Grilling Do and Don’ts


We are always looking for tips to preparing fool-proof meals. Below are the top ten grilling dos and don’ts, Think of them as the “Cliff Notes” for outdoor cooking!

  • Know the cooking methods: direct, indirect and combo
  • Do not peek under the lid; every time you lift the lid, heat escapes and the cooking time increases.
  • Do not add flammable liquid to the fire; this means, no lighter fluid. Use either crumbled newspaper or fire starter cubes.
  • Remember to keep the air vents open, otherwise the fire will go out.
  • Make sure charcoal briquettes are grey-ashed before cooking.
  • Do not flip more food more than once unless a recipe specifically requires it.
  • Do not move or turn meat with a fork; this lets all the yummy juices and flavor escape.
  • Control flare-ups with a closed lid, not a spray bottle filled with water.
  • Use an instant-read meat thermometer. It reads the internal temperature of meat and poultry in a matter of seconds and is only fail-safe way to test for doneness.

Know the Grilling Trilogy –Olive oil, kosher salt and black pepper.


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a food fanatic and the Grill Girl from North Carolina who has seasoned, basted and tasted my way across the country. Please join me on my non-stop, culinary journey...

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