Grilling is what most people think of when they hear the word barbecue. While there is a technical difference grilling is by far the most common way of cooking outdoors, especially with the widespread use of gas grills which makes it as easy and quick as cooking indoors.
Whether it is burgers, hot dogs, brats, steaks, pork chops or chicken there is something spiritual about cooking outdoors. Its much more that cooking, its a bond to our past. it doesn't matter how you grill, be it gas, wood, charcoal or electric, it just matters that you do, and that you invite others to enjoy the moment!
Best of all, you can grill almost anything you can cook indoors with the proper techniques. Check out the rest of the site and the recipes section for some awesome ideas for all things barbecue and be sure to submit your own ideas and recipes as well!
Here's a great technique for grilling steaks. Create as hot a fire as possible. Some of the newer gas grills come with an infrared unit that can exceed 1000 degrees. Kamado cookers such as the Big Green Egg can exceed 800. A typical gas or charcoal grill generally will achieve about 500 degrees. The idea is you want a hot, fast sear, as little as 30-60 seconds a side depending on temperature, followed by a brief resting period, about 10-15 minutes, and final cooking.
While resting the meat, drop the grill temperature down to about 350-400. Put the steaks back on the grill for several minutes a side depending on desired doneness. When finished, let the meat rest for a few more minutes before serving so the juices redistribute.
Testing for Doneness
Rare: Touch your thumb and forefinger together in a circle. The fleshy part below the thumb should feel soft the the touch and a little bouncy. This is how a rare steak should feel.
Medium: Touch your thumb and middle finger together in a circle. The fleshy part below the thumb should now have a little give but also springy to the touch. This is how a medium steak should feel.
Well Done: Touch your thumb and little finger together in a circle. The fleshy part below the thumb should now have little give and feel quite firm. This is how a well done steak should feel.