🍖 Grill Like an Expert

Beer Rating: 🍺🍺🍺🍺 (because everything tastes better with a cold one nearby)

There’s something magical about standing over a grill — beer in hand, smoke in the air, and everyone suddenly acting like a professional pitmaster. We’ve all been there: sometimes the meal is legendary… other times it’s a little too “crispy.” Grilling doesn’t have to be hit or miss. With a few simple tips, you can turn every cookout into a win.

Grilling isn’t just a summer thing. Sure, warm nights make it sweeter, but a grill works just as hard year-round if you let it.

What foods can be grilled?

Almost anything you can cook indoors works beautifully on the grill. Think steaks, chicken, fish, vegetables, and even fruit. The key isn’t the food — it’s how you manage heat.

Grilling Basics That Actually Matter

• Always start with a clean grill. Old residue ruins flavor and causes sticking.

• Preheat properly.

  • Charcoal grills need about 45 minutes.

  • Thick ash = low heat

  • Light gray ash = medium heat

  • Glowing red coals = high heat

• Create heat zones.

  • Stack more coals on one side for a hot zone

  • Fewer coals on the other for medium and cooler cooking

• Check heat with your hand.

  • 5 seconds = low heat

  • 4 seconds = medium

  • 3 seconds = medium-high

  • 2 seconds = high heat

• Use direct heat for searing and grill marks.

• Use indirect heat for thicker or delicate foods that need time to cook through.

• Always keep a hot zone for searing.

• Always keep a cooler zone to finish cooking without burning.

Marinades & Doneness

• Use marinades to lock in moisture and flavor.

• Marinades without sugar can be added throughout cooking.

• Marinades with sugar should be added at the end to avoid burning.

• Check doneness with a thermometer or by touch:

  • Rare = soft

  • Medium = firm but springy

  • Well = firm

And the rule people forget most: Let your meat rest 5–10 minutes before serving. It keeps everything juicy and worth the wait.

Stan Note

If the grill gods seem mad at you sometimes — it’s probably just heat management. Master that, and suddenly everyone thinks you know what you’re doing.

🍺 Beer Pairing Callouts

• Best Overall: American Pale Ale – balanced hops cut through smoky flavors

• For Red Meat: Amber Ale or Brown Ale – malty, slightly sweet, grill-friendly

• For Chicken & Veggies: Wheat Beer or Blonde Ale – light, refreshing, no overpowering

• For Spicy Marinades: Lager or Kölsch – crisp and cooling

• For Long Grill Days: Session IPA – flavor without wrecking your pacing

“Drink what you love — but these pairings make the grill happier.”)