12 Grilling Hacks You Never Thought Of

Raymond Hom
Spice up your summer and impress your guests with these genius grilling tips.
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Rise and Brine

Grilling doesn’t have to be a weekend-only event! If you brine or marinate your meat in the morning, you can fire up the grill as soon as you get home from work; and before you know it, dinner is served.

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Give Your Fish a Kiss ... of Citrus

JOHNNY MILER
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Strewing citrus slices over a grill keeps fish from sticking to the rack and infuses it with flavor at the same time. Slice oranges, lemons, and limes about 1/4 inch thick, then spread the fruit generously over a hot grill.

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Dressy Dogs

There's nothing ho-hum about serving hot dogs at your cookout when you offer over-the-top condiments. Try a Franks and Beans Dog, Hawaiian Dog, Reuben Dog, Mexican Charred-Corn Dog, or a Banh Mi Dog.

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Elevate Your Buns

A good bun is more than just an edible meat holder. Prepared with love, it will take your burger or dog to the next level. Simply spread that bread with a generous layer of softened butter and lay it on the grill to get browned and a little crispy on the edges before piling on the toppings.

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One Tong to Rule Them All

An extra-long pair of tongs are (almost) the only grilling tool you need. Not only do they allow you to easily maneuver food over the fire without singeing off your arm hair, but you can use them to lift up hot grates, and move around glowing coals to create a perfect two-tier fire.

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Boil, Boil, Save Some Toil

Jason Varney
Get the Brine Boiling How-To

In the mood for some tender grilled ribs or chicken legs but not in the mood to stand over the grill for hours? Instead, speed up the cooking time by boiling the meat in sweet-salty-garlicky brine. Then, just grill for a few minutes to give your food a smoky char.

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Plan for Leftovers

Marcus Nilsson
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Once the grill is lit, don’t waste a bit of that precious smoke and sizzle. Grill some food for tomorrow, too. Nobody will complain about leftovers when they take the form of a grilled chicken burrito bowl for lunch, or a dinner of steak quesadillas or salmon-and-shrimp Nicoise salad.

Get the Burrito Bowl Recipe

Get the Steak Quesadillas Recipe

Get the Leftover Salad Nicoise Recipe

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Skillet? Grill It!

Tara Donne
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Cast-iron skillets are perfect for cooking over the fire. They can withstand the flames, they hold and distribute heat beautifully, and a properly seasoned skillet is nonstick, too. This is an ideal way to cook vegetables so they don’t fall through the grill, as well as delicate items like fish.

Get the Skillet-Fried Trout with Herbs and Tomatoes Recipe

Get the Skillet Paprika Potatoes Recipe

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Bacon (and Lemons) on the Barbie

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You've heard of putting shrimp on the barbie, but did you ever think about laying down some lemon slices (edible, rind and all) and thick rashers of bacon right alongside them? This blissful combination takes surf and turf to the next level.

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Easy Cleaning

As soon as the last burger comes off the grill, clean those grates while they're still warm. Simply wad up a ball of aluminum foil, grab it with your grilling tongs, and rub it across the grill. The burnt-on food will slide right off.

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Fire Up Your Mornings

Tara Donne
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Earn your grillmaster bona fides by cooking your breakfast (or brunch) over the flames. Sizzle up a skillet full of hash and eggs, or grill some homemade sausage patties alongside some skillet cornbread.

Get the Campfire Fried Eggs with Potato-and-Bacon Hash Recipe

Get the Homemade Sausage Patties Recipe

Get the Cast-Iron Honey Cornbread Recipe

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