Grilling cooks meat fast over direct, high heat, building a smoky, caramelized crust. It’s the go-to for tender, quick-cooking cuts and warm-weather cooking.

What Is Grilling?

Grilling uses radiant heat from coals or a gas flame to sear the surface quickly while the interior cooks. It suits thinner, tender cuts best.

Best Cuts & Proteins for Grilling

How to Grill

  • Build a hot zone and a cooler zone for two-level cooking
  • Pat meat dry and oil the grates
  • Sear over high heat, then move to indirect heat to finish
  • Pull 5°F early and rest

Browse all recipes & guides, or find a farm selling meat direct.

Frequently Asked Questions

What meats are best for grilling?

Tender, quick-cooking cuts grill best — steaks, chops, kebabs, chicken pieces, and burgers. Save tough cuts like brisket and shanks for smoking or braising.

How hot should a grill be for steak?

Aim for high direct heat, around 450–550°F, to sear the surface fast while keeping the inside juicy. Use a two-zone fire to finish thicker cuts gently.

Should you grill with the lid open or closed?

Close the lid for thicker cuts and indirect cooking to trap heat like an oven; leave it open for thin, fast-searing cuts.