Bbq Recipes For Grill

When it comes to elevating your backyard game, mastering BBQ recipes for the grill isn’t just about cooking. it’s about crafting an experience. Forget bland burgers and dry chicken.

We’re talking about unlocking a world of smoky flavors, tender meats, and perfectly charred vegetables that will make your taste buds sing.

Whether you’re a seasoned grill master or just starting to ignite your passion, the right techniques and a few essential tools can transform your everyday cookout into a culinary event.

From low-and-slow ribs to quick-searing steaks and vibrant grilled veggies, the grill offers an incredible canvas for flavor.

It’s about leveraging direct and indirect heat, understanding marinades, and knowing when to use that secret rub to create dishes that are not just good, but legendary.

Product Name	Category	Key Feature	Best For	Price Range
Weber Master-Touch Charcoal Grill	Grills	Gourmet BBQ System Grate	Versatile Grilling	$$$
Tappecue Smart Wireless BBQ Thermometer	Thermometers	Wi-Fi and Cloud Connectivity	Remote Monitoring	$$
GrillPro 44265 Heavy Duty Grill Brush	Grill Tools	Stainless Steel Bristles	Deep Cleaning	$
Kingsford Original Charcoal Briquettes	Fuel	Consistent Heat	All-Purpose Grilling	$
Grillart Grill Mat Set of 3	Grill Accessories	Non-Stick & Reusable	Delicate Foods	$
BBQ Grill Tool Set 20-Piece	Grill Tools	Comprehensive Kit	Beginners & Gifting	$$
Char-Griller Akorn Kamado Kooker Charcoal Grill	Grills	Insulated Design	Smoking & Searing	$$$

Mastering the Art of BBQ: Understanding Your Grill and Heat Zones

To truly excel at BBQ, you need to understand your grill like the back of your hand. It’s not just a heat source. it’s a cooking appliance with nuances.

Whether you’re working with a charcoal grill, a gas grill, or even a pellet smoker, knowing how to manage heat is paramount. This isn’t about setting it and forgetting it. it’s about strategic heat placement.

Charcoal Grills: The Flavor Powerhouse

Charcoal grills are the undisputed champions of smoky flavor. Work Get Money

The magic lies in the charcoal combustion, which imparts a distinct aroma that gas grills struggle to replicate.

But with great flavor comes great responsibility – namely, heat management.

• Two-Zone Fire: This is your foundational technique.
  • Direct Heat Zone: Pile charcoal on one side of the grill. This is for searing, getting those beautiful grill marks, and cooking foods that require high, direct heat for a short period. Think steaks, burgers, and thin-cut chops.
  • Indirect Heat Zone: Leave the other side of the grill empty of charcoal. This zone is for slower cooking, finishing dishes, or cooking larger cuts of meat that need to cook through without burning. This is where you’ll do your smoking and low-and-slow BBQ.
• Chimney Starter: If you’re still fumbling with lighter fluid, stop. A Charcoal Chimney Starter is a must. It gets your charcoal roaring hot in minutes, without any chemical taste.
• Ashes and Airflow: Don’t neglect your air vents. The bottom vent controls how much oxygen gets to the charcoal more oxygen = hotter fire, and the top vent controls the exhaust more open = hotter, less smoke. Clean out old ash. it can choke your fire.

Gas Grills: Convenience Meets Control

Gas grills offer unparalleled convenience and precise temperature control.

While they might lack the deep smoky flavor of charcoal out of the box, you can absolutely achieve fantastic results with the right techniques.

• Multi-Burner Zones: Most gas grills have multiple burners, allowing you to create distinct heat zones.
  • Set one burner to high for searing.
  • Set adjacent burners to medium or low for indirect cooking.
  • You can even turn off burners entirely to create a truly cool zone for holding food.
• Preheating is Key: Always preheat your gas grill for 10-15 minutes with the lid closed. This gets the grates hot enough for a good sear and ensures even cooking.
• Smoke Boxes: To infuse that coveted smoky flavor, consider a Smoker Box filled with wood chips. Soak the chips first for longer-lasting smoke.

Essential BBQ Rubs and Marinades: Building Flavor from Within

The secret to truly memorable BBQ often starts long before the meat hits the grill.

Rubs and marinades are your flavor architects, penetrating the meat and creating layers of taste.

Crafting the Perfect Rub

A dry rub is a mixture of spices and herbs applied directly to the surface of the meat.

It forms a delicious crust when cooked and infuses flavor without adding moisture.

• Basic Components:
  • Salt: Essential for drawing out moisture and enhancing flavor. Coarse salt like kosher or sea salt works best.
  • Sugar: Helps with caramelization and creates that beautiful bark. Brown sugar is a popular choice.
  • Paprika: Adds color and a mild, sweet pepper flavor. Smoked paprika is a must-have for BBQ.
  • Garlic Powder & Onion Powder: foundational aromatics.
  • Black Pepper: For a subtle kick.
• Flavor Profiles:
  • Sweet & Smoky: Brown sugar, smoked paprika, chili powder, cumin, touch of cayenne. Great for ribs and pork shoulder.
  • Savory & Herbaceous: Garlic powder, onion powder, dried thyme, rosemary, oregano, black pepper. Excellent for chicken and vegetables.
  • Spicy Kick: Add more cayenne pepper, red pepper flakes, or a dash of ghost pepper powder if you’re feeling adventurous.
• Application: Apply rubs generously, pressing them into the meat. For larger cuts, apply the rub several hours or even overnight before grilling to allow the flavors to penetrate.

The Magic of Marinades

Marinades use a liquid base to tenderize meat and infuse it with flavor.

The acid in marinades helps break down tough muscle fibers, while oils help carry fat-soluble flavors. Struggle Sleeping At Night

• Key Components:
  • Acid: Vinegar apple cider, red wine, citrus juice lemon, lime, orange, buttermilk, or yogurt.
  • Oil: Olive oil, vegetable oil, or sesame oil.
  • Aromatics: Garlic, onion, ginger, herbs rosemary, thyme, oregano.
  • Flavorings: Soy sauce, Worcestershire sauce, hot sauce, honey, mustard.
• Marinating Times:
  • Chicken & Seafood: 30 minutes to 2 hours. Over-marinating with strong acids can make them mushy.
  • Pork & Beef: 2-12 hours. Thicker cuts benefit from longer marinating times.
  • Vegetables: 15-30 minutes.
• Safety Tip: Always marinate in the refrigerator in a non-reactive container glass, ceramic, or plastic. Never reuse marinade that has come into contact with raw meat, unless you boil it thoroughly.

Low and Slow BBQ: The Art of Smoking and Tender Meats

True BBQ often means low-and-slow cooking, transforming tough cuts of meat into incredibly tender, smoky masterpieces.

This technique is all about patience and consistent temperature control, usually between 225°F and 275°F.

Pulled Pork: A BBQ Staple

Pulled pork, typically made from a pork butt shoulder, is a prime example of low-and-slow perfection.

• Preparation: Apply a generous rub, preferably overnight. A good Pork Injector can introduce moisture and flavor deep into the meat.
• Smoking Process:
  • Maintain a consistent temperature of 225-250°F.
  • Use indirect heat with a drip pan underneath to catch juices and keep the grill moist.
  • Wood Choice: Hickory or apple wood are classic choices for pork, offering a balanced smoky flavor.
  • The Stall: Expect a “stall” where the meat’s internal temperature plateaus, sometimes for hours, as moisture evaporates. Don’t panic.
  • The Texas Crutch: Wrap the pork in foil or butcher paper once it hits around 150-165°F to push through the stall and retain moisture.
• Doneness: Cook until the internal temperature reaches 200-205°F and the meat is probe-tender a skewer or thermometer goes in with little resistance.
• Resting: Crucial! Rest the pork for at least an hour, wrapped, to allow juices to redistribute. Then, shred with Meat Shredding Claws.

Ribs: Fall-Off-The-Bone Perfection

Ribs are another BBQ classic, offering a fantastic balance of meat, fat, and smoke.

The “3-2-1” method is popular for spare ribs, aiming for tender, but not mushy, results.

• Preparation: Remove the membrane from the back of the ribs – this is essential for tender results and better flavor penetration. Apply a dry rub generously.
• The 3-2-1 Method for Spare Ribs:
  • 3 Hours Smoke: Smoke unwrapped ribs at 225-250°F, bone-side down, using indirect heat.
  • 2 Hours Foil: Wrap the ribs tightly in foil with a splash of apple juice, cider vinegar, or beer. Return to the grill, bone-side up. This steams the ribs, making them incredibly tender.
  • 1 Hour Sauce & Firm: Unwrap, apply BBQ sauce if desired, and return to the grill, bone-side down, until the sauce sets and the ribs firm up slightly.
• Doneness: The meat should pull back from the bone about a quarter-inch, and when you pick up a rack with tongs, it should bend significantly without breaking.

Grilling Steaks and Burgers: High-Heat Searing for Maximum Flavor

While low and slow is fantastic for some cuts, others demand high heat and a quick sear to achieve that perfect crust and juicy interior.

Steaks and burgers are prime candidates for direct grilling.

The Perfect Grilled Steak

Grilling a steak is about achieving a beautiful sear while hitting your desired internal temperature.

• Steak Selection: Choose well-marbled cuts like Ribeye, New York Strip, or Sirloin. Thickness matters – 1 to 1.5 inches is ideal.
• Preparation:
  • Pat Dry: Always pat your steak completely dry before seasoning. Moisture prevents a good sear.
  • Season Generously: Coarse salt and freshly cracked black pepper are often all you need. Apply generously, especially on thicker cuts.
  • Room Temperature: Let the steak come closer to room temperature 30-60 minutes out of the fridge for more even cooking.
• Grilling Technique:
  • High Heat: Preheat your grill to high 450-500°F.
  • Direct Sear: Place steaks directly over the hottest part of the grill.
  • Flip Once: For cross-hatch grill marks, rotate the steak 45 degrees after about 2-3 minutes on the first side. Then flip after another 2-3 minutes and repeat the rotation.
  • Internal Temperature: Use a Meat Thermometer to check for doneness.
    • Rare: 120-125°F
    • Medium-Rare: 130-135°F
    • Medium: 135-140°F
    • Medium-Well: 145-150°F
    • Well-Done: 150-160°F though we prefer juicy!
• Resting: This is non-negotiable! Rest your steak for 5-10 minutes off the grill, loosely tented with foil. This allows the juices to redistribute, resulting in a more tender and flavorful steak.

Juicy Grilled Burgers

Forget dry, crumbly burgers.

A great grilled burger is all about fat content, minimal handling, and not overcooking. Bowers Wilkins Pi7 S2 Review

• Meat Blend: Aim for an 80/20 lean-to-fat ratio 80% lean ground beef, 20% fat. This fat is crucial for juiciness and flavor.
• Minimal Handling: Overworking the meat makes for tough burgers. Gently form patties about ¾-inch thick, slightly wider than your bun, and make a small dimple in the center to prevent bulging.
• Seasoning: Salt and pepper just before grilling. You can add other seasonings, but keep it simple.
• Grilling:
  • High Heat: Preheat grill to medium-high.
  • Direct Grill: Cook directly over heat.
  • Don’t Press: Resist the urge to press down on the burgers with your spatula! This squeezes out all those delicious juices.
  • Flip Once: Cook for 3-5 minutes per side, depending on thickness and desired doneness.
• Cheese: Add cheese slices in the last minute of cooking to get that perfect melt.

Grilled Chicken and Seafood: Versatility and Delicate Flavors

Chicken and seafood are fantastic on the grill, offering endless possibilities for flavor and quick cooking times. The key is to avoid drying them out.

Grilling Chicken: From Breasts to Whole Birds

Chicken is incredibly versatile but can easily dry out on the grill.

• Bone-in vs. Boneless:
  • Bone-in, Skin-on: Retains more moisture and flavor, crisps up beautifully. Best for indirect heat or combination cooking.
  • Boneless, Skinless Breasts: Tend to dry out quickly. Marinating is highly recommended. Cook quickly over medium-high heat, flipping frequently.
• Marinades: Chicken absolutely benefits from a good marinade citrus, yogurt, or vinegar-based to tenderize and add flavor.
• Temperature Control: For whole chickens or bone-in pieces, start with indirect heat and finish with direct heat for crispy skin. For boneless, skinless cuts, use direct, medium-high heat.
• Doneness: Always cook chicken to an internal temperature of 165°F 74°C. Use your meat thermometer!
• Spatchcocking: For whole chickens, spatchcocking removing the backbone allows it to lay flat, cook more evenly, and results in incredibly crispy skin.

Grilling Seafood: Delicate and Delicious

Seafood cooks quickly and requires a lighter touch on the grill.

• Fish Fillets/Steaks:
  • Firm Fish: Salmon, swordfish, tuna, halibut are excellent choices.
  • Preparation: Pat dry. Brush with oil and season well.
  • Grates: Ensure your grates are clean and well-oiled to prevent sticking. A Grill Mat can also prevent sticking and allow for delicate flipping.
  • Cooking: Medium-high direct heat. Cook for 2-5 minutes per side, depending on thickness, until opaque and flaky.
• Shrimp:
  • Skewers: Thread shrimp onto skewers for easy handling.
  • Marinade: Marinate briefly 15-30 minutes in a citrus or garlic-herb mixture.
  • Quick Cook: Cook quickly over direct medium-high heat for 1-2 minutes per side until pink and opaque. Don’t overcook!
• Scallops:
  • Dry: Pat scallops very dry for a good sear.
  • High Heat: Cook quickly over high direct heat for 1-2 minutes per side until golden brown and just opaque.

Grilled Vegetables and Sides: More Than Just an Afterthought

Don’t let your BBQ be just about meat.

Grilled vegetables and sides can steal the show and add incredible depth and balance to your meal.

The char from the grill enhances their natural sweetness and creates unique textures.

The Versatility of Grilled Vegetables

Almost any vegetable can be grilled, transforming their flavor profiles.

• Preparation: Toss with olive oil, salt, and pepper. Add herbs like rosemary or thyme.
• Popular Choices:
  • Asparagus: Quick and easy. Grill over direct medium-high heat until tender-crisp and slightly charred 3-5 minutes.
  • Bell Peppers & Onions: Cut into large pieces or wedges. Great for charring and adding to fajitas or salads.
  • Zucchini & Summer Squash: Slice lengthwise or into rounds. Grill until tender and grill-marked.
  • Corn on the Cob: Grill directly in the husk soaked or husked directly on the grates, turning frequently, until kernels are tender and slightly charred.
  • Portobello Mushrooms: Marinate for 15-30 minutes, then grill until tender. Excellent as a vegetarian main or side.
• Grill Baskets & Skewers: For smaller or more delicate vegetables, a Grill Basket or Metal Skewers are indispensable to prevent them from falling through the grates.

Creative Grilled Sides

Think beyond salads. The grill can elevate classic side dishes.

• Grilled Potato Wedges: Par-boil potatoes until slightly tender, then toss with oil and seasonings. Grill until crispy and tender.
• Grilled Fruit: Believe it or not, grilled fruit is amazing. Peaches, pineapple, and even watermelon get incredibly sweet and smoky. Serve with ice cream or a drizzle of balsamic glaze.
• Grilled Bread/Focaccia: Brush slices of bread with olive oil and garlic, then grill for a few minutes until toasted and charred. Perfect for bruschetta or to mop up BBQ sauce.

Essential BBQ Tools and Accessories: Equip Your Grill Station

Having the right tools doesn’t just make grilling easier.

It makes it more enjoyable and helps you achieve better results. Corsair Vengeance I7400 Review

Think of these as your performance enhancers for the backyard.

The Must-Have Toolkit

A basic set of reliable tools is non-negotiable.

• Long-Handled Tongs: Your primary utensil. Look for sturdy ones that offer a good grip.
• Spatula: Wide and sturdy, especially for burgers and fish.
• Grill Brush: Absolutely essential for cleaning grates after each use. A GrillPro Heavy Duty Grill Brush with stainless steel bristles is a solid choice. Important safety note: Modern grill brushes often have wire bristles. While effective, there’s a rare but serious risk of bristles breaking off and being ingested. Consider bristle-free alternatives like a coiled wire brush or a wooden grill scraper that customizes to your grates for safety.
• Meat Thermometer: The single most important tool for consistently cooked food and food safety. A good instant-read thermometer like the ThermoPro TP19H is worth every penny. For low-and-slow, a leave-in thermometer like the Tappecue Smart Wireless BBQ Thermometer is invaluable.
• Grill Gloves: Heat-resistant gloves protect your hands when moving hot grates or charcoal. Silicone or aramid fiber gloves are excellent.

Beyond the Basics: Elevating Your Setup

Once you’ve mastered the fundamentals, consider these additions to expand your grilling repertoire.

• Smoker Box/Tube: For gas grill owners who crave smoke flavor. Fill with wood chips or pellets.
• Grill Grates: Consider cast iron grates for superior searing and heat retention. Some grills, like the Weber Master-Touch Charcoal Grill, come with a Gourmet BBQ System Grate that allows for inserts like woks or searing grates.
• Grill Mats: For delicate foods like fish, vegetables, or even eggs, a non-stick Grillart Grill Mat Set is a must.
• Charcoal Starters: A chimney starter is a must for charcoal users. Electric starters also exist for convenience.
• Cover: Protect your investment. A Grill Cover keeps your grill safe from the elements.

BBQ Safety and Maintenance: Keeping Your Grill Ready and Recipes Safe

Grilling is fun, but safety should always come first.

A clean and well-maintained grill not only lasts longer but also cooks better and safer.

Grilling Safety Tips

• Location, Location, Location: Place your grill on a flat, stable surface, away from flammable structures, overhanging branches, and high-traffic areas.
• Fire Extinguisher/Bucket of Sand: Have one readily available. Just in case.
• Grease Fires: If a grease fire erupts, close the lid to cut off oxygen. Turn off the burners on a gas grill. Never use water on a grease fire!
• Propane Tank Safety: Check hoses for leaks use soapy water – bubbles indicate a leak and ensure connections are tight. Store propane tanks upright and never indoors or in direct sunlight.
• Charcoal Safety: Ensure coals are completely extinguished before disposing of them.
• Food Safety:
  • Cross-Contamination: Use separate cutting boards and utensils for raw meat and cooked food.
  • Temperature: Always cook meats to their safe internal temperatures using a reliable thermometer.
  • Thawing: Thaw frozen meat in the refrigerator, not on the counter.

Grill Maintenance for Longevity

A well-maintained grill performs better and lasts longer.

• Clean Grates After Every Use: While the grill is still warm but not blazing hot, use a Grill Brush to scrape off any stuck-on food. This prevents food from sticking next time and keeps your grates in good shape.
• Deep Clean Periodically:
  • Gas Grills: Clean burner tubes, flame tamers, and the drip tray regularly to prevent grease buildup and flare-ups. Check for spider webs or blockages in gas lines.
  • Charcoal Grills: Empty ash regularly from the bottom bowl and clean the grates thoroughly.
• Check Components: Inspect hoses, valves, and connections on gas grills. For charcoal, check for rust or damage to the grates and body.
• Cover Your Grill: A good quality Grill Cover protects your investment from weather elements, rust, and dirt.
• Season Cast Iron Grates: If you have cast iron grates, season them regularly like a cast iron pan to prevent rust and maintain a non-stick surface.

Frequently Asked Questions

What’s the best type of grill for beginners?

For beginners, a Gas Grill is often recommended due to its ease of temperature control, quick preheating, and minimal cleanup compared to charcoal.

How do I prevent food from sticking to the grill grates?

Yes, ensure your grates are clean, preheated to the correct temperature, and lightly oiled just before placing food on them.

A Grill Mat can also help significantly for delicate items.

What’s the difference between direct and indirect grilling?

Direct grilling means cooking food directly over the heat source for searing and quick cooking. Inmoat Review

Indirect grilling involves placing food away from the heat source for slower cooking, smoking, or finishing large cuts.

How do I get good grill marks on my meat?

Yes, preheat your grill to a high temperature, ensure the grates are clean, and place the meat directly over the hottest part. Flip and rotate once for diamond-pattern marks.

How long should I marinate chicken or beef?

Chicken can be marinated for 30 minutes to 2 hours, while beef can benefit from 2-12 hours of marinating, depending on the cut and marinade acidity. Always marinate in the refrigerator.

Can I use wood chips on a gas grill for smoke flavor?

Yes, you can.

Place soaked wood chips in a Smoker Box or a foil pouch with holes, and place it directly over a hot burner on your gas grill.

What’s the ideal internal temperature for a medium-rare steak?

The ideal internal temperature for a medium-rare steak is 130-135°F 54-57°C. Always use a Meat Thermometer to check.

Why is resting meat after grilling important?

Yes, resting meat allows the juices, which have been pushed to the center by the heat, to redistribute throughout the cut.

This results in a more tender and juicy piece of meat.

How do I know when charcoal is ready for grilling?

Charcoal is ready when it’s mostly covered in a light gray ash and glowing red.

Using a Charcoal Chimney Starter makes this process efficient. Primera Eddie The Edible Ink Printer Review

What’s the purpose of removing the membrane from ribs?

Removing the membrane from the back of the ribs prevents them from becoming tough and rubbery during cooking, allowing rubs and smoke to penetrate more effectively.

Can I grill frozen food directly?

No, it is generally not recommended.

Grilling frozen food can lead to uneven cooking, with the outside burning before the inside thaws and cooks through. Thaw food completely first.

How often should I clean my grill?

You should clean your grill grates after every use while they are still warm.

A deeper clean of the interior components, like burner tubes and drip pans, should be done every few months, depending on usage.

What are some good vegetarian options for the grill?

Excellent vegetarian options include grilled portobello mushrooms, bell peppers, zucchini, corn on the cob, asparagus, and even firm cheeses like halloumi.

Should I oil the food or the grill grates?

You should oil the food, not the grates, to prevent flare-ups and ensure even coating.

Lightly brush the food with oil before placing it on the grill.

What’s the best wood for smoking beef?

For beef, robust woods like hickory, oak, and mesquite are excellent choices, imparting a strong, distinct smoky flavor that complements beef well.

How do I control flare-ups on my grill?

To control flare-ups, trim excess fat from meat, avoid pressing down on food, and keep a spray bottle with water nearby. Yaber Ace K1 Review

Closing the lid can also cut off oxygen to the flame.

Can I use any type of charcoal for grilling?

While you can, Kingsford Original Charcoal Briquettes provide consistent heat and burn time.

Lump charcoal offers a more natural, higher heat burn but can be less uniform.

What’s the “stall” in BBQ and how do I get past it?

The “stall” is when the internal temperature of large cuts of meat like brisket or pork shoulder plateaus during low-and-slow cooking.

You can push through it by wrapping the meat in foil or butcher paper the “Texas Crutch”.

Is it safe to use a wire grill brush?

While effective, there’s a rare risk of wire bristles breaking off and being ingested.

Consider using a bristle-free grill brush or a wooden grill scraper for safety.

What’s the best way to clean a cast iron grill grate?

Clean cast iron grates immediately after use while still warm with a stiff brush.

Avoid soap if possible, and once clean, re-season with a thin layer of cooking oil to prevent rust.

How do I grill delicate fish without it falling apart?

Yes, ensure your grill grates are extremely clean and well-oiled. Hp Z32K G3 Usb C Display Review

Cook fish with skin on if possible, as it helps hold the fillet together.

A Grill Mat or a Fish Spatula also helps.

Can I use a regular oven thermometer for grilling?

No, a regular oven thermometer is not precise or fast enough for grilling.

An instant-read Meat Thermometer is essential for accurate temperature readings of meat.

What’s the difference between a rub and a marinade?

A rub is a dry mixture of spices applied to the surface of meat, forming a crust and infusing flavor.

A marinade is a liquid mixture that tenderizes and flavors meat, often containing acid and oil.

How do I prevent chicken breasts from drying out on the grill?

To prevent chicken breasts from drying out, marinate them, don’t overcook them target 165°F internal temperature, and consider pounding them to an even thickness for uniform cooking.

What are the benefits of a Kamado grill?

A Kamado Grill offers excellent insulation, allowing for precise temperature control over long periods, making them ideal for both low-and-slow smoking and high-heat searing.

How do I properly store unused charcoal?

Store unused charcoal in a cool, dry place, ideally in an airtight container or original bag tightly sealed.

Moisture can ruin charcoal and make it difficult to light. Nordic Game Supply The Shrimp Review

Can I grill fruit? What kind?

Yes, you absolutely can! Grilling caramelizes the sugars in fruit, enhancing sweetness.

Peaches, pineapple, watermelon, and even apples are fantastic when grilled.

What’s the best way to light a charcoal grill without lighter fluid?

The best way is to use a Charcoal Chimney Starter with newspaper or a tumbleweed starter underneath. It’s quicker and avoids chemical tastes.

How do I know if my propane tank is almost empty?

You can check by pouring warm water down the side of the tank.

The water will cool at the level of the liquid propane, causing condensation or a visible line where the tank is full.

What are some common mistakes to avoid when grilling?

Common mistakes include not preheating the grill, pressing down on burgers, flipping meat too often, not using a meat thermometer, and not resting meat after grilling.