How to Cook Scallops on a Grill (Perfect Sear Every Time)
Learn the secret to grilling restaurant-quality scallops with a perfect golden crust and tender center. Master the high-heat sear in just four minutes.
Michiel Schuitemaker |
Grilling Guides & Tips: How To
How-to guides, temperature charts and buying advice for wood-fired and flat-top grilling. Browse them by topic on the grilling guides hub.
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How to Cook the Perfect Ribeye Steak on the Grill
Master the art of live-fire steak grilling. Learn how to sear a thick ribeye over 1,000°F direct heat and finish it perfectly using dual heat zones for a flawless medium-rare...
Michiel Schuitemaker |
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How to Tell if Burgers Are Done: The Ultimate Grilling Guide
Stop guessing and stop cutting your patties open. Learn the exact temperatures, visual cues, and foolproof techniques to tell when your burgers are perfectly cooked and juicy every single time.
Michiel Schuitemaker |
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How to Grill the Perfect Medium-Rare Steak
Stop guessing and start searing. Learn the foolproof two-zone method for grilling a flawless medium-rare steak over a live wood fire, complete with a savory crust and a perfectly pink,...
Michiel Schuitemaker |
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How to Prevent Flare Ups When Grilling
Stop singeing your eyebrows and ruining your steaks. Learn the core rules of heat management, fat trimming, and the two-zone fire to prevent grilling flare-ups and master live-fire cooking.
Michiel Schuitemaker |
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How Long to Rest Steak After Grilling
Learn exactly how long to rest your steak after grilling, why carryover cooking matters, and the secret to keeping your crust crispy while locking in every drop of juice.
Michiel Schuitemaker |
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How to Master Direct vs. Indirect Heat Grilling
Mastering direct and indirect heat is the secret to grilling perfectly every time. Learn how to set up natural heat zones for a flawless sear and juicy, perfectly cooked interiors.
Michiel Schuitemaker |
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How to Reverse Sear a Thick Steak on a Grill
Stop guessing and start mastering the ultimate steak technique. Learn how to reverse sear a thick cut of beef for edge-to-edge perfection and a blazing hot crust.
Michiel Schuitemaker |
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How to Prevent Flare-Ups When Grilling (and Save Your Eyebrows)
Stop burning your burgers and losing your arm hair. Learn the professional techniques to prevent grill flare-ups, manage rendering fat, and keep your live-fire cooking safe and delicious.
Michiel Schuitemaker |
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How to Master Direct and Indirect Heat on a Grill
Stop burning your chicken and undercooking your steaks. Learn how to master direct and indirect heat zones to perfectly sear and finish any cut of meat.
Michiel Schuitemaker |
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How to Start a Charcoal Grill Without Lighter Fluid
Learn the best ways to light a charcoal grill without harsh chemicals. Master the chimney starter, the paper towel and oil trick, and get grilling faster.
Michiel Schuitemaker |
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How to Grill the Perfect Tomahawk Steak
How to grill a tomahawk steak with the reverse sear: slow-cook it over indirect heat to 115°F, sear it over about 1,000°F for 60 to 90 seconds per side, render...
Michiel Schuitemaker |
