Grilling Tips

Watch this How-To Mike's Grilling Tips

Use Real Hardwood Charcoal & Chimney

Light Charcoal with 1 sheet of crumpled newspaper

Charcoal will begin to smoke and heat up.

Mike's 10 Best Grilling Tips

Grilling Tips for the beginner or experienced grill men or those who think they know what they are doing. There are 10 basic steps to perfect grilling every-time. In the attached video Mike Stokes shows you his 10 Best Grilling Tips in the order used for actual grilling.

On this night, we grilled a pork tenderloin by placing the charcoal to one side of the grill and placing the meat on the other side. This allowed for slow cooking and the smoke flavors of the mesquite chips to envelope into the meat.

Grilling Tip #1: Purchase a quality charcoal grill. We recommend an Old Smokey Charcoal Grill. They are available in three sizes: small, medium and large. We also purchased the optional long legs to help make the grill high off the ground.

Grilling Tip #2: Charcoal is an essential part of grilling. We discovered a resurgence of using Real Hardwood Charcoal instead of the regular square briquettes. Real Hardwood Charcoal is actually made from scraps of wood. We purchase a bag from Whole Foods that is made from scrap wood from furniture makers. Do you even know what charcoal briquettes are made of? I don't want chemical laden products cooking my food.

Grilling Tip #3: Charcoal Chimney - is a cylinder made of sheet metal with a grate about five inches from the bottom to hold the charcoal. You actually start the charcoal by placing one sheet of newspaper loosely crumpled in the bottom of the chimney. Then, light the newspaper. The charcoal ignites and begins to smoke and heat up. Image not using chemical laden charcoal lighter fluid - you know a lighter form of gasoline.

Grilling Tip #4: Smoking Chips give grilled beef, poultry and fish a great flavor unlike just grilling with only the charcoal. There are many varieties of wood chips or chunks: hickory, mesquite, cherry and apple are just to name a few. We soak a handful of chips in a bowl of water. Once charcoal is ready, we drain the chips and toss evenly over the fire. Soaking the chips prevents them from burning up too fast.

Grilling Tips #5: Spray the Grill. Spraying the grill with a cooking spray like Pam helps prevent your meat from sticking. Never spray the grill placed directly over the fire. Remove the grill and spray away from the fire.

Always use a Meat Thermometer

For Smoking - place charcoal on one side of pit.

A beautiful and tasty Smoked Pork Tenderloin

Grilling Tip #6: Meat Preparation & Seasoning - place your raw meat on a platter lined with wax paper. We sprinkle on all our meats: Sea Salt, Tony's Creole Seasoning and Garlic Powder.

Grilling Tip #7: To Grill or To Smoke? That is the question. We grill Steaks and Hamburgers by place the charcoal evenly in the pit. We smoke pork tenderloin and chicken by placing the charcoal on one side of the pit and the meat on the other. Smoking enables a longer, slower cook.

Grilling Tip #8: Use tongs or a flipper; not a fork - tongs allow you to turn meat without piercing the meat and letting the natural juices escape. So use tongs or a flipper to protect your flavorful meats.

Grilling Tip #9: Meat Thermometer - invest in a good quality meat thermometer. There is nothing worse than serving undercooked meat at a dinner party. Meat should at least be 150 to 160 degrees. Eating undercooked meat can be dangerous and unhealthy.

Grilling Tip #10: Let meat sit when done - once you bring in the meat on a clean platter, let it sit for 5-10 minutes in order to seal in the juices. Then slice and serve. Yummy!

Comments 1 comment

Stu 6 years ago

One thing you forgot... It is best to have your food (especially meats) @ room temperature (vs. right out of the refridgerator) prior to grilling. This definitely makes for an improved cooking process. If you notice when dining @ fine steakhouses that often they have their meats out & in view prior to them being grilled, broiled, etc.

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    Grill Man - Mike Stokes

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