Grilling Tips

Gear Up: Make sure you have everything you'll need to help you make the best food on your barbecue. Stock up on the basics, like a pair of tongs, a grill brush, and a long-handed spatula.

Know Your Grill: It's important to know as much as you can about the grill you're using. While an electric grill may give your food the barbecued 'look,' you won't get the same flavour as a charcoal grill.

Keep The Heat: Keeping the lid down or the grill covered as long as necessary helps keep the temperature cooking your meat. While it's tempting to check on your food often, opening the grill lets that heat escape, which could lead to dry meats. 

Be Ready: Unlike cooking in the kitchen, once the heat is on and your coals get going there’s no slowing them down. Prepping everything prior to lighting the fire can help you focus on the task at hand.

Give It Flavour: There are several ways to add extra flavour to your food. The quickest way is with glazes, which are syrupy coatings often made with honey, maple syrup, or molasses that are brushed on during the last few minutes of grilling. Similarly, wet and dry rubs require little preparation time. Apply these blends of herbs and spices (wet rubs incorporate moist ingredients, such as oil, mustard, and yogurt) up to a few hours before cooking to create a savoury crust. To more deeply infuse foods with flavour — and tenderize them, too — immerse them in marinades that are made with acidic liquids, such as lemon juice, vinegar, and wine.

Create Heat Zones: When using a gas grill, leave one burner on high, another on medium. Sear the food over the high burner, then move to the medium for remaining cook time – this will give you that perfect balance and prevent burning.


A Clean Start: Before you start, always make sure to scrub the hot grate with a long-handled wire brush. This will keep it clean and give you those desired grill marks.

Grease It Up: You can easily prevent food from sticking by brushing the grate with oil. Using paper towels with tongs, dip the paper towel in a bowl of canola or vegetable oil and rub lightly on the grate for an even coat.

Divide and Conquer: Always use fresh plates, utensils, and cutting boards to prevent raw meat, poultry, and fish from contaminating cooked food.

Line Them Up: It’s important to keep track of foods that hit the grill first and keep raw foods away from cooked ones. When grilling, lay your food across the grate in orderly lines, moving from left to right or vice versa.

Don't Touch: When checking for done-ness, resist the urge to repeatedly poke, stab, or flip your food. Instead, give food time to sear and develop a crust; turn only when grill marks form.

Time It: As food continues to cook after it comes off the grill, it's best to remove it just before it has reached the desired done-ness.