Written by Puff Staff

Friday, 30 March 2012

User Rating: / 1

charcoal grillgas grill
grilling tipstravel and leisure

Now that you've got a fire going, let’s grill something! Burgers are a good place to start, because they taste good even if you don’t grill them perfectly, and you aren't risking more expensive meat by experimenting. The best meat for burgers has a bit of fat, because the leanest ground tends to produce dry patties. For the very best tasting burgers, get a butcher to grind the meat fresh for you. If you’re in a hurry, the ground beef with 20% fat is best. Divide the meat into three or four patties per pound, each about ¾ inch thick. Make a deep depression in each with your thumb, then season with salt and pepper.

The grill should be as hot as possible for the gas grill or a layer of ashy white coals if you’re using charcoal. Put patties on the grill and let them get golden brown and a bit crispy on one side, then flip over. Each burger should get three-four minutes per side for rare-medium. When done, plop each burger on a bun and serve immediately.

One of the all-time favorites for cooking on the grill is steak, and when done properly, nothing is more juicy and delicious. First, let the steak reach room temperature for faster, more even grilling. While you’re doing that, preheat the grill. Then trim off excess fat and cut through any fat strips inside steak about every 1 1/2 inches. Lightly brush with olive oil, then season with salt and freshly ground pepper.

The grill should be as hot as possible. Oil the grate, then place each steak on the grill. After one minute, turn the steak and grill on the other side for a minutes. If you turn and rotate the steak while cooking half the time on each side, you’ll get a nice pattern of grill marks. Test for doneness by pressing center of steak with a fork. The firmer the steak feels, the greater the degree of doneness. Remove steaks from grill and let sit for five minutes before serving.



Not everyone likes beef, so it’s nice to have some chicken breasts in your grilling repertoire. Boneless, skinless breasts are the easiest to cook on the grill. The grill should be extra hot and the grates oiled. Rinse the breasts and blot dry, then season with sea salt and freshly ground pepper. There are some great marinades for chicken, too. Place breasts on the hottest part of the grill and leave them for two minutes. Then lift breasts with tongs, rotate 45 degrees and put back on grill.  In two to four minutes, lift breasts with tongs and flip them over. Give them two more minutes and rotate 45 degrees again to get those nice grill marks. Another two minutes should do it, but it’s a good idea to check chicken with a meat thermometer. Remove breasts from grill and let cool for two minutes before serving.

There are many kinds of seafood that are delicious when grilled, but one of the best and easiest is salmon. Start with one side of fresh salmon about three pounds, boned with the skin on. Cut the fish into four equal pieces. Mix a marinade of 2 tablespoons Dijon mustard, 3 tablespoons soy sauce, 6 tablespoons olive oil and ½ teaspoon minced garlic. Whisk ingredients together. Drizzle half the marinade on the salmon and allow to sit for ten minutes.



The grill should be hot. Brush the grilling rack with oil. Place salmon pieces skin side down on grill. Grill each piece four-five minutes, then turn carefully with a spatula and grill for another four-five minutes. Discard used marinade. Transfer cooked fish to a plate skin side down and spoon reserved marinade over top. Allow fish to rest for ten minutes, then remove skin and serve.

OK, now you know the fun part, about how grilling is simple and easy, plus the results are delicious. Here’s the not-so-fun part. Grilling is responsible for 5,000 outside fires and 2,900 structure fires per year. An estimated 3,800 gas or charcoal grill-related injuries sent people to emergency rooms in 2010. Always follow these rules for grill safety:

Never leave grills unattended.
Always wear protective mitts with long cuffs when reaching food at the back of large grills.
Use long handled utensils made of fire resistant materials.
Keep children and pets away from the grill area.
Regularly clean grill trays of grease and fat buildup. They should be thoroughly cleaned at the start of the grilling season.
Use charcoal starter fluid, and not cigarette lighter fluid  or gasoline to get the coals hot. 
When using a Propane grill, if you smell gas while cooking, stop grilling and get away from the grill.  Call the fire department for help immediately.  Propane grills should be checked for gas leaking before using.

Now get outside and grill up a storm!

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