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A legendary summer BBQ is built on timing and preparation. Start too late and you’re stuck with under-seasoned food, overcooked meat, and unnecessary stress. Start early and you’ll relax, serve up juicy results, and enjoy every minute with your guests. In this guide, you’ll find the complete prep process, food safety advice, expert tips, and smart technology like The MeatStick wireless meat thermometer to help you cook perfectly every time.
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Kitchen counter with BBQ ingredients, raw meats, vegetables, and grilling tools organized for prep.
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Plan your menu and shop: Choose meats and sides, order quality ingredients, and get everything you’ll need.
Inspect and clean your grill: Check hoses and burners, empty grease traps, scrub grates, and make sure you have enough propane or charcoal.
Test your tools: Confirm that your tongs, spatulas, trays, and MeatStick wireless thermometer are all in working order.
Marinate or dry-brine your meats: Allow 12 to 24 hours for flavors to soak in and tenderize. USDA and most pitmasters recommend marinating or dry-brining in the refrigerator for food safety.
Trim and prep meat: Remove excess fat for more even cooking and fewer flare-ups.
Make rubs, sauces, and prep sides: Prepare all rubs, sauces, and cut veggies in advance.
Defrost frozen meats: Move frozen proteins to the fridge the day before so they thaw safely and evenly. For very large cuts like brisket or turkey, start thawing two to three days in advance.
Important Note:
The timing for lighting and preheating your grill or smoker depends on what you are cooking.
If you are making large cuts or classic BBQ like brisket, pork shoulder, or ribs, you will need to light your grill or smoker much earlier, sometimes as much as 6 to 10 hours before serving, so it is ready when your meat goes on.
If you are only grilling fast-cooking foods like steaks, burgers, chicken pieces, or vegetables, lighting the grill about 1 hour before cooking is perfect.
Always plan your grill start time around the item that takes the longest to cook.
When to Start Cooking Different Foods
Large cuts (brisket, pork shoulder): Start 4 to 8 hours before eating for smaller roasts or pork shoulder. Be aware that larger cuts, especially full briskets, can take much longer; often 10 to 14 hours. Always build in extra buffer time and rely on internal temperature, not the clock.
Ribs and whole chicken: Ribs need 5 to 6 hours at low heat. Chicken takes 40 to 60 minutes over medium heat (around 350–400°F).
Steaks: Steaks can be grilled quickly over high heat and should reach an internal temperature of 145°F, followed by a 3-minute rest, according to the USDA. For steak doneness preferences, many grillers target 135°F for medium-rare and 125°F for rare. For thicker steaks, use a two-zone setup: sear first over direct heat, then finish over indirect heat if needed.
Burgers and sausages (ground meats): Grill these 30 to 45 minutes before you plan to serve. Ground meats like burgers and sausages need to reach 160°F for safety.
Vegetables: Dense veggies like corn and potatoes go on 30 minutes before serving. Softer vegetables need only 10 to 15 minutes.
Salt your meat (if not dry-brined overnight): If you didn’t dry-brine your meat the night before, salt large cuts like roasts and thick steaks at least an hour and up to a few hours before grilling. For better flavor and a drier surface for searing, leave them uncovered in the fridge.
Finish prepping sides and vegetables: Chop, skewer, and refrigerate everything so you’re ready for grill time.
Double-check your gear: Make sure The MeatStick is charged, your utensils are ready, and your cooking area is organized.
Set up grilling zones: Create a direct heat area for searing and an indirect zone for slower cooking.
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.
Clean and oil your grates: Prevent sticking and improve grill marks.
Chill drinks and set out appetizers: Keep guests happy while you focus on cooking.
One Hour Before Guests Arrive
Insert The MeatStick: Place it into the thickest part of the meat before grilling begins.
Set up your work area: Separate trays for raw and cooked foods, MeatStick app open, and utensils close at hand.
Rest your meat: Let all grilled meats rest, loosely covered, for 10 to 20 minutes before slicing. Very large cuts like brisket benefit from resting 1 to 3 hours in a cooler or faux cambro for maximum juiciness.
Keep food warm safely: Use a slow cooker on the “warm” setting or an oven set to its lowest temperature, typically 170°F to 200°F, for holding food for up to two hours. This keeps food safe and prevents it from drying out. Do not hold food at higher temperatures, as this can overcook your meat.
Keep raw and cooked meats separate by using different trays and utensils.
Never leave salads, sides, or cooked meat out for more than two hours. If the outdoor temperature is above 90°F (32°C), this window shrinks to just one hour.
Marinate all meat in the fridge, not at room temperature, and discard any used marinade unless you boil it first.
Wash hands, utensils, and surfaces often to prevent cross-contamination.
Start planning your BBQ at least three days ahead. This gives you time to finalize your menu, shop for ingredients, and check all your equipment. Marinate or dry-brine meats one day in advance for the best flavor and texture.
Gas grills usually take about 10 to 15 minutes to preheat with the lid closed until the grates are hot. Charcoal grills need about 20 to 30 minutes to reach the right temperature.
Start 4 to 8 hours before eating for smaller roasts or pork shoulder. Be aware that larger cuts, especially full briskets, can take much longer; often 10 to 14 hours. Always build in extra buffer time and rely on internal temperature, not just the clock.
According to the USDA, the minimum safe temperatures are: Steaks and other whole cuts should reach 145°F (for medium doneness) with a 3-minute rest. Ground meats like burgers must reach 160°F. All poultry must reach 165°F. For steak doneness preferences, common targets are 135°F for medium-rare and 125°F for rare.
Use a slow cooker on the “warm” setting or an oven set to its lowest temperature, typically 170°F to 200°F, to hold food for up to two hours. This keeps food above the safe zone of 140°F without overcooking. Avoid holding at higher temperatures, which can dry out and further cook your meat.
A wireless meat thermometer such as the brand newMeatStick V lets you monitor your meat’s internal temperature in real time from your phone, so you always know exactly when it’s perfectly cooked. This removes guesswork and helps you serve safe, juicy, and delicious BBQ every time.
Ready to make BBQ stress-free and delicious every time? VisitThe MeatStick homepage to see how our wireless meat thermometers can transform your cooking. With live temperature monitoring from your phone, you’ll never have to guess again. Perfect results, every time, no stress.
A standout summer BBQ is all about starting early, following a proven prep process, and using the right tools for safe, delicious results. With this guide and a MeatStick wireless thermometer by your side, you’ll host a cookout your friends and family will never forget.1
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The Smart Wireless Meat Thermometer for Every Cook
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