Pre's Guide to Grilling

First, let's go over a few safety tips.

First thing you have to do when you dust off your grill this summer is make sure it's clean. Take some towels and wipe the whole thing down, removing any dirt, grease, and built-up carbon. Then, take a look at your grates. These should be sparkling! Light your grill and while the grates heat up, scrape them down with your grill brush, some balled-up tinfoil, or even half an onion. All that black char that has built up on your grates can make what you're cooking taste a bit funky (not to mention it's not very good for you).

The last thing you need to do before you're ready to cook, is oil your grates. Wipe down all your cooking surfaces with some high-heat cooking oil, like grapeseed oil. You should do this before and after every cook to avoid food sticking to the grates and to help keep them from rusting.

The crown jewel of every cookout is a juicy steak, cooked to perfection, covered in gorgeous grill marks. Here's how to get that every single time you cook.

First, let's talk about size. Buying cuts that are all of a similar thickness means you can take the guess-work out of cooking. Once one is done, you can bet the one next to it is pretty close as well. Also, don't go too big. It's tempting to grab the biggest piece of meat you can find and slap in on the grill, but you'll have more control and get a more even cook if you stick to smaller (10 oz or less) cuts. 

Finally, the instant-read thermometer is your friend. Keeping a close eye on what's happening inside your steak is key to getting that perfect doneness on every cook. When measuring temperatures, make sure you insert the thermometer deep into your steak, so that the tip is measuring the very center.

Whether you're on charcoal or gas, the secret to getting the perfect cook every time is temperature zones. This means having some places on your grill that are high-heat and some that are lower. On a charcoal grill, keep all your briquettes on one side and leave the other side alone. On gas, keep one burner low (or off entirely) and one on high. Having various temperature zones on your grill will give you more control and let you cook foods that require different temperatures at the same time.

Make sure your steak has come up to room temperature before putting it on the grill. Also, if you have the time, salt your steak about 30 minutes before cooking.

What's a summer cookout without some burgers fresh off the grill? Whether you like them plain, with ketchup & mustard or a fully loaded cheeseburger with all the fixin's, this guide will get you the perfect patty every time.

One of the most important parts of the whole process is making a proper patty. Patties can be any size you like, but for proper cooking I recommend making them about 1/2” thick. Also, you’ll need to make a divot in the center of the patty to prevent it from puffing up while cooking. Just press your thumbs into the center and press outward, so your patty will be thinner in the middle than on the perimeter.

You can really up your burger game by seasoning your beef before forming patties. There's nothing wrong with the classic salt & pepper, but you can also spice it up with some cayenne pepper, dried herbs, or garlic powder. Don’t forget to always use freshly ground pepper instead of that prepared stuff.