There’s something magical about how summer and cooking on the grill go hand in hand to form patio bliss. Whether you’re firing up your grill for dinner, a social event, to expand your culinary horizons, or to simply be outdoors, our brief guide to grilling will up your game. Plus, we’ve included two of our favorite recipes for you to enjoy!

Where to Start: Charcoal or Gas?

A gas grill is generally considered to be easier for beginners, as it takes practice to learn the best way to stack your coal and use the vents with a charcoal grill. But you won’t get the practice if you never get started, so use what you have on hand. Just be sure to read the manual for instructions and all safety guidelines before starting. 

If using a charcoal grill, invest in a chimney starter to get your coals going easily. Cook with natural lump charcoal; it’s the best choice to achieve a signature smoky flavor without the chemical residue and awful taste of lighter fluid.

Tip 1. Gather Your Tools Before You Start Patio Bliss

When grilling, things can get hectic quickly. Gather all your grilling tools so they’re within reach when you need them. Experienced grillers with a humble heart might share the woeful tale of how they learned this valuable lesson. Essential grilling tools include these basics:

• Long matches or stick lighter. Always think safety first.
• Sturdy metal turner. You want a turner with single-piece steel construction, stainless steel rivets, an angled blade, and off-set handle for optimal strength, durability, and leverage to handle food without breaking it apart. 
• Sturdy metal tongs. Long tongs with scalloped grips will more securely hold foods and drain liquids and cooking oils for mess-free cooking, plating and serving your foods.
• Instant-read thermometer. No need for expensive, complicated gadgets; unless you’re a paid pro cooking for crowds, opt for a simple, affordable digital instant-read meat thermometer. 
• Timer. Distractions happen! It’s always helpful to have a reminder, especially at a social gathering.
• Basting brush. Our pro-quality baster is made from natural boar bristles and has a solid ferrule that’s fully sealed to eliminate bacteria growth and the worry of cross contamination of food.
• Oil sprayer. We recommend the EVO Stainless Steel Oil Sprayer. Every pull of the trigger delivers a precise 1.35-milliliters in a pattern that covers more cooking surface with less oil. It requires no pumping, priming, and it won’t clog. Made from 18/8 stainless steel, it won’t shatter or melt.
• Two rimmed baking sheets. Use one for raw food and another for cooked. Rims keep juices on the tray. Be sure they’re nice and sturdy.

Tip 2. Prep Your Grill for Patio Bliss

Make sure your grates are clean before cooking. Start by heating the grill to burn off any food or buildup. Using a wad of aluminum foil (with tongs) or your grill brush, scrub off the ash, then wipe the grates with vegetable oil that has a high smoke point, like canola, sunflower, avocado, or peanut oil. You’re ready to grill!

Tip 3. Develop Your Grill Plan: Zone It

Zone cooking, or direct and indirect grilling, refers to the location of the heat source on the grill. The zone method works for cooking various meats, vegetables, and other foods that require different heat levels during cooking. Though experience is the best teacher, there are a few basics that can help get you started. 

With direct heat cooking, the food is placed directly over the flame, or the high-heat zone. This area is for searing and developing a flavorful crust on foods. Indirect heat is the low-heat zone, where the food is placed on the grate adjacent to the flame. On a gas grill, that means one or two burners are lit and the food is placed over the unlit burner. On a charcoal grill, the coals are arranged into a pile on one side of the grill, and the food is placed on the opposite side. Low-heat zones are best for a gentle, slow roasting.

Tip 4. Dry Rubs or Marinades?

Ask 100 grillers and you’ll get 100 answers as to why they prefer one or the other. It’s best to learn a bit about each and some general guidelines, then try them both before deciding which you prefer. We believe dry rubs and marinades both add great flavor and value to a grilling repertoire.

 A dry rub is a blend of spices and herbs that you generously sprinkle on the meat (or veggies and fruit) you will cook, giving delicious flavor. A rub works on the meat’s outer layer, often producing a nice crust of flavor on the finished product. You can pat the rub on your food a few hours before cooking or apply the rub and refrigerate overnight, which gives it even more flavor, as a rub doesn’t penetrate far.

Any dry rub can be made into a wet rub by adding a small amount of liquid to create a nice, thick paste. For instance, you might use honey, fruit juice, wine or beer. Simply massage this paste onto the food and like the dry rub, the wet rub won’t permeate very far. 

While a dry rub adds flavor and crust to your food, a marinade adds taste and tenderness, especially to protein-rich foods. A marinade is a mixture of liquids, spices, herbs and other seasonings combined with oil that can be used to tenderize the meat and add flavor. Marinating times vary depending on the protein, but generally, marinating for at least 30 minutes is recommended. For tougher cuts, marinating overnight is ideal. Safety Tip: To avoid the chance of cross-contamination, do not use the marinade for basting the meat as it cooks! It’s been holding raw protein for hours. Plan ahead and reserve a bit for basting before marinating your meat.

Bottom Line: The dry rub, wet rub, and marinade are all excellent ways to impart flavor to grilled foods. Base your decision on which to use on the situation at hand. Here are some general guidelines:

• Use a dry rub: If you want to create a nice sear or crispy crust, plus add flavor, especially on meats or moist veggies that cook quickly and don’t need tenderizing.
• Use a wet rub: When you want to add flavor and moisture, particularly when cooking meats low and slow. Wet rubs also impart an appealing glossy finish. Think BBQ sauce on wings, pork butt or pork shoulder….
• Use a marinade: When you have a very lean or tough meat, a soak in a marinade will help tenderize it. Marinades are also perfect if you want to add flavor to vegetables like eggplant, zucchini, corn on the cob, portobellos, and artichokes.

Tip 5. Use Expertly Crafted Grilling Spices

Ready-to-use rubs and marinades elevate every griller’s game. They impart expertly balanced flavors that you can count on every time you use them and provide instant options to prepare the foods you have on hand to grill. Take a look at our wide variety of these essential grilling spices, all guaranteed to help you consistently grill like a pro!

• Essential Dry Rubs. Created by our grillers extraordinaire with all natural and organic ingredients, our dry rubs make it easy to spice up your grill game, with mouth-watering flavors like Buttery-Herb, and Maple Vanilla Bourbon, or robust Sweet-Heat, Cajun,  and Santa Maria Style. You’ll want to try them all! 
• Essential Marinades.  From Teriyaki and Caesar to Chimichurri and Coconut-Garlic, you’ll find a flavor to please every palate. These versatile marinades can also be used in dips, dressing, and many other recipes, so you’ll want several on hand.

Tip 6. Try New Flavors & Recipes

Part of grilling like a pro is a willingness to expand your horizons and try new things. Though every griller has their favorites, trying new flavors and recipes keeps grilling interesting and fun; plus, sharing your new culinary creations with others makes it even more gratifying. Here are links to two of our favorite grilling recipes to get you started on your journey to grilling like a pro! 

Savory Pepper & Herb Grilled Chicken Recipe

Chicken may be a blank canvas, but that’s exactly what makes it so versatile. This Savory Pepper & Herb Grilled Chicken recipe uses our perfectly-proportioned Organic Prime Cuts Savory Pepper Blend — a bold, aromatic mix of 10 organic spices including garlic, coriander, dill and chili pepper — to create something truly unforgettable. Whether you’re throwing drumsticks, thighs, or breasts on the grill, this recipe guarantees a juicy, flavorful result that goes way beyond basic.

Citrus Pepper Grilled Shrimp Recipe

Craving the ultimate grilled shrimp? This Citrus Pepper Grilled Shrimp recipe is a total flavor bomb! Fresh shrimp meet the bold, citrusy punch of our Organic Prime Cuts Citrus Pepper Blend — a vibrant mix of lemon and orange peels, cracked black pepper, and parsley that was practically made for seafood. This recipe is summer on a skewer — fresh, fast, and seriously satisfying.