5 Common Grilling Mistakes + Tips

5 Common Grilling Mistakes + Tips

Summer’s end is nearing but with football season right around the corner, there’s still plenty of time to grill.

You can grill just about anything from veggies and fruit to meat and fish and it will all taste wonderful if you avoid these five common mistakes.


1. Not Knowing Your Grill’s Hot Spots

First, get to know your grill. If you’re using gas, read the owner’s manual on how to start your grill correctly. Turning on your grill can be dangerous if done incorrectly.

Quickly learn your grill’s hot spots, which are exactly what they sound like;  the hottest places on your grill. Knowing these areas can help determine what food should be placed where. You want to cook chicken on low slow heat for crispy skin and juicy inside, so you would want to avoid the hottest spot on the grill. However, pork and beef should be cooked on high heat.

One of the simplest ways to identify hot spots is to place white bread all along your grates, turn the burners on high for a few minutes, then flip over your bread to see which slices are toasted more, and voila! You’ve found your hot spots.




2. Using the Wrong Utensils

Invest in a good pair of metal tongs. You want to ensure the juices stay in your meat and each time you puncture them with a fork you lose some of it. Be sure to use all metal utensils as plastic will melt.

We also suggest investing in a marinating tray, a meat thermometer, and a basting brush.




3. Not Cleaning Your Grill Grates

Your grates need to be cleaned before you crank up the grill, so we suggest cleaning them as soon as you’re done grilling. Simply use a wire brush to help prevent build-up and increase the life of your grill.

Oil your grates before you turn on the grill to prevent food from sticking. Take a paper towel dipped in oil and brush the grates. This will make clean-up easier and deter you from skipping this step.




4. Burning Your Wooden Skewers

Food on a stick…we all love it, but burned skewers can be a bummer. You can avoid this by soaking your wooden skewers in room temperature water for 30 minutes before using.

Another eco-friendly option is to ditch the soaking and switch to metal skewers.




5. Not Letting Your Meat Rest

Once you remove your meat from the grill, let it sit for about 10 minutes before slicing it. Letting your meat rest helps redistribute the juices and prevents it from losing its moisture when sliced.


Bonus: Build A Kabob With Us


Kabobs are simply skewered meat or veggies grilled over a fire and they make the perfect gameday treat. Try out this simple recipe the next time you break out the grill.



Cut your beef into 1.5-inch cubes or slightly larger than your grill grates. Just make sure they are all the same size to help each piece cook evenly.



Marinate your beef with teriyaki sauce for about 6 hours. Make it yourself or grab a bottle of Soy Vay to keep it simple.



Pierce your meat through the skewers, and remember to soak your wood skewers so they won’t burn during cooking.


Heat It Up

Preheat your grill to constant medium heat.


Oil It Down

Brush your grates with olive oil.



Place the skewers onto the grill and cook for 12-15 minutes, flipping halfway through.



Once the internal temperature of the meat reaches 145F, remove the kabobs from the grill and allow them to rest for 5 minutes before serving.


Pro Tip: Cut up your favorite veggies and build a skewer of them to serve on the side. Onion, bell pepper, and zucchini make a great pairing. Just be sure to cook veggies on one skewer and meats on another as they’ll have different cooking times.

Remember to have patience and don’t rush to get your food off the fire. Enjoy your time around the grill with your friends and family. Cheers!