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by LAUREN MASUR
Image Credit: Shelly Westerhausen
We reached out to some of the grill masters we admire most for a few of the things they wish they had known about grilling when they were just starting out. Take it away, experts!
Image Credit: Mia Yakel
“I have consistent, repeatable results every single time no matter what type of protein or size of the cut by using a digital thermometer like a Thermapen.” —Danielle Bennett, Pitmaster at Diva Q
Image Credit: Matt Russell
“A lot of grillers try to save a few bucks by only using a small amount of charcoal, but this affects your heat quality, which in turn affects how well your meat will be seared.” —Jess Pryles, author of Hard Core Carnivore: Cook Meat Like You Mean It
Raw steak on butcher paper
“Try to source your meat and ingredients from local butchers and farms. It’s always good to know where your food comes from.” —Leann Mueller, owner of la Barbecue in Austin, TX
Image Credit: Tara Donne
“After the meat is finished cooking on indirect heat, I brush on sauce, place it on the hot side of the grill for one minute, flipping it to make sure it doesn’t char or burn.” —Rob Austin Cho of Kimchi Smoke
Image Credit: Joe Lingeman
“Constantly poking and prodding burgers releases the delicious juices that make them, well, juicy. Keep an eye on temperature instead.” —Melissa Knific, Chef & Recipe Developer at HelloFresh
Image Credit: Shelly Westerhausen
“A common grilling fail is overcooking your veggies so they become soft and mushy. The trick to avoiding this is having a very hot, preheated grill and not overcrowding your pan.” —Kristin Andrus of Traeger Grills
Image Credit: Melissa Ryan
“We use 100% oak-fired slow-burning pits to cook our barbecue. This leads to a milky, smoky flavor, as opposed to the overpowering flavor of other woods (i.e., mesquite).” —Marlis Oliver, President of Rudy’s Country Store & BBQ
Image Credit: Joe Lingeman
“Many grillers think that if they oil the cooking grates, the food won’t stick, but the reverse is true. Often the ‘stickage’ is worse because the oil on the grates starts to burn and becomes tacky”. —Elizabeth Karmel, pitmaster and author of Steak & Cake
Image Credit: Mia Yakel
“A great way to cook a monster thick steak is to set up your grill with a hot fire on one side and no fire on the other.” — Steven Raichlen, author of The Brisket Chronicles and founder of Barbecue University
Image Credit: Olive and Mango
“Use a hair dryer to stoke the flames of your grill and move the smoke around the meat. That way, you’ll get that good, smoky flavor.” —John Lewis, pitmaster at Lewis Barbecue in Charleston, S.C.