12 Grilling Mistakes To Avoid

12 Grilling Mistakes To Avoid


The Thinking: Me Like Meat. Me Like Fire. Me Like Big Meat With Big Fire. The bigger the fire, the better the searing and charring and the tastier the meat.

The Reality: Your fire is too hot and your steak starts to burn on the outside before it’s even begun to hit medium rare in the center. You desperately look around for a place to move it to but your entire grill is as hot as the eighth level of hell.

The Fix: Build yourself a two-zone fire. On a coal grill, this means evenly distributing the coals under only half of the grill, leaving the other half either empty or covered with a very, very thin layer of coals. In a gas grill this means lighting the burners on one side, leaving the other side off or on very low heat. With two zones you have much more control over your cooking. Place meat and vegetables over the hot side for fast searing, or shift them over to the cooler side for more gently cooking. With your meat on the cool side of the grill and the grill covered, you can even create an oven-like setting inside for grill-roasting large cuts of meat like prime rib or a leg of lamb.

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