Tips for outdoor grilling

Tips for outdoor grilling

From the What's for dinner? Tips for outdoor grilling and how to cook with what's on hand series
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For many Americans, the upcoming Memorial Day weekend marks the beginning of the outdoor grilling season.

Here are a few tips from to get you ready to fire up your outdoor grill.

1. Let your hand be the heat guide

While some grills have built-in thermometers so you can see the heat level, others do not. For those that don't, you can use your hand to determine how hot your grill is.

High heat: Hold your hand (palm down) about four to six inches above the grill. If you can hold it one to three seconds before you need to pull your hand away, you're at high heat.

Medium heat: If you can hold your hand four to six seconds above the grill, you're at medium heat.

Low heat: If you can hold your hand seven to 10 seconds, you're at low heat.

2. Use both direct and indirect heat

A preheated grill should have at least two options: direct and indirect heat.

Direct heat: Direct heat means you are grilling directly above an open flame. Direct heat is good for searing or getting grill lines.

Indirect heat: This separate part of the grill is still hot, but there are no flames directly below the grill. You can start cooking over direct heat and then move it to indirect heat to finish.

3. Keep the lid on or off

Each time you open or close the lid, the temperatures of the grill fluctuate. Thin cuts of meat can be cooked with the lid off, while thick cuts of meat benefit from the lid holding the heat.

4. Sauce at the end

The more sauce added for a lengthy amount of time, the more likely meat will start to char or burn on the outside. Brush or drizzle on about a third or half of the sauce near the end of the cook time and save the rest for serving.

5. Let it rest

Resist the urge to slice into meat immediately. Resting allows the juices to evenly distribute and settle.

All-season Peach Cobbler

  • Your favorite pie dough
  • 2 cans of peaches in syrup (13 ounces each)
  • 1 whole stick of unsalted butter
  • 1 cup white sugar
  • 1/2 cup light brown sugar
  • 1 tablespoon ground cinnamon
  • 1 tablespoon vanilla extract
  • 1 teaspoon nutmeg
  • 1 teaspoon cornstarch
  • 1/2 teaspoon allspice
  • 1/4 teaspoon salt

Heat oven to 375 degrees.

In a heavy bottom pot combine canned peaches with their syrup and one stick of butter. Cook over medium heat until peaches begin to gently boil, about 7 minutes.

Add in both sugars, as well as cinnamon, nutmeg, allspice vanilla extract and corn starch. Continue cooking until mixture thickens. About 10 minutes.

Separately, prepare pie dough and roll out two separate sheets. Place one sheet on the bottom of a deep baking dish generously coated in non-stick spray.

Remove peaches and juices from heat and pour into baking dish. Top with remaining layer of pie dough.

Bake for 45 minutes until crust is golden brown.

Serves: 4-6


(c)2020 The Providence Journal (Providence, R.I.)

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