How to Grill

Elizabeth Karmel reveals the secrets to great grilling -- and four dishes that can take the heat.
roasted turkey

Crank the heat: Preheat the grill so the temperature under the lid is at least 350°F: Turn gas burners to high or let charcoal burn until it’s covered with whitegray ash.

Be slick: Oil your food -- not the grates -- to keep everything juicy, improve caramelization and prevent sticking. Go easy, though; oil drips can cause flare-ups.

Take sides: Grill burgers, steaks and other quick-cooking items over direct heat; place slow-cooking foods like pork tenderloin and potatoes over indirect heat, away from the flame or coals, with the lid down.

Don't touch: Flip food only once, unless a recipe says otherwise. And don't peek under the lid -- when you lift it, heat escapes.


Grilled Caponata with Charred Bread

Salmon Grill Packets

Grilled Skirt Steak with Corn Salsa and Black Beans

Beer Can Chicken with Dirty Bird Rub

Grilled Peach Upside-Down Cake


Video: How to Grill Burgers

Video: How to Grill Burgers

Video: How to Prepare Kebabs

tips + how-tos


1. Brush a sheet of heavy-duty foil with oil. Place ingredients in the center and pull up the long sides to meet in the center.

2. Fold the long sides down together, leaving a little room over the food for steam to gather.

3. Roll the two short sides in toward the food to seal the packet.

how to make a grill packet

Keep these essential tools on hand:

Instant-read thermometer for checking meat temps

Silicone brush for oiling and basting food

Long-handed heat-resistant tongs for safe, easy turning and flipping

Heavy-duty aluminum foil for making grill packets and living baking sheets

Large rimmed baking sheet for carrying food and supplies outside