler foods like burgers, brats and steaks. Cook indirectly for more complicated foods like ribs, chops or chicken, when you really want to bring out the tenderness and flavor. I like cooking with indirect heat for all foods. Take a little extra time if you are able to find it.
What is the ultimate grilling temperature, and how can I keep it steady?
Unless you're doing a major project like ribs over a number of hours, the ideal temp is between 350 and 450 degrees. Many newer grills feature technology that either maintains a consistent temp or lets you adjust from an app so you're not constantly moving the dials on your grill. But the most important temperature is the temp of the food after you finish cooking. Always be sure your food is cooked to the ideal temp. And remember, select foods like meat and seafood continue cooking, even when they come off the grill, so take them off right as they are hitting your target temp.
Craving grilled steak, but meat prices are high. What cuts will give me the most bang for my buck?
I take advice from [grilling expert] Steven Raichlen, who recommends discovering new steaks that are not as well-known. You might start with well-marbled cuts from the beefy-tasting chuck, such as flat-iron steaks and petite filets, also known as teres major; or steaks cut from the sirloin like filet of sirloin also known as baseball steak; and that specialty of Santa Maria, Calif., the tri-tip. Even though the per-pound price is substantially lower, these lesser-known steaks deliver a richly satisfying experience when grilled over a live fire. And don't forget to ask your butcher for recommendations.
