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Mother’s Day may kick off the celebrations, but May is packed with reasons to fire up the grill. Between National BBQ Day and National Brisket Day, it's the perfect time to sharpen your outdoor cooking game.
Whether you just bought your first grill or are learning how to master differentcuts of meat, these beginner-friendly BBQ hacks will help you grill smarter, not harder.
Bonus: Stick around for a featured UGC (user-generated content) recipe that will have your friends and family asking for seconds.
Photo by@pigsonbbq
Aclean grill grate prevents food from sticking and improves flavor.Adirty grill covered in grease, ash, andbits of meat from previous cooks can not only ruin flavor but also causefood poisoning if harmful bacteria survive.
Use a sturdy grill brush to scrub thegrill grates both before and after every cook.
If your grates are very dirty, heat the grill first to loosen debris, then scrape clean.
Makinggrill clean a habit keeps your BBQ safer and tastier.
Example:Grilling chicken on dirty grates could cause it to stick badly and tear the meat when you try to flip it.
Give your grill10 to 15 minutes to fully preheat before putting any food on it.Preheating helps food cook evenly and createsbeautiful grill marks, locking in juices.
For charcoal grills, wait until the charcoal pieces turn white and glow red underneath. For gas grills, close the lid and let it fully heat up.
Example: If you put a steak on a cold grill, it might steam instead of searing, leaving it gray and rubbery instead of juicy and crusty.
Setting up a two-zone grill means creating ahot side (direct heat) and acooler side (indirect heat), also known asindirect grilling.
Example: When grilling thick pork chops, you can sear both sides quickly over high heat, then move them to indirect grilling to finish cooking gently.
How to set it up: On a charcoal grill, pile the fuel source (the coals) to one side. On a gas grill, turn one burner on high and leave the other burner off.
Guessing doneness is the fastest way to ruin great meat.Use a smart thermometer like The MeatStick to track yourmeat temperature accurately without opening the lid every few minutes.
It ensures food safety by confirming your meat is cooked to safe internal temperatures without drying it out.
Example: When smoking a brisket for 12 hours, you cannot rely on time alone, only internal meat temperature tells you when it’s ready.
Once your meat comes off the grill,let it rest for at least5 to 10 minutes before cutting.
Resting allows juices inside the meat to redistribute instead of spilling out onto the cutting board.
Example:If you slice a steak immediately, all the juices run out, leaving the steak dry. Resting keeps it juicy and tender.
Pro tip: Cover the meat loosely with aluminum foil or butcher paper while it rests to keep it warm without steaming it.
When doing low-and-slow cooks like brisket, place adisposable aluminum pan filled with water under the meat (or next to the coals).
The water evaporates, adding humidity inside the grill, helping prevent drying out during long backyard barbecues.
Example: Without a water pan, smoking a pork shoulder could dry out the outer layer before the inside finishes cooking.
Bonus tip: You can add aromatics like herbs, apple juice, or beer to the water pan for extra moisture and subtle flavor.
During long smoking sessions, meat often hits "the stall," where the internal temperature plateaus around 150°F to 170°F.
Wrapping the meat in aluminum foil or butcher paper helps retain heat and push through the stall faster.
Example:A brisket can stall for 3–4 hours. Wrapping around 165°F helps power through to 203°F while keeping the brisket juicy.
For the best flavor and tenderness, prep your meat hours or even a day ahead of grilling.
Dry brining (salting meat well in advance) seasons deeply and helps retain moisture.
Marinating adds flavor and tenderizes tougher cuts of meat like flank steak.
Example: Salt a whole chicken the night before grilling for extra-juicy results.
Pro tip: Always pat off marinades minutes before cooking to avoid flare-ups from dripping oil.
Every time you open the grill lid, you lose heat and moisture, causing major temperature swings.Trust your thermometer and let the grill work.
Example: Constantly checking ribs during backyard barbecues can extend cooking time by an hour or more, drying them out.
Pro tip: “If you’re lookin’, you ain’t cookin’.”
Different woods create different smoke flavors for outdoor cooking:
Hickory wood chips bring a bold, hearty smoke, ideal for beef and brisket.
Cherry wood chips produce a sweeter, lighter smoke, perfect for pork, chicken, and seafood.
Apple or oak wood chips give a balanced smoke for all-around grilling.
Example: Using strong hickory smoke on fish would overpower it. Stick with cherry wood or apple wood for milder meats.
Pro tip:Always use seasoned wood chips. Fresh (green) wood makes bitter smoke and can ruin a good cook.
Want a BBQ dish that’s just as perfect for a small celebration as it is for a full backyard feast? ThisMexican Pulled Pork from@creekside_bbqdad is smoky, tender, and packed with bold flavors. You can enjoy it straight out of the pan with your mom, or pile it into warm tortillas for an easy taco party.
Pork shoulder
Fish taco seasoning
Fajita seasoning
4 oz can diced green chiles
10 oz can enchilada sauce
1 bottle of Mexican Coca-Cola
Tortillas, for serving
Season the pork shoulder generously with fish taco seasoning.
Smoke at 250°F until the internal temperature reaches 175°F.
Transfer the pork to a foil pan. Add fajita seasoning, diced green chiles, enchilada sauce, and a bottle of Mexican Coca-Cola.
Cover tightly withaluminum foil and continue cooking until the internal temperature hits 203°F.
Rest the pork for at least 1 hour.
Remove the pork from the pan, shred it, then mix it back into the flavorful juices.
Serve it straight for tender pulled pork, or assemble tacos with tortillas and your favorite toppings.
No matter your skill level, mastering a few smart BBQ hacks makes all the difference.
This May, sharpen your barbecue game, impress your guests, and make every backyard gathering a true celebration.
And if you want one less thing to worry about, tools like The MeatStick make it even easier to cook with confidence.
Happy grilling! 🧡
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