The Ultimate Guide to Grilling with Fat

Why Grill with Fat?

Grilling with fat provides several key benefits:

• Enhanced Flavor: Fats carry and amplify flavors, adding richness to grilled meats and vegetables.
• Moisture Retention: Fats help seal in juices, preventing dryness during cooking.
• Perfect Sear: Fats create a golden, crispy crust by evenly distributing heat on the grill surface.
• Non-Stick Surface: Brushing fats on grill grates or food minimizes sticking and makes cleanup easier.

A Breakdown of Grilling Fats and When to Use Them

1. Butter

• Best For: Steaks, seafood, and vegetables.
• Why Use It: Butter adds a creamy richness and caramelizes beautifully, creating a golden crust on meats and vegetables. It pairs exceptionally well with steaks and seafood like lobster or shrimp.
• Limitations: Butter has a lower smoke point (around 350°F), so it’s better for lower-heat grilling or as a finishing fat.

2. Olive Oil

• Best For: Vegetables, chicken, and fish.
• Why Use It: Olive oil brings a light, fruity flavor and works well as a marinade base. Its medium smoke point (375–400°F) makes it versatile for most grilling.
• Limitations: Extra virgin olive oil can burn at high temperatures, so use it for indirect heat cooking or as a finishing drizzle.

3. Schmaltz (Chicken Fat)

• Best For: Chicken, potatoes, and bread.
• Why Use It: Schmaltz infuses a deep poultry flavor, making it ideal for grilling chicken or adding crispiness to bread and vegetables.
• Limitations: Schmaltz solidifies at cooler temperatures, so keep it warm and melted for easy application.

4. Tallow (Beef Fat)

• Best For: Steaks, burgers, and roasted vegetables.
• Why Use It: Tallow has a high smoke point (around 400°F) and a beefy flavor that enhances red meats. It creates a perfect sear and locks in juices for juicy, flavorful bites.
• Limitations: Its rich flavor may overpower delicate foods like fish.

5. Lard (Pork Fat)

• Best For: Pork, poultry, and baked goods.
• Why Use It: Lard brings mild porky undertones and works well for slow-grilling pork chops, ribs, or even cornbread on the grill.
• Limitations: Like tallow, it’s best suited for meats and baked goods rather than delicate vegetables.

6. Lamb Fat

• Best For: Lamb, beef, and root vegetables.
• Why Use It: Lamb fat delivers a distinct, gamey richness that enhances the natural flavor of lamb or root vegetables. It’s excellent for Mediterranean-inspired grilling.
• Limitations: The strong flavor may not suit all palates.

7. Duck Fat

• Best For: Potatoes, poultry, and vegetables.
• Why Use It: Duck fat has a luxurious, silky texture and adds an unmatched depth of flavor to grilled vegetables and potatoes. It also creates crispy skin on poultry.
• Limitations: Duck fat is more expensive and may not be readily available.

Tips for Grilling with Fat

1. Brush, Don’t Drench: A light coating of fat is sufficient to prevent sticking and add flavor. Too much can cause flare-ups.
2. Match Fat to Heat: Use fats with higher smoke points (like tallow or lard) for high-heat grilling and lower smoke point fats (like butter) for finishing.
3. Infuse with Herbs: Combine fats with garlic, rosemary, thyme, or chili flakes to add extra layers of flavor.
4. Preheat Your Grill: Applying fat to a preheated grill ensures it spreads evenly and prevents sticking.

Why the Arteflame Charcoal Grill is Ideal for Grilling with Fat

The Arteflame charcoal grill is designed for versatile cooking, making it perfect for grilling with fat. Its smooth, flat-top cooktop ensures even heat distribution, allowing fats like tallow, butter, or duck fat to coat the surface evenly. The center grill grate reaches over 1,000°F for perfect searing, while the flat-top griddle allows for delicate basting and cooking with lower-smoke-point fats.

Pairing Fats with Foods: Quick Reference

• Butter: Steaks, shrimp, lobster, asparagus.
• Olive Oil: Chicken, bell peppers, zucchini, fish.
• Schmaltz: Chicken, bread, potatoes.
• Tallow: Burgers, ribeye steaks, roasted carrots.
• Lard: Pork chops, ribs, baked cornbread.
• Lamb Fat: Lamb chops, beef kebabs, roasted turnips.
• Duck Fat: Potatoes, green beans, roast chicken.

Final Thoughts: Elevate Your Grilling with Fat

Grilling with fat unlocks flavors and textures that transform your BBQ. From the rich creaminess of butter to the robust searing power of tallow, each fat brings something unique to the table. Experiment with different fats to discover your favorite combinations and enjoy a new level of flavor in every dish.

Pair your grilling fat of choice with the innovative design of the Arteflame charcoal grill for the ultimate outdoor cooking experience. Whether you’re grilling veggies, meat, or seafood, fat is the secret ingredient that takes your barbecue from good to great.