BBQ and Grilling Tips to Keep Your Menu Delicious

Ribs - I think it's always best to prebake in foil, this can be done the day ahead and then finished/reheated on the grill. I usually do a dry rub for the bake and then any liquid that comes off the ribs in the foil, add to the sauce. Then paint on the sauce while they're on  the grill, basting as you flip to keep things juicy. You can also do the baking portion in an instant pot/pressure cooker to speed up the process. — Chef Hannah

Chicken - if you're afraid of your chicken sticking you can always par roast in your oven and then finish on a hot grill to add some flavor and char without things sticking and making a mess. — Chef Hannah

If you’re using charcoal, build a two zone fire. One side with lots of hot coals and the other side with a thin layer of coals so you can sear one side of your meat and ride “low and slow” on the other. Good for all cuts. — Chef Nick

For sticking skin, after preheating and scraping your grate clean, I like to take half of an onion, stick a fork in the round side and dip it in a little oil. Then run the flat side of the onion over your grill grates to lubricate them with a little oil (good for fish or chicken skin etc.) — Chef Nick

Don't guess your cook times! Use a thermometer! Heat intensity will vary and cooking times will vary as your coal burns. Managing heat on a charcoal grill is coal management as you move more of your hot coals to replenish your low temp zone keeping in mind your hot zone will be less hot as you migrate coals. Pull 10 degrees shy of where you want it for steaks and chicken. Shop our Heritage Thermometer here! — Chef Nick

I’m a big fan of dry rubbing ribs, wrapping them in foil in the oven, and finishing on a hot grill. Brush a glaze of choice (BBQ sauce, etc.), flipping as you brush each side to let each side caramelize for a couple minutes before flipping. — Chef Nick