How to Grill
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.
recipes
Grilled Caponata with Charred Bread
Grilled Skirt Steak with Corn Salsa and Black Beans
Beer Can Chicken with Dirty Bird Rub
Grilled Peach Upside-Down Cake
extras
tips + how-tos
HOW TO MAKE A GRILL PACKET
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.
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
