Sizzling Summertime Grilling

Nothing says ‘summertime’ like a sizzling grill! Whether you stick to classic grilled fare or try trendy new techniques, you can’t go wrong by taking the kitchen outside. In this video, you’ll find four simple tips to fire up your summertime meals.  


Grilling Fundamentals

Even if you’re a seasoned grilling pro, it never hurts to brush up on the basics. Below is a step-by-step breakdown to help you master the fundamentals. 


When shaping ground meat patties, depress the centers a bit to prevent puffing during cooking. This will keep your burger toppings right where you want them!


Prepare grill (gas or charcoal) according to manufacturer’s directions for medium heat. The brands of gas grills vary greatly in how they cook, so grilling times may need to be adjusted.

For charcoal grilling, when coals reach medium heat and are ash-covered, spread in a single layer and check the cooking temperature. You can check the temperature by cautiously holding the palm of your hand above the coals at cooking height. Count the number of seconds you can hold your hand in that position before the heat forces you to pull it away; approximately 4 seconds for medium heat. 

Use Direct or Indirect Heat Method

Use a direct heat method (place meat directly over the heat source) for anything that takes less than 20 minutes to grill. Use an indirect heat method (meat on the other side of the grill, away from the heat source) for cuts taking longer than 20 minutes to grill.


Pat whole muscle cuts dry prior to seasoning. This will allow the seasoning mixture to adhere to the meat more effectively. Avoid using excessive amounts of sugars in rubs and seasoning blends, as these will burn on the grill.


For whole muscle cuts like steaks, make sure the heat of your grill is hot enough that you cannot hold your hand 6 inches away from the grill grate for more than 3 seconds. Once you place your meat on the grill grates, move it as little as possible to achieve best results. 


Whenever possible, limit the saucing or glazing step to your recipes to the last 20-30 minutes of cooking. Often, these have a high sugar component and adding them too soon may cause them to burn.

Test the Temperature

There’s no substitute for a quality meat thermometer. Leave the guesswork out of determining the doneness of your burgers, steaks or roasts by utilizing this all-purpose kitchen tool. Find a quick temperature guide here


Once your grilled masterpiece is complete, remove from the heat and allow to rest so the delicious juices redistribute. For example, pork can be sliced and served any time after the 3-minute rest period. For larger and thicker cuts, a longer resting time is common practice for many cooks.