Summertime grilling is one of life's pleasures

In the summertime, and even winter too, you'll frequently find me out on the patio manning the grill as we cook up some great meals.  I love to grill out in the summer, especially kebobs of garden vegetables when we get a harvest.  One of the great things about grilling is how diverse the process is.  You can cook everything from steak to fruit and lettuce to cakes, if you have the imagination to try.  Smoking adds even another layer to the mix and brings the variety to another level.  

Here are a few tips that I've learned over the years which have helped improve my grilling experiences.  I'd also love to hear what your grilling favorites are and the tips you consider important for a great cookout. Please leave a comment below!

Choose your Weapon:  Gas or charcoal?  While I'm a charcoal purist, there are times that I would like to have the speed of a gas grill.  What I did to help the charcoal lighting process was to get a large charcoal chimney.  The coals light quickly, and without the use of chemicals like lighter fluid.  For those who do consider gas, try to avoid the lava rock bottoms as they trap grease which increases flare ups.

Direct or Indirect:  Ensuring that your grill can operate with both direct and indirect heat is crucial to successful grilling.  For my Weber kettle, I aded charcoal "rails" which keep the coals pushed to the sides when indirect is desired.  I typically use indirect to cook similar to roasting, and for meats like ribs, chickens, and fish.  The heat circulates like a convection oven so you get even distribution without overcooking.  With either method, keeping the lid closed is important so you don't lose too much heat during the process.

Drip Pans:  A shallow aluminum or cast iron pan placed direcly inder the meat when cooking indirecly will help keep the charcoal pushed aside, or if using gas, it will help deflect heat away from the food.  Using liquids in the pan will also introduce moisture to the grill environment, which is beneficial.

Pre- Grilling:  One of the steps I use before grilling meats is to bring it out of the refrigerator and allow it to sit at room temperature for 20- 30 minutes prior to grilling.  Never any longer than 30 min, as food safety dictates.  This step helps cook the meat more evenly and for less time.  The colder a steak is, for example, the longer it needs to be grilled and the tougher it will become.

Temps are key:  An instant read thermometer is one of the most important tools for grilling, next to tongs of course.  Taking an accurate temperature will ensure the proper doneness for safety and presentation.  Make sure to insert the thermometer in the center of the meat for a good read.  Also, even after meat is removed form the grill, the temp will still rise a few degrees... so pull it off early.  Let it rest on a platter to allow it to relax, and a loose foil tent over it will help the temp rise.

DON'T GRILL THE HOUSE:  As a builder, I just had to add this.  I've seen enough melted vinyl siding and damaged decks over the years to know that the risks are real!  Keep the grill clear of the house and deck rails, and maybe even consider adding a deck grill protective mat to save that expensive composite decking...

Apps: When it doubt, get an app like Weber's or Grill It to help out.

I hope these tips help you have a great cookout, and as a final thought I want to recommend one of my favorite (and local) grilling websites.  Check out www.grillinfools.com for some great recipies like grilled romaine lettuce and more!