Grilling & BBQ
Grilling gets you outdoors, feeds the people you love, and turns an ordinary evening into an occasion. It rewards a little patience with deep, smoky flavor you simply cannot buy in a store.
What you need to start
- A grill, gas or charcoal
- Charcoal or a propane tank for fuel
- Long-handled tongs and a spatula
- An instant-read meat thermometer
At a glance
Your learning path
Three stages, taken at your own pace. Start at the top, get comfortable, then move down as you grow. There is no rush, and no wrong place to begin.
Start here. These four short videos get you comfortable with your grill, help you choose between gas and charcoal, and walk you through juicy burgers, chicken, and knowing when the food is done, so you can cook your first great meal outdoors this week.
Grilling for Beginners— Getting to Know Your Grill
Magnolia by Chip & JoannaGrilling Basics - Gas vs. Charcoal Grills
Omaha SteaksHow to Grill Hamburgers on Big Green Egg | Super Burger Recipes with Malcom Reed HowToBBQRight
HowToBBQRightHow To Know When Your Food Is Done | BBQ 101
Char-GrillerNow that you can grill, let's build real skill. These videos cover the direct and indirect heat trick that changes everything, the basics of smoking, how to make tender ribs, seasoning with rubs and marinades, and grilling vegetables and sides worth eating on their own.
Understanding Direct vs Indirect Cooking on a Weber Premium Gas Barbecue
Weber Barbecues Australia & New ZealandBBQ 101 Compilation: An Ultimate Step-By-Step Guide To Learn How To Smoke & BBQ In Your Backyard
Hey Grill HeyA NEW Way to Smoke Savory BBQ Ribs... Sausage Seasoned Rib Recipe
HowToBBQRightMeat Church BBQ Seasonings explained - Part 1
Meat Church BBQVegetable Grilling on Gas | Master Corn, Asparagus & Peppers
allthingsbbqReady to go low and slow? These cover a full brisket, managing fire and smoke on a real smoker, a whole pork shoulder for pulled pork, making your own barbecue sauce from scratch, and the little tricks that win competitions.
How to Smoke Brisket | Mad Scientist BBQ
Mad Scientist BBQThe Ultimate Guide to Fire Management | How to Manage Your Smoker Fire
Mad Scientist BBQWhole Pork Shoulder Recipe | BBQ Pork Shoulder on Ole Hickory Smoker Malcom Reed HowToBBQRight
HowToBBQRightHomemade Barbecue Sauce from Scratch | KC Sweet Style
allthingsbbqCompetition Chicken Thighs
HowToBBQRightWhy grilling & bbq is wonderful after 50
Grilling is one of the most rewarding ways to spend time after 50. It draws you outdoors into fresh air and sunshine, and it naturally brings people together, family, neighbors, and old friends gathered around the fire while something delicious cooks. You set the pace, there is no rushing, and the reward is honest, tasty food you made with your own hands. It is gentle on the body, you can cook seated with the right setup, and every cookout gives you a reason to invite someone over. Best of all, the skills grow with you, from an easy weeknight burger to a weekend brisket worth bragging about.
Your first month, week by week
Get to know your grill. Watch the beginner videos, learn to light it safely, and cook a simple round of burgers and hot dogs over medium heat. The only goal this week is to feel comfortable at the grill and get a good sear.
Add a thermometer and cook chicken. Grill chicken thighs or breasts and pull them the moment they hit 165 degrees. This is the week you stop guessing and start cooking meat that is juicy and safe every time.
Learn the two-zone fire, with one hot side and one cooler side. Practice direct heat for searing and indirect heat for finishing thicker cuts. Grill some vegetables alongside your meat to round out the meal.
Try your first low-and-slow cook. Smoke a rack of ribs or a small pork shoulder, keeping the heat steady around 250 degrees. Invite a friend or two, this is where grilling turns into a gathering.
Common mistakes to avoid
- Flipping the meat too often. Fix it by leaving it alone so it can form a proper crust, and turn it only once or twice.
- Cooking without a thermometer and guessing at doneness. Fix it with an inexpensive instant-read thermometer, which takes all the guesswork out.
- Running the grill too hot, so the outside burns before the inside cooks. Fix it by setting up a cooler zone and using medium heat for most foods.
- Lifting the lid every couple of minutes to peek. Fix it by keeping the lid closed, because every time you open it you lose heat and add time.
- Slicing the meat the second it comes off the grill. Fix it by letting it rest a few minutes so the juices settle and stay in the meat.
- Putting food on cold, dirty grates. Fix it by preheating the grill and oiling clean grates so nothing sticks or tears.
Make it easier on your body
Simple ways to keep grilling & bbq comfortable and safe with arthritis, low vision, or limited mobility.
- A gas grill lights with the push of a button and needs no heavy bag of charcoal to lift, pour, or dispose of, which spares your back and hands.
- Position the grill at a comfortable working height with a side table or rolling cart right beside it, so plates, tools, and food are within easy reach and nothing has to be carried far.
- Long-handled, easy-grip tools keep your hands well away from the heat and reduce how far you have to lean or reach over the grill.
- An instant-read thermometer means you never have to bend close, cut into the meat, or guess, just touch the probe in and read the number.
- Do your prep sitting down at a kitchen or patio table, trimming, seasoning, and skewering while seated, then carry only the finished tray to the grill.
- Use lightweight tongs instead of a heavy carving fork, they give you good control of the food without the weight or the strain on your wrist.
Words you'll hear
- Direct heat
- Cooking food right over the flame or coals, best for searing burgers, steaks, and anything that cooks quickly.
- Indirect heat
- Cooking food off to the side, away from the direct flame, so it cooks slowly and gently without burning, best for thick or large cuts.
- Low and slow
- Cooking tough cuts at a low temperature, around 225 to 250 degrees, for many hours until they turn tender, the heart of true barbecue.
- The stall
- A frustrating pause during a long cook when the meat's temperature stops rising for a while, caused by moisture evaporating, before it climbs again.
- Rub
- A dry blend of salt, pepper, sugar, and spices patted onto the meat before cooking to build flavor and a tasty crust.
- Resting
- Letting the meat sit off the heat for a few minutes before slicing, so the juices settle back in and stay in the meat.
- Bark
- The dark, flavorful crust that forms on the outside of slow-smoked meat as the rub and smoke work together.
Where to find your people
- Local BBQ clubs and backyard competitions welcome newcomers and are full of friendly folks happy to share tips and a taste.
- Grilling forums and subreddits let you ask any question, share photos of your cook, and learn from people at every skill level.
- YouTube pitmasters like the ones in these lessons offer a lifetime of free, step-by-step instruction you can follow at your own pace.
- Hardware and grill store demos and classes are a great place to see techniques in person and meet other grillers in your area.
- Neighborhood cookouts and block parties are the easiest gathering of all, just fire up the grill and the people come to you.
Start learning Grilling & BBQ
Sign up for our free, friendly lessons and we will help you take the first step. Tell us where you are starting from and we will meet you there.
