So, you’ve taken the plunge and bought yourself a brand new grill.
Wait? Are you new to grilling?
Don’t know how to light a barbecue?
Well, have no fear. It’s not as complicated as it looks. If you’re thinking about buying a barbecue, we’ll break down the pros and cons of charcoal and gas grills. For those just finding their way around a grill, we’ll follow up with some of the first steps to throwing some food on the barbie. And for those who are already all fired up, we’ve got some recipes ready to go, as well as a slew of barbecue tips and tricks. And even if you’re a city slicker like Kathy, and outdoor grilling isn’t an option, try indoor grilling!
Which Barbeque to Use? Charcoal or Gas?
Despite what some fervent grillers say, one isn’t necessarily superior to the other. There are pros and cons to both grilling methods, so it’s really your call! Here’s a rundown of some of the pros and cons:
Charcoal Barbeque Grills
- inexpensive grills are easy to find, and upscale models are available too (+)
- Gets very hot quickly
- Smoky flavor every time you grill
- You get to play with real fire
- Needs to be manually lit and preheated for a minimum of 20 minutes or longer
- Cleaning is more complicated due to ashes
- Tough to keep a constant temperature
Gas Barbeque Grills
- Easy to clean
- Has the option of smoky flavor or not, with use of wood chips in a smoker box
- Typically pricier than charcoal, though inexpensive models are available
- A more complicated grill means more parts to setup
Get Your Grill On! (How to Use your Barbecue)
If you’re using a charcoal grill, empty the ashes from your last grilling session.
Both types of grills need to be pre-heated before you start cooking. Gas grills turn on easily (make sure the lid is open while you’re lighting the grill!), but if you’re new to lighting one, here’s a video demonstration. To light your charcoal grill, you’ll need a chimney starter. Please don’t light your charcoal with lighter fluid! It seems like a quick fix, but it can make your food taste “chemical.” Let the gas grill heat up for at least 10 minutes, and your charcoal grill for at least 20.
After your grill is preheated, use a brass-wire brush to scrape the charred goo and gunk off of the grate. You’ll need to give it a good scrape at the beginning of grilling season. Then, during grilling season, a quick brush before and after grilling should do.
After you grill your last meal for the summer or fall, leave the grease on the grate to prevent rusting over the winter. (If you don’t have one of those brushes, you can use some aluminum foil to do the trick!)
Once your grill is clean, oil the grate by grabbing an oiled paper towel with some long tongs, and wiping it over the bars. You’ll need to use an oil with a high smoking temperature, like canola oil.
Now that your grill is hot and the grate is clean, your food won’t stick to it as much, and you’re likely to get those classic grill lines!
What to grill
Here’s a list of recipe ideas to get you started.
- Grilled cheese
- Vegetable kabobs
- Corn on the cob
- Grilled sweet onions wrapped in bacon
- Grilled pizza
- Pork chops and caramelized onions
- Grilled Teriyaki Beef Kabobs (make sure you have your Teriyaki sauce ready)
- Baby Back Ribs!
Plus a couple of Barbecue Tips and Tricks
- To avoid losing juices during turning, always flip your meat or vegetables using tongs or a spatula, rather than a fork.
- Try to limit the flips. Ideally, you should flip each item once during the grilling process.
- Whatever you do, don’t press down on burgers or chicken (or anything) with a spatula while they’re grilling! This squeezes out the juices and once they’re gone … they’re gone! If you’re bored and need something to do with your hands, learn to juggle (but not too close to the grill, please!).
- For great smoky flavor, soak some wood chips (hickory, oak, or other hardwoods but not treated lumber!) in water for a while, then throw them onto your charcoal and cover the grill, or if you’re using gas, put them into your smoker box following the manufacturer’s instructions.
- To infuse grilled foods with herb essence, toss herbs directly onto the charcoal while you’re grilling. Or, if you’re using a gas grill, soak the herbs in water, and place them on the grate before putting your food on top of them.
- If you want to baste your meat or vegetables, save this step for last. That way the sugars in ,your marinade or sauce won’t have time to caramelize or burn.
- If this all sounds too complicated, or if it’s raining or cold outdoors, you can grill indoors with a contact grill or use a grill pan.
It’s the right time to get your own BBQ Grill!. Buy Now at Renaud Air!