Grilling Grub? Build A Fire And Bring The Meat!

Grilling is one of the best ways to cook meat. The only problem is that it’s also a lot easier than cooking in other ways, which means that you can mess it up pretty easily! Luckily for you, as someone who loves to grill and grill well, I’ve been there and done that. I’ve grilled everything from hot dogs and hamburgers to whole chickens and pork tenderloins; from salmon fillets to shrimp kebabs; from whatever vegetables happen to be in season at the time (and even some veggies out of season). So now that we’ve covered all of my grilling tips below—you’ll be able to go forth confidently into the world of barbecue greatness!

Table of Contents

Get a chimney starter.

A chimney starter is an inexpensive piece of equipment that makes lighting your grill easier. It’s a metal cylinder with a grate at the bottom and can be found in most hardware stores for about $20.

You might have seen one before if you’ve ever used charcoal to start a fire, because it’s also used for that purpose. Chimney starters are made of metal so they don’t break or melt like other types of grills or smokers might do when starting up their fires.

Use lump charcoal not briquettes.

When it comes to grilling, lump charcoal is king. It burns hotter and faster than briquettes, and it’s cheaper, too.

Briquettes are made from sawdust, wood chips and coal. Lump is made purely of hardwood. They’re both essentially fuel for your grill—but one’s trashier than the other.

What makes lump a better choice? There’s more oxygen in the air around it, so it burns cleaner than briquettes do (and therefore limits the amount of smoke they produce). Lump also has less ash than briquettes do (so you won’t have to spend time scraping off your grill after using them). And because lump burns hotter than briquette does—upwards of 1,000 degrees Fahrenheit versus about 800 degrees Fahrenheit—you can cook with less fuel without having to worry about food drying out on your grill before it’s cooked through completely

Don’t wash your meat (or yourself)!

Whether it’s steaks, burgers, or ribs, the best way to keep your meal tasting great is: don’t wash it. Meat will turn out more flavorful when it’s not soaked in water before cooking. Once you’ve seasoned your meat, just cook it on an oiled grill or pan and you’re good to go!

If you want to keep yourself clean while barbecuing and grilling up meaty goodness outside, there are some easy ways to do so without getting wet. First off, don’t wash your hands! You can use paper towels or tissues if they’re available instead of running inside every few minutes just to wash them off (we all know how dirty those things get). And don’t worry about rinsing that beautiful cut of steak—just pat dry with a paper towel before putting it on the grill (and make sure nothing else touches!).

When it comes time for basting sauce (eek!), try using a brush instead of pouring directly over the food—this will help prevent cross-contamination if someone has a cold sore or hasn’t washed their hands after using the bathroom recently…

Only use a meat thermometer.

The only way to know that your meat is cooked properly and safe to eat is with a meat thermometer. Not sure what temperature the meat should be? Don’t worry, we’ve got you covered!

Rare: 110-120° F (43-49° C)
Medium rare: 120-125° F (49-52° C)
Medium: 130-135° F (54-57 °C)
Well done: 140-145 °F (60 -63 °C)|| The USDA recommends cooking ground beef to 160 degrees Fahrenheit for safety reasons, but most people prefer their burgers medium rare or medium. You can still get away with cooking them well done if you want it crispy outside, but why would anyone want that? You’re better off using a little less heat on your grill so they’ll cook faster than usual without drying out too much — plus, they taste better when they’re juicy inside!

Let the meat rest before serving it.

Letting cooked meat rest before serving it is an essential step that you should always do, no matter what you’re cooking. Your steak will cook more evenly, and the juices will redistribute throughout the meat. This allows for a juicier meal on your table!

The amount of time to rest depends on how large the cut is: a small piece like a pork chop goes for 5 minutes while a huge roast may need up to 20 minutes. For example, if you have a thicker piece of steak (like 1-inch), place it on its side so that every part has contact with its resting surface at once; this keeps all parts of your nice juicy steak equally juicy!

If you want to slice your meat at this point in time (and not just serve it whole), let it rest for at least 5 minutes before slicing—you don’t want any pink left in the middle when serving guests because that means bacteria hasn’t been fully killed off yet! Don’t let your steaks rest too long though as they could start getting tough again due to over-cooking after being sliced open during preparation; we recommend starting out with about 10 minute intervals between checking them until they are done according and then letting each sit until ready before serving them hot off th grill!

Great barbecue starts with great cooking…err…grilling!

Build a fire.
Bring the meat.
Use a meat thermometer.
Let the meat rest before serving it, if you can wait that long!

The first thing you need to know about grilling is that there’s more to it than just throwing some burgers on the grill and waiting for them to be done. A great barbecue starts with great cooking…err…grilling! And here’s how we do it:

First, build your fire using char-briquettes (or whatever kind of charcoal you prefer), not charcoal lighter fluid like many people like to use because they’re lazy or don’t want their clothes smelling like kerosene when they get home from work at night after spending all day tending bar at some hipster bar downtown where nobody knows who they are anyway because everyone’s too busy Instagramming pictures of their food instead of actually having conversations with each other face-to-face because everyone needs an excuse not talk about themselves anymore these days so instead let me show you what kind bagels my cat ate today!

And second thing: bring along a big pot filled with water so we can clean off some raw hamburger patties before putting them on our grill once they’ve finished cooking so they look nice when perched atop one another next time someone comes over.”