For your first BBQ cook, start with inexpensive, quick-cooking items like sausages, chicken wings, or veggie skewers, or classic crowd-pleasers like burgers, to learn fire management without risking expensive cuts. Jalapeño poppers or seasoned corn on the cob are also great starter options, allowing you to practice heat control and indirect cooking techniques before tackling bigger projects.
According to GrillinFools.com owner Scott Thomas, the menu item that requires the longest cooking time — meats — should always be grilled first.
The Top BBQ Mistakes (and How to Avoid Them)
Preheat the grill: Gas grills need about 10 to 15 minutes; charcoal grills need 20 to 30 minutes for coals to ash over and reach temperature.
The 3-3-3 Rule is a simple, memorable cooking method that helps you sear and finish steaks evenly. For a 1-inch steak, sear one side for 3 minutes, flip and sear the other side for 3 minutes, then move to indirect heat and cook each side for another 3 minutes.
You should let charcoal burn for 20-30 minutes, or until the briquettes are mostly covered in grey ash with a red glow underneath, indicating they're hot and ready for cooking. The exact time depends on grill size, weather, and cooking style, but this window ensures consistent heat for searing or slow cooking, with searing needing hotter, shorter burns and smoking allowing for longer, lower heat.
Chicken thighs, steaks, hamburgers, hot dogs… Ribs, roasts, whole chicken spatchcocked. Nice grill Can't beat charcoal I like the way you want to start out “slow” to get acclimated. I would suggest burgers to start with and easy cheap cuts of meat.
Essentially, 3 2 1 ribs go like this: 3 hours of smoking the ribs directly on the pellet grill. 2 hours wrapped in foil, still cooking on the grill. 1 hour of cooking, unwrapped and slathered in barbecue sauce.
Nick Boukes Preheat pan a few minutes on medium, add oil Steak 3 mins on then flip 3 mins again, flip 2 mins, flip 2 mins, remove Let rest for 5-10. Id been using higher heat methods per usual but found this on a website and tried it. Came out good.
The "5 Ps of Cooking" in professional kitchens usually refer to Planning, Preparation (Mise en Place), Presentation, Passion, and Pride, focusing on organization, skill execution, and attitude for efficient, high-quality results. Other interpretations exist, like Japanese cooking's "5 S's" (Salt, Sugar, Vinegar, Soy Sauce, Miso) or general cooking habits (Planning, Protein First, etc.), but the classic culinary set emphasizes the systematic approach chefs take before and during cooking.
Grilling meat, poultry or fish with intense heat or open flames can lead to formation of potential cancer-causing compounds (carcinogens). Two problematic compounds are: Heterocyclic amines (HCAs): These form when muscle proteins in meat, poultry and fish react with high heat.
Hamburgers and steaks are traditionally the most common food item thrown on the grill, although there are so many more options for what to serve at a BBQ. From steak to oysters to vegan salad, grab some inspiration from our list of BBQ food ideas.
The food items that will take the longest to cook, such as thick pieces of meat or those with a bone, should be put on the grill first.
Using a high-temperature oil like shortening, peanut oil or canola oil, cover the plate and grill completely on both sides with a thin coating and wipe off excess with a paper towel.
An onion's natural acidity has the ability to release stuck on grease and grime in seconds. Along with its antimicrobial properties, cleaning a grill with an onion half leaves the grates spotless. Juicy chicken, flaky fish, and tender vegetables are less likely to stick to slick, clean grill grates.
Use an onion to scrub the grill grates
Did you know that you can use just half of an onion and a grill fork to scrub your grill grates clean? The heat of the grill paired with the natural antibacterial properties of the onion help to break down any stubborn char or sticky sauce.
5 Common Grilling Mistakes + Tips
Grilled Main Dishes
Patience is the First Rule of Grilling
Remember to preheat your grill, sear confidently, keep the hood closed, and flip carefully. Avoid over-manipulating your food, and allow it to rest before serving.
The 3-3-2-2 rule is a simple steak cooking method for ½ to 1-inch thick cuts, involving medium heat, oil, and multiple flips: 3 minutes on the first side, flip and cook 3 minutes on the second side, flip and cook 2 minutes, then flip and cook the final 2 minutes, followed by a 5-minute rest to develop a crust while keeping the inside tender.
Always preheat your grill (gas or charcoal) for 10–20 minutes with the lid closed to confirm even heat, proper searing, and prevent food from sticking.